Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Sagar Bhatta; Cristina Ratti; Tatjana Stevanovic

doi:10.1111/jfpe.13239

Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Journal of Food Process Engineering ◽

10.1111/jfpe.13239 ◽

2019 ◽

Vol 42 (6) ◽

Cited By ~ 2

Author(s):

Sagar Bhatta ◽

Cristina Ratti ◽

Tatjana Stevanovic

Keyword(s):

Maple Sugar

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CHAPTER VI. MAPLE SUGAR MAKING

Early Life in Upper Canada ◽

10.3138/9781487596316-018 ◽

1933 ◽

pp. 252-262

Keyword(s):

Maple Sugar

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Microbiological Test for Leucine, Valine, and Isoleucine Using Urine Sample Dried on Filter Paper

Clinical Chemistry ◽

10.1093/clinchem/8.3.242 ◽

1962 ◽

Vol 8 (3) ◽

pp. 242-245 ◽

Cited By ~ 5

Author(s):

Helen K Berry ◽

Carolyn Scheel ◽

Joy Marks

Keyword(s):

Amino Acids ◽

Early Detection ◽

Filter Paper ◽

Microbiological Test ◽

The Third ◽

Maple Sugar ◽

Urine Disease ◽

Screening Procedures ◽

Mentally Retarded Children ◽

Urine Specimens

Abstract Urine specimens dried on filter paper squares were obtained from 700 mentally retarded children. A microbiological assay was used to screen the specimens for the presence of valine, leucine, and isoleucine. Three specimens gave positive tests for all three amino acids. A generalized aminoaciduria was observed in two specimens, and in the third, elevation of valine and leucine/isoleucine was confirmed by paper chromatography. The use of these screening procedures for early detection of children with maple sugar urine disease is suggested.

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Fractionation of the Color of Pure Maple and Other Sirups by Gel Filtration

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/48.3.493 ◽

1965 ◽

Vol 48 (3) ◽

pp. 493-497

Author(s):

E E Stinson ◽

C O Willits

Keyword(s):

Molecular Weight ◽

Gel Filtration ◽

Cane Sugar ◽

The Other ◽

Low Molecular Weight ◽

Brown Sugar ◽

Maple Sugar ◽

Molecular Weight Fractions ◽

Color Fraction

Abstract The colorants of pure maple, cane and maple, refined cane sugar, and light brown sugar sirups were separated into two fractions, one of high- and the other of lowmolecular weights, by means of gel filtration. The ratio of the amounts of high- to the low-molecular weight fractions of pure maple was the lowest of the four sirups and serves as a means of differentiation from these sirups. The color fraction ratio was highest for blended cane-maple sugar sirup. Many maple sirups are also distinguished by a pink band formed on the gel filtration column.

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