4.5 Review

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

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Summary: Maple sap is initially free from microbial contaminants, but becomes contaminated with microorganisms once it is tapped, resulting in lower quality syrup.

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Anti-neuroinflammatory effects of a food-grade phenolic-enriched maple syrup extract in a mouse model of Alzheimer?s disease

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Summary: Oral administration of a maple syrup derived natural product reduces key neuroinflammatory indices of AD in the 3xTg-AD model, but does not decrease pathogenic amyloid generation or lipid peroxidation. Further studies are needed to investigate the potential of MSX as a dietary intervention strategy for AD prevention and management.

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A maple syrup extract alters lipid metabolism in obese type 2 diabetic model mice

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A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

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Isolation, Identification, and Biological Evaluation of Phenolic Compounds from a Traditional North American Confectionery, Maple Sugar

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Optimum design of a multi-stage reverse osmosis process for the production of highly concentrated apple juice

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Effect of dark-colored maple syrup on cell proliferation of human gastrointestinal cancer cell

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Development and UFLC-MS/MS Characterization of a Product Specific Standard for Phenolic Quantification of Maple-Derived Foods

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Polyphenolic Extract from Maple Syrup Potentiates Antibiotic Susceptibility and Reduces Biofilm Formation of Pathogenic Bacteria

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Administration of a maple syrup extract to mitigate their hepatic inflammation induced by a high-fat diet: a transcriptome analysis

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Soil nutrients affect sweetness of sugar maple sap

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Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer

Valquiria Ros-Polski et al.

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Phenolic mediated anti-inflammatory properties of a maple syrup extract in RAW 264.7 murine macrophages

Pragati P. Nahar et al.

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Comparative analysis of maple syrup to other natural sweeteners and evaluation of their metabolic responses in healthy rats

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Interannual and spatial variability of maple syrup yield as related to climatic factors

Louis Duchesne et al.

PEERJ (2014)

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Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Bernard Panneton et al.

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Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities

Tao Yuan et al.

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Maplexins, new α-glucosidase inhibitors from red maple (Acer rubrum) stems

Chunpeng Wan et al.

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Maple sap predominant microbial contaminants are correlated with the physicochemical and sensorial properties of maple syrup

Marie Filteau et al.

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Projections of Future Soil Temperature and Water Content for Three Southern Quebec Forested Sites

Daniel Houle et al.

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Anticancer effects of maple syrup phenolics and extracts on proliferation, apoptosis, and cell cycle arrest of human colon cells

Antonio Gonzalez-Sarrias et al.

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Quebecol, a novel phenolic compound isolated from Canadian maple syrup

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Abscisic Acid Is an Endogenous Stimulator of Insulin Release from Human Pancreatic Islets with Cyclic ADP Ribose as Second Messenger

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The chemical composition of maple syrup

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Partial demineralization of maple sap by electrodialysis: impact on syrup sensory and physicochemical characteristics

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Formation of flavour compounds in the Maillard reaction

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Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates

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