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Start Over Descriptor "saccharose" Journal food chemistry
3 results on '"saccharose"'

1. Classification of vegetable oils based on their concentration of saturated fatty acids using laser induced breakdown spectroscopy (LIBS).

Author

Mbesse Kongbonga, Yvon G., Ghalila, Hassen, Onana, Marthe Boyomo, and Ben Lakhdar, Zohra

Subjects
*VEGETABLE oils, *SATURATED fatty acids, *LASER-induced breakdown spectroscopy, *ORGANIC compounds, *MOLECULAR spectra, *CARBON-carbon bonds, *PLASMA chemistry
Abstract

Highlights: [•] Contribution to the study features of plasma of organic media. [•] Classification of vegetable oils with LIBS through the analysis of molecular spectra. [•] We find that C2 were released from the molecule containing carbon-carbon bonds linear. [•] Relationship between C2 and the concentration of saturated fatty acids care out. [ABSTRACT FROM AUTHOR]

Published
2014
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2. Effect of inverted saccharose on some properties of honey

Author

Özcan, Musa, Arslan, Derya, and Ali Ceylan, Durmuş

Subjects
*SUCROSE, *HONEY, *BEE products, *FOOD chemistry
Abstract

Abstract: In this study, three groups of honey [natural honey; honey produced by the supplementary feeding of bees with saccharose syrup (SSH) and heat and acid (88°C, 2h; 0.1% HCl) treated saccharose syrup honey (ISSH)] were produced and physicochemical (water content, pH, free acidity, ash, HMF, diastase activity, sucrose, protein and viscosity), microbiological and sensory properties of these honeys were determined. Also, mineral contents of the honeys were measured. Moisture and ash contents of SSH were higher, acidity level was lower than those of other honeys. The mineral content of natural honey was higher than that of the others, except for Pb and Zn. Diastase activity of ISSH was below the standard limit and HMF content of this honey was high, but not exceeding the limit. Supplementary feeding of honey bees with inverted (acid and heat treatment) saccharose yielded a honey which had a higher HMF content and a lower diastase activity, moisture content and free acidity than natural honey or SSH. [Copyright &y& Elsevier]

Published
2006
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3. Caffeine, trigonelline, chlorogenic acids and sucrose diversity in wild Coffea arabica L. and C. canephora P. accessions

Author

Chin-Long Ky, Michel Noirot, Jacques Louarn, Serge Hamon, Bernard Guyot, and Stéphane Dussert

Subjects
Canephora, Biology, Coffea canephora, F30 - Génétique et amélioration des plantes, Analytical Chemistry, chemistry.chemical_compound, Chlorogenic acid, Trigonelline, Botany, Cultivar, Aroma, Acide chlorogénique, Rubiaceae, Coffea arabica, food and beverages, Q01 - Sciences et technologies alimentaires - Considérations générales, General Medicine, biology.organism_classification, chemistry, Caféine, saccharose, Composé de la flaveur, Food Science
Abstract

Numerous aroma precursor evaluations have been undertaken with green coffee beans of both species of worldwide economic importance: Coffea arabica L. and Coffea canephora P. Efforts have been made to characterise cultivars of these two species. The originality of this study is to present the biochemical diversity of wild accessions originating from Ethiopia and Kenya for C. arabica (38 genotypes) and from five African countries (Cote d'Ivoire, Guinea, Congo, Cameroon and Central African Republik) for C. canephora (38 genotypes). The biochemical aroma parameters assessed by HPLC analysis were: (1) the two alkaloids, caffeine and trigonelline, (2) chlorogenic acids and (3) sucrose. Results reveal that the two species showed significant accession differences for all compounds. Between-species-average-content comparison confirms that C. arabica showed more trigonelline and sucrose and that C. canephora presented more CGA and caffeine. C. canephora diversity was higher than that of C. arabica, except for trigonelline and sucrose. For C. canephora, results showed that: (1) no differences were highlighted between accessions for countries of origin for the alkaloids and sucrose, and (2) the 3-CQA content allowed to accessions to be pooled into two groups.

Published
2001

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