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1. A study of ultra-processing marker profiles in 22,028 packaged ultra-processed foods using the Siga classification

Author:
Davidou, Sylvie; Christodoulou, Aris; Frank, Kelly; Fardet, Anthony
Source:
Journal of food composition and analysis 2021 v.99 pp. 103848
ISSN:
0889-1575
Subject:
syrups,   etc   ; food composition; glucose;     Show all 3 Subjects
Abstract:
... Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize the MUP profile of approximately 22,000 UPFs, representative of assortments in French supermarkets. UPFs were ranked according to Siga classification within five UPF technological groups, from C01 ...
DOI:
10.1016/j.jfca.2021.103848

2. Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Author:
Szczęsna, Teresa; Waś, Ewa; Semkiw, Piotr; Skubida, Piotr; Jaśkiewicz, Katarzyna; Witek, Monika
Source:
Agriculture (Basel) 2021 v.11 no.4
ISSN:
2077-0472
Subject:
syrups,   etc   ; agriculture; chemical composition; hydroxymethylfurfural; starch; storage temperature;     Show all 6 Subjects
Abstract:
... The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syru ...
DOI:
10.3390/agriculture11040374

3. Modern Approaches in Diagnostics and the Fight against Varroosis of Bees

Author:
Isaev, Yu. G.; Sotnikov, A. N.; Gulyukin, M. I.; Stepanova, T. V.
Source:
Russian agricultural sciences 2021 v.47 no.2 pp. 172-176
ISSN:
1068-3674
Subject:
syrups,   etc   ; apiaries; bees; diagnostic techniques; mites; nests; resting periods; sugars;     Show all 8 Subjects
Abstract:
... The article presents the results of feeding (by the method of syringing onto bees) bipin at a concentration of 0.00625% with sugar syrup at the beginning of wintering at the rate of 10 mL per seam of bees twice with an interval of 24 h. The effectiveness of the treatment was determined by the method of visual examination of each individual of the bee colony after their introduction into torpor. It ...
DOI:
10.3103/S1068367421020087

4. A new design of soft texture analyzer tribometer (STAT) for in vitro oral lubrication study

Author:
Wang, Qi; Wang, Xinmiao; Chen, Jianshe
Source:
Food hydrocolloids 2021 v.110 pp. 106146
ISSN:
0268-005X
Subject:
syrups,   etc   ; friction; glycerol; hydrocolloids; hydrodynamics; lubrication; sensation; texture; viscosity;     Show all 9 Subjects
Abstract:
... The relative movement between food particles as well as between food particles and oral surface is considered as critically important in influencing food oral processing and sensory perception. Precise characterization of oral lubrication/friction has recently attracted a lot of attention among food researchers for insight information about the controlling mechanisms of oral sensation and sensory ...
DOI:
10.1016/j.foodhyd.2020.106146

5. Impedimetric sensing of honey adulterated with high fructose corn syrup

Author:
Huang, Ta-Kang; Chuang, Min-Chieh; Kung, Yi; Hsieh, Bo-Chuan
Source:
Food control 2021 v.130 pp. 108326
ISSN:
0956-7135
Subject:
high fructose corn syrup,   etc   ; adulterated products; data collection; electrochemistry; food safety; food supply chain; gold; honey;     Show all 8 Subjects
Abstract:
... Honey adulteration is a highlighted global issue in the modern food supply chain, the most commonly seen case is to cut honey with cheap and easily available sugar-based sweeteners, such as high fructose corn syrup (HFCS). To acquire a precise impedimetric response from such a high resistance sample, a low cell constant (13.9 cm⁻¹) electrochemical chamber composed of two identical bare gold electr ...
DOI:
10.1016/j.foodcont.2021.108326

6. Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree

Author:
Yamamoto, Yukino; Fong-in, Suwalee; Kawai, Kiyoshi
Source:
Journal of food engineering 2021 v.307 pp. 110649
ISSN:
0260-8774
Subject:
syrups,   etc   ; freeze drying; fruit puree; glass transition temperature; mangoes; pulp; water solubility;     Show all 7 Subjects
Abstract:
... The freeze-concentrated glass transition temperature (Tg’) and yield stress (σyᵢₑₗd) of mango puree-mango syrup mixtures with varying pulp (water insoluble materials) contents and the relationship of these parameters on the collapse of freeze-dried solids were investigated. The Tg’ values were almost equivalent among the samples. Freeze-dried samples with low pulp content (0–6.91 g/100 g-DM) colla ...
DOI:
10.1016/j.jfoodeng.2021.110649

7. Effect of date fruit waste extract as an antioxidant additive on the properties of active gelatin films

Author:
Rangaraj, Vengatesan M.; Rambabu, K.; Banat, Fawzi; Mittal, Vikas
Source:
Food chemistry 2021 v.355 pp. 129631
ISSN:
0308-8146
Subject:
syrups,   etc   ; air; antioxidants; assays; canola oil; dates (fruit); food chemistry; food preservation; gelatin; lipid peroxidation; polyphenols;     Show all 11 Subjects
Abstract:
... In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant additive to develop active gelatin films with enhanced food preservation properties. The effect of DSWE content (5, 10, 15, and 25 wt%) on the mechanical, physical, and antioxidant properties of the gelatin films were analyzed. Total phenolic content and antioxidant assay analysis revealed that the active compounds in b ...
DOI:
10.1016/j.foodchem.2021.129631

8. Investigation methods for detecting honey samples adulterated with sucrose syrup

Author:
Tosun, Murat; Keles, Fevzi
Source:
Journal of food composition and analysis 2021 v.101 pp. 103941
ISSN:
0889-1575
Subject:
syrups,   etc   ; ; absorption; amylases; food composition; honey; hydroxymethylfurfural; nutritive value; potassium; sodium; spectrophotometers; sucrose; sugar beet;     Show all 13 Subjects
Abstract:
... Various adulterations and thermal treatments applied to honey during or after production interfere with the natural structure of honey and reduce its nutritional value. In this study, three different honey samples were adulterated with sucrose (sugar beet) syrup at the ratios of 0, 10, 20, 40, and 50 % in weight to prepare adulterated honey samples. HPLC was used for the sugar analysis while an at ...
DOI:
10.1016/j.jfca.2021.103941

9. A temperature‐mediated two‐step saccharification process enhances maltose yield from high‐concentration maltodextrin solutions

Author:
Li, Caiming; Kong, Haocun; Yang, Qianwen; Gu, Zhengbiao; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Li, Zhaofeng
Source:
Journal of the science of food and agriculture 2021 v.101 no.9 pp. 3742-3748
ISSN:
0022-5142
Subject:
syrups,   etc   ; agriculture; byproducts; chemical structure; glucose; industry; maltodextrins; maltose; pullulanase; saccharification; temperature;     Show all 11 Subjects
Abstract:
... BACKGROUND: Designing a high‐concentration (50%, w/w) maltodextrin saccharification process is a green method to increase the productivity of maltose syrup. RESULTS: In this study, a temperature‐mediated two‐step process using β‐amylase and pullulanase was investigated as a strategy to improve the efficiency of saccharification. During the saccharification process, both pullulanase addition time a ...
DOI:
10.1002/jsfa.11005

10. Compression of surface-wetted carbon-microsphere-based disks

Author:
Zhang, Yulin; Yang, Fuqian
Source:
Powder technology 2021 v.387 pp. 72-79
ISSN:
0032-5910
Subject:
corn syrup,   etc   ; Weibull statistics; carbon; electrochemical capacitors; fructose; microparticles; modulus of elasticity; polytetrafluoroethylene; technology;     Show all 9 Subjects
Abstract:
... Using hydrothermal process, we prepare carbon microspheres from fructose corn syrup and study the compression behavior of wetted carbon-based disks, which are made from carbon microspheres and polytetrafluoroethylene at a weight ratio of 4:1 and resembled to the carbon-based electrodes used in carbon-based supercapacitors. The migration/penetration of water into the disks is controlled by the plac ...
DOI:
10.1016/j.powtec.2021.04.024

11. Authentication of Indonesian Coconut Sugar Using Stable Carbon Isotopes

Author:
Rogers, Karyne M; Phillips, Andy; Fitzgerald, Joan; Rogers, Pam; Ferguson, Chris; Cooper, Jannine; Yuan, Yuwei
Source:
Food analytical methods 2021 v.14 no.6 pp. 1250-1255
ISSN:
1936-9751
Subject:
syrups,   etc   ; cane sugar; carbon; coconuts; corn; fermentation; industry; mangosteens; sap; sugars;     Show all 10 Subjects
Abstract:
... Indonesian coconut sugar (n = 109 samples) from different local producers was analyzed over a 2-year period. A mean δ¹³C value of − 25.6‰ ± 0.4‰ was determined for unadulterated (pure) coconut sugar. Seasonal climatic differences of up to ± 0.4‰ increase the standard deviations of coconut sugar (− 25.6‰ ± 0.8‰). Up to 5% w/v of cane sugar is often added during production for seeding purposes which ...
DOI:
10.1007/s12161-021-01967-9

12. Detection of honey adulteration – The potential of UV-VIS and NIR spectroscopy coupled with multivariate analysis

Author:
Valinger, Davor; Longin, Lucija; Grbeš, Franjo; Benković, Maja; Jurina, Tamara; Gajdoš Kljusurić, Jasenka; Jurinjak Tušek, Ana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111316
ISSN:
0023-6438
Subject:
corn syrup,   etc   ; Acacia; honey; multivariate analysis; near-infrared spectroscopy; prediction; sugars; water content; Croatia;     Show all 9 Subjects
Abstract:
... Honey is usually adulterated by cheaper, commercially available sugar syrups with similar chemical composition. Adulterated honeys are frequently marked as natural and are valued in the same way as pure honeys and as a result, there is a growing need for rapid, simple, and accurate analytical methods to evaluate their characteristics and authenticity. In this work potential of UV-VIS and NIR spect ...
DOI:
10.1016/j.lwt.2021.111316

13. Fine structure impacts highly concentrated starch liquefaction process and product performance

Author:
Kong, Haocun; Yu, Luxi; Gu, Zhengbiao; Li, Zhaofeng; Ban, Xiaofeng; Cheng, Li; Hong, Yan; Li, Caiming
Source:
Industrial crops and products 2021 v.164 pp. 113347
ISSN:
0926-6690
Subject:
syrups,   etc   ; alpha-amylase; corn starch; fermentation; glucose; liquefaction; potato starch; saccharification; starch; tapioca; viscosity; waxy corn;     Show all 12 Subjects
Abstract:
... Designing a highly concentrated (45 %, w/w) starch liquefaction process is a green method to enhance the productivity of starch syrup and related fermentation products. Previous studies mainly focused on handling highly concentrated normal corn starch slurries, but the production efficiency and product performance cannot perfectly match the conventional liquefaction process (30 %, w/w). In the pre ...
DOI:
10.1016/j.indcrop.2021.113347

14. Immobilization of α-amylase on modified magnetic zeolite (MAZE) coated with carboxymethyl cellulose (CMC) composite and its properties

Author:
Azizi, Vali; Mohammadi, Maryam; Rezaei Mokarram, Reza; Sowti Khiabani, Mahmood; Hamishehkar, Hamed
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.144 pp. 111214
ISSN:
0023-6438
Subject:
syrups,   etc   ; alpha-amylase; carboxymethylcellulose; chemical bonding; electrochemistry; glucose; immobilized enzymes; magnetism; pH; prices; storage quality; zeolites;     Show all 12 Subjects
Abstract:
... The enzyme immobilization process can address some problems associated with the free form (high price of enzyme production, difficulty in the separation of products from reaction media, and lack of reusability). In this study, α-amylase was covalently immobilized on the magnetic zeolite (MAZE) particles entrapped in the carboxymethyl cellulose (CMC) composite. The synthesized carrier and immobiliz ...
DOI:
10.1016/j.lwt.2021.111214

15. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)

Author:
de Sousa, Marina Cínthia; dos Santos, Widson Michael; Orleans da Silva, Júlia Maria; Ramos, Felipe Pereira; de Freitas, Aline Souza; Almeida Neta, Maria Carmélia; dos Santos, Karina Maria Olbrich; Alonso Buriti, Flávia Carolina; Florentino, Eliane Rolim
Source:
Probiotics and antimicrobial proteins 2021 v.13 no.3 pp. 765-775
ISSN:
1867-1306
Subject:
syrups,   etc   ; Lactobacillus mucosae; Lactobacillus plantarum; Lactobacillus rhamnosus; Plinia cauliflora; antioxidant activity; color; desserts; probiotics; texture; viability;     Show all 11 Subjects
Abstract:
... The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract) derived from jabuticaba (Myrciaria cauliflora) peels was investigated. ...
DOI:
10.1007/s12602-020-09731-x

16. Discrimination of honey and syrup-based adulteration by mineral element chemometrics profiling

Author:
Liu, Tao; Ming, Kang; Wang, Wei; Qiao, Ning; Qiu, Shengrong; Yi, Shengxiang; Huang, Xueyong; Luo, Liping
Source:
Food chemistry 2021 v.343 pp. 128455
ISSN:
0308-8146
Subject:
syrups,   etc   ; accuracy; adulterated products; barium; chemometrics; food chemistry; honey; minerals; models; statistical analysis;     Show all 10 Subjects
Abstract:
... Mineral elements are important constituents in honey, which play vital roles in determining the quality and authenticity. The present work aims to systematically estimate the mineral profile of honeys, syrups, and adulterated honeys by syrup directly with chemometrics. Twelve mineral elements with higher contents were determined by ICP-OES in 67 honeys from 6 botanical origins, 17 syrups from 3 ty ...
DOI:
10.1016/j.foodchem.2020.128455

17. Chemical composition and properties of maple sap treated with an ultra high membrane concentration process

Author:
Ali, Fadi; Houde, Jessica; Charron, Carmen; Sadiki, Mustapha
Source:
Food control 2021 v.123 pp. 107728
ISSN:
0956-7135
Subject:
maple syrup,   etc   ; chemical composition; concentrates; food safety; nanofiltration; physical properties; polyphenols; reverse osmosis; sap; solutes; technology;     Show all 11 Subjects
Abstract:
... Nanofiltration and Reverse Osmosis are membrane concentration processes originally used by maple syrup producers to preconcentrate the sap to a moderate °Brix level (8–16 °Brix). The purpose of this study is to evaluate the potential of new membrane technology to concentrate maple sap to ultra-high °Brix and to investigate the effect of this concentration on the chemical composition and physical p ...
DOI:
10.1016/j.foodcont.2020.107728

18. Inulinase Immobilized Lectin Affinity Magnetic Nanoparticles for Inulin Hydrolysis

Author:
Kilimci, Ulviye; Evli, Sinem; Öndeş, Baha; Uygun, Murat; Uygun, Deniz Aktaş
Source:
Applied biochemistry and biotechnology 2021 v.193 no.5 pp. 1415-1426
ISSN:
0273-2289
Subject:
syrups,   etc   ; adsorption; biotechnology; fructose; hydrolysis; inulin; inulinase; lectins; magnetism; pH; temperature;     Show all 11 Subjects
Abstract:
... In this presented paper, concanavalin A–modified cysteine-functionalized Fe₃O₄/Ag core/shell magnetic nanoparticles were synthesized and used as a support material for inulinase enzyme, which has been intensively used for the preparation of high-fructose syrup by hydrolyzing inulin. Inulinase adsorption capacity of Con A–functionalized Ag-coated magnetic nanoparticles was optimized by changing med ...
DOI:
10.1007/s12010-020-03476-7

19. Supplementation with >Your< Iron Syrup Corrects Iron Status in a Mouse Model of Diet-Induced Iron Deficiency

Author:
Pirman, Tatjana; Lenardič, Ajda; Nemec Svete, Alenka; Horvat, Simon
Source:
Biology 2021 v.10 no.5
ISSN:
2079-7737
Subject:
syrups,   etc   ; ; blood serum; dietary supplements; females; ferritin; hematocrit; hemoglobin; inflammation; liquids; liver; males; mice; sulfates; transferrin;     Show all 15 Subjects
Abstract:
... The objective of this study was to compare the effects of >Your< Iron Syrup, a novel oral liquid iron-containing food supplement, with the commonly prescribed iron sulphate (Fe-sulphate) in a mouse model of diet-induced iron deficiency. Standard inbred BALB/cOlaHsd mice were fed low-iron diet for 11 weeks to induce significant decrease in blood haemoglobin and haematocrit and were then supplemente ...
DOI:
10.3390/biology10050357

20. Classification and Prediction of Bee Honey Indirect Adulteration Using Physiochemical Properties Coupled with K-Means Clustering and Simulated Annealing-Artificial Neural Networks (SA-ANNs)

Author:
Al-Mahasneh, Majdi; Al-U’datt, Muhammad; Rababah, Taha; Al-Widyan, Mohamad; Abu Kaeed, Aseel; Al-Mahasneh, Ahmad Jobran; Abu-Khalaf, Nawaf
Source:
Journal of food quality 2021 v.2021
ISSN:
1745-4557
Subject:
syrups,   etc   ; acidity; color; cost effectiveness; food quality; fructose; glucose; honey; pH; prediction; sucrose; sugar content;     Show all 12 Subjects
Abstract:
... The higher demand and limited availability of honey led to different forms of honey adulteration. Honey adulteration is either direct by addition of various syrups to natural honey or indirect by feeding honey bees with sugar syrups. Therefore, a need has emerged for reliable and cost-effective quality control methods to detect honey adulteration in order to ensure both safety and quality of honey ...
DOI:
10.1155/2021/6634598