Browse Dept. of Food Science and Human Nutrition by Subject "glucose"
Now showing items 1-3 of 3
Investigation of glucose hydrate formation and loss: Parameters, mechanisms, and physical stability (2014-05-30)Glucose is used extensively in the food industry, often sold as a bulk ingredient or as an ingredient in powdered drink and dessert mixes. Commercially, glucose is crystallized as either α-anhydrous glucose (α-AG) or glucose ...
Investigation of thermal decomposition as the cause of the loss of crystalline structure in sucrose, glucose, and fructose (2010-05-14)Simple sugars (e.g., sucrose, glucose, and fructose) are abundantly used as basic ingredients in the food industry and as excipients in the pharmaceutical industry, due to the quality attributes they contribute to the final ...
Potential metabolic effect of sucralose following an oral glucose load in subjects with obesity and normal-weight subjects (2018-07-16)Objective: Whether sucralose, the most commonly used non-nutritive sweetener (NNS), affects glucose metabolism in people is unclear. It has been reported that, when consumed acutely before an oral glucose tolerance test ...