ライフサイエンスコーパス: corn syrup

1 ts were from C4 plants such as sugar cane or corn syrup.

2 ng sugars, such as sucrose and high-fructose corn syrup.

3 ffects of consuming sucrose or high-fructose corn syrup.

4 products as an alternative to high-fructose corn syrup.

5 ds, particularly those rich in high-fructose corn syrup.

6 processed foods in the form of high fructose corn syrup.

7 e induced by feeding mice with high-fructose corn syrup.

8 promotion of tumour growth by high-fructose corn syrup.

9 compared to commercial Mexican bee honeys or corn syrups.

10 Trials evaluating high-fructose corn syrup (42% to 55% free fructose) were excluded.

11 ctose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucos

12 water (40%), stevia (6%), xylitol (6%), and corn syrup (7.5%) which provided the approximation error

13 using stevia (5.5-6%), xylitol (5.5-6%), and corn syrup (7.5-8.5%) by mixture design (d-optimal) with

14 mercial sugar syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HF

15 dividual and simultaneous adulterations with corn syrup, agave syrup, and sugarcane molasses.

16 g relevant doses of sucrose or high-fructose corn syrup along with ad libitum diets, provide evidence

17 s were very high (406.6-2121.3 mg kg(-1) for corn syrup and 109.2-893.1 mg kg(-1) for cane syrup), wh

18 nary sugars, mixed sugars, and high fructose corn syrup and discriminated using the fingerprint infra

19 yrup, and sucrose suggest that high-fructose corn syrup and sucrose increase postprandial triacylglyc

20 fructose and glucose, modeling high fructose corn syrup) and control mice compete in seminatural encl

21 sugars, including sucrose and high fructose corn syrup, and correlates epidemiologically with the ri

22 etened with fructose, glucose, high-fructose corn syrup, and sucrose suggest that high-fructose corn

23 as -11.20 per thousand and the high-fructose corn syrup as -11.40 per thousand.

24 These findings suggest starch-derived corn syrup as a promising carbohydrate source under labo

25 y due to the widespread use of high-fructose corn syrup as a sweetener(1).

26 Consumption of high-fructose corn syrup, as well as cane sugar, has been implicated i

27 ndustrial processing of starch for biofuels, corn syrups, brewing and detergents.

28 ale, such as the production of High-Fructose Corn Syrup, but these are still rather rare.

29 Increasing intakes of refined carbohydrate (corn syrup) concomitant with decreasing intakes of fiber

30 ising a diet high in trans-fats and fructose corn syrup concurrent with a sedentary lifestyle.

31 rged bees were fed white sugar, brown sugar, corn syrup (CS), maltose, acacia honey, chestnut honey,

32 ne or pure fructose (excluding high-fructose corn syrup), data extraction, meta-analyses, and modelin

33 diet or an HFD coupled with a high fructose corn syrup equivalent.

34 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup.

35 from table sugar (sucrose) and high-fructose corn syrup has increased dramatically in the last hundre

36 ned consumption of sucrose and high-fructose corn syrup have increased by 26%, from 64 g/d in 1970 to

37 relation between the intake of high-fructose corn syrup (HFCS) and the development of obesity.

38 Consumption of high fructose corn syrup (HFCS) as 25% E had no effect (3.43 +/- 0.32

39 uming beverages sweetened with high-fructose corn syrup (HFCS) at zero, low, medium, and high proport

40 High-fructose corn syrup (HFCS) has been implicated in excess weight g

41 High-fructose corn syrup (HFCS) has replaced sucrose as the predominan

42 Widespread use of high-fructose corn syrup (HFCS) in beverages has been linked to rising

43 consumption of added sugar and high-fructose corn syrup (HFCS) in the United States has largely focus

44 p (SS), glucose syrup (GS) and high fructose corn syrup (HFCS) into two different pure mulberry pekme

45 High fructose corn syrup (HFCS) is a commonly used sweetener in soft d

46 High-fructose corn syrup (HFCS) is a fructose-glucose liquid sweetener

47 Intake of high fructose corn syrup (HFCS) is a possible aetiology as it is thoug

48 on of beverages sweetened with high-fructose corn syrup (HFCS) is associated with obesity and with an

49 lycoside (rebaudioside A), and high fructose corn syrup (HFCS) were examined and compared with sucros

50 rages sweetened with fructose, high-fructose corn syrup (HFCS), and glucose differentially influence

51 kes, especially of fructose or high-fructose corn syrup (HFCS), and rates of nonalcoholic fatty liver

52 Starch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syr

53 ed to increased consumption of high fructose corn syrup (HFCS), making it essential to determine the

54 ugars, mixtures of sugars, and high-fructose corn syrup (HFCS).

55 tee symposium for 2007 titled "High Fructose Corn Syrup (HFCS): Everything You Wanted to Know, But We

56 reaction for the production of high-fructose corn syrup (HFCS; reaction performed by enzyme catalysts

57 Corn syrups, important ingredients used in food and beve

58 wing to the use of sucrose and high-fructose corn syrup in beverages and processed foods(1), and this

59 ves (most commonly sucrose and high fructose corn syrup) in beverages and processed foods.

60 containing sugars, sucrose and high fructose corn syrup, in sugar-sweetened beverages and foods.

61 In vivo, supplementation with high-fructose corn syrup increased several LPC species by more than se

62 f fructose in three samples of high fructose corn syrup (<4% error).

63 f honey substitutes, including high-fructose corn syrup, may thus compromise the ability of honey bee

64 to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory

65 immobilized enzymes, including high-fructose corn syrup production, pectin hydrolysis, debittering of

66 t resulting in an attractive alternative for corn syrups quality control in industries and official l

67 .71, P < 0.001), fiber (r = 0.16, P = 0.03), corn syrup (r = 0.83, P < 0.001), and total energy (r =

68 oth sucrose (common sugar) and high fructose corn syrup, should be of concern to both healthcare prov

69 This was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differe

70 formula where lactose has been replaced with corn syrup solids (CSS).

71 sed lactose-reduced infant formula made with corn syrup solids (CSSF) is associated with increased ob

72 and compressibility of sediment formed than corn syrup solids DE38.

73 The maltodextrin and corn syrup solids glucose polymers used had dextrose equ

74 owever, few reports address the chitosan and corn syrup solids system that has been successfully used

75 d the formation of MRPs between chitosan and corn syrup solids.

76 honey samples from samples adulterated with corn syrup, sugar cane molasses and polyfloral honey.

77 d beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influenc

78 Westernized diet (WD: high-fat/high-fructose corn syrup) that is more typically consumed by overweigh

79 which total energy intake was accounted for, corn syrup was positively associated with the prevalence

80 pectrophotometric method for HMF analysis in corn syrups was developed using sophisticated statistica

81 to pekmez, especially with the high-fructose corn syrup, which is obtained from corn starch, and with

82 acement shakes is sugar, often high-fructose corn syrup, which is present in amounts comparable to th