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.
|Title of host publication||New Topics in Food Engineering|
|Publisher||Nova Science Publishers, Inc.|
|Number of pages||12|
|Publication status||Published - dec. 1 2011|
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)