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Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars
Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain...
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Fig (Ficus carica) Syrup as a Natural Sugar Substitute
The current consumption of added sugar is much higher than the dietary recommendations in many parts of the world. To minimize the intake of added...
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Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production
Pre-processes such as blanching, which cause time, labor and economic losses, are carried out to remove the peel bitterness during bitter orange ( Citr...
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Arbutus unedo fruit syrup as a fortifying agent: effect on physicochemical, microbiological, rheological, sensory and antioxidant properties of yoghurt
This study aims to assess the antioxidant and the antibacterial activities of Arbutus unedo fruits and to valorize its syrup by the incorporation in...
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Nutritional, Shelf-Life, and Sensory Evaluation of Cucumis callosus Based Optimized Syrup
Cucumis callosus or “ Choti kachri ” is feral species of Cucurbitaceae family grown commonly in the semi-arid zones. The current study aimed to...
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β-Amylase Squirting Cucumber Between Immobilization, Kinetic Modeling and Application for Maltose Syrup Production
A β-amylase extracted from Ecballium elaterium was purified on Q-Sepharose anion exchange chromatography and identified with molecular mass. A...
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Synthesis and biological characterization of low-calorie Schisandra chinensis syrup
Schisandra chinensis (Omija) is a well-known medicinal plant in East Asia. In this study, Omija oligosaccharide syrup was prepared from sucrose with...
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Simultaneous determination of five triarylmethane colorants in syrup by applying multivariate curve resolution to second-derivative visible absorption spectra
A method for the simultaneous determination of five triarylmethane colorants (brilliant blue FCF, patent blue V, patent blue VF, fast green FCF, and...
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Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend
A blend of sweetened condensed skimmed milk and vegetable fat is a product that can be prepared by mixing milk constituents and/or whey in powder...
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Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage
To produce cooked rice that can be stored under a chilled condition, the effect of maltotriose syrup on the retrogradation of gelatinized rice starch...
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Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production
BackgroundLactic acid is one of the most important organic acids, with various applications in the food, beverage, pharmaceutical, cosmetic, and...
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Effects of high fructose corn syrup on intestinal microbiota structure and obesity in mice
High fructose corn syrup (HFCS)-associated health problems have raised concerns. We investigated the effects of HFCS-containing drinking water on...
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Conversion of golden oyster mushroom, Pleurotus citrinopileatus to sugar syrup using enzymatic hydrolysis as a substrate for novel bacterial cellulose (Nata) fermentation
Enzymatic hydrolysis of the golden oyster mushroom ( Pleurotus citrinopileatus ) generated a new bacterial cellulose (BC). The sugar syrup obtained...
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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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Improved Curcumin Recovery and In Vitro Biological Activity of Turmeric Extracts Using Nipa Palm Syrup– and Nipa Palm Vinegar–Based Natural Deep Eutectic Solvent (NADES) Hybridized with Microwave-Assisted Extraction
This was the first study to use local Southern Thai ingredients, namely, nipa palm syrup (NS) and nipa palm vinegar (NV), in the formulation of...
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New food, new technology: innovative spreadable cream with strawberry syrup
A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem...
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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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Rapid determination of fructooligosaccharide in solar-dried banana syrup by using near-infrared spectroscopy
The transformation of value-added solar-dried banana to banana syrup, which contains very high levels of fructooligosaccharides (FOS), is attractive....
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Straightforward extraction of date palm syrup from Phoenix dactylifera L. byproducts: application as sucrose substitute in sponge cake formulation
Substitution of sucrose in foods is currently taking an increased interest either for economic-reasons or for improving the techno-functional...
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Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation
In the search for domestic natural additives favored by consumers for food flavor and antioxidant enhancement, this work aimed to estimate the...
