Chemical reactions of sugars in the food industry
DOI:
https://doi.org/10.21501/21454086.3252Keywords:
Alkalinity, Browning, Carbohydrates, Chemical compound, Chemical properties, Food processing, Food technology, Monosaccharides, Nutrition, Organic chemistryAbstract
Today, consumer´s demand for healthier products leads the food industry to research on the different chemical reactions of sugars, polysaccharides, proteins and lipids, to understand their interaction with other components, find strategies to reduce the appearance of toxic compounds, guarantee food safety in thermally processed foods and formulate new products with higher value. This article exposes the chemical reactions presented by sugars and considers the chemical mechanisms involved, the type of compounds generated, the importance of these compounds in the food industry and some effects, both favorable and unfavorableDownloads
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