Journal
FERMENTATION-BASEL
Volume 5, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/fermentation5020047
Keywords
food ingredients; food enzymes; fermentation process; downstream processing; N-Acetyl glucosamine; d-glucosamine; d-fructose; d-galactose; l-sugars; monosaccharides
Funding
- Sasakawa Scientific Research Grant from The Japan Science Society [2018-6021]
Ask authors/readers for more resources
Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available