Results 161 to 170 of about 10,897 (216)
Enhanced High-Fructose Corn Syrup Production: Immobilizing Serratia marcescens Glucose Isomerase on MOF (Co)-525 Reduces Co2+ Dependency in Glucose Isomerization to Fructose. [PDF]
FoodsGeng X +8 more
europepmc +1 more source
Effects of Consuming Beverages Sweetened with Fructose, Glucose, High-Fructose Corn Syrup, Sucrose, or Aspartame on OGTT-Derived Indices of Insulin Sensitivity in Young Adults. [PDF]
NutrientsHieronimus B +12 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Corn Syrup Oligosaccharide Effects on Sucrose Crystallization
Journal of Food Science, 1995ABSTRACT The components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effects on sucrose crystallization. Corn syrups were fractionated to produce four fractions, each containing a different range of oligosaccharides.
R W Hartel
exaly +2 more sources
Proceedings. Annual meeting - American Society of Brewing Chemists, 1942
(1942). The Analysis of Corn Syrup. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 3, Proceedings of the Fifth Annual Meeting 1942, pp. 106-115.
openaire +1 more source
(1942). The Analysis of Corn Syrup. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 3, Proceedings of the Fifth Annual Meeting 1942, pp. 106-115.
openaire +1 more source
Starch - Stärke, 1974
AbstractCorn syrup was fractionated on a cellulose support. An ethanol‐water gradient elution was used. Carbohydrates were determined quantitatively by the phenol‐sulfuric acid method. A normal 43 D. E. corn syrup gave 20 peaks and a materials balance of 92%. A high maltose corn syrup gave 18 peaks and a 99–100% materials balance.
openaire +1 more source
AbstractCorn syrup was fractionated on a cellulose support. An ethanol‐water gradient elution was used. Carbohydrates were determined quantitatively by the phenol‐sulfuric acid method. A normal 43 D. E. corn syrup gave 20 peaks and a materials balance of 92%. A high maltose corn syrup gave 18 peaks and a 99–100% materials balance.
openaire +1 more source
Replacement of Carbon‐refined Corn Syrups with Ion‐exchanged Corn Syrups in Ice Cream Formulations
Journal of Food Science, 1990ABSTRACT Ice cream was manufactured utilizing ten corn syrups at 5% (dry basis) in the mix, 30 DE, 42 DE, 42 DE high maltose (HM), 55 DE HM and 64 DE, each of which was processed through the carbon‐refined and ion‐exchanged processes.
H. D. GOFF, R. D. McCURDY, E. A. GULLETT
openaire +1 more source
The Hydrogenolysis of Commercial Corn Glucose Syrup
Starch - Stärke, 1975AbstractHydrogenolysis of corn syrup was carried out at 170°C and 60 at pressure. After 3 h 92.3% of the glucose content of the syrup was converted into sorbitol.
M. Abdel Akher +3 more
openaire +1 more source