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41. Fusion and secretory expression of an exo‐inulinase and a d‐allulose 3‐epimerase to produce d‐allulose syrup from inulin

Author:
Huang, Yueyuan; Li, Liangfei; Chi, Yaowei; Sha, Yuanyuan; Wang, Rui; Xu, Zheng; Xu, Xiaoqi; Li, Sha; Gao, Zhen; Xu, Hong
Source:
Journal of the science of food and agriculture 2021 v.101 no.2 pp. 693-702
ISSN:
0022-5142
Subject:
syrups,   etc   ; ; Escherichia coli; Jerusalem artichokes; agriculture; alginates; cost effectiveness; fructose; hydrolysis; inulin; pH; peptides; psicose; raw materials; titanium;     Show all 15 Subjects
Abstract:
... BACKGROUND: This study developed a feasible catalytic method for d‐allulose syrup production using a fusion enzyme, either in free or immobilized form, through hydrolysis of inulin extracted from Jerusalem artichoke tubers. RESULTS: d‐Allulose 3‐epimerase (DAE) was actively expressed in secretory form by fusing with the extracellular exo‐inulinase CSCA in Escherichia coli BL21 (DE3). The best link ...
DOI:
10.1002/jsfa.10682

42. Morphology analysis of hexavalent chromium reduction to trivalent chromium with syrup under different pH conditions

Author:
Chen, Zi-Fang; Guan, Xu; Zhao, Yong-Sheng
Source:
Applied water science 2019 v.9 no.8 pp. 187
ISSN:
2190-5487
Subject:
syrups,   etc   ; chromium; iron; manganese; pH;     Show all 5 Subjects
Abstract:
... Batch experiments were designed to ascertain the morphology and valence of chromium in the reduction of hexavalent chromium with syrup under different pH conditions. Results indicated that the syrup reduced hexavalent chromium to trivalent chromium, and the existing forms of Cr were mainly Cr(OH)₃, CrOOH and CrOOH–Fe. The percentage of Fe–Mn oxide-bound state was 29.28%, 29.28%, 22.22% and 20.12%, ...
DOI:
10.1007/s13201-019-1070-1

43. Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate

Author:
Jiang, Guihun; Ameer, Kashif; Eun, Jong-Bang
Source:
Journal of food science and technology 2020 v.57 no.12 pp. 4551-4561
ISSN:
0022-1155
Subject:
rice syrup,   etc   ; antioxidants; cohesion; food science; hardness; pear juice; technology;     Show all 7 Subjects
Abstract:
... Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* ...
DOI:
10.1007/s13197-020-04494-3

44. Establishing authenticity of honey via comprehensive Romanian honey analysis

Author:
Geana, Elisabeta-Irina; Ciucure, Corina Teodora
Source:
Food chemistry 2020 v.306 pp. 125595
ISSN:
0308-8146
Subject:
syrups,   etc   ; beekeepers; chemometrics; chromatography; honey; markets; mixing; provenance; spectroscopy; sugars;     Show all 10 Subjects
Abstract:
... Assessing the authenticity of honey is a serious problem that has gained much interest internationally because honey has frequently been subject to various fraudulent practices, including mislabelling of botanical and geographical origin and mixing with sugar syrups or honey of lower quality.To protect the health of consumers and avoid competition, which could create an unstable market, consumers, ...
DOI:
10.1016/j.foodchem.2019.125595

45. Manuka honey adulteration detection based on near-infrared spectroscopy combined with aquaphotomics

Author:
Yang, Xinhao; Guang, Peiwen; Xu, Guoze; Zhu, Siqi; Chen, Zhenqiang; Huang, Furong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.132 pp. 109837
ISSN:
0023-6438
Subject:
high fructose corn syrup; rice syrup,   etc   ; adulterated products; beets; hydrogen; least squares; manuka honey; near-infrared spectroscopy; sucrose; variance;     Show all 10 Subjects
Abstract:
... The syrup-blended adulteration of Manuka honey was detected using near-infrared (NIR) spectroscopy combined with aquaphotomics. Manuka honey was adulterated with five different syrups (corn syrup, sucrose syrup, high fructose corn syrup, beet syrup, and rice syrup) in degrees from 10% to 50% for NIR spectra collection. Spectral variance analysis, PCA analysis, and partial least square regression ( ...
DOI:
10.1016/j.lwt.2020.109837

46. Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration

Author:
Teklemariam, Thomas A.; Moisey, John; Gotera, Jason
Source:
Food chemistry 2021 v.355 pp. 129616
ISSN:
0308-8146
Subject:
high fructose corn syrup,   etc   ; added sugars; adulterants; adulterated products; chemometrics; coconut water; data collection; food chemistry; infrared spectroscopy; least squares; prediction; principal component analysis; rapid methods;     Show all 13 Subjects
Abstract:
... Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR), in combination with chemometrics, was explored as a rapid method of detecting sugar adulteration in coconut water. In a simulated experiment, coconut water was substituted with binary sugars, mixed sugars, and high fructose corn syrup and discriminated using the fingerprint infrared band region between 1200 and 950 cm ...
DOI:
10.1016/j.foodchem.2021.129616

47. Honey proteomic signatures for the identification of honey adulterated with syrup, producing country, and nectar source using SWATH-MS approach

Author:
Zheng, Yi-Feng; Wu, Ming-Cheng; Chien, Han-Ju; Wang, Wei-Chen; Kuo, Cheng-Yu; Lai, Chien-Chen
Source:
Food chemistry 2021 v.354 pp. 129590
ISSN:
0308-8146
Subject:
syrups,   etc   ; adulterated products; biomarkers; chemometrics; discriminant analysis; food chemistry; food composition; honey; longans; mass spectrometry; models; nectar; prediction; proteomics; therapeutics; Taiwan; Thailand;     Show all 17 Subjects
Abstract:
... Honey is widely consumed by humans, due to its multiple applications as a food constituent and its therapeutic effects. This study reports on the discrimination of honey products from different geographical and botanical sources, as well as honey products containing distinct forms of syrup used in honey adulteration. Sequential window acquisition of all theoretical fragment ion spectra mass spectr ...
DOI:
10.1016/j.foodchem.2021.129590

48. Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Author:
Sukeaw Samakradhamrongthai, Rajnibhas; Jannu, Tarudee
Source:
Food chemistry 2021 v.352 pp. 129353
ISSN:
0308-8146
Subject:
corn syrup,   etc   ; Dialium; adhesion; candy; chewiness; color; consumer acceptance; design; food chemistry; fruits; hardness; prediction; research; response surface methodology; sugar content; tamarinds; water; xylitol;     Show all 18 Subjects
Abstract:
... The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5–6%), xylitol (5.5–6%), and corn syrup (7.5–8.5%) by mixture design (d-optimal) with 3 centerpoints and response surface methodology (RSM). The sweeteners in optimized VTCC ...
DOI:
10.1016/j.foodchem.2021.129353

49. Effects of mercury at field estimated concentration in brain of Bombus atratus (Hymenoptera: Bombini)

Author:
Provase, Michele; Salla, Raquel Fernanda; Requião de Lima, Cíntia; Abdalla, Fábio Camargo
Source:
Chemosphere 2021 v.276 pp. 130198
ISSN:
0045-6535
Subject:
syrups,   etc   ; Bombus; acridine orange; calyx; cell death; chromatin; cognition; exposure duration; gold; honey; mercury; morphometry; mushrooms; nests; neurotoxicity; sucrose; Amazonia; Australia;     Show all 18 Subjects
Abstract:
... Although mercury neurotoxic effects are well known in several species, it is poorly studied in bees. Mercury contamination is increasing in several regions of the Brazilian Amazon Rainforest due to illegal and indiscriminate gold mining. Therefore, this study aimed to evaluate the effects of mercury (Hg) in brain Kenyon cells of foraging workers of Bombus atratus exposed to an average concentratio ...
DOI:
10.1016/j.chemosphere.2021.130198

50. Clenbuterol plasma concentrations after therapeutic administration in fit Standardbred horses: threshold recommendations

Author:
McKeever, K.H.; Filho, H.C. Manso; Rankins, E.M.; Duchamp, C.S.; Salah, Y.; Fenger, C.K.; Duer, W.C.; Malinowski, K.; Maylin, G.A.
Source:
Comparative exercise physiology 2021 v.17 no.4 pp. 343-350
ISSN:
1755-2559
Subject:
syrups,   etc   ; Quarter Horse; Standardbred; Thoroughbred; agonists; body weight; clenbuterol; diarrhea; drug therapy; drugs; exercise; fat thickness; guidelines; harness; humans; lean body mass; rump; sports; ultrasonics; New York;     Show all 20 Subjects
Abstract:
... Clenbuterol, (RS)-1-(4-amino-3,5-dichlorophenyl)-2-(tert-butylamino)ethan-1-ol, as Ventipulmin is an FDA approved β₂ agonist medication for the management of airway obstruction in horses. Administration above the FDA approved doses for clenbuterol produces repartitioning effects, which have led to restrictions on its use in human athletics and Quarter Horse and Thoroughbred racing. Clenbuterol, ho ...
DOI:
10.3920/CEP200065

51. Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change

Author:
Tang, Yingjie; Jiang, Yinuo; Jing, Pu; Jiao, Shunshan
Source:
Innovative food science & emerging technologies 2021 v.70 pp. 102688
ISSN:
1466-8564
Subject:
syrups,   etc   ; Escherichia coli; Staphylococcus aureus; adverse effects; ascorbic acid; carbon dioxide; catechol oxidase; cold pasteurization; color; enzyme inactivation; liquids; mangoes; pH; peroxidase; shelf life;     Show all 15 Subjects
Abstract:
... Dense phase carbon dioxide (DPCD) has been mainly explored as a new non-thermal pasteurization method for liquid foods. However, it's pasteurization efficacy absolutely needs to be further investigated for solid-liquid food mixtures, such as mango in syrup. This study aimed to investigate pasteurization and enzyme inactivation effects for DPCD treatment, and evaluate quality changes by comparing w ...
DOI:
10.1016/j.ifset.2021.102688

52. Ultrasound-assisted modification of rutin to nanocrystals and its application in barley starch pyrodextrinization

Author:
Ekaette, Idaresit; Saldaña, Marleny D.A.
Source:
Food chemistry 2021 v.344 pp. 128626
ISSN:
0308-8146
Subject:
syrups,   etc   ; barley starch; citric acid; color; degradation; dextrinization; dextrins; diameter; food chemistry; nanocrystals; rutin; starch; thermal analysis; ultrasonic treatment; ultrasonics; water;     Show all 16 Subjects
Abstract:
... Ultrasound technology offers low cost and efficiency in nanodrug production and therefore was selected to investigate the formation of rutin nanocrystals, and its incorporation in barley starch pyrodextrin. Ultrasonication of rutin (600 W in water, citric acid and NaCl media) was carried out prior to rutin-barley starch pyrodextrinization (90 °C, 1 h). The ultrasound treated rutin (UTR) nanocrysta ...
DOI:
10.1016/j.foodchem.2020.128626

53. A modified pencil graphite electrode with 2-thiobarbituric acid for the efficient and cheap voltammetric sensing of 4-aminophenol in water samples and child syrup sample

Author:
Tabanlıgil Calam, Tuğba
Source:
Journal of food composition and analysis 2021 v.98 pp. 103809
ISSN:
0889-1575
Subject:
syrups,   etc   ; Fourier transform infrared spectroscopy; acetaminophen; aminophenols; carbon electrodes; children; detection limit; dielectric spectroscopy; electrochemistry; food composition; lakes; oxidation; surface area; tap water; thiobarbituric acid; voltammetry;     Show all 16 Subjects
Abstract:
... In this study, a sensor (2-TBA/PGE) for the sensitive, selective, cheap and rapid determination of 4-aminophenol (4AP) was easily prepared by depositing with 2-thiobarbituric acid (2-TBA) on a pencil graphite electrode (PGE) surface. Cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) methods as the electrochemical methods were used to characterize 2-TBA/PGE with using redox p ...
DOI:
10.1016/j.jfca.2021.103809

54. Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment

Author:
Doguer, Caglar; Yıkmış, Seydi; Levent, Okan; Turkol, Melikenur
Source:
Journal of food processing and preservation 2021 v.45 no.5 pp. e15436
ISSN:
0145-8892
Subject:
syrups,   etc   ; Ocimum basilicum; antioxidants; apoptosis; basil; beverages; colorectal neoplasms; flavonoids; gastronomy; humans; models; morbidity; mortality; neoplasm cells; odors; sensation; ultrasonic treatment;     Show all 17 Subjects
Abstract:
... Colorectal cancer is one of the crucial reasons of morbidity and mortality globally. It has been postulated that functionally bioactive components found in certain foods may have been highly effective in preventing various lethal diseases including cancer. The current investigation highlights a previously unrecognized anticarcinogenic and apoptotic effects of the innovative beverage developed from ...
DOI:
10.1111/jfpp.15436

55. Exo‐inulinase production from Aspergillus fumigatus NFCCI 2426: purification, characterization, and immobilization for continuous fructose production

Author:
Rawat, Hemant Kumar; Soni, Hemant; Suryawanshi, Rahul Kumar; Choukade, Ritumbhara; Prajapati, Bhanu Pratap; Kango, Naveen
Source:
Journal of food science 2021 v.86 no.5 pp. 1778-1790
ISSN:
0022-1147
Subject:
syrups,   etc   ; ; Aspergillus fumigatus; Taraxacum; calcium; calcium alginate; chicory; food industry; food science; fructose; gel chromatography; gels; glutaraldehyde; hydrolysis; ion exchange; pH; root extracts; spectroscopy; sucrose; thermal stability;     Show all 20 Subjects
Abstract:
... Aspergillus fumigatus was found to produce thermostable exo‐inulinase (EC 3.8.1.80; 38 U/ml) on inulin‐rich infusions. Exo‐inulinase (14.6 U/mg) was immobilized on glutaraldehyde activated Ca‐alginate beads for continuous generation of fructose by hydrolyzing sucrose, chicory, and dandelion substrates. Immobilization of enzyme was confirmed by microscopic and spectroscopic techniques. The exo‐inul ...
DOI:
10.1111/1750-3841.15681

56. Life cycle assessment of bacterial cellulose production

Author:
Forte, Ana; Dourado, Fernando; Mota, André; Neto, Belmira; Gama, Miguel; Ferreira, Eugénio Campos
Source:
The international journal of life cycle assessment 2021 v.26 no.5 pp. 864-878
ISSN:
0948-3349
Subject:
corn syrup,   etc   ; attributional life cycle assessment; cellulose; computer software; cradle-to-gate; culture media; environmental impact; fermentation; humans; industrialization; process design; sodium hydroxide; sodium phosphate; toxicity;     Show all 14 Subjects
Abstract:
... PURPOSE: Bacterial cellulose (BC), obtained by fermentation, is an innovative and promising material with a broad spectrum of potential applications. Despite the increasing efforts towards its industrialization, a deeper understanding of the environmental impact related to the BC production process is still required. This work aimed at quantifying the environmental, health, and resource depletion ...
DOI:
10.1007/s11367-021-01904-2

57. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production

Author:
Gómez, James A.; Pino-Hernández, Enrique; Abrunhosa, Luís; Matallana, Luis G.; Sánchez, Óscar J.; Teixeira, José A.; Nobre, Clarisse
Source:
Food & function 2021 v.12 no.7 pp. 3009-3021
ISSN:
2042-650X
Subject:
syrups,   etc   ; Musa; agricultural wastes; amylose; dietary fiber; digestion; gastrointestinal system; glycemic index; ingredients; maltose; plantain flour; prebiotics; process design; pulp; resistant starch; temperature;     Show all 16 Subjects
Abstract:
... The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a product ...
DOI:
10.1039/d0fo03379k

58. A new design of bee cage for laboratory experiments: nutritional assessment of supplemental diets in honey bees (Apis mellifera)

Author:
Yang, Kai-Chieh; Peng, Zhi-Wei; Lin, Chun-Hsien; Wu, Ming-Cheng
Source:
Apidologie 2021 v.52 no.2 pp. 418-431
ISSN:
0044-8435
Subject:
syrups,   etc   ; Apis mellifera; bee pollen; cages; diet; food consumption; gene expression; head; honey; ingestion; nutrition assessment; propolis; royal jelly; sucrose; survival rate; vitellogenin;     Show all 16 Subjects
Abstract:
... We designed a cage that can maintain adult bees for 21 days with about 90% survival rate, in addition to facilitating the changing of sucrose syrup and beebread, and collection of live and dead bees without disturbing or releasing bees. The consumption rates of bee pollen diet and sucrose syrup for groups of 50–200 honey bees were recorded for 21 days after emergence. The bees consumed the bee pol ...
DOI:
10.1007/s13592-020-00832-8

59. Engineering better catalytic activity and acidic adaptation into Kluyveromyces marxianus exoinulinase using site‐directed mutagenesis

Author:
Wang, Cheng‐Hua; Xiong, Wu‐Ping; Huang, Cheng; Li, Xiao‐Ming; Wang, Qing‐Yan; Huang, Ri‐Bo
Source:
Journal of the science of food and agriculture 2021 v.101 no.6 pp. 2472-2482
ISSN:
0022-5142
Subject:
syrups,   etc   ; Kluyveromyces marxianus; Komagataella pastoris; active sites; agriculture; bioenergy; catalytic activity; enzymes; fructose; hydrolysis; inulin; moieties; pH; site-directed mutagenesis; substrate specificity; sucrose;     Show all 16 Subjects
Abstract:
... BACKGROUND: Exoinulinase catalyzes the successive removal of individual fructose moiety from the non‐reducing end of the inulin molecule, which is useful for biotechnological applications like producing fructan‐based non‐grain biomass energy and high‐fructose syrup. In this study, an exoinulinase (KmINU) from Kluyveromyces marxianus DSM 5418 was tailored for increased catalytic activity and acidic ...
DOI:
10.1002/jsfa.10873

60. High yield of glucose from cassava starch hydrolysis by poly(4‐vinylpyridine) hydrochloride

Author:
Ramanandraibe, Voahangy; Rakotondramanga, Maonja Finaritra; Alson, Hervé Fidèle; Andriamirijatsimanadinosoa, Jean Vareine; Andrianjafy, Tovo Mbolatiana; Metay, Estelle; Lemaire, Marc
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1703-1711
ISSN:
0950-5423
Subject:
syrups,   etc   ; byproducts; cassava; cassava starch; catalysts; clay; dextrins; ethanol; ethyl acetate; food science; glucose; hydrolysates; hydrolysis; hydroxymethylfurfural; montmorillonite; starch; technology; temperature; zeolites;     Show all 19 Subjects
Abstract:
... Cassava is an abundant and cheap source of starch which is largely used to produce sugar and dextrin. In this work, Hydrolysis of cassava starch using some active catalysts: poly(4‐vinylpyridine) hydrochloride (PVP, HCl), green clay activated with HCl, Amberlyst 36, Montmorillonite KSF, zeolite and HCl were investigated. Temperature, reaction time, concentration of starch and catalyst amount were ...
DOI:
10.1111/ijfs.14793