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Yacón Syrup
Yacón syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (''Smallanthus sonchifolius'') indigenous to the Andes mountains. It was used by the Incas. In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. In Bolivia, yacón roots are eaten by people with diabetes or other digestive and renal disorders. In Brazil, the dried leaves are used to make yacón tea, said to be antidiabetic. The syrup contains up to 50% of fructooligosaccharides (FOS). The consumption of FOS does not increase blood glucose; however, the root contains free fructose at about 35%. The ratio of FOS and free sugars in the root is dependent on growing techniques, time of harvest, and storage condition. Plant & Food Research (formally known as Crop & Food Research) New Zealand published a study on maximizing FOS production in yacon after trials in New Zealand. Sydney University's Glycemic Index Research Service (SUGiR) conducted a gl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Sydney
The University of Sydney (USYD), also known as Sydney University, or informally Sydney Uni, is a public university, public research university located in Sydney, Australia. Founded in 1850, it is the oldest university in Australia and is one of the country's six sandstone universities. The university comprises eight academic faculties and university schools, through which it offers bachelor, master and doctoral degrees. The university consistently ranks highly both nationally and internationally. QS World University Rankings ranked the university top 40 in the world. The university is also ranked first in Australia and fourth in the world for QS graduate employability. It is one of the first universities in the world to admit students solely on academic merit, and opened their doors to women on the same basis as men. Five Nobel Prize, Nobel and two Crafoord Prize, Crafoord laureates have been affiliated with the university as graduates and faculty. The university has educated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Syrups
This is a list of notable syrups. In cooking, a syrup is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the hydrogen bonds between the dissolved sugar, which has many hydroxyl () groups, and the water. Syrups * Acetomel – a syrup made from honey and vinegar with a sweet and sour taste * Agave syrup – a sweetener commercially produced from several species of agave * Attar – a type of sweet syrup used in the preparation of Middle Eastern desserts * Barley malt syrup – an unrefined sweetener processed by extraction from sprouted, i.e., malted, barley, containing approximately 65 percent maltose, 30 percent complex carbohydrate, 3% protein * Birch syrup – a savory mineral-tasting syrup made from the sap of birch trees and produced in much t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burdock
''Arctium'' is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to Europe and Asia, several species have been widely introduced worldwide. Burdock's clinging properties, in addition to providing an excellent mechanism for seed dispersal, led to the invention of the hook and loop fastener. Description Plants of the genus ''Arctium'' have dark green leaves that can grow up to long. They are generally large, coarse and ovate, with the lower ones being heart-shaped. They are woolly underneath. The leafstalks are generally hollow. ''Arctium'' species generally flower from July through to October. Burdock flowers provide essential pollen and nectar for honeybees around August when clover is on the wane and before the goldenrod starts to bloom. Burdock's clinging properties provides it an excellent mechanism for seed dispersal. Taxonomy A large number of species have been placed in genus ''Arctium'' at one time or another, but most of them are now ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods. Molasses is a major constituent of fine commercial brown sugar. It is also one of the primary ingredients used to distill rum. Sweet sorghum syrup is colloquially called ''sorghum molasses'' in the southern United States. Molasses has a stronger flavour than most alternative syrups. Name The word molasses comes from ''melaço'' in Portuguese, a derivative (intensifier) of ''mel'' (honey) with Latinate roots. Cognates include Ancient Greek μέλι (''méli'') (honey), Latin ''mel'', Spanish ''melaza'' (molasses), Romanian ''miere'' or ''melasă'', and French ''miel'' (honey). Cane molasses Cane molasses is an ingredient used in baking and cooking. It was popular in the Americas before the twentieth century, when it was plentif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world's maple syrup is produced in Canada and the United States. The Canadian province of Quebec is the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were C$487 million (about US$360 million), with Quebec accounting for some 90 percent of this total. Maple s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporator
An evaporator is a device used to turn the liquid form of a chemical substance, such as water, into a vapor. Uses Air conditioning and refrigeration Some air conditioners and refrigerators use a compressed liquid with a low boiling point, such as chlorodifluoromethane or R-410A, that vaporizes within the system while emitting heat to its surroundings. Food industry and synthetic chemistry Evaporators are used to concentrate a solution. One example is the climbing/falling film plate evaporator, which is used to make condensed milk. Similarly, reduction (cooking) is a process of evaporating liquids from a solution to produce a "reduced" food product, such as wine reduction. Evaporation is the main process behind distillation, which is used to concentrate alcohol, isolate liquid chemical products, or recover solvents in chemical reactions (green chemistry). The fragrance and essential oil industry uses distillation to purify compounds. Each application uses speciali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GI Value
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains, but is also affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked. GI tables, which list many types of foods and their GIs, are available. A food is considered to have a ''low GI'' if it is 55 or less; ''high GI'' if 70 or more; and ''mid-range GI'' if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant & Food Research
Plant & Food Research (Māori: Rangahau Ahumāra Kai) is a New Zealand Crown Research Institute (CRI). Its purpose is to enhance the value and productivity of New Zealand's horticultural, arable, seafood and food & beverage industries. The interests of the institute are based in horticulture, arable and seafood research, specifically in the areas of sustainable production, bioprotection, elite genetics & intelligent breeding, food and health science and biomaterials. The institute was formed on 1 December 2008 by merging existing CRIs HortResearch and Crop and Food Research. Plant & Food has over 900 staff based at sites throughout New Zealand as well as science and business development staff working in the United States, Europe, Asia and Australia. Notable staff Trish Fraser Patricia M. Fraser is a New Zealand soil scientist at Crown Research Institute Plant & Food Research in Lincoln. Her work focuses on the role of earthworms in the soil, and nitrate leaching, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuberous Root
Tubers are a type of enlarged structure used as storage organs for nutrients in some plants. They are used for the plant's perennation (survival of the winter or dry months), to provide energy and nutrients for regrowth during the next growing season, and as a means of asexual reproduction. ''Stem tubers'' form thickened rhizomes (underground stems) or stolons (horizontal connections between organisms); well known species with stem tubers include the potato and yam. Some writers also treat modified lateral roots (''root tubers'') under the definition; these are found in sweet potatoes, cassava, and dahlias. Terminology The term originates from the Latin , meaning "lump, bump, swelling". Some writers define the term "tuber" to mean only structures derived from stems; others use the term for structures derived from stems or roots., p. 124 Stem tubers A stem tuber forms from thickened rhizomes or stolons. The top sides of the tuber produce shoots that grow into typical st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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