Results 31 to 40 of about 10,897 (216)
Insects, 2021 Natural predators such as Nesidiocoris tenuis are known for their role in managing greenhouse pests. However, techniques in maximizing the biological control potential of N. tenuis under field conditions are still lacking.
Takeshi Saito +4 more
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The effectiveness of using glucose-fructose syrup for feeding bees in under cover conditions
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки, 2020 The beekeeping practice provides for using stimulating feeding of the bee colonies in order to accelerate their growth and development. Sugar syrup is usually used to feeding bees.
V. M. Nedashkivskyi
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SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING [PDF]
Journal of Food and Dairy Sciences, 2000 Four sweeteners (dates honey, treacle, glucose syrup and high fructose corn syrup “HFCS”) were investigated. The sweeteners exhibited the following characteristics: Brix° (70.1-80.1); dry matter (71.5-82.3%); refractive index (1.4657-1.4915); pH (4.5-4.6)
H. Abou-Gharbia, A. Rahoma, H. Ziena,
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Journal of Agriculture and Food Research, 2022 Sweet sorghum syrup is non-GMO, gluten-free, and can be produced free of additives and preservatives. Knowledge of the nutritional and dietary content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilization as a ...
Gillian Eggleston +4 more
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IMPACT OF CORN AND RICE SYRUP ADULTERATION ON PHYSICO-CHEMICAL PROPERTIES OF TILIA HONEY
Food and Environment Safety, 2020 The aim of this study was to highlight the impact of corn and rice syrups adulteration on physico-chemical parameters of tilia honey. For this purpose, tilia honey was adulterated by addition of concentrated corn and rice syrups in different percentages:
Paula CIURSA, Mircea OROIAN
doaj
Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
Foods, 2021 The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit.
Yoowha Jeon, Jieun Oh, Mi Sook Cho
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Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
DynaIn this work, the application of pectinase enzymes to clarify glucose syrups produced from corn fiber was studied. The enzymatic activity and kinetic parameters of the pectinase enzyme used were quantified.
Alejandro Morales-González +2 more
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Current Research in Food Science, 2022 Nuclear magnetic resonance (NMR) is a powerful analytical tool which can be used for authenticating honey, at chemical constituent levels by enabling identification and quantification of the spectral patterns.
Kavitha Rachineni +5 more
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Equine Veterinary Journal, EarlyView.Abstract Background The prevalence of insulin dysregulation (ID) has not been investigated in sport horses. Stall‐side insulin assays offer convenience but need further validation. Objectives To determine the prevalence of and risk factors for ID in a sport horse population using an oral sugar test (OST) and assess agreement between stall‐side and ...
Kimberly L. Hallowell +7 more
wiley +1 more source