fructose Archive - FRUIT PROCESSING magazine https://www.fruit-processing.com/product-tags/fructose/ Mon, 15 Jun 2020 14:18:58 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 Sugars and starch in kiwifruit products https://www.fruit-processing.com/product/sugars-and-starch-in-kiwifruit-products/ Wed, 09 Aug 2017 15:12:32 +0000 https://www.fruit-processing.com/?post_type=product&p=1959 In Italy the cultivation of kiwifruit (Actinidia deliciosa) is undoubtedly an important economic resource within the domestic fruit production. With its 430 thousand tons of annual production, Italy ranks amongst the top world producers of kiwifruit. In kiwifruit, glucose and fructose account for 98 % of total sugar; sucrose and maltose are present in low concentrations or trace levels, while starch is contained in moderate amounts, especially in the early stages of kiwi ripening. As reported in the literature, for fresh fruit and purées a glucose/fructose ratio below 1 is an index of authenticity.

8 pages
Authors: E. Cocconi, A. Trifiró, A. Zanotti, C. Zoni, R. Fragni, M. Müller
Published in FRUIT PROCESSING 4/2013

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]]> Sucrose-free fruit juices https://www.fruit-processing.com/product/sucrose-free-fruit-juices/ Thu, 03 Aug 2017 15:42:29 +0000 https://www.fruit-processing.com/?post_type=product&p=1915 Sugars in fruits have properties that can direct the processing of raw materials in a relevant way, producing innovative drinks that can fulfill a social role, which benefits the consumer through a process that has been recognised for its technological innovation (van den ABBEELE, 2012). The main simple sugars in fruits are sucrose, glucose and fructose. The first of these, (also known as table sugar, beet sugar or cane sugar) is a non-reducing disaccharide consisting of a residue of glucose and a residue of fructose.

6 pages
Authors: A. Zielinski, M. Tozetto Gongra, J. Hoffmann Brito, A. Nogueira, G. Wosiacki
Published in FRUIT PROCESSING 6/2012

Der Beitrag Sucrose-free fruit juices erschien zuerst auf FRUIT PROCESSING magazine.

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