Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams [PDF]
Foods, 2022 The aim of this work is to evaluate the effects of glucose and corn syrup on the physical characteristics and whipping properties of whipped creams. The interfacial protein concentration and apparent viscosity of emulsions increased with an increasing ...
Di Zeng, Tongxun Liu, Yongjian Cai
exaly +4 more sources
The pasting and gel textural properties of corn starch in glucose, fructose and maltose syrup. [PDF]
PLoS ONE, 2014 The pasting and gel textural properties of corn starch in syrup at different concentrations were investigated by Rapid Visco Analyzer (RVA) and Texture profile analysis (TPA) tests.
Qingjie Sun +3 more
doaj +3 more sources
Clostridial conversion of corn syrup to Acetone-Butanol-Ethanol (ABE) via batch and fed-batch fermentation [PDF]
Heliyon, 2019 Corn syrup - a commercial product derived from saccharification of corn starch - was used to produce acetone-butanol-ethanol (ABE) by Clostridium spp.
Saverio Niglio +2 more
doaj +2 more sources
Optik, 2012 Abstract A study of the diffraction efficiency parameter, of holographic gratings recorded with thin emulsion layers of corn syrup (Karo ® ) photosensitized with potassium dichromate salt is presented. This was possible by the interference produced by amplitude division setup using two wavelengths at 473 nm and 530 nm respectively.
A. Olivares-Pérez +3 more
openaire +2 more sources
Replication of Holograms with Corn Syrup by Rubbing [PDF]
Materials, 2012 Corn syrup films are used to replicate holograms in order to fabricate micro-structural patterns without the toxins commonly found in photosensitive salts and dyes. We use amplitude and relief masks with lithographic techniques and rubbing techniques in order to transfer holographic information to corn syrup material.
Nildia Y. Mejias-Brizuela +2 more
core +6 more sources
Development an in House Validation for 5-Hydroxy-2-methyl-furfuraldehyde (HMF) Analysis in Fermented Beverages Produced from Honey, Cane Syrup and Corn Syrup by HPLC-UV [PDF]
Orbital: The Electronic Journal of Chemistry, 2018 A chromatographic direct method using HPLC/UV for quantification of 5-hydroxy-2-methyfurfuraldehyde (HMF) content in different fermented beverages (mead, cane syrup fermented and corn syrup fermented) was developed and in house validated using ...
João Paulo Niemes +4 more
doaj +5 more sources
High-Fructose Corn Syrup: Controversies and Common Sense [PDF]
American Journal of Lifestyle Medicine, 2010 High-fructose corn syrup is often mischaracterized and misunderstood. This sweetener was introduced into the food supply in the United States in the late 1960s as a liquid sweetener alternative to sucrose and existed in relative obscurity for many years.
John S White +2 more
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Molecular Responses of Saccharomyces cerevisiae to Growth Under Conditions of Increasing Corn Syrup and Decreasing Molasses [PDF]
FermentationMolasses, a by-product of raw sugar production, is widely used as a cost-effective carbon and nutrient source for industrial fermentations, including the production of baker’s yeast (Saccharomyces cerevisiae).
Binbin Chen +5 more
doaj +2 more sources
Journal of Bioresources and Bioproducts, 2022 High fructose corn syrup has been industrially produced by converting glucose to fructose by glucose isomerases, tetrameric metalloenzymes widely used in industrial biocatalysis.
Aristide Laurel Mokale Kognou +2 more
exaly +3 more sources
High-fructose corn syrup: is this what's for dinner? [PDF]
The American Journal of Clinical Nutrition, 2008 Research on trends in consumption of added sugar and high fructose corn syrup (HFCS) in the U.S. has largely focused on calorically-sweetened beverages, ignoring other sources.
Kiyah J, Duffey, Barry M, Popkin
openaire +5 more sources