Sugars in fruits have properties that can direct the processing of raw materials in a relevant way, producing innovative drinks that can fulfill a social role, which benefits the consumer through a process that has been recognised for its technological innovation (van den ABBEELE, 2012). The main simple sugars in fruits are sucrose, glucose and fructose. The first of these, (also known as table sugar, beet sugar or cane sugar) is a non-reducing disaccharide consisting of a residue of glucose and a residue of fructose.
Authors: A. Zielinski, M. Tozetto Gongra, J. Hoffmann Brito, A. Nogueira, G. Wosiacki
Published in FRUIT PROCESSING 6/2012