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

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1999-12-01 DOI:10.1080/11358129909487600

B. M. Silva, R. Seabra, Paula B. Andrade, M. B. Oliveira, M. Ferreira

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引用次数: 16

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...

查看原文本刊更多论文

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

在这篇综述中，我们试图评估在果汁中添加糖的影响，这是这些产品中最常见的掺假类型之一。通常添加的糖有:蔗糖、高果糖玉米糖浆(HFCS)、甘蔗中等转化糖浆(CMIS)和甜菜中等转化糖浆(bmi)。我们还研究了用于其检测和定量的主要参数，即糖谱、寡糖谱的评价和/或同位素方法的应用。此外，还讨论了所用方法的困难和局限性。此外，还修订了《食品添加剂问题》、《食品添加剂问题》、《食品添加剂问题》、《食品添加剂问题》、《食品添加剂问题》和《食品添加剂问题》。Los azucares adulterantes normalmente utilzados son: sacarora;玉米和水果的玉米和玉米，玉米和玉米的玉米和玉米的玉米。指数的基本原理、方法和测量方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

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.