Sugar: Processing, Production and Uses

$160.00

Fredrick Caras (Editor)

Series: Food Science and Technology
BISAC: TEC003030

A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones. In this collection, the authors present the cross-section of results on sugar composition, obtained by contemporary analytical methods used in honey authentication. The following chapter addresses how sago fronds can be used to produce sugar, which contains cellobiose and glucose as the main sugars. Next, the authors address the impact of processing on the physicochemical characteristics and on elemental composition of brown sugar produced by distinct brands and different lots of each brand. The variability on the samples evaluated for these characteristics showed that there is no quality control in the production of this food and that the processing has a great influence on the composition of the brown sugar.  Recent studies, applications, trends, challenges and constraints for the future use of sucrose and sucrochemistry derivatives are also discussed. In addition, several factors related to the sustainability production of sugar as a raw material, that include innovative production processes, natural and artificial substitute sweeteners, geopolitics, medical research and new end uses are discussed. The concluding work seeks to examine the changes in the properties of elastomeric compounds as a consequence of the change of conventional additives such as zinc oxide and stearic acid by sugar cane bagasse, a green option for obtaining environmentally friendly elastomeric compounds.
(Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1. Sugars as a Possible Indicator of Honey Authenticity
(Dušanka Milojković-Opsenica, Jelena Trifković, Tomislav Tosti and Aleksandra Radoičić, University of Belgrade, Faculty of Chemistry, Belgrade, Serbia, and others)

Chapter 2. Production of Sugars from Sago Palm
(K.B. Bujang, D.S.A. Adeni and N. Suhaili, Faculty of Resource Science and Technology
Universiti Malaysia Sarawak, Kota Samarahan, Sarawak, Malaysia)

Chapter 3. The Impact of Processing on Physicochemical Characteristics, Including Metal Ions of Brazilian Brown Sugar
(Camila K. de Andrade, Giseli Ducat, Maria L. Felsner, Sueli P. Quináia, Claudio H. Lopes, Maria T. M. R. Borges and Adrilene S. Adriano, Departamento de Química, Universidade Estadual do Centro-Oeste Unicentro, Guarapuava, PR, Brazil, and others)

Chapter 4. Sugarcane Production: Reuse of By-Products for Energy Purposes
(Otávio José de Oliveira, Andréia Marize Rodrigues, Marcelo Girotto Rebelato, Isabel Cristina Rodrigues and Fabrício Pinto Neto Filho, São Paulo State University (UNESP), Campus of Guaratinguetá, Brazil, and others)

Chapter 5. Development of Sustainable Biorefineries of Sucrose from Sugarcane and Beet
(Noe Aguilar-Rivera, Ricardo Serna-Lagunes, Maria Elena Galindo-Tovar, Rosalia Nuñez-Pastrana and Luis Alberto Olvera-Vargas, Universidad Veracruzana. Faculty of Biological and Agropecuary Sciences. Peñuela-Amatlan de los Reyes Road, Cordoba, Veracruz, Mexico, and others)

Chapter 6. Sugar Cane Bagasse as a Green Additive in the Production of Environmentally Friendly Elastomeric Compounds
(Aline Zanchet and Fabiula Danielli Bastos de Sousa, Polytechnic School of Civil Engineering, IMED, Rua Senador Pinheiro, Passo Fundo, RS, Brazil)

Index

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