Download Chemical and functional properties of food saccharides by Piotr Tomasik PDF

By Piotr Tomasik

This fourth quantity within the Chemical and useful homes of nutrition parts sequence specializes in saccharides as foodstuff parts. Written by way of a global staff of specialists, it presents an up to date overview of a large spectrum of matters, concentrating on the present examine and literature at the houses of compounds, their mechanisms of motion, and results at the caliber of meals. It additionally explores a few non-nutritional functions of saccharides, together with biodegradable fabrics and polysaccharide waste as a resource of strength. This specified reference will function a worthwhile source and consultant for researchers, execs, and graduate scholars.

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One-step synthesis of raffinose fatty acid esters, J. , 52, 1570, 1987. 27. C. , Synthesis and properties of alkyl glycoside and stachyose fatty acid polyesters, J. Am. Oil Chem. , 66, 1295, 1989. 28. ,Undigestible sugars in food products, Am. J. Clin. , 59S, 763, 1994. 29. Bhatt, S. , Sucrose fatty acid esters — Compounds of divergent properties and applications, Bharatiya Sugar, 1, 75, 1991. 30. A. , 12, 237, 1998. 31. , 38, 449, 1961. 32. Matsunaga, A. , Studies on the retrogradation of starch in starchy foods.

The raw juice (the diffusion juice) contains approximately 13−16% sugar of approximately 86−89% purity. About 98% of the sugar in the beet is extracted. Residual juice is removed by pressing the pulp. The desugared cossettes leaving the upper end of the extractor, known as wet pulp, are delivered to pulp presses, where the moisture content is reduced from 95 to 76–84%. The pressed wet pulp, or dried pulp, with or without added molasses has a ready market as animal feed. 2 Beet extraction process.

7), also referred to as polyols, polyalcohols or polyhydric alcohols, are naturally present in many fruits and vegetables to contribute to sweetness. 1) is commercially produced from a fermentation process. The reaction is exothermic and the reaction temperature and pH have to be well controlled. Erythritol is a four-carbon symmetrical polyol and exists only in the meso form. Unlike other polyols of the hydrogenation process, the industrial production of erythritol uses a fermentation process with an osmophilic yeast (Moniliella sp.

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