International Sugar Journal

Relative contribution of genetic and environmental effects on non-sugar compounds of cane juice* [Full subscriber]

Abstract         The juice of the sugar cane is composed of sugars, water and insoluble substances referred to as non-sugar compounds.  Both sugar and non-sugar compounds are important in the factory because they are responsible for adverse effects on the quality and recovery of sucrose.  Increases in the ash and starch contents may affect sucrose recovery and crystallization, while low phosphate concentrations (…

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