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- Title
Reacciones químicas de los azúcares simples empleados en la industria alimentaria.
- Authors
Arias Giraldo, Sebastián; López Velasco, Diana M.
- Abstract
TToday, consumer demand for healthy products leads the food industry to conduct research on the different chemical reactions of various macronutrients, such as sugars, polysaccharides, proteins and lipids. This, in order to understand their interaction with other components present in food matrices, find strategies to reduce the appearance of toxic compounds, ensure food safety in heat-processed foods and formulate new products with higher-value characteristics. This article presents the chemical reactions of simple carbohydrates, considering the chemical mechanism involved, the type of compounds generated, the importance of these compounds in the food industry and some effects, both favorable and unfavorable, of such reactions.
- Subjects
FOOD safety; CHEMICAL reactions; LEAD in food; ORGANIC chemistry; FOOD industry
- Publication
Lámpsakos, 2019, Issue 22, p123
- ISSN
2145-4086
- Publication type
Article
- DOI
10.21501/21454086.3252