High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, abi...

Introduction: Since pharmaceutical syrups are widely taken by children in Iran, drop of pH in oral cavity and dental decay resulted from the syrups are of high importance. This research aims to study buffering properties of saliva when in contact with some of vitamin syrups available in pharmaceutical market of Iran. Methods: In the present study, 1 milliliter (ml) of 6 samples of vitamin sy...

Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of bo...

In this paper the term “new separation technologies” will be applied to the concepts being proposed for significant improvement of either recovery or sugar quality in the cane industry. Most new technologies comprise the unit operations using ion exchange and chromatographic resins and/or membrane filtration processes. These processes have been attracting the attention of sugar researchers for ...

A two-step process combining the (equilibrium) glucose isomerization to fructose with selective dehydration of in obtained sugar mixture 5-hydroxymethylfurfural (HMF), where is largely unconverted and recycled, represents an attractive concept increase overall efficiency for HMF synthesis. This work presents experimental modelling studies on conversion such fructose-glucose using sulfuric acid ...

The ripe fig (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90°C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50°Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50-55°C. Good quality and acceptable dried fi...

Amylase production and biochemical characterization of the crude enzyme preparation from Pseudomonas stutzeri AS22 were evaluated. The highest α-amylase production was achieved after 24 hours of incubation in a culture medium containing 10 g/L potato starch and 5 g/L yeast extract, with initial pH 8.0 at 30°C under continuous agitation at 200 rpm. The optimum temperature and pH for the crude α ...

The thermostable enzyme systems produced by the thermophilic ascomycete fungus Talaromyces emersonii cultivated on various carbon sources were investigated for the production of high value products from sugar beet. A broad range of enzymatic activities relevant to cellulose, hemicellulose, and pectin hydrolysis were identified in T. emersonii culture filtrates. In hydrolysis experiments conduct...

Methods Eligible children from 2 Ugandan centres in the ARROW trial, weighing 12-15kg, had taken ZDV, 3TC and ABC syrups twice daily for at least 24 weeks, and were ready to switch from syrups to scored tablets. Children were expected to remain in the 12-15kg weight band (i.e. same dosing band) for the next 4 weeks. Those with illnesses affecting PK (e.g., severe diarrhea, vomiting) were inelig...

Baked for Anzac Day in April but eaten all year, biscuits memorialize the Australian and New Zealand Army Corps (ANZAC) participation Gallipoli Campaign during World War I. The chemical culinary capacities of one biscuit’s key ingredients, golden syrup, offer strategies figuring snaps, breaks, refusals. Golden syrup catalyzes a feminist digestion food often perceived as culturally conservative ...