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Showing 1 to 11 of 11 for “"high-fructose corn syrup"”.

  1. High fructose corn syrup in shortened cakes with modified corn starch additives

    McCullough, Maris Ann PalmerVirginia Polytechnic Institute and State University1985

    Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, and 75% replacement for sucrose by weight of sugar and pregelatinized cross-bonded waxy corn starch added at 0, 0.5, and 1% by weight of flour. The water was adjusted to allow for the moisture content (literature value) of the …

    vt Repository record

  2. Quality and browning and the effects of ph adjustment on cakes prepared with high fructose corn syrup

    Raville, James RichardVirginia Tech1987

    Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or …

    vt Repository record

  3. Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides

    Murano, Peter S.Virginia Polytechnic Institute and State University1989

    Cakes were formulated with high fructose corn syrup (HFCS) as a replacement (0, 50, and 100% based on weight) for sucrose, and corn oil as a total replacement for hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine …

    vt Repository record

  4. High fructose corn syrup; a replacement for sucrose in cakes made with all purpose flour and cake flour

    Tubb, JoAnnaVirginia Polytechnic Institute and State University1986

    Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no …

    vt Repository record

  5. Evaluating Consumer Emotional Response to Beverage Sweeteners through Facial Expression Analysis

    Leitch, Kristen AllisonVirginia Tech2015

    … saccharin and sucralose) and natural (42% high fructose corn syrup and honey) sweeteners were established to a 5% sucrose solution. Differences in consumer acceptability and emotional response to sucrose (control) and four equi-sweet alternatives (acesulfame potassium, high fructose corn …

    vt Repository record

  6. Evaluation of a Maltodextrin Gel as a Partial Replacement for Fat in a High-Ratio White-Layer Cake Formulation

    Archilla, Leslie LumariVirginia Tech2004

    … (25, 50, 75, and 100%) for shortening along with high-fructose corn syrup-90 (HFCS-90), adjusted for sweetness in each treatment, were evaluated in a high-ratio white-layer cake formulation. Two controls were used to compare to fat-replaced cakes: control A (100% fat with 100% sucrose) and control …

    vt Repository record

  7. Effects of sucrose, glucose, and fructose consumption on intestinal tumorigenesis in APCMin mice

    Powell, Kimberly E.2011

    … as well as normal C57BL6/J mice diets containing corn starch (control), sucrose, glucose, fructose, or a 1:1 ratio of glucose:fructose (G:F) as the sole carbohydrate source. The G:F treatment is meant to mimic the composition of high fructose corn syrup (HFCS). Overall, mice fed sucrose diets for …

    msu Repository record

  8. COMBINATORIAL EFFECTS OF DIET-MICROBIOTA INTERACTIONS ON HOST METABOLISM

    Sharma, Prateek, Varun2025

    … murine models, manipulation of dietary fiber and high-fructose corn syrup (HFCS) demonstrated antagonistic effects on glucose tolerance that were microbiota-dependent but independent of body weight. Through integrated microbial and metabolomic profiling, Dubosiella newyorkensis was identified as a …

    penn Repository record

  9. ANALYSIS OF THE RELATIONSHIP BETWEEN SWEETENER PROPERTIES AND VARIATIONS IN BOTH FUNCTIONALITY AND FINAL PRODUCT CHARACTERISTICS

    Lynn, Danielle

    clemson Repository record

  10. Molecular analyses of endocrine and nutritional factors that affect division of labor and health in honey bees (Apis mellifera)

    Wheeler, MarshaUniversity of Illinois at Urbana-Champaign2014

    … mediate the onset of foraging behavior in the highly social honey bee (Apis mellifera). In Chapter 1, I provide a detailed overview of each experimental chapter included in this dissertation. In Chapter 2, I investigate the molecular mechanisms by which a peripheral storage protein, …

    uiuc Repository record

  11. Effects of carbohydrates on iron metabolism in intestinal and liver cells

    Christides, TatianaUniversity of Greenwich2016

    … Studies suggest that carbohydrates such as fructose, and oligo-and polysaccharides (prebiotics), increase iron bioavailability, but results are inconclusive. There is also interest in whether iron and fructose contribute to the pathogenesis of colorectal cancer (CRC), hepatocellular …

    greenwich Repository record