Effect of thermal processing of palm sap on the physico-chemical composition of traditional palm sugar

Pakistan Journal of Biological Sciences

Volumn 11, Issue 7, 2008, Pages 989-995

  Ho, C W ^a   Wan Aida, W M ^a   Maskat, M Y ^a   Osman, H ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Amino acids; Maillard reaction; Palm sap (Arenga pinnata); Palm sugar; Sucrose; Thermal process

Indexed keywords

AMINO ACID; CARBOHYDRATE; SUCROSE;

ARTICLE; CHEMISTRY; COLOR; GLYCATION; HEAT; HYDROLYSIS; PH; PLANT; TEMPERATURE;

AMINO ACIDS; CARBOHYDRATES; COLOR; HEAT; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MAILLARD REACTION; PLANTS, EDIBLE; SUCROSE; TEMPERATURE;

ARENGA PINNATA;

EID: 53749102158     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2008.989.995     Document Type: Article

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