Brown sugar (also known as dark sugar),the dark brown was the main constituents of sugarcane itself that had different kinds of physiological activity of polyphenol compounds and trace elements needed by the body,part of them was from the chemical changes during sugar processing,to form dark matter elements.This paper tried to analyze these coloring matter,carry forward the health value of natural pigments,and to discuss how to make the positive effect of Maillard reaction on increasing the sugar color and flavor in the sugar process with no trace of undesirable products,i.e.the negative effect of acrylamide.
Maillard reactionAcrylamideAdvanced glycation end productsPolyacrylamide
国家科技期刊平台
NSTL
万方数据
维普
