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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

21. Micronized, Microencapsulated Ferric Iron Supplementation in the Form of >Your< Iron Syrup Improves Hemoglobin and Ferritin Levels in Iron-Deficient Children: Double-Blind, Randomized Clinical Study of Efficacy and Safety

Author:
Zečkanović, Aida; Kavčič, Marko; Prelog, Tomaž; Šmid, Alenka; Jazbec, Janez
Source:
Nutrients 2021 v.13 no.4
ISSN:
2072-6643
Subject:
syrups,   etc   ; compliance; dietary supplements; ferritin; hemoglobin; iron; microencapsulation; novel foods; placebos;     Show all 9 Subjects
Abstract:
... A major problem of oral iron supplementation efficacy in children is its tolerability and compliance. We aimed to determine the safety and efficacy of a novel food supplement >Your< Iron Syrup in the replenishment of iron stores and improvement of hematological parameters in iron-deficient children aged nine months to six years. We randomized 94 healthy children with iron deficiency in a ratio of ...
DOI:
10.3390/nu13041087

22. Adult learning theory principles in knowledge exchange networks among maple syrup producers and beekeepers in Maine

Author:
Velardi, Sara; Leahy, Jessica; Collum, Kourtney; McGuire, Julia; Ladenheim, Melissa
Source:
Thejournal of agricultural education and extension 2021 v.27 no.1 pp. 3-20
ISSN:
1750-8622
Subject:
maple syrup,   etc   ; adults; agricultural extension; apiculture; farmers; industry; information exchange; self-perception; Maine;     Show all 9 Subjects
Abstract:
... Purpose: Knowledge exchange networks are critical to farmer success and help reduce barriers to entry and growth for new farmers. This study explores informal and formal knowledge exchange networks among two growing industries in Maine: maple syrup production and beekeeping. We increase understanding of the mechanisms through which knowledge exchange occurs by applying adult learning theory. Desig ...
DOI:
10.1080/1389224X.2020.1773283

23. Caramel stickiness: Effects of composition, rheology, and surface energy

Author:
Wang, Ruican; Hartel, Richard W.
Source:
Journal of food engineering 2021 v.289 pp. 110246
ISSN:
0260-8774
Subject:
corn syrup,   etc   ; adhesion; cohesion; corn; diacylglycerols; energy; glucose; hardness; rheology; stickiness; water content;     Show all 11 Subjects
Abstract:
... Formulated with varied moisture contents (10–12%), dextrose equivalence (DE) of corn syrups (28, 42, 63 DE), and the concentrations of mono-and diglycerides (MDG, 0–2%), 9 caramel samples were compared in terms of rheology, surface energies, hardness, and stickiness. Results indicated that moisture and DE significantly altered the rheology of the caramel matrix, whereas MDG reduced the surface ene ...
DOI:
10.1016/j.jfoodeng.2020.110246

24. Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

Author:
Kaur, Gurveer; Goswami, Tridib Kumar
Source:
Journal of food science and technology 2021 v.58 no.1 pp. 343-348
ISSN:
0022-1155
Subject:
syrups,   etc   ; coconuts; desserts; heat; heat treatment; milk; protein content; sap; soy flour; sucrose;     Show all 10 Subjects
Abstract:
... Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replace ...
DOI:
10.1007/s13197-020-04547-7

25. The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit

Author:
Aarabi, Farinaz; Seyedain Ardebili, Mahdi
Source:
Journal of food measurement & characterization 2020 v.14 no.4 pp. 2230-2239
ISSN:
2193-4126
Subject:
syrups,   etc   ; acrylamides; color; measurement; ovens; sucrose; temperature;     Show all 7 Subjects
Abstract:
... The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature on the AA formation were studied in rotary moulded biscuit at the industrial scale. The AA content and the correlation between AA concentration and CIE color space paramete ...
DOI:
10.1007/s11694-020-00470-9

26. Effect of Heating Processes on Physical and Chemical Properties of Syrup from Sap of Nipa Palm (Nypa fruticans Wurmb.)

Author:
Apirattananusorn, Supaporn
Source:
Sugar tech 2021 v.23 no.4 pp. 907-914
ISSN:
0972-1525
Subject:
syrups,   etc   ; Escherichia coli; Nypa fruticans; acidity; color; hedonic scales; hydroxymethylfurfural; odors; pH; sap; sugars; taste; temperature; viscosity; yeasts;     Show all 15 Subjects
Abstract:
... The purpose of this research was to improve the color quality of syrup production from nipa sap by optimized heating process. The treatment of heating at 100 °C until the sap concentrated to 48 ºBrix, followed by reducing temperature to 80 °C until the sap reached 68 ºBrix, was a preferred method to syrup production. The browning intensity of syrup was 2.08 and the HMF (5-hydroxymethyl-2-furfural) ...
DOI:
10.1007/s12355-021-00950-2

27. Authentication and quality control determination of maple syrup: A comprehensive review

Author:
Gad, Haidy A.; Ramadan, Mohamed Fawzy; Farag, Mohamed A.
Source:
Journal of food composition and analysis 2021 v.100 pp. 103901
ISSN:
0889-1575
Subject:
maple syrup,   etc   ; Acer saccharum; adulterated products; coumarins; flavonoids; food composition; furans; nutritive value; quality control; sap; stilbenes; sugarcane; Quebec;     Show all 13 Subjects
Abstract:
... Maple syrup a natural sweetener is obtained by boiling the sap drained from Acer saccharum L. tree and other maple species. Worldwide, maple syrup is produced only in Northeastern America, primarily in the province of Quebec (Canada), followed by the United States of America. Maple syrup is the most commonly used formula of maple-derived foods due to its economic and nutritional value being a rich ...
DOI:
10.1016/j.jfca.2021.103901

28. Physicochemical, functional, and sensory characterization of apple leathers enriched with acáchul (Ardisia compressa Kunth) powder

Author:
Vázquez-Sánchez, Alma Yolanda; Corfield, Rocío; Sosa, Natalia; Salvatori, Daniela; Schebor, Carolina
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.146 pp. 111472
ISSN:
0023-6438
Subject:
syrups,   etc   ; Ardisia; anthocyanins; antioxidant activity; apples; bioavailability; color; fruit leather; fruits; ingredients; leather; maltitol; markets; polyphenols; sensory evaluation; texture;     Show all 16 Subjects
Abstract:
... The objective of this work was to develop an innovative fruit leather from apple added with a dry ingredient obtained from a wild fruit named acáchul (Ardisia compressa Kunt) and sweetened with stevia and maltitol syrup. The acáchul ingredient was analyzed in terms of physical properties, and bioactive characteristics: antioxidant capacity (AC), monomeric anthocyanin content (ACY) and total polyph ...
DOI:
10.1016/j.lwt.2021.111472

29. Toxicity assessment of chronic exposure to common insecticides and bee medications on colony development and drones sperm parameters

Author:
Ben Abdelkader, Faten; Çakmak, İbrahim; Çakmak, Selvinar Seven; Nur, Zekariya; İncebıyık, Ece; Aktar, Ahmet; Erdost, Hatice
Source:
Ecotoxicology 2021 v.30 no.5 pp. 806-817
ISSN:
0963-9292
Subject:
syrups,   etc   ; ; Apis mellifera; acetamiprid; acrosome; agrochemicals; amitraz; apiculture; chronic exposure; deltamethrin; ecotoxicology; fumagillin; mortality; oxalic acid; toxicity;     Show all 15 Subjects
Abstract:
... The effect of agrochemicals and beekeeping treatments on drones have not been widely investigated compared to workers or queens. In the present study, we investigated the chronic exposure of chemicals set (deltamethrin, acetamiprid, oxalic acid, fumagillin, and amitraz) on some sperm parameters and on the histomorphology of seminal vesicles. We also assessed the colony development and nosema load ...
DOI:
10.1007/s10646-021-02416-3

30. Production and characterization of palm date powder rich in dietary fiber

Author:
Fikry, Mohammad; Al-Awaadah, Alhussein; Rahman, Russly
Source:
Journal of food measurement & characterization 2021 v.15 no.3 pp. 2285-2296
ISSN:
2193-4126
Subject:
syrups,   etc   ; byproducts; compressibility; cultivars; dietary fiber; drinking water; energy; healthy diet; ingredients; measurement; oils; particle size; value-added products;     Show all 13 Subjects
Abstract:
... In recent years, interest in food wastes has been internationally increased to produce added-value products. The main objective of this study was to utilize the press cake as a by-product from the palm date syrup production process and prepare powder rich in fiber (PRF) as a high added value product. PRF samples were prepared from the press cake of three palm date cultivars (Sifri, Selag and Manif ...
DOI:
10.1007/s11694-021-00825-w

31. Optimization of Osmotic Dehydration of Autumn Olive Berries Using Response Surface Methodology

Author:
Ghellam, Mohamed; Zannou, Oscar; Pashazadeh, Hojjat; Galanakis, Charis M.; Aldawoud, Turki M. S.; Ibrahim, Salam A.; Koca, Ilkay
Source:
Foods 2021 v.10 no.5
ISSN:
2304-8158
Subject:
syrups,   etc   ; Elaeagnus umbellata; antioxidant activity; color; experimental design; osmotic treatment; response surface methodology; sugars; temperature; water activity; weight loss;     Show all 11 Subjects
Abstract:
... Autumn olive fruits are a rich source of nutrients and functional compounds, making them functional foods against many diseases and cancers. To increase the consumption, its processing, and its transformation into new products would help spread them to the consumer’s table. In this study, after giving an overview of the physicochemical characteristics and the antioxidant activity, the objective wa ...
DOI:
10.3390/foods10051075

32. Bioethanol fermentation of clarified sweet sorghum (Sorghum bicolor (L.) Moench) syrups sealed and stored under vegetable oil

Author:
Klasson, Kjell T.; Klasson, K. Thomas; Boone, Stephanie A.
Source:
Industrial crops and products 2021 v.163 pp. 113330
ISSN:
0926-6690
Subject:
syrups,   etc   ; Sorghum bicolor; bacterial contamination; bioethanol; ethanol fermentation; feedstocks; fuel production; soybean oil; sugars; sweet sorghum; vegetable oil; yeasts;     Show all 12 Subjects
Abstract:
... Sweet sorghum represents a readily available renewable carbohydrate feedstock for biofuel production. Generally, the sweet sorghum growing season and window for processing is short and it is often desirable to store a sugar-rich material for future processing. Therefore, we investigated the possibility of storing three different sweet sorghum sugar syrups under a layer of soybean oil; then we inve ...
Handle:
10113/7284395
DOI:
10.1016/j.indcrop.2021.113330

33. l- lactic acid production using the syrup obtained in biorefinery of carrot discards

Author:
Salvañal, Lara; Clementz, Adriana; Guerra, Laureana; Yori, Juan Carlos; Romanini, Diana
Source:
Food and bioproducts processing 2021 v.127 pp. 465-471
ISSN:
0960-3085
Subject:
syrups,   etc   ; Rhizopus arrhizus; beta-carotene; biobased products; biorefining; carrots; conidia; fermentation; lactic acid; markets; raw materials; value added; wastes;     Show all 13 Subjects
Abstract:
... The accumulation in large quantities of waste or by-products of diverse agricultural and industrial practices results not only in a deterioration of the environment but also in a loss of materials which can be processed to generate value-added products. A big amount of carrot discards is produced in the word by packing companies every year, because they do not meet the quality standards and the re ...
DOI:
10.1016/j.fbp.2021.04.002

34. Plant-based supplement containing B-complex vitamins can improve bee health and increase colony performance

Author:
Jovanovic, Nemanja M.; Glavinic, Uros; Delic, Biljana; Vejnovic, Branislav; Aleksic, Nevenka; Mladjan, Vladimir; Stanimirovic, Zoran
Source:
Preventive veterinary medicine 2021 v.190 pp. 105322
ISSN:
0167-5877
Subject:
syrups,   etc   ; ; Nosema ceranae; Sacbrood virus; Varroa destructor; apiculture; bees; honey; paralysis; pollen; pollution; propolis; spores; spring; sugars; summer; veterinary medicine;     Show all 17 Subjects
Abstract:
... It is common knowledge that nutritive stress resulting from decreased diversity and quality of food, pollution of food sources and beekeeping errors may lead to increased susceptibility of bees to pathogens and pesticides. The dearth of adequate food is frequently compensated with supplements. Thus, this research was aimed to study the effects of the plant-based supplement B + on colony strength ( ...
DOI:
10.1016/j.prevetmed.2021.105322

35. Changes in the Physicochemical Properties of Starch Syrups after Processing by Honeybees

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   ; acidity; agriculture; electrical conductivity; fructose; glucose; honey bees; hydroxymethylfurfural; liquids; maltodextrins; maltose; maltotriose; markets; pH; starch; water content;     Show all 16 Subjects
Abstract:
... In recent time, it has become a common practice to use different kinds of starch syrups available on the market as a winter food for bees. However, the physicochemical composition of these syrups and their suitability for winter feeding of honeybee colonies are still insufficiently investigated. Therefore, our study analyzed the composition of three commercially available starch syrups, inverted s ...
DOI:
10.3390/agriculture11040335

36. Crystal structure of the metal-free state of glucose isomerase reveals its minimal open configuration for metal binding

Author:
Nam, Ki Hyun
Source:
Biochemical and biophysical research communications 2021 v.547 pp. 69-74
ISSN:
0006-291X
Subject:
high fructose corn syrup,   etc   ; Streptomyces rubiginosus; bioethanol; crystal structure; fructose; glucose; isomerization; metabolism; research; xylose; xylose isomerase;     Show all 11 Subjects
Abstract:
... Glucose/xylose isomerase catalyzes the reversible isomerization of d-glucose and d-xylose to d-fructose and d-xylulose, respectively. This enzyme is not only involved in sugar metabolism but also has industrial applications, such as in the production of high fructose corn syrup and bioethanol. Various crystal structures of glucose isomerase have shown the binding configuration of the substrate and ...
DOI:
10.1016/j.bbrc.2021.02.026

37. A combination of Tropilaelaps mercedesae and imidacloprid negatively affects survival, pollen consumption and midgut bacterial composition of honey bee

Author:
Ma, Shilong; Yang, Yang; Fu, Zhongmin; Diao, Qingyun; Wang, Mengyue; Luo, Qihua; Wang, Xing; Dai, Pingli
Source:
Chemosphere 2021 v.268 pp. 129368
ISSN:
0045-6535
Subject:
syrups,   etc   ; Apis mellifera; Tropilaelaps; apiculture; diet; food consumption; genes; honey; honey bees; imidacloprid; midgut; parasitism; pollen; risk; Asia;     Show all 15 Subjects
Abstract:
... Tropilaelaps mercedesae is not only a major threat to honey bees in Asia but also a potential risk to global apiculture due to trade. Imidacloprid is a systemic insecticide that negatively affects individual bees. Moreover, the health of honey bees may be threatened by imidacloprid exposure and T. mercedesae infestation. We studied the effects of T. mercedesae and imidacloprid on the survival, foo ...
DOI:
10.1016/j.chemosphere.2020.129368

38. Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

Author:
Ibrahim, Salam A.; Ayad, Amira A.; Williams, Leonard L.; Ayivi, Raphael D.; Gyawali, Rabin; Krastanov, Albert; Aljaloud, Sulaiman O.
Source:
International journal of food science & technology 2021 v.56 no.4 pp. 1503-1513
ISSN:
0950-5423
Subject:
syrups,   etc   ; athletic performance; carotenoids; dates (fruit); dietary fiber; energy; food science; juices; lifestyle; nutrient content; phenolic acids; technology; therapeutics;     Show all 13 Subjects
Abstract:
... Date fruit is an excellent source of nutritional and health benefits. The chemical composition of dates includes carbohydrates, dietary fibre, proteins, fats, minerals and vitamins, enzymes, phenolic acid and carotenoids, all of which are directly linked to nutritional and health benefits for consumers. A number of studies have also confirmed the therapeutic effects of dates and their efficacy in ...
DOI:
10.1111/ijfs.14783

39. Augmenting Nesidiocoris tenuis (Nesidiocoris) with a Factitious Diet of Artemia Cysts to Control Bemisia tabaci (Gennadius) on Tomato Plants under Greenhouse Conditions

Author:
Saito, Takeshi; Takagi, Motonori; Tezuka, Toshiyuki; Ogawara, Takashi; Wari, David
Source:
Insects 2021 v.12 no.3
ISSN:
2075-4450
Subject:
high fructose corn syrup,   etc   ; ; Artemia; Bemisia tabaci; Nesidiocoris tenuis; biological control; diet; greenhouses; hemp; honey; isomerization; pests; sugars; surveys; tomatoes;     Show all 15 Subjects
Abstract:
... Natural predators such as Nesidiocoris tenuis are known for their role in managing greenhouse pests. However, techniques in maximizing the biological control potential of N. tenuis under field conditions are still lacking. We evaluated under greenhouse conditions the prospects of Artemia cysts enhanced with high fructose corn syrup and honey, and delivered using hemp strings (hemp rope) as supplem ...
DOI:
10.3390/insects12030265

40. Effect of tapping for syrup production on sugar maple tree growth in the Quebec Appalachians

Author:
Ouimet, Rock; Guillemette, François; Duchesne, Louis; Moore, Jean-David
Source:
Trees 2021 v.35 no.1 pp. 1-13
ISSN:
0931-1890
Subject:
maple syrup,   etc   ; Acer saccharum subsp. saccharum; biomass; calcium; carbon; dendrochronology; net primary productivity; soil fertility; sugars; tree growth; trees; Quebec;     Show all 12 Subjects
Abstract:
... Some studies suggest that tapping sugar maple (Acer saccharum Marshall) trees can cause their growth to decline, particularly on poor and acidic soils. We tested this hypothesis in seven sugar bushes located in the Quebec Appalachians by comparing the growth of tapped trees with nearby untapped trees. The sites represented a range of soil fertility, from very good for sugar maple to strongly defic ...
DOI:
10.1007/s00468-020-02001-x

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