Results 151 to 160 of about 6,102 (208)

A Novel Glucose Isomerase from Caldicellulosiruptor bescii with Great Potentials in the Production of High-Fructose Corn Syrup. [PDF]

Biomed Res Int, 2020
Dai C, Miao T, Hai J, Xiao Y, Li Y, Zhao J, Qiu H, Xu B.   +7 more
europepmc   +1 more source

The Impact of the High-Fructose Corn Syrup on Cardiac Damage via SIRT1/PGC1-α Pathway: Potential Ameliorative Effect of Selenium. [PDF]

Biol Trace Elem Res
İlhan İ, Ascı H, Buyukbayram Hİ, Imeci OB, Sevuk MA, Erol Z, Aksoy F, Milletsever A.   +7 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]

Nutrients
Hieronimus B, Medici V, Lee V, Nunez MV, Sigala DM, Bremer AA, Cox CL, Keim NL, Schwarz JM, Pacini G, Tura A, Havel PJ, Stanhope KL.   +12 more
europepmc   +1 more source

Enhanced High-Fructose Corn Syrup Production: Immobilizing Serratia marcescens Glucose Isomerase on MOF (Co)-525 Reduces Co²⁺ Dependency in Glucose Isomerization to Fructose. [PDF]

Foods
Geng X, Li Y, Wang R, Jiang S, Liang Y, Li T, Li C, Tao J, Li Z.   +8 more
europepmc   +1 more source

Fructose and high fructose corn syrup: are they a two-edged sword?

International Journal of Food Sciences and Nutrition, 2021
High-fructose syrups are used as sugar substitutes due to their physical and functional properties. High fructose corn syrup (HFCS) is used in bakery products, dairy products, breakfast cereals and beverages, but it has been reported that there might be ...
Nasim Khorshidian, Mahdi Shadnoush, Maryam Zabihzadeh Khajavi   +2 more
exaly   +4 more sources

High-Fructose Corn Syrup: Controversies and Common Sense

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, John P Foreyt, Kathleen J Melanson   +2 more
exaly   +4 more sources

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High Fructose Corn Syrup — A Case History of Innovation

Research Management, 1976
AbstractHigh fructose corn syrup, or isomerized corn syrup as it is sometimes called, qualifies as a major innovation because this new product is having a revolutionary effect on the important sweetener business. The history of high fructose corn syrup is particularly interesting because of the varied research lessons it teaches.
openaire   +1 more source