果葡糖浆

普林斯顿大学的调查者在一个动物的实验中将果葡糖浆的小号和肥胖联系在一起。

Princeton University researchers linked HFCS consumption to obesity in an animal study .

葡萄糖异构酶是一种能够催化D-葡萄糖和D-木糖分别生成D-果糖和D-木酮糖的微生物酶，是由淀粉大规模制备果葡糖浆生产工艺中的关键性酶。

D-glucose isomerase ( GI ) an microbial enzyme can convert D-glucose and D-xylose into D-fructose and D-xylulose respectively . It is a vital enzyme in the production of high fructose corn syrup on industrial scale .

果葡糖浆的DE值越高，吸光度也越大。

And higher of the DE value , the greater of the absorbency .

果葡糖浆的市场现状及其发展趋势

The Current and Future Market for the High Fructose Corn Syrup

蔗糖酶生产菌选育及其在果葡糖浆生产中的应用

Breeding of Sucrase Mutant and Application in Production of Fructose Corn Syrup

果葡糖浆新口味营养型冰淇淋的研制

Preparation of a New Type Ice Cream with Fructose Syrup

果葡糖浆对焦糖色素质量影响的研究

The Influence of the Fructose Corn Syrup on the Quality of Caramel

果葡糖浆生产过程中还原糖的在线检测

On-line Determination of Reducing Sugar in Production Process of High Fructose Syrup

从香蕉淀粉中制备麦芽糊精和果葡糖浆的研究

Study of the production of maltodextrins and fructose syrup from banana starch

并分析了每一个阶段对促进果葡糖浆生产的重要意义。

Furthermore , the great advantages of any progress are clarified in detail .

果葡糖浆在果汁饮料中的应用研究

Study on application of fructose syrup in fruit juice

果葡糖浆生产及市场趋势展望

Productions and market trends of high fructose syrup

用间苯二酚光度法定量测定果葡糖浆中果糖含量及葡萄糖异构酶活性的研究

Study for the quantitative determination of high fructose corn syrup ( hfcs ), using resorcinol-spectrophotometric method

果葡糖浆的特性及应用

Features and applications of fructose-glucose syrup

制备甘露醇原料果葡糖浆生产工艺的筛选

Selection of Method to Produce Glucose and Fructose Mixture as Staple for the Production of Mannitol

香蕉果葡糖浆的化学特性与玉米果葡糖浆相似，但色泽更清晰，色泽的稳定性也略高于玉米果葡糖浆。

The banana fructose-syrup has similar chemical characteristics with the corn fructose-syrup but with clear color and higher color stability .

在果汁生产过程中，采用果葡糖浆部分替代蔗糖的产品风味不受影响。

The partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour .

同时配以果葡糖浆和蜂蜜，通过正交试验确定最佳配比，研制成良好风味的运动饮料。

Meanwhile mixed with fruit syrup and honey through orthogonal test to determine the optimum ratio , good-flavored sports beverage are researched .

通过对植脂末和果葡糖浆不同配方配制的米乳饮料进行感官评定，确定了植脂末的添加量为0.8%，果葡糖浆的添加量为5%。

The percentage addition of non-dairy creamer and fructose-glucose syrup were decided upon , byorganoleptic evaluation , at0.8 % and5 % , relatively .

果葡糖浆是大多数快餐店在他们的苏打、甜品和其他产品中使用的便宜的甜味剂。

High fructose corn syrup ( HFCS ) is the cheap sweetener most fast food restaurants use in their sodas , desserts , and many other products .

然后选择果葡糖浆做为碳源，酶解大豆分离蛋白做为氮源，改变芹菜浆中C/N比。

And then the C / N ratio was changed when fructose syrup and soy protein isolate hydrolyzate were used as carbon sources and nitrogen sources separately .

对使用蔗糖与果葡糖浆生产的果汁饮料的成分进行了分析，比较了两类产品的糖成分和感官差异。

The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed , and a comparison was made between them in sugar content and sensory quality .

对以果葡糖浆为甜味剂制作新口味营养型冰淇淋进行了研究，利用正交试验和极差分析确定了主料的最佳配方，并对产品进行了感官评定和模糊综合评判，产品质量优于普通冰淇淋。

A new type of ice cream was produced with the addition of high fructose syrup as the sweetener using a formula obtained through an orthogonal experiment and statistical analysis .

研究了牛蒡低糖脯的加工工艺，确定了最佳的工艺。乳酸钙固化，用山梨醇、蜂蜜、甘草和安赛蜜代替部分蔗糖、果葡糖浆配制的糖液采用二次真空浸糖法浸渍牛蒡。

Low-sugar preserved burdock processing technique was discussed in this paper , using lactic calcium solidify , sorbol honey liquorice instead of part sucrose and syrup , two vacuum soakage burdock .

其中，使用干酪乳杆菌和肠膜明串珠菌（初始活菌比为1：1）组成的复合乳酸菌发酵时，4%的果葡糖浆添加量对芹菜浆的乳酸发酵更有利。

It was good for the fermentation with adding 4 % fructose syrup by the mixed strains of Lactobacillus casei and Leuconostoc mesenteroides ( the initial viable count was 1:1 ) .

先考虑不同碳源对芹菜浆乳酸发酵影响，结果表明添加了果葡糖浆后，芹菜浆中乳酸菌稳定期得到有效延长、整体活菌数最高、产酸量以及还原糖利用率都有所增加。

The stable period of fermentation by using the lactic acid bacteria mixed strains was extended effectively . The acid production ratio , reducing sugar utilization ratio and viable count increased after adding fructose syrup .

从还原力的角度探讨了葡萄糖异构化生产果葡糖浆过程中葡萄糖值下降的原因。在费林氏法测定还原糖的条件下，比较了果糖和葡萄糖的还原力；

This paper compared the reducing forces of fructose and dextrose by Fehling 's method , and investigated the relationships between the dextrose equivalent ( DE ) and the content of fructose in the syrup .

论述了以冬枣、食醋、果葡糖浆、低聚异麦芽糖、蜂蜜等为主要原料研制生产多功能冬枣醋饮品的工艺流程及操作要点。

This flow diagram of process and key operation steps of functional red jujube vinegar , which was produced from red jujube , vinegar , fructose syrup , oligo-isomaltose and honey , was explained in this paper .

经正交试验表明，产品的最佳配方为30%马齿苋汁，20%蔗糖，40%果葡糖浆，2%琼脂，2%明胶，0.4%柠檬酸。

Results showed that the best product was obtained with 30 % purslane extract , 20 % sugar , 40 % fructose corn syrup , 2 % agar , 2 % gelatin and 0.4 % citric acid by orthogonal test .

果葡糖浆的成分因分子结构有不对称碳原子而具有旋光特性，可用旋光度、比旋光度表示[1]，通过旋光仪测定具体数据，进而分析果糖的含量。

The components of fructose syrup have the characteristics of optical rotation due to the asymmetric carbon atoms in their molecular structures and can be expressed by optical rotation and specific optical rotation . The content of fructose is analyzed on the basis of the data detected with a polarimeter .