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1. Stärkeverzuckerungserzeugnisse und ihre Eigenschaften unter besonderer Berücksichtigung der Süßwarenherstellung

Author:
Graefe, G.
Source:
DieStärke = 1960 v.12 no.1 pp. 2-12
ISSN:
0038-9056
Subject:
syrups,   etc   ; antibacterial properties; biscuits; candy; concentrated milk; crystallization; crystals; food law; freezing point; fructose; glucose; humans; intestines; maltose; melting; metabolism; milk; molecular weight; mouth; odors; osmotic pressure; saccharification; saliva; starch; stomach; sugar crystals; surveys; sweetened condensed milk; sweetness; tanks; taste; temperature; viscosity; water content;     Show all 34 Subjects
Abstract:
... After a survey of the history and the economic importance, the production and composition of the commercial starch saccharification products (dextrose, “70” sugar and glucose) are treated in detail. Then the properties are the subject especially ccnsidering the requirements of the candy production. On account of its biological importance for the metabolism dextrose has an outstanding position as m ...
DOI:
10.1002/star.19600120107

2. Beurteilung der Inversionswirkung von Stärkesirupen vom Standpunkt der Bonbonerzeuger

Author:
Zelenka, S.; Rašper, V.; Paulu, M.
Source:
DieStärke = 1960 v.12 no.5 pp. 137-145
ISSN:
0038-9056
Subject:
syrups,   etc   ; candy; catalytic activity; cations; color; glucose; heavy metals; phosphates; phosphorus pentoxide; shelf life; titration;     Show all 11 Subjects
Abstract:
... When comparing the two methods applied by candy manufacturers for judging glucose, i.e. determination of inversion qualities (IV) and of the inversion factor (IF), it could be seen that the relations between these two values are not sufficiently provable. Analysis of candy masses produced direct in the plant proved the quantity of the inversion sugar formed to be in direct relation to the inversio ...
DOI:
10.1002/star.19600120503

3. Vergleichende Betrachtungen der europäischen und der amerikanischen Stärkeforschung und Stärkeindustrie

Author:
Kempf, W.
Source:
DieStärke = 1960 v.12 no.10 pp. 296-299
ISSN:
0038-9056
Subject:
corn syrup,   etc   ; byproducts; corn; corn starch; factories; glucose; imports; modified starch; potato starch; raw materials; wheat; wheat starch; Germany; United States;     Show all 14 Subjects
Abstract:
... The emphasis of the U.S. research at the Universities and Federal Research Institutes as well as in the starch industry itself seems to be directed towards developing chemically treated and modified starches, starch derivatives and starch by‐products with improved and even completely new properties in order to increase the outlet of starch and consequently also the production. This situation is to ...
DOI:
10.1002/star.19600121002

4. Studies of Private Forest Ownership in Southwestern Quebec

Author:
Jones, A. R. C.; Lord, R. A.
Source:
Forestry chronicle 1970 v.46 no.1 pp. 34-38
ISSN:
0015-7546
Subject:
syrups,   etc   ; attitudes and opinions; farmers; farms; forest ownership; forests; grazing; private forestry; questionnaires; reforestation; silvicultural practices; surveys; wood products; woodlots; Quebec;     Show all 15 Subjects
Abstract:
... A survey of the ownership patterns and attitudes to forestry practices was conducted in Soulanges and Huntingdon counties, Quebec, in 1965. A bilingual questionnaire was used and over 400 woodlot owners were personally visited to obtain information on the current use of their woodlots. It was found that the majority of woodlot harvests were unplanned. Pasturing was common with reforestation being ...
DOI:
10.5558/tfc46034-1

5. Aconitic acid determination by gas-liquid chromatography

Author:
Mehltretter, C.L.; Otten, J.G.
Source:
International sugar journal 1971 v.73 no.872 pp. 235
ISSN:
0020-8841
Subject:
syrups,   etc   ; sugars; aconitic acid; chemical analysis; gas chromatography; mass spectrometry; aqueous solutions; molasses; grain sorghum;     Show all 9 Subjects
Abstract:
... Quantitative isolation of aconitic acid in molasses and sugar syrups as insoluble lead aconitate is carried out using a modification of the method of Gupta and Chetal [Int. Sug. J. (1968) 70: 107-110]. 12.5 g molasses are dissolved in 50 cm3 distilled water, made up to 100 cm3 with distilled water, a 10 cm3 aliquot is diluted with 10 cm3 distilled water, adjusted to pH 10-11 by addition of 0.2 cm3 ...
Handle:
10113/31072

6. Sweeteners: New challenges and concepts

Author:
Inglett, G.E.
Source:
Symposium Sweeteners. G. E. Inglett, ed 1973 pp. 1-9
Subject:
corn syrup; maple syrup,   etc   ; artificial sweeteners; sucrose; sugarcane; sugar beet; food processing; enzymatic hydrolysis; starch; per capita food consumption; natural additives; toxicity; long term effects; public health; sweetness; stevioside;     Show all 16 Subjects
Abstract:
... The sweetener industry is discussed with reference to: health value and safety of synthetic sweeteners; sweeter syrups from corn; the need for a superior synthetic sweetener; and the need for a better scientific understanding of sweetness. The concept that a sweet 'probe' portion of some macromolecules is responsible for sweet taste is discussed with reference to miracle fruit (Synsepalum dulcific ...
Handle:
10113/31705

7. Iron-fortified syrup blends: preparation, characteristics, application

Author:
Bookwalter, G.N.; Black, L.T.; Warner, K.A.
Source:
Journal of food science 1973 v.38 no.4 pp. 618
ISSN:
0022-1147
Subject:
corn syrup; syrups,   etc   ; food fortification; fortified foods; iron; iron deficiency anemia; blended foods; total solids; viscosity; pH; ferric sulfate;     Show all 11 Subjects
Abstract:
... Stable iron-containing syrups were developed to provide a liquid iron source that could be conveniently added to foods. Iron-fortified syrups were prepared by combining either corn syrup or sucrose, or both, with water, heating to boiling, cooling to 180-200°F and blending in an aqueous iron solution. Syrups were all-sucrose (67% solids); blends of 15% sugar (sucrose) with either regular or high-c ...
Handle:
10113/31810
DOI:
10.1111/j.1365-2621.1973.tb02827.x

8. Heavy metals in food products from corn

Author:
Garcia, W.J.; Blessin, C.W.; Inglett, G.E.
Source:
Cereal chemistry 1974 v.51 no.6 pp. 779
ISSN:
0009-0352
Subject:
corn syrup,   etc   ; corn products; corn; food contamination; heavy metals; manganese; copper; lead; cadmium; chromium; mercury; zinc; milling fractions; breakfast cereals; snack foods; canned foods; frozen foods; sweetcorn; popcorn; oxidation; atomic absorption spectrometry; quantitative analysis;     Show all 22 Subjects
Abstract:
... Concentrations of seven heavy metals (zinc, manganese, copper, lead, cadmium, chromium, and mercury) were determined for a wide variety of consumer oriented corn products: milled fractions, prepared breakfast and snack foods, canned and frozen sweet corn items, syrups, oil, and kernel popcorn. Samples were decomposed by wet oxidation, and six of the elements were determined by flame atomic absorpt ...
Handle:
10113/29981

9. Einige Probleme der Herstellung fructosehaltiger Sirupe aus Stärke

Author:
Holló, J.; László, E.; Hoschke, A.
Source:
DieStärke = 1975 v.27 no.7 pp. 232-235
ISSN:
0038-9056
Subject:
syrups,   etc   ; cellulose; fructose; glucose; isomerases; isomerization; saccharification; starch;     Show all 8 Subjects
Abstract:
... A method has been developed for the simultaneous application of saccharification with amyloglucosidase and isomerization with glucose isomerase. The procedure was tested with dissolved enzymes in pilot plant scale. Further research was conducted for the continuous application of glucose isomerase bound to DEAE cellulose and simultaneous continuous application of intracellul ...
DOI:
10.1002/star.19750270704

10. Production of High Fructose Syrup by Glucose Isomerase Immobilized on Phenol‐Formaldehyde Resin

Author:
Yokote, Y.; Kimura, K.; Samejima, H.
Source:
Die Stärke = 1975 v.27 no.9 pp. 302-306
ISSN:
0038-9056
Subject:
syrups,   etc   ; adsorption; fructose; glucose; half life; immobilized enzymes; industrial applications; isomerization; magnesium; pH; strength (mechanics); temperature;     Show all 12 Subjects
Abstract:
... An immobilized glucose isomerase which is active and stable in concentrated glucose solution has been developed. The enzyme has been immobilized to Duolite A7 resin simply by adsorption. Industrial application of this immobilized enzyme for the continuous production of high fructose syrup is quite promising because the immobilized enzyme having enough mechanical strength against the pressure of co ...
DOI:
10.1002/star.19750270906

11. The Foraging Specializations of Individual Bumblebees

Author:
Heinrich, Bernd
Source:
Ecological monographs 1976 v.46 no.2 pp. 105-128
ISSN:
0012-9615
Subject:
syrups,   etc   ; Bombus fervidus; bees; flowers; foraging; longevity; nectar; nectar secretion; pollen; Maine;     Show all 10 Subjects
Abstract:
... Bumblebees of any one species in Maine forage for pollen and/or nectar from a large variety of morphologically diverse flowers, but individuals have limited foraging repertoires at any one time. Unspecialized individuals were sometimes unsuccessful in extracting nectar and/or pollen from highly rewarding flowers. In any one area with a variety of concurrently blooming plants, the bumblebees had ap ...
DOI:
10.2307/1942246

12. Production and Physicochemical Properties of Hydrogenated Glucose Syrups

Author:
Kearsley, M. W.; Birch, G. G.
Source:
Die Stärke = 1977 v.29 no.12 pp. 425-429
ISSN:
0038-9056
Subject:
syrups,   etc   ; food industry; glucose; maltitol; physicochemical properties; sorbitol;     Show all 6 Subjects
Abstract:
... An obvious and as yet little explored alternative to glucose syrups, for use in foods, is a series of hydrogenated derivatives of the commercial glucose syrups. Sorbitol is already widely used in the food industry and like maltitol offers certain metabolic advantages in foods for diabetics. It is relatively easy to produce a series of partially or totally hydrogenated glucose syrups based on this ...
DOI:
10.1002/star.19770291207

13. The Importance of Hydrogenation in the Processing of Carbohydrates

Author:
Haidegger, E.
Source:
Die Stärke = 1977 v.29 no.12 pp. 430-435
ISSN:
0038-9056
Subject:
syrups,   etc   ; glucose; hydrogenation; mannitol; recycling; sorbitol; xylitol;     Show all 7 Subjects
Abstract:
... After a brief introduction the importance of hydrogenation products like sorbitol, xylitol, mannitol, polyol mixtures and hydrogenated glucose syrup is discussed. Then the theoretical aspects of hydrogenation and the various hydrogenation technologies are described. Finally, a comparison is made between the discontinuous low pressure CRS (Chemical Recycling Systems) process and the continuous hydr ...
DOI:
10.1002/star.19770291208

14. Storage of U.S. grade AA maple syrup in the retail package

Author:
Sendak, Paul E.; Morselli, Mariafranca.; Bee, David E.
Source:
Journal of food science 1978 v.43 no.3 pp. 1002-1005
ISSN:
0022-1147
Subject:
maple syrup,   etc   ; flavor; food packaging; food storage;     Show all 4 Subjects
Abstract:
... Extract: Six types of containers for maple syrup were evaluated under three controlled temperatures at four storage intervals. The contents of each container were analyzed for optical density (color), density, pH, and flavor. If a good quality U.S. grade AA maple syrup, properly hot packed, is stored no longer than 6 months in the retail container at a temperature of 24 degrees C, quality, as meas ...
DOI:
10.1111/j.1365-2621.1978.tb02471.x

15. Effects of salts, sugars, and salt-sugar combinations on growth and sporulation of an isolate of Eurotium rubrum from pancake syrup

Author:
Kushner, Leslie.; Rosenzweig, William D.; Stotzky, G.
Source:
Journal of food protection 1978 v.42 no.9 pp. 706-711
ISSN:
0362-028X
Subject:
syrups,   etc   ; sucrose; bacteriology; analytical methods; food safety; fungi;     Show all 6 Subjects
Abstract:
... An osmoduric-saccharophilic fungus isolated from a bottle of syrup showed optimum growth on Sabouraud's agar amended with 60% (m/v) sucrose and still grew near optimally at 110%. On arabinose, glucose, and pructose optimum growth occurred at 40%; glucose supported growth better than fructose or arabinose. When glycerol was present, optimum growth occured at 10% (v/w) concentration; no growth occur ...
DOI:
10.4315/0362-028X-42.9.706

16. Cyclic thionocarbonates

Author:
Trimnell, D.; Shasha, B.S.; Doane, W.M.
Source:
Methods in carbohydrate chemistry 1980 v.8 pp. 277-279
Subject:
syrups,   etc   ; sugar alcohols; carboxylation; unsaturated conditions; pyridines; carbon disulfide; crystals; saponification; esters; crystallization; polysaccharides; pyrolysis; thiols; stereochemistry;     Show all 14 Subjects
Handle:
10113/26492

17. Diffusion Hindrance in Isoglucose Production with Immobilized Enzymes

Author:
Holló, J.; László, E.; Hoschke, Á.
Source:
Die Stärke = 1981 v.33 no.11 pp. 361-366
ISSN:
0038-9056
Subject:
syrups,   etc   ; bioreactors; catalysts; copolymerization; gels; glucan 1,4-alpha-glucosidase; immobilized enzymes; mass transfer; planning; saccharification; starch;     Show all 11 Subjects
Abstract:
... The production of glucose‐fructose syrup is currently carried out with the use of immobilized glucose‐isomerase enzymes. Pilot‐plant data are also available on the saccharification of starch by means of immobilized glucoamylase. This renders the elaboration of experimental data and theoretical relationships necessary for the planning and operation of bioreactors. In the case of immobilized enzymes ...
DOI:
10.1002/star.19810331102

18. Production and Physico‐chemical Properties of Isomerized Glucose Syrups I. Sweetness

Author:
Dziedzic, S. Z.
Source:
Die Stärke = 1981 v.33 no.11 pp. 369-372
ISSN:
0038-9056
Subject:
syrups,   etc   ; glucose; high performance liquid chromatography; isomerization; sucrose; sweetness;     Show all 6 Subjects
Abstract:
... Glucose syrups of 21, 45, 65 and 100% D. E. were isomerized using a Novo Sweetzyme isomerase over 24 h. The reaction was followed by high‐pressure liquid chromatography (hplc). Syrups with 49–52% isomerized glucose syrups were obtained. The sweetness of the glucose syrups was determined before and after isomerization in terms of threshold, and relative sweetness to a 5% sucrose standard solution a ...
DOI:
10.1002/star.19810331104

19. The Evaluation of Activated Carbon in the Purification of Starch‐based Sweeteners

Author:
van Asbeck, T. M. W.; Gouwerok, M.; Polman, E.
Source:
Die Stärke = 1981 v.33 no.11 pp. 378-383
ISSN:
0038-9056
Subject:
high fructose corn syrup,   etc   ; activated carbon; adsorption; benzene; decolorization; glucose; laboratory experimentation; manufacturing; molasses; steam; sweeteners;     Show all 11 Subjects
Abstract:
... Activated carbon is used in the manufacture of starch‐based sweeteners such as glucose syrup, dextrose and isoglucose (HFCS) for purification and decolorization of these products. In this contribution the main production processes for activated carbon, that is steam activation and chemical activation are viewed, and the adsorptive properties of the resulting carbons are explained, based on standar ...
DOI:
10.1002/star.19810331106

20. Sweeneners--a review

Author:
Inglett, G.E.
Source:
Food technology 1981 v.35 no.3 pp. 37
ISSN:
0015-6639
Subject:
corn syrup; high fructose corn syrup,   etc   ; sucrose; fructose; sugar substitutes; sweetness; sugars; artificial sweeteners; sweeteners; protein sweeteners; nonnutritive sweeteners; sugar alcohols;     Show all 12 Subjects
Abstract:
... Abstract: The natural sweetener, sucrose, is found in many foods, primarily cane, beet, and fruits. Enzyme technology has led to the development of other natural sweeteners including corn sweeteners and high-fructose corn syrups manufactured from corn starch hydrolysis. Their commercial production has increased rapidly with applications in soft drinks, desserts, confections, canned fruits, jellies ...
Handle:
10113/26130