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Richard W. Hartel - One of the best experts on this subject based on the ideXlab platform.

  • State behavior and crystal growth kinetics of sucrose and Corn Syrup mixtures
    Journal of Food Engineering, 2015
    Co-Authors: Jiahui Chen, Christine M Nowakowski, Daniel R. Green, Richard W. Hartel
    Abstract:

    Abstract Effects of 63DE (dextrose equivalent) commercial Corn Syrup on the state behavior and crystal growth rate of sucrose and Corn Syrup mixtures in thin films (1.08 mm) were investigated using DSC and polarized light microscopy. Glass transition temperature (Tg) and solubility temperature increased significantly as moisture content decreased from 16.75% to 3.75%. Additionally, higher levels of Corn Syrup depressed solubility temperature but at the levels studied, showed no apparent effect on Tg. Addition of Corn Syrup significantly decreased sucrose crystal growth rate. For systems containing 14% and 30% Corn Syrup, growth rates measured between 40 and 120 °C ranged from 5.6 to 3400 μm2/min and 1.8 to 470 μm2/min, respectively. Growth rate dispersion (GRD) was observed for all conditions and the extent of the GRD increased with increasing growth rate. By overlaying crystallization rate zones on the state diagram, the competing effects of supersaturation driving force and molecular mobility inhibition on sucrose crystal growth rates were clearly observed.

  • Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 - Kinetics of enthalpy relaxation in Corn Syrup–sucrose mixtures
    Water Properties in Food Health Pharmaceutical and Biological Systems: ISOPOW 10, 2010
    Co-Authors: Bhesh Bhandari, Richard W. Hartel
    Abstract:

    Amorphous glasses of Corn - Syrup solids - sucrose mixtures at 30: 70, 50: 50, 70: 30, and 100: 0 proportions were prepared by boiling at 150 ° C, followed by cooling to ambient temperature. The enthalpy relaxation at various aging intervals (up to 24 h) was studied. The relaxation was rapid at higher water activity (a w ), although the maximum enthalpy relaxed ( a H max ) was lower. An increased proportion of Corn - Syrup solids in the mixture decreased the average relaxation time ( o eff ), even though the maximum relaxation enthalpy values ( a H max ) remained similar for all the mixtures.

  • nucleation of amorphous sucrose Corn Syrup mixtures
    Journal of Food Engineering, 2005
    Co-Authors: D.a. Levenson, Richard W. Hartel
    Abstract:

    Abstract Induction times for onset of nucleation and nucleation rates were determined for amorphous sugar matrices made with sucrose and Corn Syrup held at temperatures between 60 and 110 °C. Induction times decreased and nucleation rates increased exponentially with increasing temperature. Both the classical nucleation rate equation and the Williams–Landel–Ferry (WLF) equation fit the data. Within the measurement variability, the type of Corn Syrup used did not cause a significant difference in either the induction times or nucleation rates. The kinetic barrier to nucleation was determined to be −76.7 to −127.2 kJ/mole, which was 4–6 times higher than the activation energy for translational diffusivity of sucrose, suggesting that rotational diffusivity of sucrose and the interaction between Corn Syrup and sucrose also must play an important role in nucleation.

  • Nucleation of amorphous sucrose–Corn Syrup mixtures
    Journal of Food Engineering, 2005
    Co-Authors: D.a. Levenson, Richard W. Hartel
    Abstract:

    Abstract Induction times for onset of nucleation and nucleation rates were determined for amorphous sugar matrices made with sucrose and Corn Syrup held at temperatures between 60 and 110 °C. Induction times decreased and nucleation rates increased exponentially with increasing temperature. Both the classical nucleation rate equation and the Williams–Landel–Ferry (WLF) equation fit the data. Within the measurement variability, the type of Corn Syrup used did not cause a significant difference in either the induction times or nucleation rates. The kinetic barrier to nucleation was determined to be −76.7 to −127.2 kJ/mole, which was 4–6 times higher than the activation energy for translational diffusivity of sucrose, suggesting that rotational diffusivity of sucrose and the interaction between Corn Syrup and sucrose also must play an important role in nucleation.

Pietro Buzzini - One of the best experts on this subject based on the ideXlab platform.

  • batch and fed batch carotenoid production by rhodotorula glutinis debaryomyces castellii co cultures in Corn Syrup
    Journal of Applied Microbiology, 2001
    Co-Authors: Pietro Buzzini
    Abstract:

    Aims: Investigations on the production of red pigments by Rhodotorula glutinis on raw substrates of agro-industrial origin may be considered of interest because they represent the first approach to the utilization of these raw materials for biotechnological purposes. Methods and Results:Rhodotorula glutinis DBVPG 3853 was batch and fed-batch co-cultured with Debaryomyces castellii DBVPG 3503 in a medium containing Corn Syrup as the sole carbon source. Fed-batch co-cultures gave a volumetric production of 8·2 mg total carotenoid l–1, about 150% of that observed in batch co-cultures. The different carotenoid pigments (β-carotene, torulene, torularhodin) were quantified. Conclusions: Oligosaccharides and dextrins of Corn Syrup could be used profitably for pigment production by R. glutinis DBVPG 3853–D. castellii DBVPG 3503 in co-culture. Significance and Impact of the Study: The above results suggest that the red yeasts belonging to the genus Rhodotorula may have industrial relevance as carotenoid producers.

  • Batch and fed‐batch carotenoid production by Rhodotorula glutinis–Debaryomyces castellii co‐cultures in Corn Syrup
    Journal of Applied Microbiology, 2001
    Co-Authors: Pietro Buzzini
    Abstract:

    Aims: Investigations on the production of red pigments by Rhodotorula glutinis on raw substrates of agro-industrial origin may be considered of interest because they represent the first approach to the utilization of these raw materials for biotechnological purposes. Methods and Results:Rhodotorula glutinis DBVPG 3853 was batch and fed-batch co-cultured with Debaryomyces castellii DBVPG 3503 in a medium containing Corn Syrup as the sole carbon source. Fed-batch co-cultures gave a volumetric production of 8·2 mg total carotenoid l–1, about 150% of that observed in batch co-cultures. The different carotenoid pigments (β-carotene, torulene, torularhodin) were quantified. Conclusions: Oligosaccharides and dextrins of Corn Syrup could be used profitably for pigment production by R. glutinis DBVPG 3853–D. castellii DBVPG 3503 in co-culture. Significance and Impact of the Study: The above results suggest that the red yeasts belonging to the genus Rhodotorula may have industrial relevance as carotenoid producers.

James M Rippe - One of the best experts on this subject based on the ideXlab platform.

  • Fructose, High Fructose Corn Syrup, Sucrose, and Health: Modern Scientific Understandings
    Fructose High Fructose Corn Syrup Sucrose and Health, 2014
    Co-Authors: James M Rippe
    Abstract:

    The metabolic and health effects of fructose, high fructose Corn Syrup, sucrose and health are controversial and subject of intense scientific debate. Epidemiologic studies related to these three sugars do not establish cause and effect. More randomized controlled trials are needed. The purpose of this book is to provide a summary of modern scientific understandings related to these three sugars as well as non-nutritive sweeteners.

  • equivalent weight loss with sucrose or high fructose Corn Syrup as part of a reduced calorie diet
    The FASEB Journal, 2011
    Co-Authors: Diana Kawiecki, Joshua Lowndes, Sabrina Pardo, Theodore J Angelopoulos, Zhiping Yu, James M Rippe
    Abstract:

    PurposeTo investigate the effects of consuming either sucrose or high fructose Corn Syrup (HFCS) as part of a reduced calorie diet. MethodsOne hundred fifty-eight overweight/obese but otherwise hea...

  • high fructose Corn Syrup energy intake and appetite regulation
    The American Journal of Clinical Nutrition, 2008
    Co-Authors: Kathleen J. Melanson, Joshua Lowndes, Theodore J Angelopoulos, Von Nguyen, Linda Zukley, James M Rippe
    Abstract:

    High-fructose Corn Syrup (HFCS) has been implicated in excess weightgainthroughmechanismsseeninsomeacutefeedingstudies and by virtue of its abundance in the food supply during years of increasingobesity.Comparedwithpureglucose,fructoseisthought to be associated with insufficient secretion of insulin and leptin and suppression of ghrelin. However, when HFCS is compared with sucrose,themorecommonlyconsumedsweetener,suchdifferences are not apparent, and appetite and energy intake do not differ in the short-term.Longer-termstudiesonconnectionsbetweenHFCS,potential mechanisms, and body weight have not been conducted. The main objective of this review was to examine collective data on associations between consumption of HFCS and energy balance, with particular focus on energy intake and its regulation. Am J Clin Nutr 2008;88(suppl):1738S–44S.

D.a. Levenson - One of the best experts on this subject based on the ideXlab platform.

  • nucleation of amorphous sucrose Corn Syrup mixtures
    Journal of Food Engineering, 2005
    Co-Authors: D.a. Levenson, Richard W. Hartel
    Abstract:

    Abstract Induction times for onset of nucleation and nucleation rates were determined for amorphous sugar matrices made with sucrose and Corn Syrup held at temperatures between 60 and 110 °C. Induction times decreased and nucleation rates increased exponentially with increasing temperature. Both the classical nucleation rate equation and the Williams–Landel–Ferry (WLF) equation fit the data. Within the measurement variability, the type of Corn Syrup used did not cause a significant difference in either the induction times or nucleation rates. The kinetic barrier to nucleation was determined to be −76.7 to −127.2 kJ/mole, which was 4–6 times higher than the activation energy for translational diffusivity of sucrose, suggesting that rotational diffusivity of sucrose and the interaction between Corn Syrup and sucrose also must play an important role in nucleation.

  • Nucleation of amorphous sucrose–Corn Syrup mixtures
    Journal of Food Engineering, 2005
    Co-Authors: D.a. Levenson, Richard W. Hartel
    Abstract:

    Abstract Induction times for onset of nucleation and nucleation rates were determined for amorphous sugar matrices made with sucrose and Corn Syrup held at temperatures between 60 and 110 °C. Induction times decreased and nucleation rates increased exponentially with increasing temperature. Both the classical nucleation rate equation and the Williams–Landel–Ferry (WLF) equation fit the data. Within the measurement variability, the type of Corn Syrup used did not cause a significant difference in either the induction times or nucleation rates. The kinetic barrier to nucleation was determined to be −76.7 to −127.2 kJ/mole, which was 4–6 times higher than the activation energy for translational diffusivity of sucrose, suggesting that rotational diffusivity of sucrose and the interaction between Corn Syrup and sucrose also must play an important role in nucleation.

Jaromir Ruzicka - One of the best experts on this subject based on the ideXlab platform.

  • co determination of sodium metabisulfite and starch in Corn Syrup by flow injection coulometry
    Talanta, 1994
    Co-Authors: Richard H Taylor, Jon Rotermund, Gary D. Christian, Jaromir Ruzicka
    Abstract:

    During the processing of Corn Syrup for commercial use, starch, in the form of α -amylose, must be completely broken down to its D -glucopyranose units. Sodium metabisulfite is added to the Corn Syrup as a preservative. Flow Injection Coulometry was used to perform an automated assay of these analytes, both individually and jointly. The sodium metabisulfite concentration, over a range of 3.5 × 10−4−2.9 × 10−2M, is determined by coulometric flow injection titration with generated iodine, using spectrophotometric endpoint detection at 530 nm. Analysis over this range produced a relative standard deviation of < 1.5% and was found to correlate very well with manual titrations. The determination was performed in the presence of varying amounts of starch, and was found to be independent of the starch concentration. Starch was determined, when no sodium metabisulfite was present, from the absorbance level after the reaction of the sample with a specific amount of iodine. In the presence of sodium metabisulfite, the rate of the accumulation of the starch/iodine interaction product after the metabisulfite titration endpoint, at a constant reagent generation rate, was used. A relative standard deviation of < 1.4% was obtained for all starch analyses, with a very good correlation (correlation coefficients ⪖0.997) with the known relative concentration. The use of the FIC technique to perform analyses by specific amount and excess reagent generation is demonstrated, along with dual analyte determination.