Food Chemistry

18.4 Analysis 857 18.4.1 Various Constituents Since the composition of the raw materials varies greatly, deviations from the sta ...

858 18 Fruits and Fruit Products Table 18.42.Phenolic compounds as indicator substances for the detection of adulteration of fru ...

18.5 References 859 Table 18.44.Isotope discrimination in primary photosynthetic CO 2 binding Plant group CO 2 Acceptor δ(^13 C) ...

860 18 Fruits and Fruit Products beverages (Ed.: Maarse, H.) Marcel Dekker, New York, 1991 Bricout, J., Koziet, J.: Control of a ...

18.5 References 861 Tokitomo, Y., Steinhaus, M., Büttner, A., Schieberle, P.: Odor-active constituents in fresh pineapple (Anana ...

19 Sugars, Sugar Alcohols and Honey 19.1 Sugars, Sugar Alcohols and Sugar Products 19.1.1 Foreword Only a few of the sugars occu ...

19.1 Sugars, Sugar Alcohols and Sugar Products 863 Table 19.1.Sweeteners of carbohydrate origin Name Relative Starting material, ...

864 19 Sugars, Sugar Alcohols and Honey Table 19.2.Nutritional/physiological properties of carbohydrate-derived sweeteners Sweet ...

19.1 Sugars, Sugar Alcohols and Sugar Products 865 Table 19.2.continued Sweetener Resorption Utilization Effect on blood Other p ...

866 19 Sugars, Sugar Alcohols and Honey Fig. 19.4.Sorption of water by sugars at room temper- ature. 1 Saccharose, 2 xylitol, 3 ...

19.1 Sugars, Sugar Alcohols and Sugar Products 867 rylation occurs preferentially in the liver. All monosaccharides which are me ...

868 19 Sugars, Sugar Alcohols and Honey Table 19.3.World production of sugar (beet/cane) Year Total Cane production sugar 106 t% ...

19.1 Sugars, Sugar Alcohols and Sugar Products 869 new sugar source had great economic im- pact; the more so when sucrose accumu ...

870 19 Sugars, Sugar Alcohols and Honey oxalate) as calcium salts and precipitation of magnesium ions as Mg(OH) 2 Degradation o ...

19.1 Sugars, Sugar Alcohols and Sugar Products 871 alkaline degradation of sugar occurs to a small extent, and darkening of the ...

872 19 Sugars, Sugar Alcohols and Honey and 1−2% of water. It is light yellow to dark brown in color due to the adhering syrup. ...

19.1 Sugars, Sugar Alcohols and Sugar Products 873 water or dilute hot cane juice, followed by a final pressing. The experience ...

874 19 Sugars, Sugar Alcohols and Honey practically 100% sucrose. Washed raw beet sugar has about 96% sucrose,< 1 .4% moistur ...

19.1 Sugars, Sugar Alcohols and Sugar Products 875 6-O-α-D-glucopyranosidosorbitol (IIa, Formula 19.1), 1-O-α-D-glucopyranosidos ...

876 19 Sugars, Sugar Alcohols and Honey are 6.5 and 70− 90 ◦C, respectively. The enzyme fromB. licheniformisis active even at 11 ...