Identificador persistente para citar o vincular este elemento:
http://hdl.handle.net/10553/134764
Campo DC | Valor | idioma |
---|---|---|
dc.contributor.author | Saraiva, Ariana | en_US |
dc.contributor.author | Carrascosa, Conrado | en_US |
dc.contributor.author | Fernando Ramos | en_US |
dc.contributor.author | Dele Raheem | en_US |
dc.contributor.author | Maria Lopes | en_US |
dc.contributor.author | António Raposo | en_US |
dc.date.accessioned | 2024-11-20T16:56:30Z | - |
dc.date.available | 2024-11-20T16:56:30Z | - |
dc.date.issued | 2022 | en_US |
dc.identifier.issn | 1661-7827 | en_US |
dc.identifier.uri | http://hdl.handle.net/10553/134764 | - |
dc.description.abstract | Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues. | en_US |
dc.language | eng | en_US |
dc.relation.ispartof | International Journal of Environmental Research and Public Health | en_US |
dc.source | International Journal of Environmental Research and Public Health [ISSN 1661-7827], v. 19, n. 20, 13684, (Octubre 2022) | en_US |
dc.subject | 3206 Ciencias de la nutrición | en_US |
dc.subject | 3309 Tecnología de los alimentos | en_US |
dc.subject.other | Maple syrup | en_US |
dc.subject.other | Food industry | en_US |
dc.subject.other | Nutrition | en_US |
dc.subject.other | Chemical analysis | en_US |
dc.subject.other | Health impacts | en_US |
dc.title | Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications | en_US |
dc.type | info:eu-repo/semantics/review | en_US |
dc.type | Review | en_US |
dc.relation.volume | 19 | en_US |
dc.investigacion | Ciencias de la Salud | en_US |
dc.investigacion | Ingeniería y Arquitectura | en_US |
dc.type2 | Reseña | en_US |
dc.description.numberofpages | 26 | en_US |
dc.utils.revision | Sí | en_US |
dc.date.coverdate | Octubre 2022 | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.contributor.buulpgc | BU-MED | en_US |
dc.description.sjr | 0,828 | |
dc.description.sjrq | Q2 | |
dc.description.scie | SCIE | |
dc.description.ssci | SSCI | |
dc.description.miaricds | 10,7 | |
item.grantfulltext | open | - |
item.fulltext | Con texto completo | - |
crisitem.author.dept | GIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.orcid | 0000-0003-2802-7873 | - |
crisitem.author.parentorg | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.fullName | De Figueiredo Saraiva, Ariana Maria | - |
crisitem.author.fullName | Carrascosa Iruzubieta, Conrado Javier | - |
Colección: | Reseña |
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