Sucrose: Properties, Biosynthesis and Health Implications


Salvatore Magazù (Editor)
Department of Mathematical and Informatics Sciences, Physical Sciences and Earth Sciences of Messina University, Messina, Italy

Series: Food Science and Technology, Biochemistry Research Trends
BISAC: SCI007000

Sucrose is the organic compound commonly known as table sugar and sometimes called saccharose. The molecule is a disaccharide composed of glucose and fructose with the molecular formula C12H22O11. A white, odorless, crystalline powder with a sweet taste, it is best known for its nutritional role, but its applications cover a wide array of disciplines. This book examines how sucrose plays an important role in different scientific areas. The research on sucrose represents important scientific challenges, whose solution has wide impact on a variety of issues. From a conceptual point of view, this research stands at the crossroads of many scientific sectors, such as physics, chemistry, biology and food science and has implications in several disciplines, e.g., pharmacology, toxicology, nanotechnology and medicine. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Metal and Polycyclic Aromatic Hydrocarbon Content of Products in Sugar Production
(Zita Šereš, Biljana Škrbić, Dragana Šoronja Simović, Biljana Pajin, Ljubica Dokić and Djordje Tadić, Faculty of Technology, Department of carbohydrate Food Engineering, Novi Sad, Serbia)

Chapter 2. Bioprotective Effects of Sucrose and Trehalose on Proteins
(Salvatore Magazù, Federica Migliardo, Antonio Benedetto, Emanuele Calabrò, Roberto La Torre and Maria Teresa Caccamo, Dipartimento di Fisica e di Scienze della Terra, Università di Messina, Messina, Italy and others)

Chapter 3. Influence of Sucrose on Surrounding Water by Extended Frequency Range Depolarized Light Scattering
(L. Lupi, L. Comez, M. Paolantoni, P. Sassi, A. Morresi and D. Fioretto, Dipartimento di Fisica, Università di Perugia, Perugia, Italy and others)

Chapter 4. Improvement of Color and Functional Stability of Strawberry Jam by Impregnation with Sucrose
(Yoshiyuki Watanabe, Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University, Takaya, Higashi-Hiroshima, Japan)

Chapter 5. The Effects of Sucrose on Neuronal Activity
(Elena Timofeeva and Arojit Mitra, Faculté de Médecine, Département Psychiatrie et Neurosciences, Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec (QC), Canada)

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Chapter 6. Effect of the Addition of Sucrose in Rheological Properties
(Priscila Anadão, University of São Paulo, School of Engineering, Metallurgical and Material Science Department, São Paulo, Brazil)

Chapter 7. Reactions of Sucrose in the Presence of Solid Catalysts
(D.S. Pito and J.E. Castanheiro, Centro de Química de Évora, Departamento de Química, Universidade de Évora, Évora, Portugal)

Chapter 8. Cytotoxic Potential of Sucrose Octaacetate from the Ethanol Extract of the Seeds of Annona cornifolia A. St.-Hil. (Annonaceae)
(Luciana A.R.S. Lima, Tânia M.A. Alves, Carlos L. Zani,
Lúcia P.S. Pimenta and Maria Amélia D. Boaventura, Campus Centro-Oeste Dona Lindu, Universidade Federal de São João Del-Rei, Divinópolis, MG, Brazil, and others)

Chapter 9. Myths and Facts on Cytosolic Sucrose Hydrolysis
(Walter A. Vargas, Mariana L. Martin and Graciela L. Salerno,
Centro de Estudios de Biodiversidad y Biotecnología (CEBB-INBA-CONICET) and Centro de Investigaciones Biológicas (FIBA), Argentina and others)


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