Food Chemistry

19.1 Sugars, Sugar Alcohols and Sugar Products 877 by crystallization from ethanol, methanol or glacial acetic acid. Dextrose, d ...

878 19 Sugars, Sugar Alcohols and Honey Lactuloseis obtained by the alkaline isomeriza- tion of lactose. It is sweeter than lact ...

19.1 Sugars, Sugar Alcohols and Sugar Products 879 ening strength= 1 .0). Palatinit is practically not hygroscopic. 19.1.4.7.2 S ...

880 19 Sugars, Sugar Alcohols and Honey Table 19.9.Compositionaof some candies Hard Soft Marzipan Component caramel caramel Fond ...

19.1 Sugars, Sugar Alcohols and Sugar Products 881 19.1.5.6 Jellies, Gum and Gelatine Candies For the production of these produc ...

882 19 Sugars, Sugar Alcohols and Honey used are cocoa beans; cocoa liquor and butter; pulverized defatted cocoa; chocolate; bak ...

19.2 Honey and Artificial Honey 883 Fig. 19.11.Production of chewing gum ural or artificial flavoring substances. Sodium bi- car ...

884 19 Sugars, Sugar Alcohols and Honey hydrolysis of sucrose by the enzyme invertase and by the synthesis of new sugars. 19.2.1 ...

19.2 Honey and Artificial Honey 885 honey and its high fructose content make it sensi- tive to heat treatment. As with other foo ...

886 19 Sugars, Sugar Alcohols and Honey Table 19.12.Sugars identified in honey Common name Systematic name Glucose Fructose Sacc ...

19.2 Honey and Artificial Honey 887 Table 19.13.Oligosaccharide composition ofhoney Sugar Contenta (%) Disaccharides Maltose 29. ...

888 19 Sugars, Sugar Alcohols and Honey ble 19.13), hence this enzyme is not a suitable in- dicator of the thermally treatment o ...

19.2 Honey and Artificial Honey 889 In honey gluconic acid is in equilibrium with its gluconolactone. The acid level is mostly d ...

890 19 Sugars, Sugar Alcohols and Honey storage time and temperature (Fig. 19.16). The enzymatic inversion of sucrose also conti ...

19.3 References 891 19.3 Referencesa Birch, G.G., Green, L.F. (Eds.): Molecular structure and function of food carbohydrates. Ap ...

20 Alcoholic Beverages Alcoholic beverages are produced from sugar- containing liquids by alcoholic fermentation. Sugars, fermen ...

20.1 Beer 893 Fig. 20.1.Embden–Meyerhoff–Parnas-scheme of glycolysis and alcoholic fermentation Fig. 20.2.Production of beer ...

894 20 Alcoholic Beverages Table 20.1.Production and consumption of beer in 1980, 1997 and 2004 Country Production Consumption ( ...

20.1 Beer 895 Table 20.2.Production of hops in 2006 (1000 t) Continent Hops Country Hops World 129 Germany 34 USA 26 Africa 23 E ...

896 20 Alcoholic Beverages Table 20.4.Content of humulons and lupulons in hops from various sources (values in %) Hops α-Acids β ...