Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Mustapha Sadiki"'
Autor:
Tim Rademacher, Stéphane Corriveau, Jessica Durand, Jessica Houde, Mustapha Sadiki, Andréanne Ouellet, Marco Gilbert, Luc Lagacé
Publikováno v:
Trees, Forests and People, Vol 18, Iss , Pp 100712- (2024)
Modern maple sugaring operations use vacuum tubing systems to enhance sap flow and maximize yield. The positioning of tapholes is a crucial aspect influencing tree health and sap yields, but is limited by dropline length. Inverting droplines to expan
Externí odkaz:
https://doaj.org/article/fd41912f77bc44c3a412baff2d29f2a2
Autor:
Luc Lagacé, Mariane Camara, Nathalie Martin, Fadi Ali, Jessica Houde, Stéphane Corriveau, Mustapha Sadiki
Publikováno v:
Heliyon, Vol 5, Iss 6, Pp e01786- (2019)
Background: Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity
Externí odkaz:
https://doaj.org/article/ccddc42a705b4148a0a23da57bfcaee0
Publikováno v:
Heliyon, Vol 3, Iss 5, Pp e00306- (2017)
A plastic tubing system operated under vacuum is usually used to collect sap from maple trees during spring time to produce maple syrup. This system is commonly sanitized with isopropyl alcohol (IPA) to remove microbial contamination colonizing the s
Externí odkaz:
https://doaj.org/article/0e7f4ec60c8345cd9d46747840ca84a4
Publikováno v:
Food Control. 131:108450
Maple syrup is produced typically from maple sap concentrated by nanofiltration or reverse osmosis at a moderate °Brix level ranging from 6 to 16 °Brix followed by heat evaporation. Recently, new membrane processes have been developed to concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76f85c3c97cf815c500d61dfa9821591
https://doi.org/10.1016/j.foodcont.2021.108450
https://doi.org/10.1016/j.foodcont.2021.108450
Publikováno v:
Food Control. 123:107728
Nanofiltration and Reverse Osmosis are membrane concentration processes originally used by maple syrup producers to preconcentrate the sap to a moderate °Brix level (8–16 °Brix). The purpose of this study is to evaluate the potential of new membr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb68c6505edc93e7d2a8a33eb4925c0c
https://doi.org/10.1016/j.foodcont.2020.107728
https://doi.org/10.1016/j.foodcont.2020.107728
Publikováno v:
Journal of food science. 84(6)
Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decrease in syrup value and economic loss for the industry. It is therefor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c00c052dc371388b4b7ad9026140259a
https://pubmed.ncbi.nlm.nih.gov/31120572
https://pubmed.ncbi.nlm.nih.gov/31120572
Publikováno v:
Journal of Food Composition and Analysis. 41:129-136
Maple sap is a product of great economic value with a variable composition. Samples of maple sap were collected at different periods of the 2007 and 2008 seasons in various locations in Quebec (Canada). The aim of the study was to establish a typical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba0cf33b1c4c385624002ea972babd46
https://doi.org/10.1016/j.jfca.2014.12.030
https://doi.org/10.1016/j.jfca.2014.12.030
Autor:
Jessica Houde, Mariane Camara, Nathalie Martin, Luc Lagacé, Stéphane Corriveau, Mustapha Sadiki, Fadi Ali
Publikováno v:
Heliyon
Heliyon, Vol 5, Iss 6, Pp e01786-(2019)
Heliyon, Vol 5, Iss 6, Pp e01786-(2019)
Background Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8af72ac9303b0a8b0827531679086ea6
https://doi.org/10.1016/j.heliyon.2019.e01786
https://doi.org/10.1016/j.heliyon.2019.e01786
Autor:
Mustapha Sadiki, Nathalie Martin
Publikováno v:
Food Analytical Methods. 6:737-744
A solid phase extraction procedure was developed for the extraction of phenolic compounds from maple syrup. The list of targeted chemicals contains phenolic acids as well as aldehydes, flavanols and others such as coniferyl alcohol and 5-hydroxymethy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52e265c50f5f78f82c219b887cec80b4
https://doi.org/10.1007/s12161-012-9474-7
https://doi.org/10.1007/s12161-012-9474-7
Publikováno v:
Journal of AOAC INTERNATIONAL. 95:394-398
The occurrence of formaldehyde in sap and wood tissue of treated and untreated maple sugar trees was investigated using GC/MS. Samples were collected at different periods of the 2009 season and at different locations in Quebec, Canada. The natural co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9af26c7af030fe50fbe637bdae63fadf
https://doi.org/10.5740/jaoacint.10-443
https://doi.org/10.5740/jaoacint.10-443