The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) cheese chips produced from the teleme white cheese. Cheese were flavored with sucrose stevia, salt, evaluated against control group (without sucrose). dough formulations thinned thickness turned into round-shaped fried in oven at specified temperature time (180 °C, 6 min.). packed stored + 4 °C for ...

The aim of the study is to be determine effect lactose hydrolysis and sugar content on physicochemical properties, sensory profile HMF (5-hydroxymethylfurfural) in Dulce de Leche (DL). Lactose free (lactose-hydrolysed) dairy products as well low have been developed supply consumer demand. Two different sucrose concentrations, 16% 20%, were used milk jam samples produced by traditional method. F...

Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims determine the effect of white content on physicochemical characteristics and functionality nutritional value dried whole (WE), (W), an yolk/white mixture a 1:3 ratio (M1:3). These fresh were spray-dried using sucrose—an agent recognized for its protecting protein during dryi...

BACKGROUND Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in developed countries. NAFLD encompasses a spectrum of diseases, ranging from hepatic steatosis to non-alcoholic steatohepatitis (NASH), cirrhosis, and liver failure. The etiology of NAFLD remains unclear but is thought to relate to increased fatty acid flux within the liver that results in t...

A thiobarbituric acid (TBA) reaction for measuring lipid peroxidation products was evaluated for interference by several ingredients commonly used in solutions to prepare or analyze tissue homogenates or subcellular organelles. These included sucrose (up to 100 mM final concentration in the assay medium), Tris-maleate (up to 40 mM), imidazole (up to 20 mM), inorganic phosphate (up to 10 mM), an...

Fresh asparagus (Asparagus officinalis L.) deteriorates rapidly after harvest. Early enzymatic changes that follow harvesting of asparagus are important factors contributing to postharvest deterioration. We held asparagus spears at 25°C for up to 5 days after harvest and examined changes in the activities of Acid invertase (AI), Sucrose Synthase (SS), Glutamine Synthetase (GS) and Phenylalanine...

Sugar content is the major determinant of both fruit quality and consumer acceptance in melon (Cucumis melo L), and is a primary target for crop improvement. Near-isogenic lines (NILs) derived from the intraspecific cross between a "Piel de Sapo" (PS) type and the exotic cultivar "Songwhan Charmi" (SC), and several populations generated from the cross of PS × Ames 24294 ("Trigonus"), a wild mel...

The main goal of this study was to compare effects of ethanol-soluble fractions prepared from various types of teas on sucrose-induced hyperlipidemia in 5-week old male Sprague-Dawley rats. Rats (n 5 6–8 per group) weighed approximately 200 g were randomly divided into control diet, sucrose-rich diet, green tea, oolong tea and black tea groups. Control-diet group was provided with modified AIN-...

The aim of the study was to determine effect selected reaction parameters—temperature (37–57 °C), pH (5.8–7.9), substrates ratio (sucrose/sorbitol 0.5/1.5 1.5:0.5 (m/m)), and presence NaCl—on course fructosyl-sorbitol synthesis with an enzyme preparation (11 760 U/100 g sucrose) containing fructosyltransferase β-d-fructofuranosidase from Aspergillus niger. A mixture at least three fructosyl sor...