Search results
Results from the WOW.Com Content Network
Cultured dextrose is a food additive used to inhibit the growth of undesirable bacteria and mold in food. Often used in place of benzoates and sorbates, it is considered by some consumers to be a more "natural" ingredient, because it is prepared by the fermentation of milk or sugar powders by the probiotic bacteria Propionibacterium freudenreichii and Lactococcus lactis, both of which are ...
Corn syrup – sweet syrup produced from corn starch that may contain glucose, maltose and other sugars. Date sugar [1] Dehydrated cane juice [1] Demerara sugar [1] Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose
Eating burnt food – which contains acrylamide – does not increase the risk of getting cancer. [263] Cancer cannot be treated by reducing sugar and carbohydrate intake to "starve" tumours. [264] It is not just heavy metals which can be toxic; other metals (for example beryllium and lithium) can be toxic too. [265]
New tests done by the Environmental Working Group have found 21 oat-based cereals and snack bars popular amongst children to have "troubling levels of glyphosate." The chemical, which is the ...
Capillary blood glucose (British medical colloquialism originating from Boehringer Mannheim, a manufacturer of early glucose meters, today a part of Boehringer Ingelheim.) BMBx: Bone marrow biopsy: BMC: bone mineral content: BMD: bone mineral density (also termed bone mass measurement) BMI: body mass index: BMP: basic metabolic panel: BMR ...
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners
The d-isomer, d-glucose, also known as dextrose, occurs widely in nature, but the l-isomer, l-glucose, does not. Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar , cane sugar (sucrose), maltose, cellulose, glycogen, etc. Dextrose is commonly commercially manufactured from starches, such as corn starch in the US and ...
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!