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Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups
This study aimed to experimentally investigate the effect of sugar syrup additions on quality measurements of honey and to detect adulteration. For...
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Sugar and Confectionery Products
The aims of the chapter is to introduce sugar and confectionery products (S&C). The chapter is divided into five sections: (1). Introduction, the...
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Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition
The presence of acrylamide in numerous food products has recently been demonstrated. In this work, the possibility of acrylamide formation in date...
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Characterization of the glass transition of commercial confections selected from each sugar cooking stage
The stages of sugar cooking are widely used in the confectionery industry as a practical tool for producing confections with a wide range of physical...
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Classification of Sidr honey and detection of sugar adulteration using right angle fluorescence spectroscopy and chemometrics
Sidr honey is vulnerable to adulteration with low-grade honey and sugar syrups, which compromises its nutritional and medicinal value, demanding fast...
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Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)
Characteristics of sugar crystals are important for develo** set-syrup due to their contribution to the desired mouth feel when consumed. Two types...
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Application of UV–Vis spectroscopy for the detection of adulteration in Mediterranean honeys
The present study aimed to identify adulteration of honey with sugar syrups and colorants using UV–Vis spectroscopy, combined with multivariate...
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Crystallization Process in the Sugar Industry: A Discussion On Fundamentals, Industrial Practices, Modeling, Estimation and Control
The sugar industry plays a crucial role in numerous economies worldwide, and projections indicate an increase in sugar demand in the coming years....
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Optimization of Sugar Extraction From Carob Pods
The carob ( Ceratonia siliqua L.) , a plant that grows widely in the Mediterranean climate, has a very dry and hard fruit that contains substantial...
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Revitalizing the ethanologenic bacterium Zymomonas mobilis for sugar reduction in high-sugar-content fruits and commercial products
The excessive consumption of sugars can cause health issues. Different strategies have been developed to reduce sugars in the diets. However, sugars...
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Modeling and simulation of juice clarifier using computational fluid dynamics for enhanced sugar quality
Over the past few decades modern technologies have been developed and adopted to improve sugarcane processing. These improvements have not only...
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Honey and Bee Products
As very valuable and health-beneficial food products, honey and other bee products are very susceptible to adulterations. This chapter is focused on...
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Association of sugar intake from different sources with incident depression in the prospective cohort of UK Biobank participants
PurposeTo elucidate the association of different sources of free sugars (FS) and intrinsic sugars with depression risk in the prospective...
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Qualitative and Quantitative Detection of Monofloral, Polyfloral, and Honeydew Honeys Adulteration by Employing Mid-Infrared Spectroscopy and Chemometrics
In this study, the potential of mid-infrared (MIR) spectroscopy complemented with chemometrics for the qualitative and quantitative detection of...
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Authentication of Indonesian Coconut Sugar Using Stable Carbon Isotopes
Indonesian coconut sugar ( n = 109 samples) from different local producers was analyzed over a 2-year period. A mean δ 13 C value of − 25.6‰ ± 0.4‰ was...
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Carbohydrates for Energy
Carbohydrates are the most common source of energy for humans. Among this class of macronutrients, starch and sugar are the main representatives....
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Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes
This study investigates the effects of different process parameters (sugar dose, sugar size, and ultrasonic treatment time) on the solid osmotic...
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Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species
Mexico has an enormous diversity of Agave species. The agave sap (called aguamiel) is concentrated to obtain a syrup. In this study, the aguamiel was...
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Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum
This study aimed to extract betaine from sugar beet molasses using the cloud point method and encapsulate it in fast-dissolving fibers of Poly(vinyl...
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Sugar Crops
Sugar crops include sugar beet, sugarcane, sweet sorghum, sugar maple, sugar palm, honey, corn, and chicory. Sugar is a broad term applied to a large...