نتایج جستجو برای: viscosity of inverted syrup

تعداد نتایج: 21168479  

2015
Alessandro Zanasi Salvatore Cazzato Massimiliano Mazzolini Carla Maria Sofia Ierna Marianna Mastroroberto Elena Nardi Antonio Maria Morselli-Labate

BACKGROUND The effectiveness of a homeopathic syrup on cough has been demonstrated in an adult population in a previous double-blind randomized study. The present prospective observational study investigated children affected by wet acute cough caused by non-complicated URTIs, comparing those who received the homeopathic syrup versus those treated with the homeopathic syrup plus antibiotic. O...

2013
Vidisha Tomer Arun Kumar

Vanilla ice cream contained 9.56% milk fat, 11.0% milk SNF, 13% beet sugar, and 4% 36 dextroseequivalent corn syrup solids. The control contained 3.74% protein and was not supplemented with milk protein concentrates. Treatments 2 and 3 (T2 and T3) were supplemented with milk protein concentrates and contained 40, 60 per cent increased protein level respectively. The ash and lactose content of a...

2009
O. Younis J. Pallares F. X. Grau

This paper presents and discusses the numerical simulations of transient laminar natural convection cooling of high Prandtl number fluids in cubical cavities, in which the six walls of the cavity are subjected to a step change in temperature. The effect of the fluid Prandtl number on the heat transfer coefficient is studied for three different fluids (Golden Syrup, Glycerin and Glycerin-water s...

2005
Hiroyuki Takano

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...

Atrchi, Pedram, Ershadi, Arash , Gholami, Ronak, Jafari Asl, Mehdi, Pero, Milad ,

In this study, carbonated fruit drink and cola beverage were prepared by sucrose and fructose syrup 55. The physicochemical properties of these samples were measured and compared. Three treatments for both types of drinks were considered: 100 % sucrose; 100 % fructose syrup 55; 50 % sucrose and 50 % fructose syrup 55. Changes in the sugar profile of both types of drinks and turbidity of carbona...

انصاری, سارا, فرحناکی, عسکر, مجذوبی, مهسا,

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...

Journal: :The British journal of nutrition 1973
G G Birch I J Etheridge L F Green

I. Young female Wistar rats were fed for 18 d on diets containing dextrose, 43 dextrose equivalent (DE) glucose syrup, fractions of 43 DE glucose syrup of high and low molecular weight or sucrosc. 2. All rats gained weight and showed no gross external abnormalities or significant dental caries scores. 3. The concentrations of cholesterol, trig1 ycerides, free fatty acids and glucose were determ...

2011
Clovis Massato Kuwahara Lucilene Rosa-e-Silva Altair Jacob Mocelin Miriam Zebian Rose Meire Albuquerque Pontes Roberto Oliveira Dantas

BACKGROUND Previous studies assessing esophageal motility in chronic renal failure (CRF) patients had no consistency in their findings. These studies evaluated esophageal contractility in response to dry/water swallows. Our aim was to reassess esophageal motility in CRF patients to better define its abnormalities. To unmask minor defects not seen in conventional dry/water manometry we also eval...

Journal: :Journal of oleo science 2013
Hiroaki Iwasaka Tsunehiro Aki Hirofumi Adachi Kenshi Watanabe Seiji Kawamoto Kazuhisa Ono

In the food industry, syrups containing a high concentration of sugar used for fruit preservation is abundantly discharged as a food processing waste and disposed by incineration, resulting in the rise of the manufacturing cost and environmental pollution. This study demonstrates how waste syrup can be utilized as carbon source for production of docosahexaenoic acid (DHA) and astaxanthin by the...

Journal: :iran agricultural research 2010
m. moosavi-nasab f. shekaripour m. alipoor

xanthomonas campestris was used for producing xanthan gum using date syrup, prepared from low quality dates, as a substrate. fermentation was carried out with date syrup and sucrose syrup at 28 ˚c and ph 6.8 in a rotary benmarin shaker (240 rpm). the effect of fermentation period (24, 48, 72, 96 and 120 h) on xanthan gum production was studied. the results showed that eps concentration increase...

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