Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1345-1352

  Bruno, S N F ^a,b   Vaitsman, D S ^a   Kunigami, C N ^c   Brasil, M G ^c  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b PECUÁRIA E ABASTECIMENTO   (Brazil)

^c INSTITUTO NACIONAL DE TECNOLOGIA   (Brazil)

Author keywords

Brazilian sugar cane spirits; Distillation processes; Ethyl carbamate; GC MS; Reflux; Temperature

Indexed keywords

URETHAN;

ARTICLE; BRAZIL; DISTILLATION; EVALUATION; GAS CHROMATOGRAPHY; ION TRANSPORT; LOW TEMPERATURE; MASS SPECTROMETRY; MEMBRANE TRANSPORT; SUGARCANE;

SACCHARUM;

EID: 34249010890     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.048     Document Type: Article

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