Search results for "sugar"
showing 10 items of 334 documents
Influence of the storage conditions on some physicochemical and mycological parameters of honey
1994
The authors studied the changes in yeast and mould counts, pH, free and lactone acidity, colour and sugar composition undergone by honeys with water contents of 169, 188 and 220 g kg-1 on storage at refrigeration temperature (4–7°C), room temperature and 28°C for two years. Of the solid culture media assayed, honey agar and osmophilic medium fostered yeast growth while malt-extract agar and yeast-extract-malt-extract agar allowed for better development of filamentous fungi. The yeasts isolated belonged to the genera Saccharomyces, Schizosaccharomyces and Zygosaccharomyces, while filamentous moulds were of the genera Aspergillus, Penicillium, Fusarium and Alternaria. The honeys studied under…
Short-term impact of a Western diet on the physiology of the peripheral olfactory system
2016
Current feeding behaviors contribute to the epidemic levels of obesity and diabetes observed in Europe and worldwide. Both the quantity and the quality of ingested food are incriminated. Together with other sensory modalities, olfaction is involved in the control of food intake. Olfactory cues can influence eating behaviors, yet the nutritional status and diet can also alter olfactory abilities. Patients with metabolic disorders present impaired olfactory sensitivity which could in turn worsen their eating behaviors.Here we examined the short-term impact of a Western diet enriched in fat and sugar (High Fat High Sugar, HFHS) on the anatomy and physiology of the olfactory epithelium of postn…
Sugar moiety has a direct influence on the secondary structure and properties of sturgeon gonadotropin
2009
Sugar moiety has a direct influence on the secondary structure and properties of sturgeon gonadotropin Sturgeon Acipenser güldenstädti Br. gonadotropic hormone (GTH) β-subunit (β-GTH) was selectively chemically deglycosylated (dg) by anhydrous hydrogen fluoride and trifluoromethane sulfonic acid. Two dgβ-GTH molecular forms retaining 35% (dgβ-GTH1) and 13% (dgβ-GTH2) of their initial carbohydrates were obtained. Investigation of the reassociated α-β hybrid dimers (recombinants) α-GTH+dgβ-GTH1 and α-GTH+dgβ-GTH2 showed that the immunoreactivity with antiserum raised against standard GTH dropped by 22.5%. Hybrid dimers were recognised by the standard GTH antibodies, which indicated that the s…
Very highly prevalent Macracanthorhynchus hirudinaceus infection of wild boar Sus scrofa in Khuzestan province, south-western Iran
2006
Abstract An epidemiological and pathological study of Macracanthorhynchus hirudinaceus infection in a total of 50 wild boars Sus scrofa attila from cane sugar fields of Iranian Khuzestan was performed. The total prevalence of 64.0 % detected is the highest hitherto known by this acanthocephalan species in wild boars and may reflect a very high contamination of the farm lands studied as the consequence of the crowding of the wild boar population in cane sugar fields. Observations prove that this species is a wild boar gut wall perforating acanthocephalan. High burdens may become so pathogenic for the host individual as to be responsible for its elimination from the population. Thus, this aca…
Volatile compounds in strawberry jam : influence of cooking on volatiles
1991
Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.
High‐resolution histographical mapping of glucose concentrations in developing cotyledons of Vicia faba in relation to mitotic activity and storage p…
1998
Summary Previous studies provided evidence that the carbohydrate status triggers developmental processes in the growing cotyledons ofVicia faba. We describe here the high-resolution mapping of glucose concentrations in tissue sections of developing faba bean cotyledons by quantitative bioluminescence and single-photon imaging. Patterns of local glucose distributions are compared with tissue cell type, mitotic index and the distribution pattern of starch. During cotyledon differentiation, gradients in the glucose concentration emerge which are related to the particular cell type. Higher concentrations are found in non-differentiated premature regions of the cotyledon whereas mature starch-ac…
Catalytic effect of transition metals (copper, iron, and nickel) on the foaming and properties of sugar-based carbon foams
2019
Abstract Recently, bio-based carbon foams have gained much interest in many chemical industry fields because of their unique structure and properties. This study provides new information on the effects of catalytic metals (iron, nickel, and copper) on the foaming process. Specifically, the effects of these catalysts on the density, foam growth, and cell size and then further on the pore size distribution and specific surface areas after the physical activation are considered. Furthermore, some of the activated sugar foams were used in adsorption tests using methylene blue as adsorbent. Results showed that the highest effect on foam density was obtained using the iron catalyst in the foaming…
Rapid one-step solvent-free acid-catalyzed mechanical depolymerization of pine sawdust to high-yield water-soluble sugars
2017
Abstract One-step absolute solvent-free acid-catalyzed mechanical depolymerization of pine sawdust (PSD) and commercially available α-cellulose to water-soluble sugars was carried out using ball milling. For comparison purposes, the commonly reported “solvent-free” mechanocatalytic depolymerization of lignocellulose method, which normally involves three steps (acid impregnation in solvent, vacuum drying, and mechanical depolymerization of lignocellulose), was performed. The 3,5-dinitrosalicylic acid (DNS) method was used to measure the total reducing sugar (TRS) of the obtained sugar solution, and major monosaccharides in the solution were analyzed by capillary electrophoresis (CE). More th…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…