Sucrose losses after cane harvest is one of the most important problems in sugarcane crop particularly for millers and farmers. Loss in sucrose after harvesting causes low sugar recovery in mills. There are a large number of factors associated with low sugar recovery such as varietal type, atmospheric conditions, time lag, etc. Sucrose losses occurring in postharvest sugarcane are generally of ...

Thick juice (also regarded as syrup) is an intermediate product of sugar processing. It is cheaper than processed sugar and is mainly composed of sucrose. Sucrose is a preferred carbon source of Corynebacterium glutamicum, a workhorse of biotechnology used for million-ton-scale amino acid production. Here, it is shown for C. glutamicum that sugar beet thick juice led to higher growth rates and ...

have shown that the amount of sucrose can be used to differentiate the adulteration of honey samples by sugar syrups.5, 6 High levels of sucrose may indicate a variety of adulterations, such as adding cheap sweeteners, like cane sugar or refined beet sugar, during early harvest. Due to these factors, various regulations require a minimum amount of reducing sugars and a maximum amount of sucrose...

The soybean vegetative storage protein genes VspA and VspB encode vacuolar glycoprotein acid phosphatases. Transcription of the Vsp is synergistically activated by jasmonic acid or methyl jasmonate (MeJA) and soluble sugars. The action of these modulators is mediated by two different DNA domains in the VspB promoter. In this study, we present new data regarding VspB regulation by sucrose and in...

Fat and sugar-reduced foods beverages have become increasingly popular for a variety of reasons, mainly relating to health wellbeing. Depending on the food or beverage, it may be difficult reduce fat and/or sugar content still maintain optimal sensory properties specific product. One way approaching problem is gain better understanding how product affected by reduction in sugar. This paper aims...

The influence of growth temperature on the free sugar and sucrose phosphate synthase content and activity of spinach (Spinacia oleracea) leaf tissue was studied. When plants were grown at 25 degrees C for 3 weeks and then transferred to a constant 5 degrees C, sucrose, glucose, and fructose accumulated to high levels during a 14-d period. Predawn sugar levels increased from 14- to 20-fold over ...

xylitol is the first rare sugar that has global market due to having beneficial health properties and being an alternative to current conventional sweeteners. biotechnological production of xylitol by candida tropicalis dsm 7524 as an alternative to chemical method for the fermentation of xylose to xylitol was studied. banana peel was used as a substrate for xylitol production. hydrolysate was ...

high fructose corn syrup (hfcs) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. in recent years, the use of hfcs has significantly increased in popularity due to its sweetness, abi...