Reducing Sugar
Mostrando 1-12 de 242 artigos, teses e dissertações.
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1. Determination of Ethyl Carbamate in Commercial Sweetened Sugar Cane Spirit by ESI-MS/MS Using Modified QuEChERS and 18-Crown-6/Trifluoroacetic Acid Spiking Additives
A fast, sensitive, and selective direct injection electrospray tandem mass spectrometry (DI ESI MS/MS) method that is able to quantify ethyl carbamate in commercial sweetened sugar cane spirit is described. The preparation method uses a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) with potassium carbonate added to sweetened sugar cane
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region
ABSTRACT Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Tech
Revista Ceres. Publicado em: 2022
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3. Storage of markies cultivar potatoes for prossessing
ABSTRACT The refrigerated induce the sweetening of the potato, which results in the dark color. The objective of this study was to determine the temperature and shelf life of Markies potato tubers under refrigerated storage for the processing of French fries. The levels of total soluble sugar (TSS), reducing sugars (RS), peroxidase (POD) and polyphenoloxidas
Rev. Ceres. Publicado em: 2021-04
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4. Sugar derived from genetically modified sugarcane
Abstract Sugar is an ancient food and currently one of the most used ingredients in human nutrition and in the food industry. In tropical regions, sugar is produced mainly from sugarcane, while temperate countries produce sugar preferably from sugar beets. Due to its widespread use, the forthcoming adoption of genetically modified (GM) sugarcane varieties ma
Food Sci. Technol. Publicado em: 2021-03
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5. Hypoglycemic effect of okra aqueous extract on streptozotocin-induced diabetic rats
Abstract Okra (AbelmoschusesculentusL.Moench) is widely planted in subtropical and tropical areas, with good palatability and a variety of biological activities. However, the hypoglycemic activity of okra aqueous extract and its mechanism were still unclear. In this paper, the hypoglycemic effect of okra aqueous extract on type 1 diabetic rats induced by str
Food Sci. Technol. Publicado em: 2020-12
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6. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
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7. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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8. Optimization of Alkaline, Acidic, Ionic Liquid and Oxidative Pretreatments for Coconut Waste Conversion into Fermentable Sugars
Cocos nucifera L. is a palm tree of paramount importance in the food and chemistry industries, although over 50% of its biomass is discarded as waste. The aim of the study is to investigate different pretreatments in to coconut husks (CH), based on acid, alkaline, ionic liquid (IL), and peroxidative, in order to produce fermentable sugars. Severity factors w
J. Braz. Chem. Soc.. Publicado em: 2020-05
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9. THE SUCCESS OF THE BRAZILIAN ALCOHOL PROGRAM (PROÁLCOOL) - A DECADE-BY-DECADE BRIEF HISTORY OF ETHANOL IN BRAZIL
ABSTRACT The National Alcohol Program (Proálcool) was a strategic policy of the Brazilian government to replace petroleum-based fuels with alcohol (ethanol). Based on the review, we can choose the 1960s as a start point for a leap in development. Over the 500 years of sugarcane history in Brazil, the crop enters the second decade of the 21st century with ex
Eng. Agríc.. Publicado em: 2020-04
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10. INCREASED ENERGY COGENERATION IN THE SUGAR-ENERGY SECTOR WITH THE USE OF SUGARCANE STRAW, ELECTRIFICATION OF DRIVES, AND HIGH-DRAINAGE ROLLERS IN THE EXTRACTION
ABSTRACT The sugar-energy sector stands out in the production of electrical energy in the Brazilian energy matrix. The updating of Law 9,427 allowed increasing the limit of power injected in the transmission or distribution systems of existing projects from 30 to 50 MW, encouraging studies of expansion and/or implementation of new cogeneration projects. This
Eng. Agríc.. Publicado em: 2020-04
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11. Postharvest 1-methylcyclopropene treatments maintain the quality of Rosa sterilis D. shi during storage
Abstract Effects of different concentrations of aqueous 1-methylcyclopropene (1-MCP) on Rosa sterilis D. shi fruits were investigated. The fruits were harvested at commercial maturity stage and treated with 1-MCP treatment at 0.5, 1.0, and 1.5 μL L-1 for 20 h at 25 °C in an air tight chamber along with control sample to evaluate the effect of 1-MCP concent
Food Sci. Technol. Publicado em: 2020-03
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12. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 13/12/2019