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A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets.
Stevia (/ ˈ s t iː v i ə, ˈ s t ɛ v i ə /) [1] [2] is a sweet sugar substitute that is about 50 to 300 times sweeter than sugar. [3] It is extracted from the leaves of Stevia rebaudiana, a plant native to areas of Paraguay and Brazil in the southern Amazon rainforest.
Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms — yeasts or bacteria —under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process.
After picking tea leaves, families first sorted out the damaged or rotten leaves then began the sunning process. [35] [41] In the first stage, reduce its water content to about 60% -70%. This is achieved by placing tea leaves in large grooves on metal wire mesh. Then air passes through them, gently drying them out.
Mainly found in the fruit skins and seeds, high levels of polyphenols may reflect only the measured extractable polyphenol (EPP) content of a fruit which may also contain non-extractable polyphenols. Black tea contains high amounts of polyphenol and makes up for 20% of its weight. [19] Concentration can be made by ultrafiltration. [20]
Glucose is a sugar with the molecular formula C 6 H 12 O 6. Glucose is overall the most abundant monosaccharide, [ 4 ] a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight.
Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown. Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules ...