Tag: Maple Syrup

Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection

Fructosyl oligosaccharides, including fructo-oligosaccharide (FOS), are gaining popularity as functional oligosaccharides and have been found in various natural products. Our previous study suggested that maple syrup contains an unidentified fructosyl oligosaccharide. Because these saccharides cannot be detected with high sensitivity using derivatization methods, they must be detected directly. As a result, an analytical method based […]

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Chemical composition and mineralogical residence of maple syrup: A comprehensive review

Abstract Maple syrup is a sweet-tasting product prepared by boiling and concentrating the sap of sugar maple (Acer saccharum March). Because of its potential health benefits (except for people with diabetes and those with blood sugar problems), desirable flavor, and taste, maple syrup is one of most popular natural products in the world. Maple syrup fundamentally consists […]

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6 Anti-inflammatory Foods You Should Be Eating

2. Maple Syrup That’s right, Canada’s pride and joy (no, not Celine Dion this time) is believed to have anti-inflammatory properties, according to a University of Rhode Island study. Um, how exactly? “Scientists have identified more than 67 different plant compounds, or polyphenols, nine of which are unique to pure maple syrup. One of these polyphenols, […]

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

Bhatta, S., Ratti, C., & Stevanovic, T. (2019). Impact of drying processes on properties of polyphenol‐enriched maple sugar powders https://doi.org/10.1111/jfpe.13239 Funding information: Natural Sciences and Engineering Research Council of Canada, Grant/Award Number: RDCPJ‐452658‐13

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Impact of Carbohydrate Ingestion on Cognitive Flexibility and Cerebral Oxygenation during High-Intensity Intermittent Exercise: A Comparison between Maple Products and Usual Carbohydrate Solutions

Dupuy, O.; Tremblay, J. Impact of Carbohydrate Ingestion on Cognitive Flexibility and Cerebral Oxygenation during High-Intensity Intermittent Exercise: A Comparison between Maple Products and Usual Carbohydrate Solutions. Nutrients 2019, 11, 2019.

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URI researchers plan to triple northeast sales of maple products from $9.7 to $29.4 million

October 23, 2018: A new, federally funded initiative at the University of Rhode Island will promote the maple industry throughout the Northeast, stressing the sustainability and market value of this local crop and the potential health benefits of maple food products. The United States Department of Agriculture’s Acer Access and Development Program has awarded nearly […]

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Food grade phenolic-enriched maple syrup extract (MSX) exerts protective effects against diet-induced hepaticsteatosis in mice.

Slitt A.; Ma, H.; DaSilva N.; Picard C.; Pfohl M.; Martell E.; Abustan M.; Seeram N.P. 253rd American Chemical Society (ACS) National Meeting, San Francisco, CA April 2-6, 2017. (Oral).

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