Cold sweetening diversity in Andean potato germplasm from Argentina.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8343
Abstract: BACKGROUND Cold-induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing… read more here.
Keywords: sugar content; storage; potato; reducing sugar ... See more keywords
Microwave Assisted Acid Pretreatment of Oil Palm Empty Fruit Bunches (EFB) to Enhance Its Fermentable Sugar Production
Sign Up to like & getrecommendations! Published in 2017 at "Waste and Biomass Valorization"
DOI: 10.1007/s12649-016-9573-6
Abstract: The influence of sulfuric acid concentration in aqueous glycerol during microwave pretreatment on the chemical content and morphological characteristics changes of pretreated EFB were investigated. After pretreatment, the pulp was further subjected to enzymatic hydrolysis.… read more here.
Keywords: pretreated efb; reducing sugar; sugar yield; glycerol ... See more keywords
An investigation on citrus peel as the lignocellulosic feedstock for optimal reducing sugar synthesis with an additional scope for the production of hydrolytic enzymes from the aqueous extract waste
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2019.101259
Abstract: Abstract In the current study, the use citrus peels as the lignocellulosic feedstock for the production of reducing sugars and hydrolytic enzymes was evaluated. Citrus peels were subjected to a two-step pre-treatment procedure to obtain… read more here.
Keywords: hydrolytic enzymes; citrus; production; reducing sugar ... See more keywords
Production of reducing sugar from cassava starch waste (CSW) using solution plasma process (SPP).
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2018.10.090
Abstract: The cassava starch processing plays an important role in food industries. During starch processing stage, a large amount of cassava starch waste (CSW) which mainly contains lost starch product and solid residue such as cassava… read more here.
Keywords: reducing sugar; spp; cassava starch; csw ... See more keywords
WCl6 catalyzed cellulose degradation at 80 °C and lower in [BMIM]Cl.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.02.050
Abstract: Degradation of cellulose to reducing sugar is the key step for the conversion of cellulose to valuable chemicals. Cellulose was degraded by WCl6 in 1-butyl-3-methyl imidazole chloride at 80 °C and lower. 83% and 85.5% yield… read more here.
Keywords: degradation; reducing sugar; degradation cellulose; catalyzed cellulose ... See more keywords
Development and validation of an improved 3-methyl-2-benzothiazolinone hydrazone method for quantitative determination of reducing sugar ends in chitooligosaccharides.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128532
Abstract: An accurate and sensitive analytical method for detecting and quantifying reducing sugar ends (RSE) in chitooligosaccharides (COSs) is the key quality parameter for evaluating their structure-function relationship and potential applications. In this work, we develop… read more here.
Keywords: sugar ends; reducing sugar; method; methyl benzothiazolinone ... See more keywords
Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
Sign Up to like & getrecommendations! Published in 2021 at "Food Chemistry"
DOI: 10.1016/j.foodchem.2021.129579
Abstract: Highlights • Slight aeration of confectionery gels does not impact chewiness perception.• Air as a low calorie inclusion in gels enhances sweetness perception over time.• Reduction of aroma, sugar and calories in gels without affecting… read more here.
Keywords: air; confectionery; sugar aroma; reducing sugar ... See more keywords
Knowledge and acceptance of interventions aimed at reducing sugar intake in Portugal
Sign Up to like & getrecommendations! Published in 2020 at "Public Health Nutrition"
DOI: 10.1017/s1368980020002165
Abstract: Abstract Objective: Governments worldwide have been implementing interventions aimed at improving citizens’ dietary habits. Examining how individuals perceive these interventions is relevant for promoting future policies in this area, as well as informing the way… read more here.
Keywords: sugar intake; interventions aimed; sugar; intake portugal ... See more keywords
Defining Parenting Practices for Reducing Sugar-Sweetened Beverage Consumption Among Preschoolers.
Sign Up to like & getrecommendations! Published in 2022 at "Health promotion practice"
DOI: 10.1177/15248399221135109
Abstract: While attempts have been made to organize parenting practices in a working system, there are problems that make it difficult to understand how parenting is related to children's eating behaviors. The purpose of this study… read more here.
Keywords: parenting practices; sugar sweetened; defining parenting; practices reducing ... See more keywords
Production of Xyloligosaccharides from Rice Straw by Microwave-assisted Enzymatic Hydrolysis and Evaluation of Their Prebiotic Properties
Sign Up to like & getrecommendations! Published in 2021 at "Chiang Mai University journal of natural sciences"
DOI: 10.12982/cmujns.2021.037
Abstract: Rice straw (RS) is a by-product from rice production process. It is rich in cellulose, hemicellulose and lignin. RS hemicellulose mainly composes of arabinoxylan (AX). This research aimed to investigate the potential of microwave-pretreatment in… read more here.
Keywords: microwave; sugar; rice straw; production ... See more keywords
Using a non-reducing sugar in the green synthesis of gold and silver nanoparticles by the chemical reduction method
Sign Up to like & getrecommendations! Published in 2018 at "Dyna"
DOI: 10.15446/dyna.v85n206.72136
Abstract: El uso de compuestos quimicos mas biocompatibles y renovables para la obtencion de nanoparticulas metalicas con propiedades y caracteristicas deseadas, se convierte en una ruta alternativa para la reduccion de riesgos ambientales y del grado… read more here.
Keywords: using non; reducing sugar; non reducing; green synthesis ... See more keywords