Relevant bibliographies by topics / Maple syrup

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Maple syrup'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 June 2025

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Journal articles on the topic "Maple syrup"

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TKACHENKO, Alina. "RESEARCH OF CONSUMPTION PROPERTIES OF ORGANIC SYRUPS." Herald of Khmelnytskyi National University. Economic sciences 308, no. 4 (2022): 216–22. http://dx.doi.org/10.31891/2307-5740-2022-308-4-34.

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The paper presents the results of research on organoleptic parameters, glycemic index, nutritional value and safety indicators of organic syrups. Organoleptic characteristics of syrups (taste, aroma, color and appearance) were studied by sensory analysis. Determination of glycemic index and nutritional value was carried out on the basis of analytical data by comparison. To study the content of toxic elements in the products used conventional methods: lead and cadmium were determined by the atomic absorption method, mercury – by the method of flameless atomic absorption. The objects of the study are: organic maple syrup “Maribel” 330 g (250 ml), country of production – Canada; organic agave syrup “Bio syrop z agawy” (650 g) – country of manufacture Mexico; Horizon organic rice syrup (450 g) is a country of production in the Netherlands. It was found that all the studied syrups have a pleasant taste and aroma, and the addition of organic syrups to the recipes of flour products can improve their organoleptic properties, giving an exotic flavor. Rice syrup has the highest glycemic index among the studied syrups (98). The lowest glycemic index is characterized by agave syrup (17), but such a low glycemic index is characteristic only of agave syrups of Mexican origin. The energy value of sugar and rice syrup is the same and is 396 kcal. At the same time, the lowest caloric content is a sample of maple syrup – 262 kcal. The same syrup contains the lowest amount of carbohydrates – 67.5 g / 100 g. Agave syrup contains slightly more carbohydrates – 76.37 g / 100 g. The fat content in syrups is very limited and contains 0.20 g / 100 g in maple and rice syrups, and agave syrup – 0.45 g / 100 g. The protein content of maple syrup is absent, and agave syrup and rice syrup are almost invisible – 0.09 g / 100 g and 0.60 g / 100 g, respectively. In terms of the content of heavy metal salts in syrups, the products can be considered safe. The lead content is the lowest in maple syrup (0.03 mg / kg), and the cadmium and mercury content is the same in all test samples and is 0.01 mg / kg and 0.001 mg / kg for each sample, respectively. Further research is planned to create recipes based on organic syrups and analysis of nutritional and biological value based on them.
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Decabooter, Gautier, Claudie Aspirault, Marie Filteau, and Ismail Fliss. "The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups." Foods 12, no. 19 (2023): 3528. http://dx.doi.org/10.3390/foods12193528.

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The maple syrup industry generates substandard syrups and sugar sand as by-products, which are underused. In this study, we conducted a comprehensive analysis of the physicochemical composition of these products to assess their potential for valorization. Using HPLC analysis, we measured sugar and organic acid content as well as total polyphenol content using the Folin–Ciocalteu method. Additionally, we evaluated the in vitro digestibility using the TIM-1 model. We showed that the composition of ropy and buddy downgraded syrups is comparable to that of standard maple syrup, whereas sugar sand’s composition is highly variable, with carbohydrate content ranging from 5.01 mg/g to 652.89 mg/g and polyphenol content ranging from 11.30 µg/g to 120.95 µg/g. In vitro bioaccessibility reached 70% of total sugars for all by-products. Organic acid bioaccessibility from sugar sand and syrup reached 76% and 109% relative to standard maple syrup, respectively. Polyphenol bioaccessibility exceeded 100% during digestion. This can be attributed to favorable extraction conditions, the breakdown of complex polyphenol forms and the food matrix. In conclusion, our study demonstrates that sugar sand and downgraded maple syrups exhibit digestibility comparable to that of standard maple syrup. Consequently, they hold potential as a source of polyphenols, sugar or organic acids for applications such as industrial fermentation or livestock feeds.
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Akochi-K, E., I. Alli, S. Kermasha, V. Yaylayan, and J. Dumont. "Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups." Food Research International 27, no. 5 (1994): 451–57. http://dx.doi.org/10.1016/0963-9969(94)90239-9.

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Favreau, D., V. Susie, and G. S. V. Raghavan. "Microwave Processing of Maple Sap to Maple Syrup and Maple Syrup Products." Journal of Microwave Power and Electromagnetic Energy 36, no. 1 (2001): 25–35. http://dx.doi.org/10.1080/08327823.2001.11688446.

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Zhu, Kuanrong, Didem P. Aykas, and Luis E. Rodriguez-Saona. "Pattern Recognition Approach for the Screening of Potential Adulteration of Traditional and Bourbon Barrel-Aged Maple Syrups by Spectral Fingerprinting and Classical Methods." Foods 11, no. 15 (2022): 2211. http://dx.doi.org/10.3390/foods11152211.

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This study aims to generate predictive models based on mid-infrared and Raman spectral fingerprints to characterize unique compositional traits of traditional and bourbon barrel (BBL)-aged maple syrups, allowing for fast product authentication and detection of potential ingredient tampering. Traditional (n = 23) and BBL-aged (n = 17) maple syrup samples were provided by a local maple syrup farm, purchased from local grocery stores in Columbus, Ohio, and an online vendor. A portable FT-IR spectrometer with a triple-reflection diamond ATR and a compact benchtop Raman system (1064 nm laser) were used for spectra collection. Samples were characterized by chromatography (HPLC and GC-MS), refractometry, and Folin–Ciocalteu methods. We found the incidence of adulteration in 15% (6 out of 40) of samples that exhibited unusual sugar and/or volatile profiles. The unique spectral patterns combined with soft independent modeling of class analogy (SIMCA) identified all adulterated samples, providing a non-destructive and fast authentication of BBL and regular maple syrups and discriminated potential maple syrup adulterants. Both systems, combined with partial least squares regression (PLSR), showed good predictions for the total ˚Brix and sucrose contents of all samples.
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de Medeiros Dantas, Julia Maria, André Álvares Monge Neto, Thierry Ghislain, and Jean-Michel Lavoie. "Bioethanol Production as an Alternative End for Maple Syrups with Flavor Defects." Fermentation 8, no. 2 (2022): 58. http://dx.doi.org/10.3390/fermentation8020058.

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The purpose of this paper is to demonstrate the validity of an alternative route to valorize declassified maple syrups affected by flavor defects such as ropy maple syrup (RMS) and buddy maple syrup (BMS) as feedstocks for ethanol production. An acid hydrolysis treatment (0.1 M, 0.5 M, 5 M, and 10 M) was performed on the RMS to break the polysaccharide chains which are responsible for the flavor defect. The sugars and inhibitors composition of these hydrolysates were analyzed by ion chromatography and ion exclusion chromatography, respectively. Maple syrup samples were fermented by Saccharomyces cerevisiae for 96 h at 30 °C, and ethanol content was measured to determine the kinetic parameters of the process. RMS and BMS demonstrated a good potential to be used as feedstocks to produce ethanol achieving high efficiencies (RMS: 90.08%; BMS: 93.34%). The acid hydrolysis (25 min, 50 °C, with the addition of 5 M sulfuric acid solution) was effective to maximize ethanol production when using RMS as feedstock. To the best of our knowledge, it is the first time that such an approach is used to valorize declassified maple syrups.
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holmes, matthew. "““Pure”” Maple Syrup?" Gastronomica 6, no. 1 (2006): 67–71. http://dx.doi.org/10.1525/gfc.2006.6.1.67.

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This article examines the organic maple syrup industry in Canada, providing personal anecdote, a brief history of maple production and the underlying practice and philosophy of the organic movement as it applies to maple products. Often thought as inherently organic, modern, industrial maple syrup production includes a number of ways in which concerns may be raised for environment, sustainable farming practices or human health. Through interviews and research, the article presents some possible responses organic practices can make to such concerns, while also questioning whether organic maple production is everything it claims to be. The troubling and continued use of paraformaldehyde by the maple industry, though outlawed in both the U.S. and Canada, is raised, as are the accountability and inspection standards of regulatory bodies, both in conventional and organic maple production. The article concludes with the efforts at sustainability and diversity as practiced by an organic maple farm in New Brunswick and offers the author's personal views on the subject of sustainability and the merits of traditional methods of maple production.
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Lagacé, Luc, Stéphane Guay, and Nathalie Martin. "Level of Endogenous Formaldehyde in Maple Syrup as Determined by Spectrofluorimetry." Journal of AOAC INTERNATIONAL 86, no. 3 (2003): 598–601. http://dx.doi.org/10.1093/jaoac/86.3.598.

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Abstract The level of endogenous formaldehyde in maplea syrup was established from a large number (n = 300) of authentic maple syrup samples collected during 2000 and 2001 in the province of Quebec, Canada. The average level of formalde-hyde from these authentic samples was measured at 0.18 mg/kg in 2000 and 0.28 mg/kg in 2001, which is lower than previously published. These average values can be attributed to the improved spectrofluorimetric method used for the determination. However, the formaldehyde values obtained demonstrate a relatively large distribution with maximums observed at 1.04 and 1.54 mg/kg. These values are still under the maximum tolerance level of 2.0 mg/kg paraformaldehyde pesticide residue. Extensive heat treatment of maple syrup samples greatly enhanced the formaldehyde concentration of the samples, suggesting that extensive heat degradation of the sap constituents during evaporation could be responsible for the highest formal-dehyde values in maple syrup.
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Dolmatova, O. I., and A. S. Sharshov. "Technology of sweet cream butter with flavoring components." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 224–27. http://dx.doi.org/10.20914/2310-1202-2018-3-224-227.

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The authors suggested the use of maple syrup as a flavor component in the production of sweet dessert oil of a dessert type. Maple syrup is a sweet syrup made from juice of a tree of sugar maple, red maple, black maple or horseradish maple. Has found its application as an additive for ready meals and as a recipe component of sweet dishes. An important advantage of maple syrup in front of other sweeteners (brown sugar, stevia, agave syrup, honey, etc.) is that it contains a very small amount of oxalates and purines, and therefore does not cause food allergy. Thus, it also possesses antibacterial, antidiabetic properties, improves the functioning of the cardiovascular system, etc. The analysis of the vitamin and mineral composition of maple syrup showed a high content of vitamins В1 and В2, potassium, calcium, magnesium, manganese, zinc. The work was carried out on the selection of optimal dosage of vegetable syrup in the production of sweet and sour oil with flavor components. The mass fraction of syrup varied in the range of 0.5 to 10%. The optimum dosage is set to 8%. The technological scheme of the soda oil with maple syrup involves the following operations: acceptance of raw components; milk separation and cream production; pasteurization of cream; Cream separation and preparation of high-fat cream; introduction of maple syrup; normalization of high-fat cream; conversion of a normalized mixture into an oil; oil packing. The indexes of quality of oil of a sweet-soup with maple syrup are studied. The conformity of oil to the requirements of GOST 32899–2014 is established. The expiration date of the product packed in aluminum foamed foil has been determined for 15 days at a temperature of (3 ± 2) °С. On the basis of the data obtained, it is possible to draw a conclusion on the expediency of developing and implementing the technology of the sweet and sour album oil with maple syrup at the enterprises of the oil and fat industry.
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LILLY, TIMOTHY, E. JEFFERY RHODEHAMEL, DONALD A. KAUTTER, and HAIM M. SOLOMON. "Clostridium botulinum Spores in Corn Syrup and Other Syrups." Journal of Food Protection 54, no. 8 (1991): 585–87. http://dx.doi.org/10.4315/0362-028x-54.8.585.

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A total of 738 bottles of corn syrup and other products containing corn syrup (e.g., pancake, maple, waffle, and table syrups) was examined by a membrane filtration procedure for the presence of Clostridium botulinum spores. One each of 354 light and 271 dark corn syrups was presumptively positive for C. botulinum type A spores, but subsequent testing of the entire contents of both bottles proved negative. All other 113 syrups were negative. Results showed that corn syrup and other syrups currently on the market are not food sources of C. botulinum spores for infants.
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Dissertations / Theses on the topic "Maple syrup"

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Takano, Hiroyuki. "Investigation of chemical and physical properties of southwestern Wisconsin maple syrup." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006takanoh.pdf.

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Theriault, Veronique. "Changes in the Quebec Maple Syrup Industry and Economic Implications for Maine and the US." Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/TheriaultV2007.pdf.

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Favreau, Denis. "Microwave processing of maple sap." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24002.

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Maple sap was successfully transformed into maple syrup and maple syrup products by evaporation of water by microwave heating. Pulsed power supply with duty cycles of 100%, 75% and 60% were used for the microwave application. The dielectric properties of maple syrup at different moisture contents during the process were determined at 25$ sp circ$C. The products obtained were of excellent quality and were comparable to the highest grade prescribed by the industry. Pulsed power supply was found to have better efficiency of heating, but it increased the total time required for the process. The total time was also found to be dependent on the initial mass of the load. The behavior of the dielectric properties of the maple syrup was found to be fairly linear with moisture content and were found to be in close agreement with an empirical model found in literature. Microwave heating seems to have an enormous potential for production of high quality maple syrup.
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Graham, Gary William. "Analysis of production practices and demographic characteristics of the Ohio maple syrup industry." Connect to this title online, 2005. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1116697646.

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Thesis (Ph. D.)--Ohio State University, 2005.<br>Title from first page of PDF file. Document formatted into pages; contains xvi, 121 p.; also includes graphics Includes bibliographical references (p. 110-121). Available online via OhioLINK's ETD Center
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Lesay, Adeline. "The Role of Apoptosis in Maple Syrup Urine Disease." Thesis, Imperial College London, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523749.

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Graham, Gary W. "Analysis of production practices and demographic characteristics of the Ohio maple syrup industry." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1116697646.

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Clark, Kristin. "Maple Sugar Bush Management and Biodiversity Conservation in Eastern Ontario, Canada." Thesis, Université d'Ottawa / University of Ottawa, 2011. http://hdl.handle.net/10393/20335.

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This thesis examines the extent to which sugar bush management in Eastern Ontario might contribute to biodiversity maintenance and conservation and therefore be promoted as a form of rural sustainable development. Ontario government policy seeks to actively promote actions that strengthen the province’s rural communities and protect biodiversity. Therefore sustainable development is an important concept to encourage in rural areas. The production of maple syrup on sugar bushes has already been demonstrated to be economically, socially, and in some aspects ecologically sustainable. This study seeks to determine how the operation of sugar bushes might also contribute to ecological sustainability through the maintenance and conservation of forest biodiversity. I identified three documents published by the Eastern Ontario Model Forest (EOMF): a set of management principles for conserving biodiversity on private woodlots, a list of biodiversity indicators, and a manual for monitoring them. I monitored three of the biodiversity indicators (spring ephemerals, birds, and frogs) on three of the larger sugar bushes in the Eastern Ontario and established that the EOMF biodiversity monitoring practices and guidelines were suitable for working sugar bushes. Using the management principles for biodiversity conservation developed by the EOMF, I interviewed 22 sugar bush operators in Eastern Ontario. With these interviews I addressed two objectives: 1. To generate empirical information regarding the management practices of maple sugar bush operators in Eastern Ontario and to compare these with established management principles for forest biodiversity conservation in the region 2. To generate suggestions for woodlot operators and government policymakers alike about future opportunities for research and management decision-making. The results of the study show that although most operators do not have a formal management plan for their sugar bush, many of their management practices are consistent with prescribed biodiversity conservation principles. Sugar bush operators are receptive to conserving biodiversity on their properties. The findings suggest that through sound management and planning, small-scale commercial sugar bush operations generally can be made environmentally sustainable, and become important components in broader rural development strategies. This study provides new insights into how small-scale sugar bush management, when practiced well, is consistent with conservation principles and with sustainable development principles more generally. It shows how sugar bush operators in Eastern Ontario can help the province reach its goals of biodiversity conservation and rural development set out in Ontario’s Biodiversity Strategy (2005) and Ontario’s Rural Plan (2004).
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Deslauriers, Isabelle. "Recovery, separation and characterization of phenolic compounds and flavonoids from maple products." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0031/MQ64342.pdf.

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Côté, Jacinthe. "Separation and characterization of glycosylated phenolic compounds and flavonoids from maple products." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80242.

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Using a model system of glycosylated and aglycon standards consisting of rutin and quercetin respectively, and a series of pre-packed solid phase extraction cartridges, including C18 Extra-Clean, DSC-18, DPA-6S, Oasis HLB and Amberlite XAD-2. The experimental findings also showed that use of a commercial hesperinidase preparation, resulted in adequate hydrolysis of the glycosylated standard rutin. Based on these findings, the phenolic compounds and flavonoids from maple sap and syrup were separated using the Amberlite XAD-2 column, where the glycosylated fractions eluted with 60% aqueous methanol solution and the aglycon fractions eluted with a methanol:acetonitrile mixture (1:1, v/v). The recovered glycosylated fractions were subjected to enzymatic hydrolysis using the hesperinidase preparation and the liberated phenolic compounds and flavonoids, as well as the sugar components were analyzed by high-performance liquid chromatography (HPLC).
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Kidon, Jennifer L. "An economic analysis of natural disaster response, the 1998 ice storm and the eastern Ontario maple syrup industry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ56337.pdf.

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Books on the topic "Maple syrup"

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Friesen, Helen Lepp. Maple syrup. Weigl, 2012.

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Canada. Agriculture Canada. Maple syrup. Agriculture Canada, 1985.

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Haedrich, Ken. Maple syrup cookbook. Storey Books, 2001.

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Purmell, Ann. Maple syrup spring. Holiday House, 2008.

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Ontario. Ministry of Agriculture and Food. Maple syrup: Measuring density. s.n, 1989.

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Fowler, Allan. Maple Trees. Children's Press, 2001.

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Hayes, Amy. Turning sap into maple syrup. Cavendish Square Publishing, 2016.

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Burns, Diane L. Sugaring season: Making maple syrup. Carolrhoda Books, 1990.

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Ontario. Ministry of Agriculture and Food. Maple syrup industry in Ontario. s.n, 1989.

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Rechlin, Mike. Maple syrup: An introduction to the science of a forest treasure. McDonald & Woodward Publishing Company, 2016.

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Book chapters on the topic "Maple syrup"

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Sanford, Scott, and Aluel Go. "Maple Syrup Production Energy." In Regional Perspectives on Farm Energy. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-90831-7_10.

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van der Knaap, Marjo S., and Jacob Valk. "Maple Syrup Urine Disease." In Magnetic Resonance of Myelin, Myelination, and Myelin Disorders. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-662-03078-3_35.

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Oette, Mark, Marvin J. Stone, Hendrik P. N. Scholl, et al. "Maple Syrup Urine Disease." In Encyclopedia of Molecular Mechanisms of Disease. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-540-29676-8_7359.

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Potter, Thomas L., and Irving S. Fagerson. "Phenolic Compounds in Maple Syrup." In ACS Symposium Series. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0506.ch015.

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Theisler, Charles. "Maple Syrup Urine Disease (MSUD)." In Adjuvant Medical Care. CRC Press, 2022. http://dx.doi.org/10.1201/b22898-214.

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Vakili, Kimia, and Nima Rezaei. "Maple Syrup Urine Disease (MSUD)." In Genetic Syndromes. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-319-66816-1_1764-1.

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Hartel, Richard W., and AnnaKate Hartel. "Maple Syrup Candies: A Natural Treat?" In Candy Bites. Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4614-9383-9_27.

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van Calcar, Sandy. "Nutrition Management of Maple Syrup Urine Disease." In Nutrition Management of Inherited Metabolic Diseases. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14621-8_16.

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Böhles, Hansjosef. "Ahornsiruperkrankung (Maple Syrup Urine Disease; MSUD), 1954." In Historische Fälle aus der Medizin. Springer Berlin Heidelberg, 2020. http://dx.doi.org/10.1007/978-3-662-59833-7_33.

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van Calcar, Sandy. "Nutrition Management of Maple Syrup Urine Disease." In Nutrition Management of Inherited Metabolic Diseases. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-94510-7_17.

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Conference papers on the topic "Maple syrup"

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Bhatta, Sagar, Tatjana Stevanovic, and Cristina Ratti. "Development of polyphenols-enriched maple sugars by freeze- and vacuum drum drying technologies." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7804.

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Hot water extract of sugar and red maple bark was added to maple syrup and dried by freeze (FD) and vacuum drum drying (VD) techniques. Addition of maple bark extracts to syrup helped to develop polyphenols-enriched maple sugar. X-ray diffraction revealed that sugar obtained from FD was amorphous in nature, while crystalline when dried by VD. Furthermore, the observation of maple sugar samples under scanning electron microscopy showed smooth and porous surface for FD sugar, while rough and grainy surface for VD sugar. Hausner ratio indicated that sugar produced by VD showed better flow characteristics than FD sugar. Keywords: drying techniques; maple syrup; phenolics; microstructure
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Hongda Chen, Jiancai Li, and Tim Perkins. "Rheological and Colorimetry Properties of Maple Syrup." In 2001 Sacramento, CA July 29-August 1,2001. American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.7320.

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Lanher, Bertrand. "Identification and Quantification of Maple, Corn Starch and Cane Syrup in "Maple Syrup" Products Using FTIR-ATR Spectrometry." In Applied Industrial Optics: Spectroscopy, Imaging and Metrology. OSA, 2010. http://dx.doi.org/10.1364/aio.2010.atuc4.

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Lavery, Sarah, Temilola Adepoju, Hayden B. Fisher, et al. "Functional Connectivity Changes in Mouse Models of Maple Syrup Urine Disease." In Clinical and Translational Biophotonics. Optica Publishing Group, 2024. http://dx.doi.org/10.1364/translational.2024.jm4a.6.

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Using optical intrinsic signaling, we investigated resting state functional connectivity in mouse models of Maple Syrup Urine Disease before and after experimental metabolic crisis. We observed significant changes between control and experimental groups.
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Landari, H., A. Jobin-Rioux, L.-C. Desjardins, Y. Messaddeq, E. Boisselier, and A. Miled. "Spectrophotometry Method for Sucrose Detection through Glucose Quantification in Maple Syrup." In 2019 IEEE SENSORS. IEEE, 2019. http://dx.doi.org/10.1109/sensors43011.2019.8956912.

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"Inhibitory effect and anticancer activities of maple syrup on the cell growth." In International Conference on Medicine, Public Health and Biological Sciences. CASRP Publishing Company, Ltd. Uk, 2016. http://dx.doi.org/10.18869/mphbs.2016.191.

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Andrade, Rebecca da Silva. "EFFECT OF TEMPERATURE ON PHYSICAL PROPERTIES OF CANADIAN MAPLE (Acer saccharum Marsh.) SYRUP." In VI Simpósio Internacional de Inovação e Tecnologia. Editora Blucher, 2020. http://dx.doi.org/10.5151/siintec2020-effectoftemperature.

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MacGloin, H., L. Guilder, M. Cleary, J. Davison, M. Uudelepp, and A. Chakrapani. "G262 Maple syrup urine disease (MSUD) referred to tertiary services before and after newborn screening (NBS)." In Royal College of Paediatrics and Child Health, Abstracts of the RCPCH Conference and exhibition, 13–15 May 2019, ICC, Birmingham, Paediatrics: pathways to a brighter future. BMJ Publishing Group Ltd and Royal College of Paediatrics and Child Health, 2019. http://dx.doi.org/10.1136/archdischild-2019-rcpch.254.

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Freire, Ester Mara Rodrigues, Raffaela Neves Mont' Alverne, Mariana de Souza Rocha Teixeira, et al. "Maple syrup urine disease: past, present, future at the reference center of a state in Northeast Brazil." In SBN Conference 2022. Thieme Revinter Publicações Ltda., 2023. http://dx.doi.org/10.1055/s-0043-1774448.

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