The Chemistry and Sources of Fructose and Their Effect on its Utility and Health Implications
AbstractFructose is a significant component in natural foods and has become one of the most prevalent sweeteners added in the manufacture of food. Fructose is also used as a pharmaceutical excipient and derivatives of fructose are exploited as renewable chemical building blocks. Herein we discuss the chemistry and sources of this monosaccharide and how these factors affect the utility and health implications of fructose.
How to Cite
BARCLAY, Thomas et al. The Chemistry and Sources of Fructose and Their Effect on its Utility and Health Implications. Journal of Excipients and Food Chemicals, [S.l.], v. 3, n. 2, p. 67-82, june 2012. ISSN 21502668. Available at: <https://ojs.abo.fi/ojs/index.php/jefc/article/view/145>. Date accessed: 03 oct. 2022.
Fructose, High-fructose syrup, Fructose sources, Fructose uses, Fructose health effects, Fructose food chemistry, HMF, Excipients
Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).