Relevant bibliographies by topics / Sugars

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Sugars'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

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Journal articles on the topic "Sugars"

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Makarem, Nour, Elisa V. Bandera, Joseph M. Nicholson, and Niyati Parekh. "Consumption of Sugars, Sugary Foods, and Sugary Beverages in Relation to Cancer Risk: A Systematic Review of Longitudinal Studies." Annual Review of Nutrition 38, no. 1 (August 21, 2018): 17–39. http://dx.doi.org/10.1146/annurev-nutr-082117-051805.

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High sugar intake may increase cancer risk by promoting insulin–glucose dysregulation, oxidative stress, inflammation, and body adiposity, but epidemiologic evidence is unclear. Associations between dietary sugars and lifestyle-related cancer risk from longitudinal studies were evaluated. We systematically searched PubMed, Embase, and CINAHL and identified 37 prospective cohort studies (1990–2017) reporting multivariable adjusted risk estimates for dietary sugars in relation to cancer. Of 15 and 14 studies on total sugar and sucrose respectively, 11 reported a null association in relation to cancer. Of 14 studies on fructose, 8 reported null associations, and 2 reported protective and 4 reported detrimental associations. In two of five studies on added sugars, a 60–95% increased cancer risk was observed with higher intakes. In 8 of 15 studies on sugary foods and beverages, a 23–200% higher cancer risk was observed with higher sugary beverage consumption. In conclusion, most studies were indicative of a null association, but suggestive detrimental associations were reported for added sugars and sugary beverages.
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COULSTON, ANN M., and RACHEL K. JOHNSON. "Sugar and Sugars." Journal of the American Dietetic Association 102, no. 3 (March 2002): 351–53. http://dx.doi.org/10.1016/s0002-8223(02)90082-9.

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Buso, Marion, Naomi Novita, Hendriek Boshuizen, Jo Harrold, Anne Raben, Jason Halford, Jeanne De Vries, Edith Feskens, and Elske Brouwer-Brolsma. "Prevalence and Validity of Sugar and High-Intensity Sweeteners Consumption Assessed by a General FFQ, Multiple 24-H Recalls, and Urinary Biomarkers – The SWEET Project." Current Developments in Nutrition 6, Supplement_1 (June 2022): 887. http://dx.doi.org/10.1093/cdn/nzac067.007.

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Abstract Objectives Inconsistencies in prospective studies investigating sugars and sweeteners with health may be partly due to inaccurate self-reported intake estimates. We compared the relative validity of two self-reported dietary methods and urinary biomarkers to estimate the intake of sugars and sweeteners using data of free-living Dutch adults. Methods We included 848 participants with one food frequency questionnaire (FFQ) and ≥3 24-h recalls from the NQplus study. Intakes of sugars (mono and disaccharides, sucrose, fructose, free sugars, and added sugars), sugary foods, and sweetened beverages (sugar-sweetened beverages (SSB), Low/Non-calorie beverages (LNCB), and fruit juice) were estimated by using the Dutch food composition table. A sub-sample of 288 participants provided 3 repeated urine samples to measure the urinary sugar and sweetener concentrations. Measurement error models were used to calculate, ICCs, proportional scaling bias (βx), validity coefficients (VC), and attenuation factors (AF). Results According to 24 h-recall data, most sugars and sweet foods/beverages had a high day-to-day variation (ICC ≤ 0.56). Under-reporting (βx < 1) between the FFQ and the multiple recalls was highest for sugary foods and beverages (0.57 to 0.66), and lowest for sugars (0.68 to 0.81). VCs ranged from 0.49 (sugary foods) to 0.74 (SSB), suggesting a moderate to good agreement between the methods for most sugars and for sweet beverages. AFs ranged from 0.42 (sugary foods) to 0.96 (SSB), indicating that the FFQ tends to underestimate the associations between sugars or sweet foods and disease compared to the recalls. The high AFs for LNCB (0.93) and SSB (0.96) suggested that the under-estimation of the diet-disease association was minimal for these beverages when using the FFQ instead of recalls. Compared to men, women showed more day-to-day variation, more under-reporting, and lower VC and AF, except with LNCB. In general, only slight differences between BMI categories were observed. Results of the biomarkers are expected in April. Conclusions Overall, the FFQ showed moderate to good ranking performance compared to multiple 24 h-recalls for sugars and sweet foods. Funding Sources This EU project under the acronym “SWEET” has received funding from the European Union's Horizon 2020 research and innovation program.
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Fernandes, Tatiana, Ana Faria, and Helena Loureiro. "Sources of Free and Added Sugars and Their Nutritional Impact in Diabetic Patients." Diabetology 3, no. 4 (December 12, 2022): 634–38. http://dx.doi.org/10.3390/diabetology3040049.

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A high consumption of sugar leads to an increase in caloric intake, which in turn will lead to a higher risk of developing health issues. Foods contain both naturally occurring sugars and added sugars. The World Health Organization recommends that the daily intake of free sugars be below 10% of the total daily energy intake. Food performs a key role in maintaining an adequate glycaemic control in people with diabetes. However, there is a low compliance to dietary recommendations, namely in the amount of sugar intake. This review article aims to assess and compare the intake of various types of sugars in the general population and among individuals with and without a diabetes diagnosis, identify the food sources that contribute to the intake of free and added sugars, and understand their impact on health. Studies performed on the general population found that the consumption of sugar was high, and that children and teens are more likely to exceed the recommended amounts. It was found that diabetics consume less total and added sugar than non-diabetics, as well as a less sugary drinks. Guidelines and public health policy measures aimed at limiting the intake of free and added sugars are needed in order to minimize the consumption of foods high in empty calories.
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An Godshall, Mary. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 87, no. 1 (January 1, 2004): 286–87. http://dx.doi.org/10.1093/jaoac/87.1.286.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 72, no. 1 (January 1, 1989): 89–91. http://dx.doi.org/10.1093/jaoac/72.1.89a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 73, no. 1 (January 1, 1990): 124–25. http://dx.doi.org/10.1093/jaoac/73.1.124.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 74, no. 1 (January 1, 1991): 146–47. http://dx.doi.org/10.1093/jaoac/74.1.146a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 75, no. 1 (January 1, 1992): 115–16. http://dx.doi.org/10.1093/jaoac/75.1.115a.

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Clarke, Margaret A. "Sugars and Sugar Products." Journal of AOAC INTERNATIONAL 76, no. 1 (January 1, 1993): 140. http://dx.doi.org/10.1093/jaoac/76.1.140.

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Dissertations / Theses on the topic "Sugars"

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Hunter, Stuart James. "Synthesis and Exploitation of Branched Sugars and Sugar Amino Acids." Thesis, University of Oxford, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.491619.

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This thesis describes the synthesis of 2-C-branched carbohydrate derivatives from ketohexoses and some useful synthetic applications thereof. Chapter 1 encompasses a general introduction to branched-chain sugars, with the emphasis upon 2C- hydroxymethyl and -methyl branched sugars. Strategies for their synthesis are discussed, both from nucleophilic and electrophilic carbohydrate derivatives. Some synthetic applications of carbohydrates and consequently branched carbohydrates are highlighted, with a view to the derivatisation of a proposed chiron from the Kiliani ascension of L-sorbose, 2-C-hydroxymethyl2,3: 5,6-di-O-isopropylidene-L-gulono,1,4-lactone. In chapter 2, the Kiliani ascension of L-sorbose and two subsequent complementary di-O-isopropylidene protections of the branched-chain lactones generated (thermodynamic and kinetic) are discussed. Further studies into the same transformations of three other ketohexoses, D-fructose, D-tagatose and D-psicose are then discussed. Further useful synthetic derivatives of the three major isomeric L-sorbose-derived branched di-protected lactones: selective deprotections and cleavage of C5-C6 bonds. One major area wh!ch utilizes carbohydrate building blocks is iminosugar synthesis. Iminosugars are the major compound class of interest in the realm of glycosidase inhibition, and also have other therapeutic properties, thus making them desirable synthetic targets. The application of 2-C- . branched sugar derivatives in the synthesis of novel iminosugars is proposed. Chapter 4 describes the syntheses of eight novel 2-C- hydroxymethyl and -methyl branched iminosugars from the major thermodynamic product (2-C-hydroxymethyl-2,3 :5,6-di-O-isopropylidene-L-gulono-l ,4-lactone) obtained from the Kiliani ascension of L-sorbose, as described in chapter 2. The syntheses of two additional novel iminosugars from isomeric 2,3:5,6-di-O-isopropylidene branched derivatives is described. Some results of inhibitory activity follow the synthetic results. The last two chapters provide a general introduction to macrocycles, and some synthetic investigations into macrocycles based on open-chain sugar amino acids (SAAs). SAA-derived macrocycles are structural hybrids of macrocyclic peptides and cyclodextrins. Strategies for the synthesis of large rings and previous work on D-galactose-derived-SAA macrocycles within the group is described with a view to the extension of this work towards novel asymmetric macrocycles with functionalisable rings. Chapter 6 reports synthetic investigations into three related families of macrocycles, each based on an open-chain galacto SAA. The pure galacto SAA macrocycles are revisited and two novel families of macrocycles are born, one containing proteinogenic amino acids and the other incorporating branched-chain SAAs. The branched-chain SAA itself is derived from 2-C-hydroxymethyl-2,3 :5,6-di-O-isopropylidene-D-mannono-l ,4-lactone, the major protected Kiliani lactone derived from D-fructose. Two major improvements to the original methodology for macrocycle formation are reported. Some structural analysis of macrocylic compounds through NMR and CD spectroscopy.
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Thomas, Albert. "Synthetic routes to amino sugars from 2,3-unsaturated sugars /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487262513409407.

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Hsia, Kenneth Y. "Carbocycles from sugars." Thesis, University of Oxford, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260126.

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Szarek, Mark Anthony. "Chemistry and biology of novel amino sugars and amino-sugar analogs." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ31955.pdf.

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PITTIA, PAOLA. "Physical state of sugar matrices and aroma-sugars interactions at nanoscale." Doctoral thesis, Università degli Studi di Trieste, 2016. http://hdl.handle.net/11368/2908096.

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Hemmings, Philippa Rachel. "Nitrogen heterocycles from sugars." Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314823.

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Beacham, Annabel R. "Studies on higher sugars." Thesis, University of Oxford, 1994. http://ora.ox.ac.uk/objects/uuid:a392cc72-9ff2-43cf-a9c4-38f16df261ff.

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This thesis describes the synthesis of three novel seven carbon bicyclic mimics of α-L-fucose, and of two new pyrrolidine amino sugars. 2,7-Anhydro- l-deoxy-β-L-gulo-heptulopyranose and l,2,7-trideoxy-2,7-imino-β- L-gulo-heptulopyranose were both synthesised from L-gulono-l,4-lactone. The addition of one equivalent of methyllithium to the diacetonide of L-gulono-1,4- lactone gave a keto-sugar, l-deoxy-3,4;6,7-di-0-isopropylidene-β-L-gulo- heptulofuranose. The anomeric configuration of this compound was determined by equilibrium nOe measurements. Hydrolysis in aqueous trifluoroacetic acid caused simultaneous deprotection, isomerisation and dehydration to yield 2,7-anhydro-l-deoxy-β-L-guloheptulopyranose, a highly stable, rigid bicyclic system. The structure of the bicyclic system was confirmed by X-ray crystallographic studies on a crystalline derivative. The introduction of nitrogen at C-6 of L-gulono-l,4-lactone was achieved via the azide displacement of the known bromide, 6-bromo-6-deoxy-2,3-0- isopropylidene-L-gulono-l,4-lactone. Protection of the C-5 hydroxyl group as its silyl ether was followed by the addition of one equivalent of methyllithium to the carbonyl group to give a keto-sugar, 7-azido-6-(0-tert-butyldimethylsilyl-l,7- dideoxy-3,4-0-isopropylidene-β-L-gulo-heptulofuranose. Removal of the protecting groups followed by reduction of the azide functionality gave the bicyclic hemiaminal, l,2,7-trideoxy-2,7-imino-β-L-gulo-heptulopyranose, a stable but hygroscopic solid. A third bicyclic system, 2,7-anhydro-l,2,6-trideoxy-2,6-imino-β-L-gulo- heptulopyranose, was synthesised from diacetone-D-mannose via the known ketosugar, 6-azido-7-0-tert-butyldimethylsilyl-l,6-dideoxy-3,4-0-isopropylidene-β- L-gulo-heptulofuranose. Removal of the protecting groups from this keto-sugar, followed by reduction of the azide functionality, gave the target system. Analysis of the NMR spectra showed that this existed as an equilibrium mixture of the closed, bicyclic hemiaminal form and the monocyclic imine form, with the bicyclic form predominating in all solvents investigated. The sodium borohydride reduction of l-deoxy-3,4;6,7-di-0-isopropylidene-β-L-gulo-heptulofuranose gave a single product, the heptitol 7-deoxy-l,2;4,5-di-0-isopropylidene- L-glycero-D-gluco-heptitol. This was converted into two novel pyrrolidine amino sugars, l,2,5-trideoxy-2,5-imino-L-glycero-L-allo-heplitol and l,2,5-trideoxy-2,5-imino-L-allitol. The two free hydroxyl groups in the heptitol were converted into leaving groups and one was then displaced selectively with sodium azide. Reduction of the azide functionality gave an amine which cyclised onto the remaining leaving group to form the pyrrolidine framework. Complete deprotection of this product gave l,2,5-trideoxy-2,5-imino-L-glycero-L-allo- heptitol, the structure of which was confirmed by X-ray crystallographic studies on a crystalline derivative. Removal of the primary acetonide from the cyclisation product and subsequent periodate cleavage gave an aldehyde which was then reduced to an alcohol. Deprotection then gave the second pyrrolidine amino sugar l,2,5-trideoxy-2,5-imino-L-allitol. The effect of all five target compounds on eleven human liver glycosidase enzymes was investigated, and these results are also reported.
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Pornpakakul, Surachai. "Synthesis of carba-sugars." Thesis, University of Manchester, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.683737.

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Fujii, Sachie. "Studies on drying of sugar solutions and stabilization of dried foods by sugars." Kyoto University, 2014. http://hdl.handle.net/2433/189644.

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Elliott, Russell Phillip. "Sugars as homochiral starting agents." Thesis, University of Oxford, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316887.

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Books on the topic "Sugars"

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ill, Yates John 1939, ed. Sugars. Minneapolis: Carolrhoda Books, 1993.

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Preedy, Victor R., ed. Dietary Sugars. Cambridge: Royal Society of Chemistry, 2012. http://dx.doi.org/10.1039/9781849734929.

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Jenkins, Peter T. The sugar industry and cotton crops. Hauppauge, N.Y: Nova Science Publishers, 2010.

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T, Jenkins Peter, ed. The sugar industry and cotton crops. Hauppauge, N.Y: Nova Science Publishers, 2010.

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British Nutrition Foundation. Task Force on Sugars and Syrups. Sugars and syrups. London: British Nutrition Foundation, 1987.

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1923-, Kretchmer Norman, and Hollenbeck Clarie, eds. Sugars and sweeteners. Boca Raton: CRC Press, 1991.

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Michael, Gracey, Kretchmer Norman 1923-, and Rossi E, eds. Sugars in nutrition. Vevey, Switzerland: Nestlé Nutrition Services, 1991.

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Matthews, Ruth H. Sugar content of selected foods: Individual and total sugars. [Washington, D.C.]: U.S. Dept. of Agriculture, Human Nutrition Information Service, 1987.

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Bangsund, Dean A. Economic contribution of the sugarbeet industry to eastern Montana and western North Dakota. Fargo, North Dakota: North Dakota State University, Department of Agribusiness and Applied Economics, Agricultural Experiment Station, 2012.

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Ulijaszek, Stanley J., Michael I. Goran, Luc Tappy, and Kim-Anne Lê. Dietary sugars and health. Boca Raton: Taylor & Francis, 2015.

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Book chapters on the topic "Sugars"

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Sugars." In The Technology of Cake Making, 84–99. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_7.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Sugars, Sugar Alcohols and Honey." In Food Chemistry, 862–91. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_20.

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Belitz, H. D., and W. Grosch. "Sugars, Sugar Alcohols and Honey." In Food Chemistry, 801–28. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_20.

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Muir, Barbara Magdalena. "Sugar Beet Processing to Sugars." In Sugar Beet Cultivation, Management and Processing, 837–62. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-2730-0_42.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Sugars, Sweeteners." In Dimensions of Food, 210–18. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_16.

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Miljković, Momcilo. "Amino Sugars." In Carbohydrates, 221–44. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-92265-2_9.

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Stevenson, F. J. "Amino Sugars." In Agronomy Monographs, 1429–36. Madison, WI, USA: American Society of Agronomy, Soil Science Society of America, 2016. http://dx.doi.org/10.2134/agronmonogr9.2.c45.

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Cazor, Anne, and Ramon Morató. "Sugars: Sugar (and Its Substitutes) in Pastries." In Handbook of Molecular Gastronomy, 549–55. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-84.

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Stick, Robert V., and Spencer J. Williams. "Anomeric Anhydro Sugars." In Glycoscience: Chemistry and Chemical Biology I–III, 627–41. Berlin, Heidelberg: Springer Berlin Heidelberg, 2001. http://dx.doi.org/10.1007/978-3-642-56874-9_19.

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McGill, Nathan W., and Spencer J. Williams. "Anomeric Anhydro Sugars." In Glycoscience, 737–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-30429-6_16.

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Conference papers on the topic "Sugars"

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Kibalnik, O. P., and T. V. Larina. "STUDY OF THE SOURCE MATERIAL FOR THE SELECTION OF HIGH-SUGAR VARIETIES OF SUGAR SORGHUM." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-99.

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Currently, the development of the selection of sugar sorghum to increase the content of water-soluble sugars in the juice of the stem is relevant. The varieties and promising lines of sorghum breeding of the Institute, collectible cultivars as producers of sugars for use as a starting material for further breeding have been identified.
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Seo, Jeong-Ah. "The Liquid Glass Transition in Sugars and Sugar Mixtures." In FLOW DYNAMICS: The Second International Conference on Flow Dynamics. AIP, 2006. http://dx.doi.org/10.1063/1.2204461.

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Juan Manuel Vargas-Ramirez, Darrin Haagenson, Shafiqur Rahman, and Dennis P Wiesenborn. "Change in Fermentable Sugars in Sugar Beets Stored Anaerobically." In ASABE/CSBE North Central Intersectional Meeting. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41318.

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Song, Xiaoxu, Meng Zhang, Z. J. Pei, T. Deines, Q. Zhang, P. F. Zhang, and D. H. Wang. "Size Reduction of Poplar Wood Using a Lathe for Biofuel Manufacturing: A Preliminary Experiment." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-63748.

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Poplar wood can be used as feedstocks for manufacturing of cellulosic biofuels (e.g., ethanol) as liquid transportation fuels. Producing ethanol from poplar wood involves reducing poplar wood into small particles, hydrolyzing cellulose inside poplar particles to fermentable sugars, and converting these sugars to ethanol. Size reduction is usually done by wood chipping and biomass milling. In the literature on poplar biofuels, there are no reports on particle formation mechanisms or effects of size reduction on sugar yield. One important reason for the lack of such knowledge is that particle formation in current size reduction methods is not well controlled. This paper presents the first attempt to use a lathe to generate poplar particles (or chips) with well controlled mechanisms of chip formation. The objective is to experimentally determine relations among chip thickness, uncut chip cross-section area, shear angle (representing the deformation severity of the chips), crystallinity index, and sugar yield.
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Furukawa, Yoshihiro, Yoshito Chikaraishi, Naohiko Ohkouchi, Nanako Ogawa, Daniel Glavin, Jason Dworkin, Chiaki Abe, and Tomoki Nakamura. "Sugars in Carbonaceous Chondrites." In Goldschmidt2020. Geochemical Society, 2020. http://dx.doi.org/10.46427/gold2020.773.

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Thongjamroon, Sunida, and Apichart Pattanaporkratana. "Fluorescence study of sugars." In International Conference on Photonics Solutions 2015, edited by Surasak Chiangga and Sarun Sumriddetchkajorn. SPIE, 2015. http://dx.doi.org/10.1117/12.2196113.

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Rackov, Sanja, Milan Vraneš, Tamara Erceg, and Branka Pilić. "Development of Nanomaterials for Sustainable Food Packaging Applications." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.148r.

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The use of biodegradable polymers from renewable resources in polymer manufacturing, food packaging and for medical application is becoming a favorable option over petroleum-based plastics. Among all biopolymers, biopolyesters poly(lactic acid) (PLA) and polyhidroxyalkanoates (PHAs) are considered as the most commercially promising bioplastics. PLA is a biopolyester produced by polymerization of D-, L- lactic acids originating through fermentation of simple sugars from agricultural sources (corn, potato, sugar cane, sugar beet, etc.). PHA is a generic designation for biopolyesters produced by controlled microbial fermentation in the presence of an abundant source of sugars or lipids. The focus of this study was to prepare fully biodegradable flexible nanomaterials using PLA and poly(hydroxybutyrate) (PHB) polymer blend solution by means of electrospinning technique. Since PHB possesses low resistance to thermal degradation with melting temperatures close to degradation and narrowing the processing window, the electrospinning technique reduces energy consumption and avoids thermal degradation during processing. A complete morphological, structural and thermal characterization of the developed materials was conducted at the same time.
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Baker, Charles W. "Dietary sugars and diet quality." In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.58.

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Hart, Joanne B., Andrew Falshaw, Erzsebet Farkas, Lars Kroger, Joachim Thiem, and Anna Win. "ENZYMATIC GLYCOSYLATION OF INOSITOL SUGARS." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.736.

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Yudina V.N., V. N., and L. L. Boldyrevа L.L. "Study of the content of water-soluble carbohydrates in stems of sweet sorghum in the conditions of Рiedmont Сrimea." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-54.

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Study of the content of sugars in juice and in dry matter of stems of hybrids and parental forms of sweet sorghum are presented in this article. Quantitative data were obtained using a refractometer in the field, and using the phenol method and a microplate photometer in laboratory conditions. The data obtained will serve as the basis for the creation of new high-sugar forms of sweet sorghum.
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Reports on the topic "Sugars"

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Granot, David, and Sarah M. Assmann. Novel regulation of transpiration by sugar signals within guard cells. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597924.bard.

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Water is the major limiting factor in agriculture and stomata, composed of two guard cells and the pore they circumscribe, are the chief gates controlling plants’ water loss. The prevailing century old paradigm was that sugars act as an osmoticum in guard cells, contributing to the opening of the stomata. In contrast, we discovered that sugars close stomata and the closure is mediated by the sugar-sensing enzyme hexokinase (HXK) that triggers the abscisic acid (ABA)-signaling pathway within the guard cells. This new discovery suggests a sugar-sensing mechanism within guard cells that controls stomatal closure, and supports the existence of a stomatal feedback mechanism that coordinates photosynthesis with transpiration.
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Radev, Zheko. Sugars Composition of Bee-collected Pollen. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, December 2021. http://dx.doi.org/10.7546/crabs.2021.11.03.

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Sharon, Amir, and Maor Bar-Peled. Identification of new glycan metabolic pathways in the fungal pathogen Botrytis cinerea and their role in fungus-plant interactions. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7597916.bard.

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The involvement of glycans in microbial adherence, recognition and signaling is often a critical determinant of pathogenesis. Although the major glycan components of fungal cell walls have been identified there is limited information available on its ‘minor sugar components’ and how these change during different stages of fungal development. Our aim was to define the role of Rhacontaining-glycans in the gray mold disease caused by the necrotrophic fungus B. cinerea. The research was built on the discovery of two genes, Bcdhand bcer, that are involved in formation of UDP-KDG and UDP-Rha, two UDP- sugars that may serve as donors for the synthesis of cell surface glycans. Objectives of the proposed research included: 1) To determine the function of B. cinereaBcDh and BcEr in glycan biosynthesis and in pathogenesis, 2) To determine the expression pattern of BcDH and BcERand cellular localization of their encoded proteins, 3) Characterize the structure and distribution of Rha- containing glycans, 4) Characterization of the UDP-sugar enzymes and potential of GTs involved in glycanrhamnosylation. To address these objectives we generated a series of B. cinereamutants with modifications in the bchdhand bcergenes and the phenotype and sugar metabolism in the resulting strains were characterized. Analysis of sugar metabolites showed that changes in the genes caused changes in primary and secondary sugars, including abolishment of rhamnose, however abolishment of rhamnose synthesis did not cause changes in the fungal phenotype. In contrast, we found that deletion of the second gene, bcer, leads to accumulation of the intermediate sugar – UDP- KDG, and that such mutants suffer from a range of defects including reduced virulence. Further analyses confirmed that UDP-KDG is toxic to the fungus. Studies on mode of action suggested that UDP-KDG might affect integrity of the fungal cell wall, possibly by inhibiting UDP-sugars metabolic enzymes. Our results confirm that bcdhand bcerrepresent a single pathway of rhamnose synthesis in B. cinerea, that rhamnose does not affect in vitro development or virulence of the fungus. We also concluded that UDP-KDG is toxic to B. cinereaand hence UDP-KDG or compounds that inhibit Er enzymes and lead to accumulation of UDP-KDG might have antifungal activity. This toxicity is likely the case with other fungi, this became apparent in a collaborative work with Prof. Bart Thomma of Wageningen University, NETHERLANDS . We have shown the deletion of ER mutant in Verticillium dahlia gave plants resistance to the fungal infection.
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Biddy, Mary J., and Susanne B. Jones. Catalytic Upgrading of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1073581.

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Davis, Ryan, Mary J. Biddy, Eric Tan, Ling Tao, and Susanne B. Jones. Biological Conversion of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1073586.

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Biddy, M., and S. Jones. Catalytic Upgrading of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1076627.

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Davis, R., M. Biddy, E. Tan, L. Tao, and S. Jones. Biological Conversion of Sugars to Hydrocarbons Technology Pathway. Office of Scientific and Technical Information (OSTI), March 2013. http://dx.doi.org/10.2172/1076636.

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Ramon Gonzalez, J. V. Shanks, and K-Y. San. Collaborative Research: Metabolic Engineering of E. coli Sugar-Utilization Regulatory Systems for the Consumption of Plant Biomass Sugars. Office of Scientific and Technical Information (OSTI), March 2006. http://dx.doi.org/10.2172/878340.

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Lagera, Anjela J., Lloyd O. Balinado, John Rex Baldomero, Hannah Fae I. Rotairo, Nariza L. Tero, Mailyn S. Maghinay, Irma F. Baluyo, et al. Varying Sugars and Sugar Concentrations Influence In Vitro Pollen Germination and Pollen Tube Growth of Cassia alata L. Journal of Young Investigators, June 2017. http://dx.doi.org/10.22186/jyi.33.1.42-45.

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Collett, James R., Pimphan A. Meyer, and Susanne B. Jones. Preliminary Economics for Hydrocarbon Fuel Production from Cellulosic Sugars. Office of Scientific and Technical Information (OSTI), May 2014. http://dx.doi.org/10.2172/1133232.

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