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Background: Conflicting evidence exists on the role of long-term fructose consumption on health. No systematic review has addressed the effect of isoenergetic fructose replacement of other sugars and ...
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructos...
Fructooligosaccharides (FOS) are fructose oligomers containing a glucose residue at the end of the chain and its production takes place by the action of fructosyltransferase in plants and micro-organi...
Glycosylglycerols are powerful osmolytes, produced by various plants, algae and bacteria in adaptation to salt stress and drought. Among them, glucosylglycerol (2-O-a-D-glucopyranosyl-sn-glycerol; GG...
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
The effect of sucrose on water activity, the fraction of freezable water, and viscoelastic properties of alginate dispersed aqueous systems was investigated. Water activity and the fraction of freezab...
Bananas were coated with 2% sucrose palmitic acid ester after treatment with 100 ppm ethylene for 12 h and stored at 20°C. The use of 2% sucrose palmitic acid ester coating significantly reduced weigh...
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
The recrystallization of ice crystals in sucrose solution was investigated by cryo-SEM in a temperature range of -21°C to -50°C, including temperatures around Tg′. By using the technique of image anal...
The influence of carbon sources, nitrogen sources, and the addition of sucrose ester on fructanohydrolase production was investigated. The enzyme production varied depending on the carbon source. Apar...
The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry ...
Fructooligosaccharides (FOS) from sucrose, new alternative sweeteners with functional properties, also called soluble fibers, have a number of desirable characteristics such as low calories, no cariog...
Many athletes experience a change in taste sensitivity due to physical fatigue. Nutrition is an important factor during training and recovery. Previous reports have described the ideal alimentation fo...
The thermal stability of sucrose phosphorylase (EC 2.4.1.7) from Streptococcus mutans was enhanced using random and site-directed mutageneses. Random mutagenesis studies revealed that eight single ami...
A method is presented for synthesizing thermo-, acid-stable glucooligosaccharides (TASOG) from sucrose (2.5-4 M) using a dextransucrase prepared from Leuconostoc mesenteroides B-512FMCM. The degree of...

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