B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira
{"title":"在果汁中添加糖的掺假:一篇评论添加糖的果汁掺假:一篇评论添加糖的果汁掺假:一篇评论","authors":"B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira","doi":"10.1080/11358129909487600","DOIUrl":null,"url":null,"abstract":"Abstract Resumen Resumo In this review we tried to evaluate the effect of sugar addition to fruit juices, one of the most common adulteration type practised in these products. Sugars usually added are: sucrose, high fructose corn syrup (HFCS), cane medium invert syrup (CMIS) and beet medium invert syrup (BMIS). We also studied the main parameters used in its detection and quantification, namely the evaluation of the sugars profile, the oligosaccharides profile and/or the application of isotopic methods. In addition, the difficulties and limitations of the methodologies used were discussed. En esta revision se aborda la problematica de la adulteracion de zumos de frutas por adicion de azucares, uno de los tipos de adulteracion mas frecuentemente practicados en estos productos. Los azucares adulterantes normalmente utilizados son: sacarora; jarape de maiz rico en fructosa, jarape de azucar invertido de cana de azucar y de remolacha. Se exponen los principales metodos usados para su deteccion y cuantificacio...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"61 1","pages":"184-191"},"PeriodicalIF":2.0000,"publicationDate":"1999-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":"{\"title\":\"ADULTERAÇÃO POR ADIÇÃO DE AÇÚCARES A SUMOS DE FRUTOS: UMA REVISÃO ADULTERATION OF FRUIT JUICE BY ADDITION OF SUGARS: A REVIEW ADULTERACIÓN POR ADICIÓN DE AZÚCARES A ZUMOS DE FRUTAS: UNA REVISIÓN\",\"authors\":\"B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira\",\"doi\":\"10.1080/11358129909487600\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Resumen Resumo In this review we tried to evaluate the effect of sugar addition to fruit juices, one of the most common adulteration type practised in these products. Sugars usually added are: sucrose, high fructose corn syrup (HFCS), cane medium invert syrup (CMIS) and beet medium invert syrup (BMIS). We also studied the main parameters used in its detection and quantification, namely the evaluation of the sugars profile, the oligosaccharides profile and/or the application of isotopic methods. In addition, the difficulties and limitations of the methodologies used were discussed. En esta revision se aborda la problematica de la adulteracion de zumos de frutas por adicion de azucares, uno de los tipos de adulteracion mas frecuentemente practicados en estos productos. Los azucares adulterantes normalmente utilizados son: sacarora; jarape de maiz rico en fructosa, jarape de azucar invertido de cana de azucar y de remolacha. Se exponen los principales metodos usados para su deteccion y cuantificacio...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"61 1\",\"pages\":\"184-191\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"1999-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"16\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/11358129909487600\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/11358129909487600","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
ADULTERAÇÃO POR ADIÇÃO DE AÇÚCARES A SUMOS DE FRUTOS: UMA REVISÃO ADULTERATION OF FRUIT JUICE BY ADDITION OF SUGARS: A REVIEW ADULTERACIÓN POR ADICIÓN DE AZÚCARES A ZUMOS DE FRUTAS: UNA REVISIÓN
Abstract Resumen Resumo In this review we tried to evaluate the effect of sugar addition to fruit juices, one of the most common adulteration type practised in these products. Sugars usually added are: sucrose, high fructose corn syrup (HFCS), cane medium invert syrup (CMIS) and beet medium invert syrup (BMIS). We also studied the main parameters used in its detection and quantification, namely the evaluation of the sugars profile, the oligosaccharides profile and/or the application of isotopic methods. In addition, the difficulties and limitations of the methodologies used were discussed. En esta revision se aborda la problematica de la adulteracion de zumos de frutas por adicion de azucares, uno de los tipos de adulteracion mas frecuentemente practicados en estos productos. Los azucares adulterantes normalmente utilizados son: sacarora; jarape de maiz rico en fructosa, jarape de azucar invertido de cana de azucar y de remolacha. Se exponen los principales metodos usados para su deteccion y cuantificacio...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
