ライフサイエンスコーパス: corn syrup

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

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

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

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

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

6 compared to commercial Mexican bee honeys or corn syrups.

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

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

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

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

11 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

40 Corn syrups, important ingredients used in food and beve

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

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

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

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

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

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

47 .71, P < 0.001), fiber (r = 0.16, P = 0.03), corn syrup (r = 0.83, P < 0.001), and total energy (r =

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

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

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

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

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

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

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

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

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

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

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