ライフサイエンスコーパス: syrup

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

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

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

4 tein interactions in the presence of glucose syrup.

5 aple species which are used to produce maple syrup.

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

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

8 articularly those rich in high-fructose corn syrup.

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

10 s, flavonols and anthocyanins leached in the syrup.

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

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

13 diation and compared with the non-irradiated syrup.

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

15 ior to maturity, and adulteration with sugar syrups.

16 red to commercial Mexican bee honeys or corn syrups.

17 ographical origin, and adulteration by sugar syrups.

18 cal composition between sap and sap permeate syrups.

19 is the most stable between the four studied syrups.

20 rheological behaviour of the male and female syrups.

21 unequivocally identify and classified agave syrups.

22 as the principal carbohydrates in all of the syrups.

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

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

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

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

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

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

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

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

31 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

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

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

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

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

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

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

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

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

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

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

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

43 Agave syrups are gaining popularity as new natural sweeteners.

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

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

46 1.20 per thousand and the high-fructose corn syrup as -11.40 per thousand.

47 6.60 per thousand on average, the saccharose syrup as -24.80 per thousand, the glucose syrup as -11.2

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

68 Natural syrups exhibited differences in the MIR spectra region 1

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

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

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

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

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

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

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

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

77 4-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

100 Corn syrups, important ingredients used in food and beverage

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

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

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

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

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

106 Glucose syrup is an efficient plasticiser leading to a reduction

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

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

109 Consumption of cereal syrups is increasing nowadays.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

124 Furthermore, syrup polysaccharides and fibers contribute to better ma

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

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

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

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

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

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

131 20 ng/mL, 200 ng/mL, and 20 mug/mL) in sugar syrup, pure sugar syrup as a negative control and 48 ng/

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

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

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

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

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

137 f phenytoin when combined with the Ayurvedic syrup shankhapushpi.

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

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

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

141 compressibility of sediment formed than corn syrup solids DE38.

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

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

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

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

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

147 All the studied syrups switched from pseudoplastic rheological behaviour

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

180 and potential treatment strategies for maple syrup urine disease.

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

182 amino acid metabolism resembling human maple syrup urine disease.

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

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

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

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

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

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

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

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

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

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

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

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

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

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