Possibilities for removal of glucose from various foodstuffs and food bioprocesses

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

In many areas of food industry removal of glucose is considered as an important step in the processing line. In some raw materials - like eggs - glucose concentration should be reduced to avoid undesired co-reaction during drying process. In the beverage industry glucose level of certain fruit juices needs to be controlled/lowered either to produce lowcaloric beverages or to get low-alcohol wine after fermentation (e.g. grape must). In addition glucose removal is a significant step in some enzymatic processes like polysaccharide hydrolysis or fructo-oligosaccharide synthesis, where glucose is an inhibitory by-product. Separation methods applicable for glucose removal are discussed and compared in this chapter.

Original languageEnglish
Title of host publicationNew Topics in Food Engineering
PublisherNova Science Publishers, Inc.
Pages277-288
Number of pages12
ISBN (Print)9781612095998
Publication statusPublished - Dec 1 2011

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ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

Cite this

Bélafi-Bakó, K. (2011). Possibilities for removal of glucose from various foodstuffs and food bioprocesses. In New Topics in Food Engineering (pp. 277-288). Nova Science Publishers, Inc..