yog-ice cream (frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. this research was conducted to...

The objective of the study was to evaluate the bitterness, grittiness and uniformity of drug loading as measures of the quality of 12 formulations of clarithromycin dry syrup (CAMDS), comprising one branded and 11 generic products. Some of the generic CAMDS formulations were more bitter than the branded product while others had similar bitterness when tested as aqueous suspensions. Only one gen...

Volatile components of coconut fresh sap, sap syrup and coconut sugar were analyzed using GC-MS and identified by matching the mass spectra obtained with those present in the “NIST62 LIB” Library. The most abundant volatile components in the fresh sap, sap syrup and coconut sugar were 2-butanol and acetic acid. Twelve volatile components were identified and there were different amounts of volat...

<p>The objective of the present study is to obtain quantity honey components such as moisture, glucose, fructose and sucrose in order access quality honey. The tested samples are authenticated if characteristics a pure average ratio 56% 44% but ratios individual honeys ranged from high 64% 36% glucose low 50% glucose. contents due presence invertase enzymes. organic acids responsible for ...

Maple syrup is produced in the early spring from February through April when maple sap runs from the maple trees. It is traditionally known that the maple syrup produced from the sap in the later season tends to have a darker color. Interestingly, although the maple syrup grading system in the United States gives lower grades and values for darker maple syrup, some consumers prefer dark syrup t...

This review summarizes three controversial areas of clinical practice that were discussed in many articles that appeared in the American Journal of Clinical Nutrition during the author's tenure as editor in chief. Controversy 1-obesity and high-fructose corn syrup. The increased frequency of obesity in the US is paralleled by increasing annual consumption of high-fructose corn syrup, an extract...

An epidemic of obesity and type 2 diabetes is linked with the increase in consumption of fructose-containing sugars, such as sucrose and high-fructose corn syrup. In mammalian cells, fructose is metabolized predominantly via phosphorylation to fructose-1 phosphate by ketohexokinase (KHK) or by alternative pathways. Here we demonstrate that a KHK-dependent pathway mediates insulin resistance and...

Hepatic manifestations of the metabolic syndrome are related obesity, type 2 diabetes/insulin resistance and non-alcoholic fatty liver disease. Here we investigated how the anti-inflammatory properties of lactoferrin can protect against the onset of hepatic manifestations of the metabolic syndrome by using a murine model administered with high-fructose corn syrup. Our results show that a high-f...