Relevant bibliographies by topics / Reduction of sucrose

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

Academic literature on the topic 'Reduction of sucrose'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Reduction of sucrose"

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Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (2018): 1632. http://dx.doi.org/10.3390/nu10111632.

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Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweet
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Milkevych, V. "REDUCTION OF SUCROSE LOSSES DURING SUGAR BEET STORAGE." Scientific Works of National University of Food Technologies 25, no. 3 (2019): 206–14. http://dx.doi.org/10.24263/2225-2924-2019-25-3-24.

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Puntis, J. W. L., and V. Zamvar. "Congenital sucrase–isomaltase deficiency: diagnostic challenges and response to enzyme replacement therapy." Archives of Disease in Childhood 100, no. 9 (2015): 869–71. http://dx.doi.org/10.1136/archdischild-2015-308388.

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Congenital sucrase–isomaltase (SI) deficiency is a rare genetic condition characterised by a deficiency in the brush-border SI enzyme, resulting in an inability to metabolise sucrose and starches. Six cases of congenital SI deficiency treated with Sucraid (sacrosidase, a yeast-derived enzyme that facilitates sucrose digestion) are described. Typical presenting symptoms were watery diarrhoea, abdominal pain and bloating, sometimes noticeably worse after ingestion of fruit. Diagnosis is challenging since conventional hydrogen breath testing after an oral sucrose load is impractical in young chil
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MIZUNO, Osamu, Yu-You LI, and Tatsuya NOIKE. "Effect of Sulfate Reduction on the Acidogenesis of Sucrose." Journal of Japan Society on Water Environment 18, no. 11 (1995): 894–900. http://dx.doi.org/10.2965/jswe.18.894.

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Dadalı, Ceyda, and Yeşim Elmacı. "Reduction of sucrose by inhomogeneous distribution in cake formulation." Journal of Food Measurement and Characterization 13, no. 4 (2019): 2563–70. http://dx.doi.org/10.1007/s11694-019-00176-7.

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Kweon, Meera, Louise Slade, and Harry Levine. "Potential Sugar Reduction in Cookies Formulated with Sucrose Alternatives." Cereal Chemistry Journal 93, no. 6 (2016): 576–83. http://dx.doi.org/10.1094/cchem-01-16-0016-r.

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Santiago, Débora Cristina, Martin Homechin, Ricardo Montalvan, and Alaide Aparecida Krzyzanowski. "Potential of sucrose and Pennisetum purpureum cv. Cameroon mulch on the management of Meloidogyne javanica and M. incognita." Brazilian Archives of Biology and Technology 48, no. 6 (2005): 873–83. http://dx.doi.org/10.1590/s1516-89132005000800003.

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The effects of sucrose on motility and infectiveness of juveniles of Meloidogyne javanica were evaluated under laboratory and greenhouse conditions, using brown sugar and crystal sugar. Results showed that crystal and brown sugar solutions reduced motility and promoted morphological alterations of juvenile nematodes in vitro. The increasing dosages of sucrose reduced the number of galls and egg masses in tomato root by reducing the number of infective juveniles. The efficiency of granular sucrose, sucrose solution, with and without elephant-grass mulch, in the reduction of reproduction and fin
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Robinson, Keith M., Eric W. Heineke, and Mary E. Begovic. "Quantitative Relationship between Intestinal Sucrase Inhibition and Reduction of the Glycemic Response to Sucrose in Rats." Journal of Nutrition 120, no. 1 (1990): 105–11. http://dx.doi.org/10.1093/jn/120.1.105.

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Brun, Fernando G., Ignacio Hernández, Juan J. Vergara, and J. Lucas Pérez-Lloréns. "Growth, carbon allocation and proteolytic activity in the seagrass Zostera noltii shaded by Ulva canopies." Functional Plant Biology 30, no. 5 (2003): 551. http://dx.doi.org/10.1071/fp03010.

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The effects of light reduction [100%, 25%, 10% and 1% mean daily-integrated photon irradiance (I0)] by Ulva rigida C. Agardh canopies on carbon balance, sugar-related enzymes and proteolytic activities of the seagrass Zostera noltii Hornem. were investigated. Shaded plants showed negative net growth and starch was mobilized in both above- and below-ground tissues. Sucrose declined in below-ground parts under severe light deprivation (10% and 1% I0), but was accumulated in above-ground parts. Mobilization of the non-structural carbohydrates (sucrose and starch) was explained by changes in activ
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Torrico, Tam, Fuentes, Viejo, and Dunshea. "D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt." Foods 8, no. 7 (2019): 256. http://dx.doi.org/10.3390/foods8070256.

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Sugar not only provides the desirable sweetness but its reduction can also alter the physico-chemical properties of foods. The objective of this study was to evaluate the effects of tagatose as a sugar substitute on selected physico-chemical properties and sensory acceptability of strawberry-flavored yogurts. Six yogurt samples with decreasing concentrations of sucrose (8.50 to 1.70 g/100 g) and increasing concentrations of tagatose (0.00 to 9.24 g/100 g) were evaluated. Physico-chemical tests (pH, lactic acid (%), °Brix, water-holding capacity (WHC), viscosity, and color) were conducted to ex
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Dissertations / Theses on the topic "Reduction of sucrose"

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Mohammad, Tasnim. "Sucrose reduction in white layer cake." Kansas State University, 2014. http://hdl.handle.net/2097/18218.

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Master of Science<br>Department of Food Science<br>J. Scott Smith<br>The prevalence of diabetes along with the perceived impact of sugar on health in general has increased the demand for reduced-sugar and sugar-free baked products. Cakes typically contain large quantities of sucrose which affects not only flavor but also color, volume, and texture. This study evaluated the effect of replacing sucrose in white layer cakes with polydextrose and two artificial sweeteners: sucralose and stevia extract. White layer cakes were made using AACCI Method 10-90.01. Batter properties were evaluated by
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Santos, Marília Cícera Gomes dos. "Propriedades nutricionais e funcionais de palma (Opuntia ficus-indica) e sua utilização no processamento de geleias." Universidade Federal da Paraí­ba, 2014. http://tede.biblioteca.ufpb.br:8080/handle/tede/4068.

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Made available in DSpace on 2015-04-17T14:49:37Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1143861 bytes, checksum: 8029067c3256f4f85c447cd92bab4fe1 (MD5) Previous issue date: 2014-02-26<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>Natural from Mexico, the family of cactus corresponds to approximately 130 genera and 1500 species, lying mainly distributed in arid and semi-arid regions of the New World. One way to include this vegetable in human nutrition is process it into jelly. The objective of this research was to develop jelly palm (Opuntia ficus-indica)
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Cavalcante, Rosane Souza. "AvaliaÃÃo das caracterÃsticas estruturais de bolos com reduÃÃo calÃrica." Universidade Federal do CearÃ, 2012. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=7187.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>O consumo de bolos com reduÃÃo calÃrica vem crescendo, mas tem apresentado desafios a serem superados na formaÃÃo da sua estrutura quando o aÃÃcar ou a gordura sÃo substituÃdos por adoÃantes, gomas, espessantes ou substitutos de gordura. O presente trabalho propÃs avaliar as caracterÃsticas internas de bolos com reduÃÃo calÃrica e a viabilidade de produÃÃo do mesmo com caracterÃsticas similares ao bolo convencional. Inicialmente, foram definidos o tempo de mistura da massa e a fonte de gordura a ser utilizada na formulaÃÃo, utiliza
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Cavalcante, Rosane Souza. "Avaliação das características estruturais de bolos com redução calórica." reponame:Repositório Institucional da UFC, 2012. http://www.repositorio.ufc.br/handle/riufc/17904.

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CAVALCANTE, Rosane Souza. Avaliação das características estruturais de bolos com redução calórica. 2012. 50 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Departamento de Tecnologia de Alimentos, Programa de Pos-Graduação em Ciências e Tecnologia de Alimentos, Fortaleza-CE, 2012<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-23T13:35:25Z No. of bitstreams: 1 2012_dis_rscavalcante.pdf: 1129788 bytes, checksum: 8f3b16ba9d7215549d158094e9a448d0 (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-23T13:35:40Z (GMT) No. of bit
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Masavang, Supuksorn. "Sugar reduction in extruded cereal based products : impact of water content on the structure and molecular dynamics in such material." Thesis, Bourgogne Franche-Comté, 2019. http://www.theses.fr/2019UBFCK025/document.

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Les systèmes à base de biopolymères à faible teneur en humidité sont couramment rencontrés dans les aliments. Bien entendu, il est primordial de comprendre les bases physiques de leur qualité: texture, performances dans le temps ou en fonction de leur composition. Le vieillissement physique des systèmes composites rend les changements survenant dans le stockage des produits comestibles difficiles à prévoir. Les objectifs de ce travail étaient d'évaluer l'incidence de la présence de saccharose et de la teneur en eau de fabrication sur les propriétés physico-chimiques du produit fini. La stabili
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Eid, Nadim. "Renewable monomers from biomass : challenges and opportunities." Thesis, Lyon, 2019. http://www.theses.fr/2019LYSE1108.

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Dans cette thèse, nous avons décrit de nouvelles méthodes pour la préparation de polymères et de produits chimiques à partir de ressources renouvelables:Premièrement, nous avons défini une nouvelle méthode de préparation de sulfonamides, utilisant des nitro-aromatiques et des sels de sulfinate de sodium, dans une solution aqueuse de bisulfite de sodium, en tant qu’agent réducteur non toxique. Le produit a été séparé par une simple filtration. La réaction montre une chimio-sélectivité complète, seuls les substrats nitro déficitaire en électrons sont réactifs. Cependant, et contrairement à la li
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Biguzzi, Coralie. "L'amélioration de la qualité nutritionnelle est-elle compatible avec le maintien de la qualité sensorielle ? : L'exemple des biscuits." Phd thesis, Université de Bourgogne, 2013. http://tel.archives-ouvertes.fr/tel-00909653.

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Plusieurs fabricants de biscuits et gâteaux français se sont engagés à mettre sur le marché des produits de meilleure qualité nutritionnelle. Ce travail de thèse a eu pour objectif de déterminer si cette amélioration de la qualité nutritionnelle était compatible avec le maintien de la qualité sensorielle. La première étude portait sur l'impact des réductions en lipides et/ou en sucres sur l'appréciation et la perception sensorielle de neuf catégories de biscuits et gâteaux. Les résultats montrent que les enfants perçoivent peu de différences et apprécient généralement autant les variantes rédu
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Book chapters on the topic "Reduction of sucrose"

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Foyer, Christine H., Sylvie Ferrario-Méry, and Steven C. Huber. "Regulation of Carbon Fluxes in the Cytosol: Coordination of Sucrose Synthesis, Nitrate Reduction and Organic Acid and Amino Acid Biosynthesis." In Photosynthesis. Springer Netherlands, 2000. http://dx.doi.org/10.1007/0-306-48137-5_8.

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Caderni, G., G. Morozzi, D. Palli, et al. "Effects of Reduction of Dietary Sucrose on Fecal Bile Acids: An Intervention Trial." In Dietary Anticarcinogens and Antimutagens. Elsevier, 2000. http://dx.doi.org/10.1533/9781845698188.8.407.

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Conference papers on the topic "Reduction of sucrose"

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Agudelo, W., Y. Montoya, and J. Bustamante. "Cytotoxic effect of gold and silver nanoparticles synthesized by chemical reduction method using sucrose on in vitro model of cardiomyocytes." In 2018 Global Medical Engineering Physics Exchanges/Pan American Health Care Exchanges (GMEPE/PAHCE). IEEE, 2018. http://dx.doi.org/10.1109/gmepe-pahce.2018.8400744.

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Aksan, Alptekin, and Mehmet Toner. "Measurement of Molecular Mobility in Mammalian Cells." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-61508.

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Preservation of mammalian cells requires establishing a reversible stasis condition by reducing the intra/extracellular molecular mobility ensuring reduced chemical reaction and deterioration rates. Molecular mobility may be reduced by various techniques. For example, in cryopreservation, mobility within and surrounding the cell is reduced through freezing the free water that constitutes 70–90% of the cell’s composition. In dried-state preservation applied successfully to preserve seeds, pharmacological materials and foodstuff (mimicking the anhydrobiosis phenomenon seen in nature), reduction
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Fujimoto, T., B. Djuricic, K. Tanoue, Y. Fukushima, and H. Yamazaki. "CHANGES IN ENZYMATIC ACTIVITIES IN BRAIN CAPILLARY ENDOTHELIAL CELLS INJURED BY PLATELET AGGREGATION IN VIVO." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643368.

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We have reported cerebrovascular injuries induced by platelet aggregation in vivo. Appearance of vacuoles in endothelial cells and eventual deendothelialization are characteristic in large cerebral arteries (Stroke, 16:245, 1985). Minor changes are observed in brain capillaries, but disturbances of blood-brain barrier (BBB) are seen. To analyse changes in BBB, enzymatic activities in capillary endothelial cells before and after ADP-induced platelet aggregation in vivo were investigated.80 mg/kg of ADP was injected through a catheter into the right internal carotid artery of 32 rabbits. One hr
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Fujimura, K., T. Fujimoto, M. Takemoto, K. Oda, S. Maehama, and A. Kuramoto. "INTERACTION OF MEMBRANE GLYCOPROTEIN GPIIb AND Ilia WITH CYTOSKELETAL PROTEINS DURING PLATELET ACTIVATION." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1643515.

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Experiments were designed and performed to analyse the cytoskeleton assembly and the interaction of glycoprotein (GP)IIb, IIIa and cytoskeletal proteins during platelet activation. A23187 stimulated 125I labeled platelets were solubilised with Triton X-100 solution and centrifuged. The insoluble fraction were analysed by two dimensional electrophoresis and the soluble fraction were fractionated with 5-25% sucrose gradient centrifugation and analysed by SDS PAGE. In Triton X-100 insoluble fraction, high molecular weight protein fraction(MW &gt; 106) was present after stimulation which were cons
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