Results 1 to 10 of about 1,917 (180)

Structural confirmation of oligosaccharides newly isolated from sugar beet molasses [PDF]

Chemistry Central Journal, 2012
Background Sugar beet molasses is a viscous by-product of the processing of sugar beets into sugar. The molasses is known to contain sucrose and raffinose, a typical trisaccharide, with a well-established structure.
Abe Tatsuya, Horiuchi Kenichi, Kikuchi Hiroto, Aritsuka Tsutomu, Takata Yusuke, Fukushi Eri, Fukushi Yukiharu, Kawabata Jun, Ueno Keiji, Onodera Shuichi, Shiomi Norio   +10 more
doaj   +5 more sources

Biopolymers from Sugar Beet Molasses: Isolation, Characterization, and Bioactive Properties. [PDF]

ACS Omega
Utilizing the natural biological properties of plant byproducts for a variety of applications presents the opportunity to combine nature's benefits with sustainable innovation. For this study, sugar beet molasses polymer (SBMP) was isolated from a byproduct of sugar beet processing.
Crouse J, Sellers S, Wawrousek K, Sabino RM.   +3 more
europepmc   +4 more sources

Determination of betaine in sugar beet molasses [PDF]

Journal on Processing and Energy in Agriculture, 2014
Sugar beet molasses, a concentrate of mineral elements and a number of bioactive compounds, can be useful to supplement a range of components in the production of enriched food products.
Krulj Jelena, Jevtić-Mučibabić Rada, Grbić Jasna, Brkljača Jovana, Milovanović Ivan, Filipčev Bojana, Bodroža-Solarov Marija   +6 more
doaj   +1 more source

Sustainable authentication of molasses' botanical origin using infrared spectroscopy: Accuracy and greenness evaluation of spectral techniques [PDF]

Current Research in Food Science
Molasses, a byproduct of sugarcane and sugar beet processing, is widely utilized in the food, fermentation, and animal feed industries. However, authenticating its botanical origin remains challenging, often relying on costly, time-consuming, chemically ...
Macarena Rojas-Rioseco, Mecit Öztop, Cristian A. Fuentes, Martin Bravo, Ivan Smajlovic, Margarita Smajlovic, Karol Kołodziejski, Danuta Kruk, Víctor Muñoz, Rosario del P. Castillo   +9 more
doaj   +2 more sources

Analysis of Changes in Selected Physicochemical Parameters and Elemental Composition of Honey as a Result of Adulteration with Sugar Additives [PDF]

Foods
Honey authenticity is increasingly threatened by the addition of low-cost sugar syrups and substitutes, which reduce its nutritional value and market credibility. In this study, five types of Polish honeys (honeydew, forest, multifloral, nectar–honeydew,
Magdalena Gajek, Karolina Moj, Piotr Wysocki, Elżbieta Kuśmierek, Małgorzata Iwona Szynkowska-Jóźwik   +4 more
doaj   +2 more sources

Dried Beetroots: Optimization of the Osmotic Dehydration Process and Storage Stability [PDF]

Foods
In this study, beetroots were osmotically dehydrated in sugar beet molasses. The input parameters of the drying process were varied: temperature (20 °C, 40 °C, and 60 °C), time (1 h, 3 h, and 5 h), and concentration of sugar beet molasses (40%, 60%, and ...
Danijela Šuput, Slađana Rakita, Nedeljka Spasevski, Ružica Tomičić, Danka Dragojlović, Senka Popović, Nevena Hromiš   +6 more
doaj   +2 more sources

Ensiling characteristics of prickly pear (opuntia-ficus indica) rejects with and without molasses for animal feed [PDF]

International Journal of Recycling of Organic Waste in Agriculture, 2022
Purpose The aim of this work was to study the effect of adding sugar beet molasses on the biochemical properties, microbial flora, fermentation quality, and aerobic stability of prickly pear cactus (Opuntia ficus-indica) waste silage.Method Molasses (0%,
L El Hajji, H Azzouzi, M Achchoub, K Elfazazi, S Salmaoui   +4 more
doaj   +1 more source

Sugar beet molasses: Properties and applications in osmotic dehydration of fruits and vegetables [PDF]

Food and Feed Research, 2016
Molasses is an important by-product of sugar beet or sugar cane refining industry and it was one of the first sweeteners used in human nutrition. Sugar cane molasses has unique characteristics that can make it suitable for application in food industry ...
Šarić Ljubiša Ć., Filipčev Bojana V., Šimurina Olivera D., Plavšić Dragana V., Šarić Bojana M., Lazarević Jasmina M., Milovanović Ivan Lj.   +6 more
doaj   +1 more source

Technological adequacy of sugar beet products used in the food industry

Пищевые системы, 2023
Beet sugar production in Russia annually gives about 6 million tons of white sugar and 1.5 million tons of beet molasses, which must have technological adequacy, when used as raw materials.
M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko   +3 more
doaj   +1 more source

Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures [PDF]

Food and Feed Research, 2014
Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet ...
Gubić Jasmina M., Plavšić Dragana V., Šarić Ljubiša Ć., Varga Ana O., Čabarkapa Ivana S., Filipčev Bojana V., Šimurina Olivera D.   +6 more
doaj   +1 more source