Common Sugars

Sugar Composition

Aspartame
Beet Sugar
Cane Sugar
Brown Sugar
Granulated, Powdered, Speciality Sugars
Liquid Sugars
Corn Sirup
High Fructose Corn Sirup
Honey
Maple
Molasses
Polydextrose
Saccharin
Sucralose
Sucraryl
Syrup Blend

galactose
glucose
gulose
idose
lactose
lyxose
maltose

mannose
psicose
rhamnose
ribose
saccharose
sorbose
stevia
sucrose
tagatose
talose

threose
xylose
xylulose

What is superfine sugar and how is it used?

Where is there information on sugar and sugar substitutes or modified diets?

What is xylitol?

How does crystalline fructose differ from high fructose cornsirup?
What is sorghum molasses?
What is sugar?
Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane?
Is there a difference between sugar produced from sugar beets and sugar produced from sugar cane?
How is sugar processed?
What is raw sugar?
What is brown sugar?
What is turbinado sugar?
What is evaporated cane juice?
What is molasses?
What is invert sugar?
What is honey?
What is blended sugar (sugar/dextrose)?
What is high fructose corn syrup??
What is fructose?
What are fruit juice concentrates?
Are some sweeteners more nutritious than others?
Why is sugar found in many processed foods?
How much sugar and sweeteners do Americans eat?
How can I tell if my sugar is beet or cane??
Does sugar spoil?
What can I do about white sugar that has hardened?
How can brown sugar be stored to prevent hardening?
Can I substitute brown sugar for white granulated sugar in recipes??
What is the difference between light and dark brown sugar?
Can confectioners (powdered) sugar be substituted for granulated sugar in a recipe?
What are sugar-measuring approximate equivalents?
Where did sugar cane originate?
Where did sugar beet sugar start?
What is the average nutrient content per teaspoon of carbohyrate sweeteners?
How can I keep my brown sugar from turning hard in the kitchen during storage?
I have a natural sweetener that is an extract from the Lo Han fruit. It is 20 times sweeter than refined sugar, and I am trying to formulate it for sugar-free products, I need some kind of "filler" or bulk to take the place of the sugar's mass. Any ideas?
What is malt syrup?
What are some of the different sugars and how do they differ?
I want to try a new formula using isomalt. Can you give some insight to this ingredient?
Can you help with the boiling temperatures for sugar?
After baking, my cheesecakes always have cracks on the surface. What can I do?
What are some common sugar substitutes or replacers?
What is granulated sugar?
What is bottlers granulated sugar?
What is bottlers coarse sugar?
What is manufacturers sugar?
What is gel grain sugar?
What is bakers special sugar?
What is liquicane type 50 sugar?
What is powdered sugar?
What is fondant & icing sugar?
How do you properly store brown sugr to prevent it from hardening? C.T., Dallas
What is Demerara sugar? P.S., Salem, N. C.

http://food.oregonstate.edu/nutrient/cm_505/cm_index.html

Sugar Trends by Connie McClellan

http://www.acpsugar.org/

ACP Sugar Group are the nineteen African, Caribbean and Pacific states signatories to the ACP/EU Sugar Protocol. Contains statistics, links, trade, world market, and benefits.

http://members.aol.com/asga/

American Sugarbeet Growers Association Has information, pictures of processing, history, and facts.

http://www.assct.org/

American Society of Sugar Cane Technology is a society interested in the general study of the cane sugar industry in the United States and the dissemination of information to members of the organization through meetings and publications.

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http://www.dentistry.leeds.ac.uk/biochem/thcme/carbohydrates.html

Carbohydrates Browser is a carbohydrates browser which allows you to view space filling Fischer projections and other of carbohydrates.

http://www.sugaralliance.org/asaopen.htm

American Sugar Alliance backs beet, corn and cane sugar growers. Has a newsroom, information regarding policy, trade, symposiums, FAQS and other opportunities.

http://www.cefs.org/

CEFS discusses the role and functioning of all European sugar manufacturers.

http://www.eridex.com

Cerestar has produced a all-natural low calorie bulk sweetener. It is erythritol. Briefly discusses process in making Ceridex, history, benefits, safety, technical information and other.

http://www.chemcases.com/index.htm

chemcases.com has general chemistry case studies including alcohol, gatorade, nutrasweet, silicones, nuclear chemistry, cisplain and cancer, refrigerants, olestra, drug pathways and chemical concepts, fuels and other information.

http://www.corn.org/

Corn Refiners Assn., Inc. is the national trade association representing the corn refining (wet milling) industry in the United States. An informative educational interesting site.

http://www.tate-lyle.co.uk/

Domino sugar has press releases, information around the world, history, and enquiries.

http://www.dominospecialtyingredients.com/

Domino Specialty Ingredients has food and pharmaceutical speciality sugars.

http://www.eridex.com

Eridex sells the world's first all-natural low calorie bulk sweetener, developed by Cerestar to help you formulate the products your customers want. Based on glucose, and manufactured using a fermentation process. Erythritol occurs naturally in many fruits and vegetables. Has information on health benefits, technical data, regulatory status, food safety, applications, recipes, and literature.

http://ificinfo.health.org/

FNIC information regarding sugar. Includes Food Insight reports, Q&A on aspartame and a variety of other resources.

http://wheat.pw.usda.gov/index.shtml

GrainGenes Web Page has gene mapping of sugarcane.

http://www.hickoryworks.com/

Hickoryworks the original and only shagbark hickory syrup. Has products and information for both retail and wholesale customers.

http://www.imperialholly.com

Imperial Holly is one of the nation's largest producers and marketers of refined sugar, producing both cane and beet sugar, Has who, what where and history of the company. Includeslocation information.

http://www.sugars.com/

Indiana Sugars, INC. is a site which has considerable information on sugar/sweetener information. Has an excellent update of sugar as a crop and links to a variety of sugar associations.

http://www.sugarinfo.co.uk/

International Sugar Organization (sugar online.com) is the unique intergovernmental body dedicated to improving conditions on the world sugar market through debate, analysis, special studies and transparent statistics.

http://www.kathabar.com

Kathabar has desiccant dehumidification systems. Will solve the humidity problems from candy to cereal, sugar to soup mixes, etc.

http://www.alaskabirchsyrup.com/

Kahiltna birchworks has Alaska birch syrup, products, recipes, and other information.

http://www.cropinfo.net/

Malheur Experiment Station is a site which includes crops and concerns at this "farm station". Crops include: potatoes, onions, sugar beets, asparagus, and soybeans.

http://www.maplenut.com/

The Maple Nut is a variety of maple nut products from Vermont. Made from maple sugar.

http://www.monitorsugar.com/

Monitor Sugar Company has tour, products, recipes, and information

http://www.nutrasweet.com

NutraSweet

http://www.nutrinova.com

Nutrinova has Sunett and sorbates.

http://www.otisa.com.py/

Otisa-Sugar Mill has a series of images, information and contact to this sugar mill in Paraguay on organic sugar, organic alcohol, and molasses

http://www.sugarnet.com/

Plant Research Corp has sugar cane information.

http://www.indigo.ie/premiermolasses/

Premier Molasses is a company re blends and storage of molasses.

http://www.sover.net/%7Ebputnam/

Putnam Family Farm makes maple syurp and sells it.

http://www.dietitian.com/sugar.html

Sugar and Artificial Sweeteners by Ask the Dietitian has information on determining the amount of sugar eaten each day.

http://www.hort.purdue.edu/newcrop/indices/index_qrst.html#S

Sugar and Sugar Plants from New Crops from Purdue University. It contains information on sugar beet to sweet sorghum.

http://usda.mannlib.cornell.edu/reports/erssor/specialty/sss-bb/

Sugar and Sweetener examines world and U.S. status

http://www.sugarfoods.com/

Sugar Foods Corporation has pure cane sugar, sugar in the raw, sweet'n low, yellow frame farm, blue diamond, and fresh gourmet as subsidaries.

http://www.sugarinfo.co.uk/

Sugar Information Service is a general site with a variety of links and sources of information regarding sugar.

http://www.sucrose.com/

Sugar Knowledge International has history and information about the different types of sugar.

http://www.sugaronline.com/

sugaronline.com is for sugar users. Has trading services, industry services and links throughout the world.

http://www.ussugar.com/

U.S. Sugar Corporation has press releases and information on sugar production and processing. Includes history of sugar cane.

http://www.sugarlessbliss.com

Sugarless Bliss has a variety of sugarless cakes and cookies.

Google Search For cane sugar, beet sugar, maple sugar, maple sirup, raw sugar, honey.

Either one of the structures below will be found in a sugar. In addition, the saccharose structure is basic to all the sugar compounds.

Sugars all contain the basic saccharose group and an alcohol.

Sugar types, chemical structure, and sources.

Sugar Composition of Foods

Sugar Composition of Selected Food Catagories: galactose, glucose, fructose, lactose, sucrose, maltose, other and total sugars.

Baked Products Original file

Beverages Original file and Original file

Dairy Products Original file and Original file

Fast Food Entrees Original file

Fruits and Fruit Juices Original file and Original file

Grains and Cereals Original file and Original file

Legumes Original file and Original file

Meat and Poultry Products Original file

Nuts and Seeds Original file and Original file

Sugars and Sweets Original file and Original file and Original file

Vegetables Original file and Original file and Original file

Miscellaneous Original file and Original file and Original file and Diary Products, Fast Foods, Fruits and Fruit juice and fruits and fruit juices and fruits and fruit juices, grains and cereals and grains and cereals and Original file and legumes, meat and poutry products, nuts and seeds and nuts and seeds, sugars and sweets and sugars and sweets and sugars and sweets and vegetables and vegetables and vegetables and vegetables and miscellaneous

Composition of Sugars [raffinose, stachyose] in Selected Foods and Original file

Mannitol and Sorbitol in Selected Foods

Sources of Data

Raffinose and Stachyose in Selected Foods

Sugar Names, Classification, Formulas, and Source or Function

 

Paper on Sweeteners.

http://ianrpubs.unl.edu/foods/g1030.htm

Sweeteners describes sweeteners available to consumers. Sweeteners will be classified as nutritive and non-nutritive.

Acton, E.M. and H. Stone. 1976. Potential new artificial sweetener from study of structure-taste relationships. Science 193:584.

This article diagrams a number of sweeteners which have been synthesized and investigated. Those choosen were in the oxime class.

Adams, L. W.; Loflin, E. 1918. Jelly Making With Sugar Savers. Journal of Home Economics 10:503

Jelly Making, Sugar Saver

Anderson, A. B. 1955. Recovery And Utilization Of Tree Extractives. Economic Botany 9(2):108

Wood Rosin, Turpentine, Tall Oil, Tannin, Dye, Cedar Wood, Confier Leaf, Volatile Oil, Sweet Birch, Sassafras, Eucalyptus, Camphor, Sandal Wood, Resin, Oleo Resin, Gum, Balsam, Latex, Maple Sugar, Wax, Tung Oil, China Wood Oil, Cinchona, Quinine, Douglas Fir, Cyclitol

Anderson, E. E.; Esselen, W. B. Jr.; Fellers, C. R. 1949. Effect Of Acids, Salt, Sugar, And Other Food Ingredients On Thermal Resistance Of Bacillus Thermoacidurans. Food Research 14:499

Thermal Resistance, Bacillus Thermoaciduran

Anonymous. 1970. USDA's four-step synthesis turns bitter glycoside into sweet dihydrochalcone. Chem. and Eng. News. 48(1):37.

This brief article gives structures and considerations involved in development of neohesperidine dihydrochalcone.

Anonymous. 1977. Impending saccharin ban stirs controversy over Delaney Clause, spurs industry search for substitutes. Food Prod. Develop. 11(3):10.

Delaney revision, saccharin substitutes and rat testing of saccharin is discussed.

Arkley, T. H.; Munns, D. N.; Johnson, C. M. 1960. Trace Elements Analysis. Preparation Of Plant Tissues For Micronutrient Analysis. Removal Of Dust And Spray Contaminants Year 1960 Journal Of Agricultural And Food Chemistry 8:318

Sugar Beet, Rye, Tomato, Bordeaux-Type Spray, Copper, Zinc, Manganese, Iron, Molybdenum

Arroyo, P. T.; Lillard, D. A. 1970. Identification Of Carbonyl And Sulfur Compounds From Nonenzymatic Browning Reactions Of Glucose And Sulfur-Containing Amino Acids. Journal of Food Science 35:769

Amino Acid-Sugar Reaction, Browning Reaction, Cysteine-Sugar Reaction, Methionine-Sugar Reaction, Sensory Evaluation, Glucose, Maillard Reaction, Ph, Metyl Mercaptan, Ethyl Mercaptan, Propyl Mercaptan, Dimethyl Disulfide, Furfural, Chromatography, Thinlayer Chromatography

Arvanitoyannis, I. and J.M.V. Blanshard. 1994. Rates of crystallization of dried lactose-sucrose mixtures. Journal of Food Science 59: 197-205.

Ash, D.J. 1976. Research on lactose indicates uses, limitations as a substitute for sucrose in bakery goods. Food Prod. Develop. 10(6):85.

Uses and characteristics of lactose as an ingredient of bakery products is discussed. Humidity level, pH, solubility and relative sweetness are included.

Baliga, B. P.; Ivy, A. C. 1961. Beverage Preservation. Pasteurization Of Palm Sap (Neera). Journal Of Agricultural And Food Chemistry 9:149

Palm Sap, Pasteurization, Coconut Palm, Date, Vitamin B1, Riboflavin, Specific Gravity, Solid, Sucrose, Invert Sugar, Acid, Ash

Barady, D. E.; Smith, F. H.; Tucker, L. N.; Blumer, T. N. 1949. Characteristics Of Country-Style Hams As Related To Sugar Content Of Curing Mixture. Food Research 14:303

Country-Style Ham, Cured Ham, Curing Mixture Sugar

Barham, H. N. Jr.; Johnson, J. A. 1951. The Influence Of Various Sugars On Dough And Bread Properties. Cereal Chemistry 28:463

Sucrose, Glucose, Fructose, Invert Sugar, Flour Protein, Flour Ash, Flour Absorption, Amylograph, Dough Mixing, Sponge Dough, Mixing, Sensory Evaluation, Bread Grain, Bread Texture, Bread Crumb Firmness, Dough, Gas Production

Barmore, M. A. 1936. Recent Developments In The Chemistry Of Storage And Preparation Of Foods. Food Research 1:383

Storage, Preparation, Latent Heat Of Fusion, Moisture, Fat, Starch, Sugar, Mineral Salt, Heat Of Fusion, Fruit, Sulfur Dioxide, Sulfhydryl, Blackening, Sucrose, Molasses, Invert Sugar, Fermentation, Crystallization, Egg, Potato, Rancidity, Pectin, Jelly Making, Caramelization, Hydrogen Ion Concentration, Ph, Egg White, Egg Yolk, Cake, Souffle, Foam, Angel Cake, Specific Gravity, Potato Chip, Potato Color, Rancidity, Oil, Color, Flavor, Reducing Sugar

Barnard, K. M. 1966. New Materials Aid Comparisons Of Volume, Texture, And Contour Of Baked Products. Journal of Home Economics 58(6):479

Baked Product Texture, Baked Product Volume, Baked Product Contour, Ink Print Test

Basker, D. 1976. A research note. The relationship between refractive index and specific gravity of aqueous sucrose solutions. J. Food Sci. 41:967.

This article reviews errors in published data of refractive index and specific gravity of aqeous sucrose solutions. Possible error corrections are suggested.

Bauserman, H. M.; Hanzas, P. C. 1957. Beet Sugar Impurities, Colorimetric Determination Of Saponin As Found In Beet Sugars. Journal Of Agricultural And Food Chemistry 5:773

Beet, Sugar, Saponin

Baxter, J.H. 1995. Free amino acid stability in reducing sugar systems. Journal of Food Science 60: 405.

Beck, K.M. 1975. Practical considerations for synthetic sweeteners. Food Prod. Development 9(4): 47.

Carbohydrate and noncarbohydrate sweeteners are described and compared.

Becker, R.H. 1975. Sweeteners-- a study in regulatory lore. Food Prod. Develop. 9(9):26.

This is a discussion of the legal classification in the past two decades of sweeteners.

Becker, R. 1968. Identification Of Some Sugars And Mannitol In Celery. Journal of Food Science 33:128

Celery Sugar, Celery Mannitol

Ben-Gera, I.; Kramer, A. 1969. The Utilization Of Food Industries Wastes Advances In Food Science 17:77

Industry Waste, Vegetable Processing Waste, Fruit Processing Waste, Sugar Manufacturing Waste, Oilseed Waste, Starch Production Waste, Marine Product Waste, Winery Waste, Brewery Waste, Distillery Waste

Bennett, E. 1944. Ratio Of Soluble Sugars, Pectic Materials, And Hemicelluloses To Nitrogen-Free Extract Of Some Common Vegetables. Food Research 9:462

Vegetable Sugar, Vegetable Pectic Substance, Vegetable Hemicellulose, String Bean, Pectic Substance, Sugar, Hemicellulose, Squash, Spinach, Asparagus, Cabbage, Carrot, Celery, Dandelion, Eggplant, Lettuce, Kale, Pepper, Radish, Turnip

Bennett, E. 1958. Carbohydrate Analysis, Direct Estimation Of Xylose In Hemicelluloses. Journal Of Agricultural And Food Chemistry 6:618

Xylose, Hemicellulose

Bennett, E. 1944. Ratio Of Soluble Sugars, Pectic Materials, And Hemicelluloses To Nitrogen-Free Extract Of Some Common Vegetables. Food Research 9:462

Vegetable Sugar, Vegetable Pectic Substance, Vegetable Hemicellulose, String Bean, Pectic Substance, Sugar, Hemicellulose, Squash, Spinach, Asparagus, Cabbage, Carrot, Celery, Dandelion, Eggplant, Lettuce, Kale, Pepper, Radish, Turnip

Bennett, E. 1953. Weeds Contain Valuble Chemical Compounds. Journal Of Agricultural And Food Chemistry 1:1223

Sugar, Furfural, Pectic Substance, Cellulose, Smartweed, Nettle, Jamestown Weed, Poverty Grass, Milkweed, Curled Dock, Wild Lettuce, St Johns Wort, Lambsquarter, Butterweed, Sumac, Hardhack, Dock, Purslane, Couch Grass, Golden Rod, Aster, Sedge, Catnip, Wild Carrot, Flagroot, Joe-Pye Weed, Yarrow, Ragweed

Berl, W. G.; Feazel, C. E. 1954. Sugar Analysis, Ultraviolet Spectra Of Sugars In Alkaline Solution. Journal Of Agricultural And Food Chemistry 2:37

Sugar Analysis, Ultraviolet Spectra

Biale, J. B. 1960. The Postharvest Biochemistry Of Tropical And Subtropical Fruits. Advances In Food Research 10:293

Tropical Fruit, Subtropical Fruit, Postharvest Physiology, Biological Oxidation, Review Article, Nonclimacteric Fruit, Lemon, Avocado, Climacteric Fruit, Banana, Cherimoya, Feijoa, Fig, Grape, Grapefruit, Mango, Orange, Passion Fruit, Sapote, Papaya, Papaw, Citric Acid, Malic Acid, Persimmon, Carbohydrate, Sugar, Fat, Protein, Acid, Ash, Calcium, Phosphorus, Iron, Thiamin, Riboflavin, Niacin, Ascorbic Acid, Glucose, Fructose, Sucrose, Brix, Reducing Sugar, Flavor, Ascorbic Acid, Ethylene-Forming Mechanism, Pectin Formation, Fatty Acid

Birch, G.G. 1976. Structural relationships of sugars to taste. CRC Crit. Rev. Food Sci. and Nutr. 8:57.

This paper reviews the history and knowledge of sweetness. The properties of compounds and perception of sweetness is discussed.

Birch, G.G. and C.K. Lee. 1976. Structural functions and taste in the sugar series: The structural basis of bitterness in sugar analogues. J. Food Sci. 41:1403.

This report relates sweetness and bitterness to the molecular characteristics of sugar and sugar analogues. Published data was used as the basis for the report.

Blair, G.W.S. 1958. Rheology in food research. Adv. Food Res. 8:1.

This review article incorporates some discussion of the following topics: definition and concepts of rheology; problems of processing, manufacturing and cooking; methods of measurements; and psychological and statistical problems.

Blinn, R. C. 19 . Pesticide Residues. A Total Phosphorus Technique For Determining Organophosphorus Pesticide Residues Using Schoniger Flask Combustion Journal Of Agricultural And Food Chemistry 12:337

Organophosphorus Pesticide, Apple Pesticide, Schoniger Flask Combustion, Alfalfa, Pesticide, Orange Peel Pesticide, Sugar Beet Pesticide

Bohart, G. S. 1940. Studies Of Western Tomatoes. Food Research 5:469

Tomato Solid, Tomato Insoluble Solid, Tomato Soluble Solid, Tomato Ash, Tomato Invert Sugar, Tomato Protein, Tomato Citric Acid, Tomato Mineral, Tomato Ph

Bohn, R. T. 1954. Determination Of Reducing Sugars In Bread By Biological Methods. Cereal Chemistry 31:87

Bread Reducing Sugar

Bottle, R.T. 1966. Role of synthetic sweeteners. Food Manufact. Ingred. Survey, p. 25

The article summarizes the manufacturers and suppliers of brand name synthetic sweeteners. The application and rate of usage of these sweeteners are summarized.

Braverman, J.B.S. and J. Kopelman. 1961. Sugar sulfonates and their behavior. J. Food Sci. 26:248.

Properties, rates of dissociation and configuration of sulfonated mannose and galactose was investigated.

Braverman, J. B. S. 1953. The Mechanism Of The Interaction Of Sulphur Dioxide With Certain Sugars. Journal Of The Science Of Food And Agriculture 4:540

Sugar, Sulfur Dioxide

Braverman, J. B. S.; Kopelman, J. 1961. Sugar Sulfonates And Their Behavior. Journal of Food Science 26:248

Mannose, Galactose, Maltose Sulfonate, Sulfur Dioxide, Galactose, Alpha-Hydroxy-Mannose Sulfonate

Brown, R. J. 1955. Sugar Beet Products, Nonsucrose Constituents Of Beet Sugar Processing Liquors Of Rocky Mountain Area. Journal Of Agricultural And Food Chemistry 3:346

Sugar Beet, Nonsucrose Content

Bryan, J. M.; Selby, J. W. 1951. The Corrosion-Resistance Of Stainless Steels Towards Citrus Fruit-Squash Concentrates And Towards Citric Acid-Sugar-Common Salt-Sulphur Dioxide Solutions. Journal Of The Science Of Food And Agriculture 2:359

Citrus Corrosion, Squash Corrosion, Packaging, Canning

Buckmire, R.E. and F.J. Francis. 1978. Pigments of miracle fruit,Synsepalum dulcificum, Schum, as potential food colorants. J. Food Sci. 43:908.

Spectrophotometer measurements of the anthocyanin pigments from miracle fruit were determined. A comparison of the pigment with FD & C Red No. 2, its stabiity in beverages and the effect of organic acids were also studied.

Burt, J. R. 1961. Free Sugars And Sugar Phosphates In Muscle Of Chill-Stored Aquarium Cod (Gadus Callarias). Journal of Food Science 26:462

Cod Storage, Cod Sugar

Burt, E. R. 1918. The Friends Of Captain Sugar. Journal of Home Economics 10:408

Sugar Supply

Cashen, N. A.; Friloux, J. J. 1966. Comparison Of Methods For Determination Of Starch In Sugar Cane Juice. Journal Of Agricultural And Food Chemistry 14:434

Sugar Cane Juice, Sugar Cane Starch

Cass Jr., T. F. 1942. These Food Plants Converted To Do A Special War Job. Food Engineering 14(12):43

Cereal Processing, Egg Powder Processing, Confectionery Processing, Dairy Processing, Sugar Processing

Chamberlain, A. F. 1891. The Maple Amongst The Algonkian Tribes. American Anthopologists 4:39

Indian, Sugar, Maple Sugar

Chamberlain, a. f. 1891. maple sugar and the indians. american anthopologist 4:381>

Maple Sugar, Indian

Chavan, j.k., s.s. kadam, and d.k. salunkhe. 1981. changes in tannin, free amino acids, reducing sugars, starch during seed germination of low high tannin cultivars sorghum. >Journal of Food Science 46:638.

Chen, C.S. 1989. Water activity - concentration models for solution s of sugars, salts and acids. Journal Food Science 54: 1318.

Chen, J.C.P. 19 . Cane Sugar Handbook. Wiley-Interscience Publication John Wiley & Sons, New York.

Child, R.; Nathanael, W. R. N. 1950. Changes In The Sugar Composition Of Coconut Water During Maturation And Germination. Journal Of The Science Of Food And Agriculture 1:326

Coconut Water, Coconut, Nut, Water, Sugar

Chinachoti, P. andM.P. Steinberg. 1989. Correlation of proteon T, with polymer and solute waters in starch-sucrose mixtures. Journal Food Science 54: 691.

Cincotta, J. J. 1960. Sugar Quality Control. Colorimetric Determination Of Phosphate In Sugar Products. Journal Of Agricultural And Food Chemistry 8:145

Sugar Phosphate, Sugar Orthophosphate, Raw Sugar, Sugar Hydrolysis, Molasses, Sugar, Invert Sirup, Brown Sugar, Granulated Sugar

Clark, F. M.; Tanner, F. W. 1937. Thermophilic Canned-Food Spoilage Organisms In Sugar And Starch. Food Research 2:27

Thermophilic, Sulfide Spoilage, Flat Sour, Canned Food

Coleman, P.A. and C.A.Z. Harbers. 1983. High fructose corn syrup: Replacement for sucrose in angel cake. Journal Food Science 48: 452-456.

Cramer, P.J.S. 1952. Sugar-cane breeding in Java. Economic Botany 6: 143.

Crocker, E. C. 1937. Measuring Food Flavors. Food Research 2:273

Flavor, Taste, Smell, Odor, Sugar

Crosby, D. G. 1963. The Organic Constituents Of Food. I. Lettuce. Journal Of Food Science 28:347

Lettuce Lactuca Sativa, Lettuce, Asparagus, Water, Protein, Fat, Mineral, Ash, Sugar, Carbohydrate, Vitamin D, Vitamin E, Vitamin K, Ascorbic Acid, Thiamin, Pyridoxine, Vitamin B12, Folic Acid, Niacin, Pantothenic Acid, Riboflavin, Biotin, Choline, Chicory, Aromatic Compound, Dandelion, Marigold, Golden Ragwort, Bachelor's Button, Dahlia, Ox-Eye Daisy

Crosby, D. G.; Anderson, L. J. 1963. The Organic Constituents Of Food Ii. Celery Journal Of Food Science 28:640.

Celery, Water, Protein, Fat, Sugar, Carbohydrate, Fiber, Nonreducing Sugar, Vitamin E, Vitamin B1, Vitamin B2, Niacin, Aliphatic Compound, Alicyclic Compound, Aromatic Compound, Phthalide, Heterocyclic Compound, Umbelliferae, Umbelliprenin, Imperatorin, Coniine, Fenchone, Khellin, Coumaric Acid, Caffeic Acid, Ferulic Acid, Chlorogenic Acid, Flavone, Glycoside, Apiin, Sedanonic Anhydride, Creosol, Fruit, Leaf, Seed, Alkaloid

Culpepper, C. W. 1937. Composition Of Summer Squash And Its Relation To Variety,Stage Of Maturity, And Use As A Food Product. Food Research 2:289

Squash, Ripening, Maturity, Nitrate, Nitrogen, Color, Flavor, Consistency, Can Corrison, Sensory Evaluation, Polysaccharide, Astringency, Pressure Test, Texture, Sugar, Sucrose, Canned Squash,Nitrate, Nitrogen, Color, Flavor, Consistency, Can Corrison, Sensory Evaluation, Polysaccharide, Astringency, Pressure Test, Texture, Sugar, Sucrose, Canned Squash

Culpepper, C. W. 1936. Effect Of Stage Of Maturity Of The Snap Bean On Its Composition And Use As A Food Product. Food Research 1:357

Palatability, Snap Bean, Snap Bean Color, Snap Bean Hull, Snap Bean Seed, Snap Bean Flavor, Texture, Wax Bean, Bean, Snap Bean Pod, Snap Bean Soluble Solid, Sugar, Reducing Sugar, Nonreducing Sugar, Sugar, , Titratable Acid, Titratable Acid, Citric Acid, Astringency, Nitrogen, Nitrate Nitrogen, Pressure Canning, Pressure Test, Climate, Environment

da Silva, J.A.L. and M.A. Rao. 1995. Rheology of structure development in high-methoxyl pectin/sugar systems. Food Technology 49: 70.

Dadswell, I. W.; Gardner, J. F. 1947. Relation Of Susceptible Starch, Alpha-Amylase And Sugars Originally Present To Flour Gassing Power. Cereal Chemistry 24:415

Alpha-Amylase, Flour Gassing Power, Flour Alpha-Amylase, Flour Sugar

Dalal, K. B.; Salunkhe, D. K.; Boe, A. A.; Olson, L. E. 1965. Certain Physiological And Biochemical Changes In The Developing Tomato Fruit (Lycopersicon Esculentum Mill.). Food Research 30:504

Tomato Free Reducing Sugar, Tomato Ph, Tomato Chlorophyll, Tomato Carotenoid, Chlorophyll A, Chlorophyll B, Tomato Pectic Substance, Tomato Size, Tomato Titratable Acid, Tomato Lycopene, Tomato Citric Acid, Tomato Malic Acid, Tomato Ascorbic Acid

Danehy, J. P.; Pigman, W. W. 1951. Reactions Between Sugars And Nitrogenous Compounds And Their Relationships To Certain Food Problems. Advances In Food Research 3:241

Aldehyde-Amine Reaction, Glycosyl Amino Acid, Melanoidin, Review Article

Daniels, A. L.; Cook, D. M. 1919. Factors Influencing The Amount Of Invert Sugar In Fondant. Journal Of Home Economics 11:65

Fondant, Invert Sugar

Day, E. D. 1910. Confirmation Of The Work Of Miss Snow On The Boiling Of Sugar With Fruit. Journal Of Home Economics 2:94

Sugar Hydrolysis, Cranberry, Grape, Apple, Invert Sugar

De Padilla, F. H.; Hoskins, F. H. 1968. Hydrolytic Conversion Of Sawdust Into Metabolizable Sugars. Journal Of Agricultural And Food Chemistry 16:735

Sawdust Sugar

Delcueto, A. G.; Martinez, W. H.; Frampton, V. L. 1960. Heat Effects On Peas. Effect Of Autoclaving On The Basic Amino Acids And Proteins Of The Chick Pea. Journal Of Agricultural And Food Chemistry 8:331

Chickpea Protein, Chickpea Sugar, Chickpea Glucose, Chickpea Oil, Chickpea Ash, Chickpea Crude Fiber, Chickpea Lysine, Chickpea Histidine, Chickpea Arginine

Denton, M. C. 1918. How Much Food Does It Take To Supply Us With The Calcium We Need. Journal Of Home Economics 10:168

Calcium, Milk Calcium, Buttermilk Calcium, Cream Calcium, Swiss Cheese Calcium, Cheese Calcium, Cottage Cheese Calcium, Egg callcium, Egg Yolk Calcium, Prune Calcium, Raisin Calcium, Vegetable Calcium, Sugar Calcium, Sirup Calcium, Fruit Calcium, Legume Calcium, Currant Calcium, Dried Currant, Currant Calcium, Date Calcium, Dried Date Calcium, Fium Currant Calcium, Dried Currant, Calcium, Fig Calcium, Dried Fig Calcium, Orange Calcium, Rhubarb Calcium, Almond Calcium, Chestnut Calcium, Pecan Calcium, Walnut Calcium

Dickinson, B. N. 1949. Commercial Ion-Exchange Purification Of Sugar-Bearing Solutions. Food Technology 3:48

Sugar

Diehl, H. E.; Campbell, H.; Berry, J. A. 1936. Some Observations On The Freezing Preservation Of Alderman Peas. Food Research 1:61

Pea, Brine, Lactic Acid, Acetic Acid, Boiling, Scalding, Blanching, Freezing, Steaming, Heat, Pod Vine, Pod Hand, Pea Pod, Hermetically Sealed, Cotyledon, Chemical Composition, Dry Matter, Sugar, Starch, Ether Extract, Polysaccharide Acid Hydrozable, Chlorophyll, Lactic Acid, Acetic Acid, Alcohol, Odor, Sour Smell, Off-Odor, Off-Flavor, Color, Scheele's Javel Ridway Standard, Enzyme, Enzyme Inactivation, Catalase, Morphology, Histology, Bacteria, Lactobacillus, Colon

Douglas, H. C.; Cruess, W. V. 1936. A Lactobacillus From California Wine: Lactobaccillus Hilgardii. Food Research 1:113

Spoilage Bacteria, Agar, Fermentation, Carbohydrate, Ph, Temperature, Heat Resistance, Oxygen Tolerance, Nitrate, Levulose, Dextrose, Xylose, Arabinose, Mannose, Mannite, Glycerol, Lactose, Sucrose, Galactose, Raffinose, Dextrin, Milk, Wine, Wine , Wine, Grape Juice, Odor, Flavor, Mousey, Acid, Acetic Acid, Volatile Acid, Volatile Acid, Tourne Disease, Sulfur Dioxide, Nonsporulating Rods, Gram-Positive Organism, Flagella, Capsule, Broth Sugarfree, Milk, Alcohol, Serological Assay, Nonagglutinable Strains, Immune Serum, Agglutinate, Lactobacillus, Dry Wine, Lactobaccilus Hilgardii

Dubois, M.; Gilles, K. A.; Hamilton, J. K.; Rebers, P. A.; Smith, F. 1956. Colorimetric Method For Determination Of Sugars And Related Substances. Analytical Chemistry 28:350

Sugar, Xylose, Mannose, Galactose, Arabinose, Galacturonic Acid, Fucose, Glucurone, Glucose, Furfural, Hydroxymethylfurfural, Raffinose, Fructose, Ribose, Oligosaccharide, Starch, Dextran

DuBois, G.E., G.A. Crosby and P. Saffron. 1977. Nonnutritive sweeteners: Taste-structure relationships for some new simple dihydrochalcones. Science 195:397

Five nonsweet and six sweet simple nonglycosidic dihydrochalcones were prepared and studied. Properties, structures and sweetness are given.

DuBois, G.E., G.A. Crosby, R.A. Stephenson and R.E. Wingard, Jr. 1977. Dihydrochalcone sweeteners. Synthesis and sensory evaluation of sulfonate derivatives. J. Agric. Food Chem. 25:763.

Sulfonated analogues of the glycosidic flavonoid, neohesperidine dihydrochalcone, were studied. Structures and sensory evaluation are presented.

Dziezak, S. 1989. Ingredients for sweet success. Food technology 43(10:94-116.

Elejalde, C.C. and J.L. Kokini. 1992. The psychophysics of pouring, spreading and in-mouth viscosity. Journal of Texture Studies 23: 315-336.

El'ode, K. E.; Dornseifer, T. P.; Keith, E. S.; Powers, J. J. 1966. Effects Of Ph And Temperature On The Carbonyls And Aromas Produced In Heated Amino Acid-Sugar Mixtures. Journal Of Food Science 31:351

Amino Acid-Sugar Reaction

.

Ellestad-Sayed, J.J. and J.C. Haworth. 1977. Disaccharide consumption and malabsorption in Canadian Indians. The American Journal of Clinical Nutrition 30: 698-703

Abstract: Twenty-eight Sioux and 29 Saulteaux Indians from a southern and an isolated northern Manitoban community were screened for lactose malabsorption; 55 were also screened for sucrose tolerance. Sixty percent of the subjects were lactose malabsorbers, the incidence increased with age. lactase deficiency appeared on the average, between 8 and 15 years of age. About 45% of the subjects were lactose intolerant. Malabsorbers who did not regularly drink milk had the highest symptoms scores. The northern subjects consumed significantly more lactose and sucrose than the southern subjects. It was hypothesized that the significantly greater sucrose consumption by the Saultceaux subjects was responsible for their markedly higher blood glucose curve following the sucrose tolerance tests. Dietary sucrose increases jejunal sucrase activity and the intestinal transport of glucose and fructose. Three of eight children less than 4 years were lactose malabsorbers; hence, medical personnel treating noninfective diarrhea in Indian children should examine for lactase deficiency. It was recommended that vitamin D fortified milk supplements to Indian school children be continued and that the milk be treated so as to reduce abdominal symptoms in the intolerant individuals.

Fabian, F. W. 1945. Flavor In Its Relation To Dairy Products. Journal Of Milk Technology 8:19.

Milk Flavor, Milk Acid, Milk Salt, Milk Sugar

Fetzer, W. R.; Kirst, L. C. 1960. Dextrose Equivalents. Brix Factors For Determining The Solids In Starch Hydrolyzates. Journal Of Agricultural And Food Chemistry 8:507

Brix, Starch Hydrolyzate, Dextrose Equivalent, Corn Sirup, Specific Gravity, Ash, Moisture, Reducing Sugar, Corn, Sugar, Brix Hydrometer

Feyder, S.; Pierce, H. B. 1935. Rates Of Absorption And Glycogenesis From Various Sugars. Journal Of Nutrition 9:435

Sugar Absorption, Glycogenesis

Finegold, L., F. Franks and H.M. Hatley. 1989. Glass/rubber transitions and heat capacities of binary sugar blends. J. Chem. Soc. Faraday Trans. 1. 85(9): 2945.

Fitzpatrick, T. J.; Talley, E. A. Porter, W. L. 1965. Food Color Changes, Preliminary Studies On Fate Of Sugars And Amino Acids In Chips Made From Fresh And Stored Potatoes. Journal Of Agricultural And Food Chemistry 13:10

Color, Potato Sugar, Potato Storage, Potato Amino Acid, Potato Chip

Flood, A. E.; Hirst, E. L.; Janes, J. K. N. 1947. Quantitative Estimation Of Mixtures Of Sugars By Paper Chromatogram Method. Nature 160:86

Sugar, Rhamnose, Arabinose, Glucose, Somogyi's Micro-Copper Reagent

Focht, R. L.; Schmidt, F. H.; Dowling, B. B. 1956. Sugar Beet Processing, Colorimetric Determination Of Betaine In Glutamate Process End Liquor. Journal Of Agricultural And Food Chemistry 4:546

Sugar Beet Processing, Beet Betaine, Beet Glutamate

Fox, K. K.; Harper, M. K.; Holsinger, V. H.; Pallansch, M. J. 1962. Sugars In Diary Products. Colorimetric Measurement Of Lactose In Dairy Products. Journal Of Agricultural And Food Chemistry 10:408

Lactose, Munson-Walker Method, Polarimetry, Skim Milk, Milk Lactose

Frandsen, J. H.; Rovner, J. W.; Luithly, J. 1919. Sugar Saving Substitutes In Ice Cream. Journal Of Dairy Science 2:32

Ice Cream Invert Sugar, Ice Cream Corn Sugar, Ice Cream Corn Sirup

Franks, F., D.S. Reid, A. Suggett. 1973. conformation and hydration of sugars and related compounds in dilute aqueous solution. J. Solution Chem. 2(2/3): 99.

Friloux, J. J.; Cashen, N. A. 1962. Sugar Cane Phospholipides. The Isolation, Separation, And Identification Of The Principal Phospholipides Of Sugar Cane Juice. Journal Of Agricultural And Food Chemistry 10:509

Sugar Cane Juice, Phospholipid

Furuholmen, A. M.; Winefordner, J. D.; Knapp, F. W.; Dennison, R. A. 1964. Potato Sugars. Quantitative Analysis Of Glucose And Fructose In Potatoes. Journal Of Agricultural And Food Chemistry 12:109

Potato Glucose, Potato Reducing Sugar, Potato Fructose, Ferricyanide Method, Shaffer-Somogyi Method

Gee, M.; Mccomb, E. A.; Mccready, R. M. 1958. A Method For The Characterization Of Pectic Substances In Some Fruit And Sugar-Beet Marcs. Food Research 23:72

Fruit, Pectic Substance, Sugar Beet

Giese, J.H. 1993. Alternative sweeteners and bulking agents. Food Technology 47(1):114-126.

Giroux, E.L. and R.I. Henkin. 1974. Purification and some properties of miraculin, a glycoprotein from Synsepalum dulcificum which provokes sweetness and blocks sourness. J. Agric. Food Chem. 22:595.

Chromatography techniques and characterizations, amino acid composition and properties of miraculin were studied and discussed.

Glanglacomo, R., J.B. Magee, G.S. Birth, and G.G. Dull. 1981. Predicting concentrations of individual sugars in dry mixtures by near-infrared reflectance spectroscopy. Journal of Food Science 46:531.

Goodban, A. E.; Stark, J. B.; Owens, H. S. 1953. Amino Acids, Content Of Sugar Beet Processing Juices. Journal Of Agricultural And Food Chemistry 1:261

Amino Acid, Sugar Beet

Gordon, J. 1965. Evaluation Of Sugar-Acid-Sweetness Relationships In Orange Juice By A Response Surface Approach. Journal Of Food Science 30:903.

Sugar-Acid Sweetness, Orange Juice, Response Surface Analysis

Gordon, J. 1968. Intensity-Concentration Relationships For Sugar And Salt Solutions. Journal Of Food Science 33:483

Sugar Taste, Salt Taste

Gorman, C.K. 1977. The diabetic: A captive consumer? What are the alternatives? Food Prod. Develop. 11(2):15.

This article discusses the role of non-nutritive sweeteners in the control of diabetes. Safety and acceptance of sorbitol and cyclamate are evaluated.

Hartel Richard W. and Arun V. Shastry. 1991. Sugar crystallization in food products. Critical reviews in Food Science and Nutrition 1(1):49-112.

Greenwood, D. A.; Wilcox, E. B.; Steffen, H.; Harris, L. E.; Shupe, L. 1953. Feed Supplements--Sugar, Influence On Animal Carcass Of Feeding Sucrose. Journal Of Agricultural And Food Chemistry 1:1112

Feed Supplement, Sugar, Sucrose

Graham, H. D. 1965. Quantitative Determination Of Sugar Alcohols By The Komarowsky Reaction. Journal Of Food Science 30:846

Sugar Alcohol, Komarowsky Reaction

Graham, H. D. 1963. Reaction Of Sugar Alcohols With The Anthrone Reagent. Journal Of Food Science 28:440

Sugar Alcohol, Anthrone Method, Inositol, Sorbitol, Mannitol, Dulcitol, Erythritol, Xylitol, Arabitol, Ribitol, Glycerol, Methyl Alcohol, Ethylene Alcohol

Greenwood, D. A.; Wilcox, E. B.; Steffen, H.; Harris, L. E.; Shupe, L. 1953. Feed Supplements--Sugar, Influence On Animal Carcass Of Feeding Sucrose. Journal Of Agricultural And Food Chemistry 1:1112

Feed Supplement, Sugar, Sucrose

Greisheimer, E. M.; Hoffbauer, F. W. 1935. The Influence Of Diet On The Glucose Tolerance Of The Dog Journal Of Nutrition 10:525

Dog, Glucose Tolerance

Grewe, E. 1937. The Emulsion-Foam Produced By Agitating Butter, Sugar, And Egg: A Method For Testing The Stability Of The Emulsion And The Effect Of The Conditioning Temperature Of The Fat. Cereal Chemistry 14(6):810

Emulsion Formation, Hydrogenated Vegetable, Fat, Batter, Emulsion, Butter, Butteroil, Settling Test, Emulsion Stability, Ostwald Viscometer, Macmichael Viscometer

Guilbeau, W. F.; Lipps, J. G. Jr.; Martin, L. F. 1954. Sugar Cane Processing. Clarification Of New Varieties Of Cane On A Pilot Plant Scale. Journal Of Agricultural And Food Chemistry 2:941

Sugar Cane Processing, Sugar Cane Juice Clarification

Gunther, H.; Schweiger, A. 1966. Changes In The Concentration Of Lactic Acid And Free Sugars In Post-Mortem Samples Of Beef And Pork Muscle. Journal Of Food Science 31:300

Beef Lactic Acid, Beef Sugar, Beef Postmortem, Pork Lactic Acid, Pork Sugar, Pork Postmortem

Guthrie, J.F. and J.F. Morton. 2000January. Food sources of added sweeteners in the diets of Americans. Journal American Dietetic Association 100(1): 43.

Habib, A. T.; Brown, H. D. 1957. Role Of Reducing Sugars And Amino Acids In The Browning Of Potato Chips. Food Technology 11:85

Potato Chip, Color, Potato Chip, Amino Acid, Potato Chip, Reducing Sugar, Browning Reaction

Hall, H. H.; Paine, H. S.; Fabian, F. W. 1947. A Study Of Yeast Growth-Promoting Substances In White Sugar. Food Research 12:99

Growth Promoting , Yeast, Sugar

Handler, J. S. 1966. Small Scale Sugar Cane Farming In Barbados. Ethnology 5:264

Agriculture, Latin America, Sugar Cane

Harborne, J. B.; Sherratt, H. S. A. 1957. The Identification Of Sugars In Anthocyanins. Biochemical Journal 65:23p

Anthocyanin

Harris, C.H. and J.M. Johnson. 1987. Monitoring nonenzymatic browning in cakes prepared with high fructose corn syrup by high performance liquid chromatography. Journal of Food Quality 10: 417-424.

Hartel, R.W. and A. V. Shastry. 1991. Sugar crystallization in food products. Critical Reviews in Food Science and Nutrition 1(1):49.

Hawkins, W. W.; Black, M.; Dicks, C. M. 1958. Some Biochemical Changes On Storage In Potatoes From Prince Edward Island, And Their Relation To The Quality Of Chips. Canadian Journal Of Plant Science 38:457

Potato, Color, Solid, Reducing Sugar, Protein, Moisture, Texture, Potato Chip, Flavor, Kjeldahl Analysis, Sprout Inhibitor

Haworth, W. M. 1944. The Conversion Of Sucrose Into Furan Compounds. Journal Of The American Chemical Society :667

Furan, Sucrose

Hawthorne, J. R. 1950. Dried Albumen: Removal Of Sugar By Yeast Before Drying. Journal Of The Science Of Food And Agriculture 1:199

Dried Albumen, Sugar, Yeast

Hawthorne, J. R. 1947. Micro-Estimation Of Sugars Separated On The Filter Paper Chromatogram. Nature 160:714

Sugar, Glucose, Lactose, Galactose, Maltose, Mannose, Xylose

Heffelfinger, G.P. 1977. Density measurement of sweetener solids. Food Prod. Develop. 11(5):28.

This article describes the use of a density meter for determination of sugar concentration in syrups.

Hemmerly, T.E. 1983. Traditional method of making sorghum molasses. Economic Botany :406.

Homler, B., A. Kedo, and W.R. Shazer. 1987. FDA approves four new aspartame uses. Food Technology 41(7):41-42, 44.

Henshaw, H. W. 1890. Indian Origin Of Maple Sugar. American Anthopologist 3:341

Maple Sugar, Indian, Maize, Pumpkin, Bean, Cotton, Tobacco

Herz, W. J.; Shallengerger, R. S. 1960. Some Aromas Produced By Simple Amino Acid, Sugar Reactions. Food Research 25:491

Browning Reaction, Amino Acid-Sugar Reaction, Aroma, Color Intensity, Sensory Evaluation, Flavor Evaluation, Valine, Leucine, Isoleucine, Proline, Methonone, Glutamine, Threonine, Histidine, Aspartic Acid, Arginine, Lysine, Phenylalanine, Glucose, Strecker Degradation, Aldehyde

Hilton, H. W.; Uyehara, G. K. 1966. Herbicide Residues, Determination Of 3-Amino-1,2,4-Triazole Residues In Sugarcane. Journal Of Agricultural And Food Chemistry 14:90

Herbicide, Sugar Cane

Hilton, H. W.; Yuen, Q. H. 1966. Herbicide Adsorption Studies, Adsorption Studies, Adsorption And Leaching of Herbicides In Hawaiian Sugarcane Soils. Journal Of Agricultural And Food Chemistry 14:86

Herbicide, Sugar Cane

Hilton, H. W.; Yuen, Q. H. 1963. Soil Adsorption Of Herbicides, Adsorption Of Several Pre-Emergence Herbicides By Hawaiian Sugar Cane Soils. Journal Of Agricultural And Food Chemistry 11:230

Herbicide, Sugar Cane

Hilton, H. W.; Yuen, Q. H.; Tucker, B. V.; Pack, D. E.; Ospenson, J. N. 1968. Residues Following Treatment Of Sugar Cane With Radioactive Diquat To Control Flowering. Journal Of Agricultural And Food Chemistry 16:906

Sugar Cane, Diquat

Hohl, L.; Cruess, W. V. 1936. Effect Of Temperature, Variety Of Juice, And Method Of Increasing Sugar Content On Maximum Alcohol Production By Saccharomyces Ellipsoideus. Food Research 1:405

Alcohol, Saccharomyces Ellipsoideus, Wine, Yeast, Sugar, Fermentation, Sterilization, Temperature, Sirup, Incubation, Carbon Dioxide, Salleron Dujardin Ebullioscope, , Grape, , Grape Juice, Brix, Organism, Storage, Fruit, Vegetable, Pea, String Bean, Tomato, Pineapple, Prune, Apple, , Date, Peach, Pear, Canning, Strawberry, Orange Concentrate, Grapefruit, Loganberry, Sucrose, Dextrose, Grape

Hussain, R.A., L.J. Poveda, J.M. Pezzuto, D.D. Soejarto, and A.D. Kinghorn. 1990April-June. Sweetening agents of plant origin: phenylpropanoid constituents of seven sweet-tasting plants. Economics Botany 44(1): 174.

Hyde, R. B.; Shewfelt, A. L. 1960. Measurement Of Chipping Qualities In Manitoba-Grown Potatoes. Canadian Journal Of Plant Science 40:607

Potato Chip, Potato, Frying, Potato Chip, Potato, Reducing Sugar, Potato, Color, Potato, Specific Gravity, Hunter Color Difference Meter

Hyvonen, L., R. Kurkela, P. Koivistoinen and A. Ratilainen. 1978. Fructose-saccharin and xylitol-saccharin synergism. J. Food Science 43:251.

Sensory evaluation tests were used in this study to measure the synergism at 5, 23, and 50C of fructose-saccharin and xylitol-saccharin mixtures.

Hyvonen, I., P. Koivistoinen, and F. Viroril. 1982. Food technological evaluation of xylitol. Advances in Food Research 28: 373-403.

Inglett, G.E. 1974. Sweeteners in perspective. Cereal Sci. Today 19:258.

This article reviews the many carbohydrate and noncarbohydrate sweeteners used in foods. Structures, properties and sweetness are given.

Inglett, G.E. 1981. Sweetners - A review. Food Technology 35(3):37.

Jackson, C. M. 1930. The Effects Of High Sugar Diets On The Growth And Structure Of The Rat. Journal Of Nutrition 3:61

Sugar Diet, Rat Diet

Jenkins, R. R.; Sayre, C. B. 1936. Chemical Studies On The Open-Pollinated, Top-Cross, And Hybrid Inbred Strains Of Yellow Sweet Corn In Relation To The Quality Of The Canned Product. Food Research 1:199

Climate, Environment, Chemical, Temperature, Rain, Maturity Canning, Strain, Dry Matter, Corn, Grade, Solid Alcohol-Insoluble, Sugar, Reducing Sugar, Starch, Color, Flavor, Corn

Johnson, G.; Lambert, C.; Johnson, D. K.; Sunderwirth, S. G. 1964. Plant Tissue Analysis, Colorimetric Determination Of Glucose, Fructose, And Sucrose In Plant Materials Using A Combination Of Enzymatic And Chemical Methods .Journal Of Agricultural And Food Chemistry 12:216

Corn Stem Glucose, Corn Stem Fructose, Corn Stem Sucrose, Corn Stem Reducing Sugar, Corn Stem Nonreducing Sugar, Corn Leaf Fructose, Corn Leaf Sucrose, Corn Leaf Reducing Sugar, Corn Leaf Nonreducing Sugar, Potato Glucose, Potato Fructose, Potato Sucrose, Ferricyanide Method, Peach Fructose, Peach Glucose, Peach Sucrose, Pea Fructose, Pea Glucose, Pea Sucrose, Watermelon Sucrose, Watermelon Glucose, Watermelon Fructose, Strawberry Glucose, Strawberry Sucrose, Strawberry Fructose, Ascorbic Acid Oxidase

Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water measured by electron spin resonance and differential scanning calorimetry. Cereal Chemistry 67(3): 286-291.

Johnson, R.R., E.D. Alford, and G.W. Kinzer. 1969. Formation of sucrose pyrolysis products. Journal of Agricultural and Food Chemistry 17: 22-24.

Jones, N. R. 1959. ''Browning'' Reactions And The Loss Of Free Amino Acid And Sugar From Lyophilized Muscle Extractives Of Fresh And Chill-Stored Codling (Gadus Callarias). Food Research 24:704

Cod Sugar, Cod Amino Acid, Browning Reaction

Joslyn, M. A. 1949. Use Of Liquid Sugars In Freezing Of Apricots, Peaches, And Nectarines. Food Technology 3:8

Liquid Sugar, Frozen Apricot, Frozen Peach, Frozen Nectarine

Joslyn, M. A.; Miller, J. 1949. Effect Of Sugars On Oxidation Of Ascorbic Acid. I. Kinetics Of Auto-Oxidation Of Ascorbic Acid. Food Research 14:325

Ascorbic Acid Oxidation

Joslyn, M. A.; Supplee, H. 1949. Effect Of Sugars On Conversion Of Dehydroascorbic Acid. Food Research 14:216

Dehydroascorbic Acid, Sugar

Joslyn, M. A.; Supplee, H. 1949. Solubility Of Oxygen In Solutions Of Various Sugars. Food Research 14:209

Sugar

Junk, W. R.; Nelson, O. M.; Sherrill, M. H. 1947. Liquid Sugar In Food Products. Food Technology 1:506

Liquid Sugar

Karper, R.E. and J.R. Quinby. 1947. Sorghum-its production, utilization and breeding. Economic Botany 1: 355.

Keal, E.J. 1973. Sweeteners for baked foods. Bakers Digest 47:80.

This article reviews a number of sweeteners used in baked foods. Requirements, descriptions and applications are detailed.

Kean, C.E. 1978. Changing sources and industrial uses of sugar. Food Prod. Develop. 12(3):43.

The increase in the production of sucrose over the years is traced. New developments in food sweeteners are also discussed.

Kean, C. E. 1958. Method For Determining The Sub-Sieve Particle Size Distribution Of Pulverized Sugar. Food Research 23:677

Sugar Crystallization

Kell, L.; Alsup, B. 1962. One Cup Of Sugar: Home Economics And Migrant Families Journal Of Home Economics 55:642

Sugar, Migrant Worker, Migrant Diet

Kelleher, K. 1977. Xylitol: Uncut gem among sweeteners. Food Prod. Develop. 11(4):66.

This is a presentation of a discussion of uses, safety, production and marketing of xylitol. Legal aspects including foreign status of xylitol are also given.

Kennedy, B. M.; Schelstraete, M. 1965. Ascorbic Acid, Acidity, And Sugar In Meyer Lemons. Food Research 30:77

Lemon, Ascorbic Acid, Lemon, Acid, Lemon, Lemon, Reducing Sugar, Lemon, Diketogulonic Acid, Lemon Juice, Lemon Peel, Lemon Pulp, Lemon, Citric Acid

Kifer, R. S. 1943. Food Production Goals For 1943. Journal Of Home Economics 35:6

Wartime, Food Production, Sugar, Vegetable, Canning

Kintner, J. A.; Arnold, R. G. 1972. A Method For Clean-Up Of Raw Potato Extracts For Reducing Sugar Determination. Journal Of Food Science 37:631

Potato, Reducing Sugar

Kitson, J. A.; Strachan, C. C.; Cain, R. F. 1955. Sugar Determination. Rapid Sugar Extraction Procedure For Analysis Of Candied Fruits, Jams, And Fresh Fruits. Journal Of Agricultural And Food Chemistry 3:862

Apricot Jam, Blackberry Jam, Black Currant Jam, Loganberry Jam, Cherry Jam, Sugar Analysis, Candied Fruit Jam, Fruit, Plum Jam, Peach Jam, Raspberry Jam, Strawberry Jam, Orange Marmalade, Maralade, Jam Sugar, Mamaalade Sugar,Marmalade, Reducing Sugar

Kline, L.; Sonoda, T. T.; Hanson, H. L. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343

Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning

Koch, R. B.; Smith, F.; Geddes, W. F. 1954. The Fate Of Sugars In Bread Doughs And Synthetic Nutrient Solutions Undergoing Fermentation With Baker's Yeast. Cereal Chemistry 31:55

Bread Dough, Yeast, Fermentation

Kon, S. 1979. Effect Of Soaking Temperature On Cooking And Nutritional Quality. Journal Of Food Science 44:1329

White Bean, Dried Bean, Soaking, Cooking, Kjeldahl Analysis, Sugar, Calcium, Phosphorus, Oligosaccharide, Phosphate, Magnesium, Thiamin, Niacin, Riboflavin, Heating Rate, Photomicrograph

Kon, S.; Olson, A. C.; Frederick, D. P.; Eggling, S. B.; Wagner, J. R. 1973. Effect Of Different Treatments On Phytate And Soluble Sugars In California Small White Beans (Phaseolus Vulgaris). Journal Of Food Science 38:215

White Bean Sugar, White Bean Phytate, White Bean

Kowkabany, G. N.; Binkley, W. W.; Wolfrom, M. L. 1953. Amino Acids In Cane Juice And Cane Final Molasses. Journal Of Agricultural And Food Chemistry 1:84

Cane Juice, Leucine, Isoleucine, Aminobutyric Acid, Glutamic Acid, Alanine, Glycine, Asparagine, Serine, Aspartic Acid, Valine, Molasses

Krehl, W. A.; Cowgill, G. R. 1955. Nutrient Content Of Cane And Beet Sugar Products. Food Research 20:449

Cane Sugar, Beet Sugar

Krishnaveni, S., T. Balasubramanian, and S. Sadasivam. 1990July-September. Potentiality of sweet sorghum (Sorghum bicolor, Poacease) for syrup preparation and alcohol production in India. Economics Botany 44(1): 355.

Laidlaw, R. A.; Reid, S. G. 1952. Analytical Studies On The Carbohydrates Of Grasses And Clovers. I. Development Of Methods For The Estimation Of The Free Sugar And Fructosan Contents. Journal Of The Science Of Food And Agriculture 3:19

Grass, Sugar, Clover, Sugar, Sugar Analysis, Fructosan Analysis

Lancaster, E. B.; Moulton, K. J.; Conray, H. F. 1966. Kinetics Of Acid Modification: Starch And Wheat Flour. Cereal Chemistry 43:689

Protein Dispersibility, Blue Value, Slurry, Sugar, Maltose, Particle Size, Ph, Viscosity, Flour, Wheat, Corn Starch, Brabender Amylograph, Hard Red Winter Wheat, Chlorination, Pasting, Granule Fragility, Modified Starch

Langner, E. H.; Tobias, J. 1967. Isolation And Characterization Of Ether Soluble Sugar-Amino Acid Interaction Products Journal Of Food Science 32:495

Amino Acid-Sugar Reaction

Layton, R.M. and J.C. Vlazny. 1978. Glucosylsorbitol adds bulk without sweetness, calories. Food Prod. Develop. 12(2):53.

This paper reports on the development of glucosylsorbitol and its function in foods as a water binder and/or a bulking agent.

Lee, C.K. and G.G. Birch. 1975. Structural functions of taste in the sugar series: Gustatory properties of anhydro sugars. J. Food Sci. 40:784.

This report describes the relationship between structural functions and taste of a number of anhydro sugar derivatives.

Lee, C.K., S.E. Mattai and G.G. Birch. 1975. Structural functions of taste in the sugar series: Sugar-amino acid interaction as an index of sugar sweetness. J. Food Science 40:390.

This paper reports an investigation of the interaction between six sugars and a number of amino acids to form different perceptions of sweetness. Data on the relative sweetness of a number of combinations of the sugar and sugar-amino acid solutions is given.

Lento, H. G. Jr.; Underwood, J. C.; Willits, C. O. .1958. Browning Of Sugar Solutions. Ii. Effect Of The Position Of Amino Group In The Acid Molecule In Dilute Glucose Solutions Food Research 23:68

Browning Reaction, Amino Acid-Sugar Reaction, Glucose

Lento, H. G.; Underwood, J. C.; Willits, C. O. 1960. Browning Of Sugar Solutions. Iv. The Effect Of Ph On The Volatile Products Of Reducing Sugars. Food Research 25:750

Browning Reaction, Reducing Sugar

Lento, H. G.; Underwood, J. C.; Willits, C. O. 1960. Browning Of Sugar Solutions. V. Effect Of Ph On The Browning Of Trioses. Food Research 25:757

Triose Reductone, Acetol, Methylglyoxal, Dihydroxyacetone, Glyceraldehyde, Carbonyl, Browning Reaction, Spectrophotometer

Leveille, G. A.; Bedford, C. L.; Kraut, C. W.; Lee, Y. C. 1974. Nutrient Composition Of Carrots, Tomatoes And Red Tart Cherries. Federation Proceedings 33:2264

Nitrogen, Potassium, Tomato, Phosphorus, Sodium, Calcium, Magnesium, Manganese, Iron, Copper, Zinc, Carrot, Cherry, Cherry, Thiamin, Riboflavin, Reducing Sugar, Ascorbic Acid, Carotene

Li, B.W. and P.J. Schuhmann. 1981. Gas chromatographic analysis of sugars in granola cereal. Journal of Food Science 46:425.

Lindley, M.G., R.S. Shallenberger and R.L. Whistler. 1976. Comparison of the sweetness of glucose and fructose with their ring-thio analogs. J. Food Science 41:575.

Glucose, fructose and their ring-thio analogs were compared for sweetness by tasting in the crystalline form and in solution. Reasons for differences in sweetness are proposed.

Lord, I. E. 1917. Marmalade And Jam. Less Sugar And Some Salt Journal Of Home Economics 9:375

Marmalade, Jam, Sugar, Brown Sugar

Makinen, K.K. and E. Soderling. 1980. A quantitative study of mannitol, sorbitol, xylitol, and xylose in wild berries and commercial fruits. Journal of Food Science 45: 369-371.

Margolis, M. 1975. The Ideology Of Equality On A Brazilian Sugar Plantation Ethnology 14:373

Agriculture, Latin America, Sugar

Marousis, S.N., V.T. Karathanos, and G.D. Saravacos. 1989. Effect of sugars on the water diffusivity in hydrated granular starches. Journal of Food Science 54: 1496.

Marquardt, R. P.; Luce, E. N. 1961. Herbicide Determination. A New Basic Procedure For Determining Phenoxy Acid Herbicides In Agricultural Products. Journal Of Agricultural And Food Chemistry 9:266

Herbicide, Phenoxy Acid, Sugar Cane Juice

Marquardt, R. A.; Pearson, A. M.; Larzelere, H. E.; Greig, W. S. 1963. Use Of The Balanced Lattice Design In Determining Consumer Preferences For Ham Containing 16 Different Combinations Of Salt And Sugar. Journal Of Food Science 28:421

Ham, Salt Curing, Sugar Cure, Consumer Preference

Martin, W. H. 1927. How Much Sugar: What Kind? Ice Cream Trade Journal 23(3):44

Ice Cream Freezing Time, Overrun, Ice Cream Quality, Ice Cream Formula, Ice Cream Corn Syrup, Ice Cream Sucrose, Ice Cream Cost, Corn Sweetener

Mattes, R. 1990. Effects of aspartame and sucrose on hunger and energy intake in humans. Physio. Behav. 47: 1037-1044.

Mcconnel, A. A.; Eastwood, M. A. 1974. A Comparison Of Methods Of Measuring ''Fibre'' In Vegetable Material. Journal Of The Science Of Food And Agriculture 25:1451

Fiber, Vegetable Fiber, Apple, Sugar, Cellulose, Lignin, Cabbage, Wheat Bran, Hemicellulose, Celery, Morrison Method, Southgate Method, Edwards Method, Van Soest Method

McCormick, R.D. 1974. Extensive test program confirms safety for aspartame, new dipeptide sweetener. Food Prod. Develop. 8(10):30.

This article reviews the results of aspartame testing in human and animal studies.

McCormick, R.D. 1978. Porous saccharide structure provides natural route to superior dry mixes, beverages. Food Prod. Develop. 12(3):30.

This paper discusses the advantages and the function of Q-sugar in various food products.

Mccready, R. M.; Gee, M. 1960. Plant Pectin Analysis. Determination Of Pectic Substances By Paper Chromatography. Journal Of Agricultural And Food Chemistry 8:510

Apricot, Pectinic Acid, Monuronide Sugar, Anhydrouronic Acid, Arabinose, Orange, Galactose, Rhamnose, Xylose, Grapefruit, Lemon, Fig, Carrot, Apple, Peach, Pea Pod, Apricot, Pear, Sugar Beet, Avocado

Mccready, R. M.; Walter, E. D.; Maclay, W. D. 1950. Sugars Of Citrus Juices. Food Technology 4:19

Citrus Juice Sugar

McPherson, B.A., L.A. McGill and F.W. Bodyfelt. 1978. Effect of stabilizing agents and aspartame on the sensory properties of organge sherbet. J. Food Sci. 43:935.

This paper reports investigations of the use of aspartame in the formulation of orange sherbet. Varying levels of aspartame and/or stabilizers were used. Sensory evaluation tests were done to determine desirability based on color, texture, flavor and over-all score.

Montgomery, M.W., F.G.R. Reyes, C. Cornwell and D.V. Beavers. 1982. Sugars and acid analysis and effect of heating on color stability of Nowrthwest Concord grape juice. Journal Food Science 47: 1883.

Morris, J.A. and R.H. Cagan. 1972. Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii. Biochim. Biophys. Acta 261:114.

This article presents the method of extraction and purificati0on of monellin. Protein and carbonate analyses and sweetness assay were also investigated and reported.

Moskowitz, H.R. 1974. Sensory perception of sweetness. Cereal Sci. Today 19:262.

This report describes the relationship between structural functions and taste of a number of anhydro sugar derivatives.

Moskowitz, H.R. and V.A. Toscano. 1975. Sweetness measurement and the economics of sweetener mixtures. Food Product Develop. 9(6):34.

Economic factors and total sweetness were evaluated using various mixtures of sweeteners.

Naghski, J.; Reed, L. L.; Willits, C. O. 1957. Maple Sirup. X. Effect Of Controlled Fermentation Of Maple Sap On The Color And Flavor Of Maple Sirup. Food Research 22:176

Maple Sirup Color, Maple Sirup Flavor, Maple Sap Fermentation

Naghski, J.; Willits, C. O. 1957. Maple Sirup. Xi. Relationship Between The Type And Origin Of Reducing Sugars In Sap And The Color And Flavor Of Maple Sirup. Food Research 22:567

Maple Sirup Color, Maple Sirup Flavor, Maple Sap Reducing Sugar

Naghski, J.; Willits, C. O.; Porter, W. L. 1955. Maple Sirup. Viii. A Simple And Rapid Test For The Analysis Of Maple Sirup For Invert Sugar. Food Research 20:138

Maple Sirup, Invert Sugar

Navia, J. M. 1968. Enrichment Of Sugar And Sugar Products. Journal Of Agricultural And Food Chemistry 16:172

Sugar

Nelson, E.K. 1937. Flavor Of Alcoholic Beverages Food Research 2:221

Alcoholic Beverage, Volatile Acid, Sugar, Storage, Wine Storage

Nelson, T. J. 1949.Hygroscopicity Of Sugar And Other Factors Affecting Retention Of Quality. Food Technology 3:347

Sugar Hygroscopicity

Nickerson, T. A.; Pangborn, R. M. 1961. The Influence Of Sugar In Ice Cream. Iii. Effect On Physical Properties. Food Technology 15(3):105

Ice Cream Sugar

Nicholson, R. I.; Horsley, M. 1959. Impurities In Sugar Processing, Determination Of Dextran And Starch In Cane Juices And Sugar Products. Journal Of Agricultural And Food Chemistry 7:640

Sugar Processing, Dextran, Cane Juice, Dextran, Cane Juice, Starch

Nishinari, K., M. Watase, E. Miyoshi, T. Takaya and D. Oakenfull. 1995. Effect of sugar on the gel-sol transition of agarose and kappa-carrageenan. Food Technology 49: 90.

Olliver, M.; Wade, P.; Dent, K. P. 1957. The Jelly Strength Grading Of Pectins For Use In Jam Manufacture. Journal Of The Science Of Food And Agriculture 8:188

Pectin Grade, Jam, Jelly, Citrus Pectin, Apple Pectin, Ridgelimeter, Beet Sugar, Cane Sugar, Setting Temperature, Plum Juice, Bitterness, Orange, Blackberry, Plum, Greengage, Raspberry, Strawberry

Onna, K. M.; Akatsuka, G.; Tu, C. C. 1963. Sugar Crystal Analyses. Ion-Exchange Separation And Determination Of Cations In Sucrose Crystal Journal Of Agricultural And Food Chemistry 11:332

Sucrose Crystal, Sugar Iron, Sugar Sodium, Sugar Potassium, Sugar Magnesium, Sugar Calcium, Sugar Aluminum

Orr, K. J.; Denning, H.; Miller, C. D. 1953. The Sugar And Ascorbic Acid Content Of Papayas In Relation To Fruit Quality. Food Research 18:532

Papaya Ascorbic Acid, Papaya Sugar, Papaya Quality

Osberger, T.F. 1978. Consumer dictates expand fructose markets. Food Prod. Develop. 12(3):32.

The use of crystalline fructose in foods to reduce the caloric and carbohydrate content is discussed.

Ott, D.B., C.L. Edwards, S.J. Palmer. 1991. Perceived taste intensity and duration of nutritive and non-nutritive sweeteners in water using time-intensity (T-1) evaluations. Journal Food Science 56: 535-542.

Overend, W. G.; Stacey, M. 1950. Structure And Synthesis In The Group Of Deoxy-Sugars Journal Of The Science Of Food And Agriculture 1:168

Deoxy Sugar

Owens, H.S., C.L. Rasmussen and W.D. Maclay. 1951. Production and utilization of sugar beets. Economic Botany 5(4): 348

Owens, H. W.; Stark, J. B.; Goodban, A. E.; Walker, H. G. Jr. 1955. Beet Sugar Technology, Application Of Compositional Knowledge To Beet Sugar Technology. Journal Of Agricultural And Food Chemistry 3:350

Beet Sugar

Palmer, J. K.; Walter, B. 1974. Determination Of Sucrose, Glucose And Fructose By Liquid Chromatography. Journal Of Agricultural And Food Chemistry 22:709

Liquid Chromatography, Sugar, Glucose, Sucrose, Fructose, Cereal, Grain, Banana, Apple Juice, Grape Juice, Orange Juice, Corn Flakes, Stachyose, Raffinose, Maltose, Lactose, Galactose, Xylose, Mannose, Rhamnose, Fucose

Pangborn, R.M. and N.L. Larson. 1975. Symposium: Chemical senses and nutrition. 1. Role of natural and synthetic sweeteners in human nutrition. Food Technol. 29(8):75.

This is a general introduction and summary of one portion of a symposium at the Institute of Food Technologists, 1975, annual meeting.

Pangborn, R. M. 1961. Taste Interrelationships. Ii. Suprathreshold Solutions Of Sucrose And Citric Acid Journal Of Food Science 26:648

Taste Threshold, Sucrose, Citric Acid

Pangborn, R. M. 1963. Relative Taste Intensities Of Selected Sugars And Organic Acids. Journal Of Food Science 28:726

Threshold Test, Sucrose, Glucose, Fructose, Lactose, Citric Acid, Acetic Acid, Tartaric Acid, Lactic Acid, Taste Intensity

Pangborn, R. M.; Simone, M.; Nickerson, T. A. 1957. The Influence Of Sugar In Ice Cream. 1. Consumer Preferences For Vanilla Ice Cream. Food Technology 11:679

Ice Cream, Sugar, Vanilla Ice Cream, Ice Cream, Consumer Preference, Consumer Preference

Pangborn, R. M.; Vaughn, R. H.; York Ii, G. K.; Estelle, M. 1959. Effect Of Sugar, Storage Time And Temperature On Dill Pickle Quality Food Technology 13:489

Dill Pickle, Storage

Partridge, S. M. 1949. Aniline Hydrogen Phthalate As A Spraying Reagent For Chromatography Of Sugars. Nature 164:443

Aniline Hydrogen Phthalate, Sugar

Parham, E.S., and A.R. Parham. 1980. Saccharin use and sugar intake by college students. Journal American Diet. Assoc. 76(6): 560-563.

Partridge, S. M.; Westall, R. G. 1948. Filter-Paper Partition Chromatography Of Sugars. 1. General Description And Application To The Qualitative Analysis Of Sugars In Apple Juice, Egg White And Foetal Blood Of Sheep. Biochemical Journal 42:238

Sugar Analysis, Apple Juice, Sugar, Egg White, Sugar, Foetal Blood Sugar

Pastor, M.V., E. Costell, L. Izquierdo, and L. Duran. 1996. Optimizing acceptability of a high fruit-low sugar peach nectar using aspartame and guar gum. Journal Food Science 61: 852.

Peeples , M. L.; Hutcheson, R. M. 1978. A Method For Determining Lactose And Sucrose Contents In Ice Cream Journal Of Food Science 43:799

Glucose, Beta-Galactosidase, Ice Cream, Lactose, Reducing Sugar, Sucrose, Ice Cream, Methodology

Pepper, T. and P.M. Olinger. 1988. Xylitol in sugar-free confections. Food Technology 42(10): 98-106.

Pereira, E. N.; Matsuura, T.; Sourirajan, S. 1976. Reverse Osmosis Separations And Concentrations Of Food Sugars. Journal Of Food Science 41:672

Reverse Osmosis, Sugar

Pennington, N.L. and C.W. Baker. 19 . sugar A User's Guide to Sucrose. An AVI BOOK Published by Van Nostrand Reinhold, New York.

Content: history of cane and beet sugar; processing sugar from sugarcane and sugar beets; sugar products; properties of sugar; the flavor of sugar in foods; the sweetness of sugar; sugar in the body; sugar in confectionery; sugar in bakery foods; sugar in dairy products; sugar in processed foods; sugar in ready-to-eat breakfast cereals; sugar in beverages; sugar in preserves and jellies; sugar in microwave cooking; nonfood uses for sucrose; methods of analysis of white sugqr; sugar industry terminology; the sugar industry.

Phatak, L., K.C. Chang, and G. Brown. 1988. Isolation and characterization of pectin in sugar-beet pulp. Journal Food Science 53(3): 830.

Pomeranz, Y.; Johnson, J. A.; Shellenberger, J. A. 1962. Effects Of Various Sugars On Browning. Journal Of Food Science 27:350

Sugar, Brownness, Color, Arabinose, Ribose, Xylose, Galactose, Glucose, Levulose, Photovolt Reflectometer, Cellobiose, Sorbose, Melibiose, Maltose, Raffinose, Melezitose, Trehalose, Pentaacetate, Lysine

Position of The American Dietetic Association: appropriate use of nutritive and non-nutritive sweeteners. Journal American Diet. Assoc. 87(12): 1689.

Powers, M.A. 1994May. Sweetener blending: How sweet it is! Journal American Dietetic Association 94: 498.

Price, S. 1959. Critique on apomixis in sugarcane. Economic Botany 13: 67.

Quigley, J. P.; Hallaran, W. R.; Barnes, B. O. 1932. Variations In Blood Sugar Values Of Normal And Vagotomized Dogs Following Glucose Administration. Journal Of Nutrition 5:77

Vagotomized Dog, Glucose

Redlinger, P.A. and C.S. Setser. 1987. Sensory quality of selected sweeteners: aqueous and lipid model systems. Journal Food Science 52: 451-454.

Reynolds, T.M. 1963. Chemistry of nonenzymic browning. 1. The reaction between aldoses and amines. Adv. Food Res. 12:1.

The presence, role and function of the following in the nonenzymic browning is reviewed: aldosylamines, ketoseamines and brown pigments.

Redlinger, P.A. and C.S. Setser. 1987. Sensory quality of selected sweeteners: unbaked and baked flour doughs. Journal Food Science 52: 1391-1392, 1413.

Reussner Jr., G. H.; Thiessen Jr., R. 1958. Nutritive Value Studies Of A Wheat Flakes, Dried Whole Milk And Sugar Mixture. Food Research 23:244

Wheat Flake, Dried Whole Milk, Sugar

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Roberts, L. J. 1944. Improvement Of The Nutritional Status Of American People. Journal Of Home Economics 36:401

Nutrition Status, Flour, Enrichment, Corn Meal, Rice, Sugar, School Lunch, Nutrition Education

Rodin, J. 1990. Comparative effects of fructose, aspartame, glucose and water preloads on calorie and macronutrient intake. American Journal Clin Nutr. 51: 428-435.

Rogers, P.J., J. Carlyle, A.J. Hill, J.E. Blundell. 1988. Uncoupling sweet taste and calories: Comparison of the sweet effects of glucose and three intense sweeteners on hunger and food intake. Physio. Behav. 43: 547-552.

Samarawira, I. 1983. Date palm, potential source for refined sugar. Economic Botany :181.

Sathe, S.K. and D.K. Salunkhe. 1981. Studies on trypsin and chymotrypsin inhibitory activities, hemagglutinating activty, and sugars in the Great Northern beans (Phaseolus vulgaris L).Journal of Food Science 46:626.

Scarborough, N. F. 1933. Sweet Manufacture: A Practical Handbook On The Manufacture Of Sugar Confectionery London: Leonard Hill Limited

Sugar Confectionery

Shallenberger, R.S. 1980. Predicting sweetness from chemical structure and knowledge of chemoreception. Food Technology 34(1): 65.

Shallenberger, R.S. 1990. Introduction to sweetness chemistry. Cereal Foods World : 377.

Schoebel, T., S.R. Tannenbaum and T.P. Labuza. 1969. Reaction at limited water concentration. 1. Sucrose hydrolysis. J. Food Science 34:324.

The extent of hydrolysis in sucrose solutions was measured by reducing-sugar tests and polarimetric methods.

Seck, S. and J. Crouzet. 1981. Formation of volatile compounds in sugar- and ascorbic acid-phenylalanine model systems during heat treatment. Journal of Food Science 46:790.

Segur, J. B.; Miner, C. S. Jr. 1953. Sugar Solubility, Sucrose And Dextrose In Aqueous Glycerol. Journal Of Agricultural And Food Chemistry 1:567

Sucrose, Solubility, Dextrose Solubility, Aqueous Glycerol

Segur, J. B.; Miner, C. S. Jr. 1954. Sugar Solubility, Sugar Mixtures In Aqueous Glycerol. Journal Of Agricultural And Food Chemistry 2:132

Sugar, Solubility, Aqueous Glycerol

Shallenberger, R. S. 1963. Hydrogen Bonding And The Varying Sweetness Of The Sugars Journal Of Food Science 28:584

Sweetness, Sugar, Hydrogen Bond, Hydroxyl Group, Apparent Sweetness, Sugar Anomer

Shallenberger, R. S.; Acree, T. E.; Guild, W. E. 1965. Configuration, Conformation, And Sweetness Of Hexose Anomers Food Research 30:560

Sweetness, Hexose Anomer

Shallenberger, R.S. 1990. Introduction to Sweetness chemistry. Cereal Foods World :377-381.

Shallenberger, R.S. 1963. Hydrogen bonding and the varying sweetness of the sugars. J. Food Science 28:584.

Using molecular models, hydrogen-bonding measurements and taste tests, molecules with varying sweetness were studied. The sweetness of sugar appeared to vary with hydrogen bonds.

Shank, D. E. 1942. Trends In Food Products. Journal Of Home Economics 34:468

Dried Fruit, Dried Vegetable, Preservation, Dried Meat, Dried Egg, Dried Skim Milk, Soybean Flour, Soybean Grits, Corn Grits, Peanut Flour, Peanut Grits, Dried Soup, Sugar Substitute, Sweetener, Dextrose, Corn, Sugar, High Conversion Corn Sirup

Sheets, O.; Frazier, E. 1931. The Effect Of Feeding Sorghum And Sugar-Cane Syrups On Nutritional Anemia. Journal Of Home Economics 23:273

Sorghum Sirup Ash, Sorghum Sirup Moisture, Sorghum Sirup Iron, Sorghum Sirup Copper, Sugar Cane Sirup Ash, Sugar Cane Sirup Moisture, Sugar Cane Sirup Iron, Sugar Cane Sirup Copper

Sheets, O.; Sulzby, A. F. 1934. The Iron Content Of Sorghum And Sugar-Cane Sirups. Journal Of Home Economics 26:431

Sorghum Sirup Iron, Sorghum Sirup Moisture, Sorghum Sirup Ph, Sorghum Sirup Moisture, Sugar Cane Sirup Iron, Sugar Cane Sirup Moisture, Sugar Cane Sirup Ph, Iron Utensil, Pan, Porcelain Pan, Copper Pan

Shillinglaw, C. A.; Levine, M. 1943. Effect Of Acids And Sugar On Viability Of Escherichia Coli And Eberthella Typhosa Food Research 8:464

Acid, Sugar, Escherichia Coli, Eberthella Typhosa

Singh, N. and M. Cheryan. 1997. Microfiltration for clarification of corn starch hydrolysates. Cereal Foods World 42(1):21-24.

Singh, B.; Dean, G. R.; Cantor, S. M. 1948. The Role Of 5-(Hydroxymethyl)-Furfural In The Discoloration Of Sugar Solutions Journal Of The American Chemical Society 70:517

Sugar Solution, Color, Hydroxymethylfurfural

Singh, R. P. 1982. Thermal Diffusivity In Food Processing. Food Technology 36(2):87

Thermal Conduction, Thermal Diffusivity, Density, Specific Heat, Heating Rate, Heat Penetration, Heat Conduction, Carbohydrate, Fruit, Apple, Applesauce, Avocado, Banana, Baked Beans, Cherry, Grapefruit, Lemon, Lima Bean, Pea, Peach, Potato, Rutabaga, Squash, Strawberry, Sugar Beet, Sweet Potato, Tomato, Cod Fish, Corned Beef, Beef, Halibut, Smoked Ham, Ham, Water

Siomos, and C. Psomakelis. 1991. Sugar and dry matter changes in potatoes overwintered in soil in Greece. Potato Res. 34:215 - 218.

Sjostrom, L.B. and S.E. Cairncross. 1955. Role of sweeteners in food flavor. Adv. Chem. Series 12:108.

This is a general review article of the role of sweeteners as seasonings and in fresh vegetables, canned meat and seafood.

Sloan, A. E.; Labuza, T. P. 1976. Prediction Of Water Activity Lowering Ability Of Food Humectants At High Aw. Journal Of Food Science 41:532

Moisture Sorption Isotherm, Ross Derivation, Water Activity, Humectant, Intermediate Moisture Food , Equilibrium Relative Humidity, Sugar, Sirup, Storage, Meat, Soybean Flour, Citric Acid, Potassium Sorbate, Potassium Chloride, Sodium Chloride, Corn Sirup, Glucose, Lactose, Fructose, Sucrose, Sorbitol, Polyethlene Glycol, Glycol, Propylene Glycol, Glycerol

Smith, G. N.; Getzendaner, M. E.; Kutschinski, A. H. 1957. Herbicide Residues, Determination Of 2,2-Dichloropropionic Acid (Dalapon) In Sugar Cane. Journal Of Agricultural And Food Chemistry 5:675

Herbicide, Sugar Cane, Dalapon

Snow, J. H. 1909. Effect Of Sugar And Temperature On Fruit Juices. Journal Of Home Economics 1:261

Fruit Juice Preparation, Fruit Juice Sugar

Soejarto, D.D., C.M. Compadre, P.J. Medon, S.K. Kamath, and A.D. Kinghorn. 1983. Potential sweetening agents of plant origin. II. Field search for sweet-tasting Stevia species. Economic Botany : 71.

Somogyi, M. 1945. A New Reagent For Determination Of Sugars. Journal Of Biological Chemistry 160:61

Sugar Analysis

Speziale, A. J. 1976. Regulating Plant Growth. Chemical And Engineering News 54(8):5

Plant Growth, Plant Growth Regulator, Sugar Cane

Spingarn, N. E.; Garvie, C. T. 1979. Formation Of Mutagens In Sugar-Ammonia Model Systems. Journal Of Agricultural And Food Chemistry 27:1319

Mutagen, Sugar-Ammonia Model System, Salmonella, Browning Mutagen

Staff, E. J.; Grover, M. L. 1936. An Outbreak Of Salmonella Food Infection Caused By Filled Bakery Products. Food Research 1:465

Salmonella Enteritidis, Rhode Island, Poisoning, Pastry, Bakery, Incubation, Illness, Rat, Rattus Norvegicus, Serological Assay, Histopathology, Autopsy, Chocolate Eclairs, Eclairs, Patient, Organ, Colony, Blood Agglutination Test, Organism, Microorganism, Biochemical Properties, Fermentation, Acid, Dextrose, Maltose, Mannite, Rhamnose, Arabinose, Dulcite, Xylose, Sorbite, Sugar, Galactose, Trehalose, Lactose, Sucrose, Salicin, Raffinose, Cellibiose, Inosite, Adonite, Dextrin, Voges-Proskauer Test, Citrate Medium, Salmonella Enteritidis, Salmonella Aertrycke, Cream Puff, Whipping Cream, Apple Pie, Jelly Pastries, Custard-Filled Round Doughnuts, Kidney, Intestine, Stool, Utensil, Eberthella Typosa, Toxin, Rodent, Vector

Stansbury, M. F.; Hoffpauir, C. L. 1959. Sugar Impurities, Composition Of ''Floc'' Formed In Acidified Sirups From Refined Granulated Cane Sugars. Journal Of Agricultural And Food Chemistry 7:353

Cane Sugar, Granulated Sugar

Stark, J. B. 1960. Measurement Of Plant Acids, Determination Of Average Equivalent Weight And Total Weight Of Plant Acids By Ion Exchange Resins Applied To Sugar Beet Molasses. Journal Of Agricultural And Food Chemistry 8:234

Sugar Beet Molasses, Molasses, Acid, Ion Exchange

Stark, J. B.; Goodban, A. E.; Owens, H. S. 1953. Beet Sugar Liquors, Determination And Concentration Of Lactic Acid In Processing Liquors. Journal Of Agricultural And Food Chemistry 1:564

Beet Sugar, Lactic Acid, Sugar Beet

Sterling, C.; Chichester, C. O. 1960. Sugar Distribution In Plant Tissues Cooked In Sirup Food Research 25:157

Sugar Cooking

Stone, C.D. 1962. Sucaryl: Calorie reduction in baked products. II. Chemically aerated products. Bakers Digest 36(2):59.

This article reports investigations of substitution of sucaryl in angelfood, white layer, and yellow layer cakes. Formulas and results are given.

Stone, H. and S.M. Oliver. 1969. Measurement of the relative sweetness of selected sweeteners and sweetener mixtures. J. Food Sci. 34:215.

Relative sweetness and levels of recognition of test sugars were determined using a trained sensory panel. A discussion of the results and their potential application is included.

Stout, M. 1954. Sugar Beet Evaluation. Determining Respiration Rate And Sampling For Chemical Analysis Of Sugar Beets. Journal Of Agricultural And Food Chemistry 2:1324

Sugar Beet Respiration Rate

Sugisawa, H. 1966. The thermal degradation of sugars. II. The volatile decomposition products of glucose caramel. J. Food Sci. 31:381.

volatile components of a glucose caramel were separated and identified using gas chromatography.

Sugisawa, H.; Edo, H. 1966. The Thermal Degredation Of Sugars. I. Thermal Polymerization Of Glucose Journal Of Food Science 31:561

Sugar Decomposition, Glucose Polymerization

Sutton, R.L., D. Cooke, and A. Russell. 1997. Recrystallization in sugar/stabilizer solutions as affected by molecular structure. Journal Food Science 62: 1145.

Swartz, M.L., R.A. Bernhard and T.A. Nickerson. 1978. Interactions of metal ions with lactose. J. Food Sci. 43:93.

Investigation of the lactose-metal salt complexes influence on various chemical and physical propeties were studied.

Terra, N.N., E. Garcia, F.M. Lajolo. 1983. Starch sugar transformation during banana ripening the behavior of UDP-glucose pyrophosphorylase, sucrose synthetase and invertase. Journal Food Science 48: 1097.

Tinsley, I. J.; Bockian, A. H. 1960. Some Effects Of Sugars On The Breakdown Of Pelargonidin-3-Glucoside In Model Systems At 90c. Food Research 25:161

Sugar, Pelargonidin Glucoside

Tordoff, M.G., A.M. Alleva. 1990. Oral stimulation with aspartame increases hunger. Physio. Behav. 47: 555-559.

Tordoff, M.G. and A.M. Alleva. 1990. Effects of drinking soda sweetened with aspartame or high-fructose corn syrup on food intake and body weight. American Journal Clinical Nutrition 51: 963-969.

Tu, C. C.; Okamoto, R. H. 1963. Sugar Crystal Analyses, Determination Of Polysaccharides In Sucrose Crystals. Journal Of Agricultural And Food Chemistry 11:330

Sucrose, Crystal Polysaccharide

Tu, C. C.; Okamoto, R. H. 1963. Sugar Crystal Analyses, Determination Of Starch In Sucrose Crystal. Journal Of Agricultural And Food Chemistry 11:331

Sucrose, Crystal Starch

Underwood, J. C.; Lento Jr., H. G.; Willits, C. O. 1959. Browning Of Sugar Solutions. 3. Effect Of Ph On The Color Produced In Dilute Glucose Solutions. Containing Amino Acids With The Amino Group In Different Positions In The Molecule. Food Research 24:181

Sugar, Amino Acid, Amino Group

Underwood, J. C.; Lento Jr., H. G.; Willits, C. O. 1956. Triose Compounds In Maple Sirup. Food Research 21:589

Maple Sirup Triose

Underwood, J. C.; Willits, C. O.; Lento, H. G. 1961. Browning Of Sugar Solutions. Vi. Isolation And Characterization Of The Brown Pigment In Maple Sirup. Journal Of Food Science 26:397

Maple Sirup, Flavor

Underwood, J. C.; Willits, C. O.; Lento, H. G. 1961. Maple Sirup. Xvi. Isolation And Identification Of Compounds Contributing To The Flavor Of Maple Sirup. Journal Of Food Science 26:288

Maple Sirup Flavor

Van Der Wel, H. 1972. Isolation and characterization of the sweet principle from Dioscoreophyllum cumminsii (Stapf) Diels. Fed. Eur. Biochem. Soc. 21(1):88.

The sweet principle from the fruit of Dioscoreophyllum cumminsii Diels was isolated by precipitation with ethanol and centrifugation. Protein content, isoelectric point, carbohydrate content, molecular weight, absorption and fractionation tests were then performed on the sweet substance.

Van Der Wel, H. and K. Loeve. 1972. Isolation and characterization of Thaumatin I and II, the sweet-tasting proteins from Thaumatococcus danielli Benth. Eur. J. Biochem. 31:221.

Isolation of two sweet-tasting proteins from Thaumatococcus danielli Benth was reported using ultrafiltration, gel filtration and ion exchange chromotography. The proteinaceous character was determined for each substance.

Volpe, T. and C. Meres. 1976. Use of high fructose syrups in white layer cake. Bakers Digest 50(2):38-41.

Walden, C. C.; Larmour, R. K. 1948. Studies On Experimental Baking Tests. Iv. Combined Effects Of Yeast, Salt, And Sugar On Gassing Rates. Cereal Chemistry 25:30

Gassing Rate, Baking Method

Walker Jr., H. G.; Owens, H. S. 1960. Beet Sugars, Acid-Insoluble Constituents In Selected Samples. Journal Of Agricultural And Food Chemistry 1:450

Beet Sugar

Walter, W.M. Jr. 1992. Use of refractive index to monitor changes in sugar content of stored sweetpotatoes. HortSci. 27:333-335.

Walter, R.H. and R.M. Sherman. 1978. Reduction in chemical oxygen demand of ozonated sugar solutions by charcoal. J. Food Sci. 43:404.

Ozonation of sugar in conjunction with charcoal absorbtion was evaluated as a potential technique to decrease chemical oxygen demand. This procedure could be used as a water pollution prevention mechanism.

Warner, J. N. 1962. Sugar Cane: An Indigenons Papusugar Cane: An Cultigen. Ethnology 1(4):405

Agriculture, South Pacific, Sugar Cane

White, G.W. and S.H. Cakebread. 1966. The glassy state in certain sugar-containing food products. Food Technology 1: 73-82.

Wientjes, A. G. 1968. The Influence Of Sugar Concentrations On Vapor Pressure Of Food Odor Volatiles In Aqueous Solution. Journal Of Food Science 33:1

Odor, Volatile, Vapor Pressure, Sugar

Wiet, S.G., P.K. Beyts. 1992. Sensory characteristics of sucralose and other high intensity sweeteners. Journal Food Science 57: 1014-1019.

Wiggins, L. F.; Williams, J. H. 1955. Nutritional Value Of Crops, Amino Acid Content Of West Indies Sugar Cane. Journal Of Agricultural And Food Chemistry 3:341

Sugar Cane Amino Acid

Woodruff, S. and H. van Gilder. 1931. Photomicrographic studies of sucrose crystals. Journal of Physical Chemistry 35: 1355-1367.

Zurobski, H. and L.R. Stanislav. 1977. Gas chromatography in sweetener quality control. Food Prod. Develop. 11(9):86.

This article descirbes the materials, methods, results and uses of gas chromatography in sugar determinations.