ライフサイエンスコーパス: syrup

1 altooligosaccharides (18-75 mg/mL of dextrin syrup).

2 extracted in 50% ethanol or aqueous sucrose syrup).

3 rom them (including wines, jams, purees, and syrups).

4 diation and compared with the non-irradiated syrup.

5 apaya-flavoured gelatin, candy, and in fruit syrup.

6 tein interactions in the presence of glucose syrup.

7 aple species which are used to produce maple syrup.

8 s of consuming sucrose or high-fructose corn syrup.

9 re from C4 plants such as sugar cane or corn syrup.

10 ucts as an alternative to high-fructose corn syrup.

11 articularly those rich in high-fructose corn syrup.

12 ssed foods in the form of high fructose corn syrup.

13 ge and consumption of IFA tablets/equivalent syrup.

14 uced by feeding mice with high-fructose corn syrup.

15 ethanol and, finally, extraction in sucrose syrup.

16 )Fe isotope as a FeSO(4) solution mixed with syrup.

17 otion of tumour growth by high-fructose corn syrup.

18 ine, and threonine, were determined in yacon syrup.

19 s, flavonols and anthocyanins leached in the syrup.

20 : xylitol>maple syrup>corn syrup>honey>agave syrup.

21 gars, such as sucrose and high-fructose corn syrup.

22 -QTOF-MS) was used to characterise cranberry syrup.

23 is obtained from beet sugar, or invert sugar syrups.

24 d as thermally processed goods like jams and syrups.

25 red to commercial Mexican bee honeys or corn syrups.

26 g tea, coffee, chocolate, energy drinks, and syrups.

27 color, and distinguishes it from other sugar syrups.

28 ior to maturity, and adulteration with sugar syrups.

29 ographical origin, and adulteration by sugar syrups.

30 cal composition between sap and sap permeate syrups.

31 is the most stable between the four studied syrups.

32 rheological behaviour of the male and female syrups.

33 unequivocally identify and classified agave syrups.

34 as the principal carbohydrates in all of the syrups.

35 of universal supplementation with daily iron syrup (12.5 mg iron), MNPs (containing 12.5 mg iron), or

36 Simon orange juice (632.94+/-17.22) and date syrup (15992.34+/-250.7) were comparable to those in pre

37 ebo group received one tablespoon of placebo syrup 3 times a day for 1 week.

38 for the oligolevans/FOSs production in Maple syrup 30 degrees Bx reaction system as well as for the o

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

40 our were identified: (a) those who preferred syrup (43% of consumers); (b) those who preferred infusi

41 Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Mon

42 el of oligolevans/levans production in Maple syrup 60 degrees Bx, the interactive effect between leva

43 stevia (5.5-6%), xylitol (5.5-6%), and corn syrup (7.5-8.5%) by mixture design (d-optimal) with 3 ce

44 al sugar syrups including High Fructose Corn Syrup 85 (HFCS-85), High Fructose Corn Syrup 55 (HFCS-55

45 s detected in rapadura (94.8 mug Kg(-1)) and syrup (85.4 mug Kg(-1)), confirmed by HPLC-QTOF/MS.

46 Maple syrup, a popular natural sweetener has a high content of

47 ney samples against a great variety of sugar syrups (agave, corn, fiber, maple, rice, sugar cane and

48 Zn/d in cherry syrup (zinc group) or cherry syrup alone (control group).

49 evant doses of sucrose or high-fructose corn syrup along with ad libitum diets, provide evidence that

50 e very high (406.6-2121.3 mg kg(-1) for corn syrup and 109.2-893.1 mg kg(-1) for cane syrup), which a

51 under-vacuum concentrate, a dilute-to-taste syrup and a ready-to-drink infusion) were assessed, vis-

52 ikely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes.

53 sugars, mixed sugars, and high fructose corn syrup and discriminated using the fingerprint infrared b

54 globin and ferritin concentrations from iron syrup and MNPs in this nested substudy.

55 Honey bee mortality, syrup and patty consumption were monitored daily over 15

56 ion were observed by the addition of glucose syrup and polydextrose at concentrations varying from 50

57 and sucrose suggest that high-fructose corn syrup and sucrose increase postprandial triacylglycerol

58 rom different botanical sources, 2 sweetener syrups and 228 fortified samples.

59 n of As in commercially available brown rice syrups and in products containing OBRS, including toddle

60 from known C3 sources, all of the sugars and syrups and most of the sugar added to food products were

61 this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alter

62 Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their p

63 ure was applied to milk, cheese, wastewater, syrups and tablets.

64 syrup were 244.70+/-5.77(mggallic acid/kg of syrup) and 658.45+/-27.86(mg quercetin/kg of syrup), res

65 ose and glucose, modeling high fructose corn syrup) and control mice compete in seminatural enclosure

66 rs, including sucrose and high fructose corn syrup, and correlates epidemiologically with the rising

67 d with 10% to 50% of glucose syrup, fructose syrup, and date concentrate.

68 ions in genuine water samples, multivitamin syrup, and food stuff.

69 d with fructose, glucose, high-fructose corn syrup, and sucrose suggest that high-fructose corn syrup

70 one tablespoon of Lactuca sativa (L. sativa) syrup, and the placebo group received one tablespoon of

71 with oral midazolam formulated in flavoured syrups, and the inhalational induction of anaesthesia ma

72 ue to the high sugar content of honey, sugar syrups are among its most common adulterants, being also

73 Agave syrups are gaining popularity as new natural sweeteners.

74 saccharide profiles showed that A. tequilana syrups are mainly composed of fructose (>60%) and fructo

75 se syrup as -24.80 per thousand, the glucose syrup as -11.20 per thousand and the high-fructose corn

76 1.20 per thousand and the high-fructose corn syrup as -11.40 per thousand.

77 6.60 per thousand on average, the saccharose syrup as -24.80 per thousand, the glucose syrup as -11.2

78 L, and 20 mug/mL) in sugar syrup, pure sugar syrup as a negative control and 48 ng/mL imidacloprid as

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

80 notypes used for the production of sugar and syrup as an alternative sweetener.

81 itive composite score was observed with iron syrup as compared with placebo (mean between-group diffe

82 axial or coaxial configuration using glucose syrup as the encapsulating agent.

83 and level quantitation of adulteration using syrups as adulterants (down to 15%) was accomplished by

84 es in the presence of high levels of glucose syrup, as opposed to thick and random clusters for syste

85 Consumption of high-fructose corn syrup, as well as cane sugar, has been implicated in the

86 erry products (juice, tablets, capsules, and syrup) associated with prevention of urinary tract infec

87 g different levels of adulteration by adding syrups (barley, rice and corn) from 2.5 to 40% (w/w) wer

88 while adulteration of honey using C(3) sugar syrups (beet sugar) could not be detected.

89 ructose Corn Syrup 55 (HFCS-55), Bee Feeding Syrup (BFS), Glucose Monohydrate Sugar (GMS) and Sucrose

90 Currently, Barley Malt Syrup (BMS) is one of the forms of growing adulteration

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

92 study provides idea of the stability of the syrup by evaluating the area between heating and cooling

93 he HMF direct determination in corn and cane syrups by HPLC-UV was carried out for the first time.

94 Moreover, glucose syrup capsules showed a significantly lower increase in

95 lies a higher oxidative stability of glucose syrup capsules than dextran capsules, which correlated w

96 ermeability of dextran capsules than glucose syrup capsules, which is explained by a reduced average

97 earate ESR spectrum when compared to glucose syrup capsules.

98 solate (15%, w/w) in the presence of glucose syrup (co-solute) with concentrations ranging from 0% to

99 osition and mineralogical residence of maple syrup collected from over 117 years of published literat

100 the amplitude of the mismatch response (iron syrup compared with placebo: mean difference (MD) = 0.07

101 in modified the effect of MNPs, but not iron syrup, compared with placebo on hemoglobin and ferritin

102 easing intakes of refined carbohydrate (corn syrup) concomitant with decreasing intakes of fiber para

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

104 Maple syrup constituents have been identified by different ana

105 nd fructooligosaccharides, while A. salmiana syrups contain more sucrose (28-32%).

106 were enclosed and provided pollen and sugar syrup containing an agriculturally relevant range of imi

107 bees were fed white sugar, brown sugar, corn syrup (CS), maltose, acacia honey, chestnut honey, and o

108 pure fructose (excluding high-fructose corn syrup), data extraction, meta-analyses, and modeling usi

109 on was achieved through the control of Maple syrup degrees Bx and reaction conditions.

110 With the exception of those sugars and syrups derived from known C3 sources, all of the sugars

111 se notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background.

112 The agave syrups displayed strong absorption in the MIR spectra re

113 ch, honey samples were adulterated with date syrup (DS) and invert sugar syrup (IS) at three concentr

114 iron-and-folic acid (IFA) tablet/equivalent syrup during pregnancy had a protective association with

115 n methods is the addition of different sugar syrups during or after honey production.

116 rfeeding bee colonies with industrial sugars syrups during the main nectar flow period.

117 Further, increasing the glucose syrup enhanced polymer-polymer interactions leading to s

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

119 Natural syrups exhibited differences in the MIR spectra region 1

120 Sucrose-syrup fed honey could not be distinguished from floral h

121 ion information) recruit less effectively to syrup feeders than do colonies with oriented dances.

122 ntration from sugarcane juice, rapadura, and syrup, followed by HPLC-DAD analysis, is presented in th

123 the opposite treatment plus daily hematinic syrup for 90 d.

124 imidacloprid (0, 10, 20, 50, and 100 ppb) in syrup for three weeks.

125 ermine the effect of fruit additives such as syrup from chokeberry or grape seeds, and herbal in the

126 cessfully used in the production of fructose syrup from lactose in a single reaction vessel.

127 Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and e

128 -SIMCA-PCA allowed us to differentiate among syrups from different Agave species (Agavetequilana and

129 al, microstructure and thermal properties of syrups from male and female date palm sap.

130 s (NIR-MIR-SIMCA-PCA) and HPAEC-PAD of agave syrups from natural sweeteners were achieved.

131 ually adulterated with 10% to 50% of glucose syrup, fructose syrup, and date concentrate.

132 popular natural products in the world.Maple syrup fundamentally consists of both organic and inorgan

133 red by adding saccharose syrup (SS), glucose syrup (GS) and high fructose corn syrup (HFCS) into two

134 ps, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syrups (SS), which are produce

135 4-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup.

136 r baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup.

137 Cookies made with maple syrup had the highest moisture and greening correspondin

138 table sugar (sucrose) and high-fructose corn syrup has increased dramatically in the last hundred yea

139 Historically, ipecac syrup has played a principal role in the management of a

140 onsumption of sucrose and high-fructose corn syrup have increased by 26%, from 64 g/d in 1970 to 81 g

141 Tamarind and partially-hydrolyzed agave syrup have potential for developing healthier beverages.

142 , potentially present in high fructose agave syrups (HFASs) as intermediates of the Maillard reaction

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

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

145 beverages sweetened with high-fructose corn syrup (HFCS) at zero, low, medium, and high proportions

146 High-fructose corn syrup (HFCS) has been implicated in excess weight gain t

147 High-fructose corn syrup (HFCS) has replaced sucrose as the predominant swe

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

149 mption of added sugar and high-fructose corn syrup (HFCS) in the United States has largely focused on

150 ), glucose syrup (GS) and high fructose corn syrup (HFCS) into two different pure mulberry pekmez sam

151 High fructose corn syrup (HFCS) is a commonly used sweetener in soft drinks

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

153 Intake of high fructose corn syrup (HFCS) is a possible aetiology as it is thought to

154 beverages sweetened with high-fructose corn syrup (HFCS) is associated with obesity and with an incr

155 ide (rebaudioside A), and high fructose corn syrup (HFCS) were examined and compared with sucrose at

156 sweetened with fructose, high-fructose corn syrup (HFCS), and glucose differentially influence syste

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

158 tarch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (GS) and saccharose syrups (

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

160 ymposium for 2007 titled "High Fructose Corn Syrup (HFCS): Everything You Wanted to Know, But Were Af

161 ion for the production of high-fructose corn syrup (HFCS; reaction performed by enzyme catalysts) and

162 As a result, adulteration using C(4) sugar syrups (HFCS and GS) could be detected to a certain exte

163 ngly, a continuous process for High Fructose Syrup (HFS) production was established with the adsorbed

164 Starch-based sugar syrups, high fructose corn syrup (HFCS), glucose syrup (

165 Corn syrups, important ingredients used in food and beverage

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

167 most commonly sucrose and high fructose corn syrup) in beverages and processed foods.

168 ining sugars, sucrose and high fructose corn syrup, in sugar-sweetened beverages and foods.

169 nd 100 L/colony) of various commercial sugar syrups including High Fructose Corn Syrup 85 (HFCS-85),

170 ivo, supplementation with high-fructose corn syrup increased several LPC species by more than sevenfo

171 y detected when the fructose content of HFCS syrup increased.

172 Lactuca sativa (L. sativa) syrup increases the volume of human milk production and

173 Shelf life of commercial cranberry syrup irradiated with gamma radiation at a rate of 5 kGy

174 Maple syrup is a sweet-tasting product prepared by boiling and

175 Glucose syrup is an efficient plasticiser leading to a reduction

176 namide (2), and uracil (3) from palmyra palm syrup is described.

177 problems), desirable flavor, and taste,maple syrup is one of most popular natural products in the wor

178 nd electric evaporators have changed the way syrup is produced, resulting in widespread variability i

179 However, the fermentation of resulting syrups is hindered by minor reaction products such as fu

180 Consumption of cereal syrups is increasing nowadays.

181 erated with date syrup (DS) and invert sugar syrup (IS) at three concentrations (7%, 15% and 30%).

182 fermentation of oligolevans/FOSs from Maple syrup led to a higher count of Lactobacillus acidophilus

183 f orally consumed Lactuca sativa (L. sativa) syrup (lettuce extract) on human milk volume and subsequ

184 Adulteration at low syrup level (20 L/colony) was more easily detected when

185 tions could not be detected in the 5L/colony syrup level of all sugar types when the delta(13)C value

186 into fructose, producing a lactose-fructose syrup (LFS).

187 Acceptability of 'syrup likers' was positively correlated to sweet taste,

188 ctose in three samples of high fructose corn syrup (<4% error).

189 converted 99.3% of lactose into a sweetening syrup made of glucose (30.48%), galactose (33.51%), fruc

190 e influence of encapsulating agents (glucose syrup, maltodextrin) and drying technique on the seconda

191 a reduced average free volume in the glucose syrup matrix than in the dextran shell.

192 ey substitutes, including high-fructose corn syrup, may thus compromise the ability of honey bees to

193 Condensed BSA/glucose syrup mixtures, i.e. at 80% solids, were cooled at subze

194 s, commercial and traditional, infusions and syrups) (n=8) was related to sensory evaluation and acce

195 Organic brown rice syrup (OBRS) is used as a sweetener in organic food prod

196 d deaths from DEG-contaminated acetaminophen syrup occurred in Haiti.

197 that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation.

198 seeds, and herbal in the form of a dandelion syrup on the course of the fermentation process of "troj

199 The effect of glucose syrup on the structural properties of bovine serum album

200 untered when air bubbles, entrained in thick syrup or honey, rise and break apart.

201 ohydrate-based encapsulating agents (glucose syrup or maltodextrin).

202 3 months of daily supplementation with iron syrup or multiple micronutrient powders did not appear t

203 d lower among the children who received iron syrup or multiple micronutrient powders than among those

204 proper selection of sugars for enrichment of syrups or concentrates with EGCG and for the preparation

205 nd geographical origin and mixing with sugar syrups or honey of lower quality.

206 hniques depending on the origin of the sugar syrup plant source.

207 The composition of maple syrup plays an important role in determining its flavour

208 Furthermore, syrup polysaccharides and fibers contribute to better ma

209 Actually, the syrup prepared from male sap permeate is the most stable

210 rn starch as a reference in model juices and syrups, processing parameters, activities, and hydrolysi

211 t GHG emissions and energy use per gallon of syrup produced.

212 btained by feeding the bee colonies with the syrups produced from C3 plants such as sugar beet (Beta

213 The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chl

214 ilized enzymes, including high-fructose corn syrup production, pectin hydrolysis, debittering of frui

215 Considering the different stages of yacon syrup production, the results indicate that the contents

216 20 ng/mL, 200 ng/mL, and 20 mug/mL) in sugar syrup, pure sugar syrup as a negative control and 48 ng/

217 ulting in an attractive alternative for corn syrups quality control in industries and official labora

218 P < 0.001), fiber (r = 0.16, P = 0.03), corn syrup (r = 0.83, P < 0.001), and total energy (r = 0.75,

219 ty, with the adulteration of honey by sugary syrups representing one of the most prevalent forms of e

220 syrup) and 658.45+/-27.86(mg quercetin/kg of syrup), respectively.

221 Mycotoxins may be found in syrups resulting from the use of contaminated raw materi

222 sterigmatocystin and zearalenone) in cereal syrups (rice, wheat and barley) has been developed and c

223 arious contaminants in honey, jam, jelly and syrup samples by ultrahigh-performance liquid chromatogr

224 of 360 spectra were collected from 36 maple syrup samples of different colours (dark, amber, light)

225 SCN), sweetened with sucrose (SCNS), maltose syrup (SCNM) or honey (SCNH), were investigated during s

226 f phenytoin when combined with the Ayurvedic syrup shankhapushpi.

227 ucrose (common sugar) and high fructose corn syrup, should be of concern to both healthcare providers

228 (SNs), sweetened with sucrose (SNS), maltose syrup (SNM) and honey (SNH), were investigated during st

229 his was accomplished by fractionating a corn syrup solids (CSS) preparation based on the differential

230 la where lactose has been replaced with corn syrup solids (CSS).

231 compressibility of sediment formed than corn syrup solids DE38.

232 The maltodextrin and corn syrup solids glucose polymers used had dextrose equivale

233 r, few reports address the chitosan and corn syrup solids system that has been successfully used to e

234 formation of MRPs between chitosan and corn syrup solids.

235 hich included liquid eye drops, viscous cold syrup solution, ointment cream, and a drug tablet.

236 y candy, jujube candy, hard candy, ice cream syrup, sports drinks, soft drinks, energy drinks, artifi

237 model examples prepared by adding saccharose syrup (SS), glucose syrup (GS) and high fructose corn sy

238 up (HFCS), glucose syrup (GS) and saccharose syrups (SS), which are produced from beet or canes, can

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

240 f and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of

241 All the studied syrups switched from pseudoplastic rheological behaviour

242 re, and public health implications of ipecac syrup that support its present clinical application.

243 obtained from the fermentation of sugar cane syrup that, depending on the production procedures, may

244 rnized diet (WD: high-fat/high-fructose corn syrup) that is more typically consumed by overweight chi

245 ained from corn starch, and with the glucose syrup, the delta(13)C ratio comes into prominence.

246 lic correction of a mouse intermediate maple syrup urine disease (iMSUD) model after allogenic hepato

247 domino liver transplantation (DLT) in maple syrup urine disease (MSUD) are limited.

248 s have been recognized as the cause of maple syrup urine disease (MSUD) for decades, treatment option

249 Maple syrup urine disease (MSUD) is a metabolic disorder assoc

250 Maple syrup urine disease (MSUD) is a rare metabolic disorder,

251 Maple syrup urine disease (MSUD) is a rare, autosomal recessiv

252 Maple Syrup Urine Disease (MSUD) is an inherited disorder caus

253 Maple syrup urine disease (MSUD) is an inherited disorder of b

254 Maple syrup urine disease (MSUD) is an inherited disorder of b

255 Maple syrup urine disease (MSUD) or branched-chain alpha-ketoa

256 natural mutations of these residues in maple syrup urine disease (MSUD) patients (R114W-alpha and R22

257 Classic maple syrup urine disease (MSUD) results from biallelic mutati

258 Maple syrup urine disease (MSUD) results from mutations affect

259 Untreated maple syrup urine disease (MSUD) results in mental and physica

260 mittent or intermediate types of human maple syrup urine disease (MSUD), a hereditary disorder caused

261 ause multiple human diseases including maple syrup urine disease (MSUD), autism, and other related ne

262 ined RBC UDPgalactose in patients with maple syrup urine disease (MSUD), phenylketonuria (PKU), and o

263 lassic and variant late-onset forms of maple syrup urine disease (MSUD).

264 revent encephalopathy in children with maple syrup urine disease during catabolic stress.

265 nverging mechanisms of brain injury in maple syrup urine disease including: (i) neurotransmitter defi

266 Maple syrup urine disease is caused by deficiency in the mitoc

267 delayed encephalopathy in intermediate maple syrup urine disease mice placed on a high protein diet t

268 The nine E1alpha maple syrup urine disease mutants studied showed aberrant kine

269 to mitigate assembly defects caused by maple syrup urine disease mutations.

270 ine to heterozygous mothers of classic maple syrup urine disease pups reduced branched-chain amino ac

271 A child with maple syrup urine disease type 2 (MSUD2) was found to be homoz

272 etonuria, branched chain ketoaciduria (maple syrup urine disease) and homocystinuria, which are curre

273 mino acid catabolism and implicated in maple syrup urine disease, are the most highly selected in the

274 isoleucine, and valine are elevated in maple syrup urine disease, heart failure, obesity, and type 2

275 y detecting second-tier biomarkers for maple syrup urine disease, homocystinuria, methylmalonic acide

276 In patients with type IA maple syrup urine disease, the E1alpha subunit is affected, re

277 use models of classic and intermediate maple syrup urine disease, we assessed biochemical, behavioura

278 tes from patients and a mouse model of maple syrup urine disease.

279 and potential treatment strategies for maple syrup urine disease.

280 shown to cause encephalopathy in human maple syrup urine disease.

281 amino acid metabolism resembling human maple syrup urine disease.

282 r converting aqueous lactose into a sweeting syrup via one-pot synthesis.

283 A locally manufactured acetaminophen syrup was highly associated with disease (odds ratio, 52

284 Maple syrup was investigated as a source to produce FOSs and b

285 A complete characterization of yacon syrup was performed by analytical techniques, including

286 total energy intake was accounted for, corn syrup was positively associated with the prevalence of t

287 ophotometric method for HMF analysis in corn syrups was developed using sophisticated statistical too

288 he effect of temperature on viscosity of the syrups was investigated during heating and cooling proce

289 In this study, date syrup waste extract (DSWE) (15 wt%) and different conten

290 In this work, date-fruit syrup waste extract (DSWE) was used as an antioxidant ad

291 C) and Total flavonoid content (TFC) of palm syrup were 244.70+/-5.77(mggallic acid/kg of syrup) and

292 s (ethanol and succinate) from hemicellulose syrups were equal to control fermentations in laboratory

293 ifloral honeys, and marker signals for sugar syrups were identified by statistical comparison with a

294 orn syrup and 109.2-893.1 mg kg(-1) for cane syrup), which arouses concern about food safety of these

295 kmez, especially with the high-fructose corn syrup, which is obtained from corn starch, and with the

296 nt shakes is sugar, often high-fructose corn syrup, which is present in amounts comparable to those i

297 ction using the deliberate addition of sugar syrups while claiming a fictitious origin and diversifyi

298 n had minimum effect on the assay results in syrups with elevated MGo.

299 rgy demand (CED) and emissions per gallon of syrup, with small producers ranging from 333-1,425 MJ/ga

300 ed to receive 10 mg elemental Zn/d in cherry syrup (zinc group) or cherry syrup alone (control group)