-
Fruit preserves are
preparations of
fruits whose main
preserving agent is
sugar and
sometimes acid,
often stored in gl**** jars and used as a condiment...
- and is used for
almost all
sugars, e.g.
fructose (
fruit sugar),
sucrose (cane or beet
sugar), ribose,
lactose (milk
sugar), etc.
Carbohydrates perform...
-
Candied fruit, also
known as glacé
fruit, is
whole fruit,
smaller pieces of
fruit, or
pieces of peel,
placed in
heated sugar syrup,
which absorbs the moisture...
-
Fructose (/ˈfrʌktoʊs, -oʊz/), or
fruit sugar, is a
ketonic simple sugar found in many plants,
where it is
often bonded to
glucose to form the disaccharide...
- (French for
stewed fruit) is a
dessert originating from
medieval Europe,[citation needed] made of
whole or
pieces of
fruit in
sugar syrup.
Whole fruits...
-
Sugar is the
generic name for sweet-tasting,
soluble carbohydrates, many of
which are used in food.
Simple sugars, also
called monosaccharides, include...
- Chinese: 糖葫蘆; pinyin: táng húlu; lit. '
sugar calabash'), also
called bingtang hulu (冰糖葫芦; 冰糖葫蘆; bīngtáng húlu; 'rock-
sugar calabash'), is a
traditional Chinese...
- The
components of
other aggregate fruit are more
difficult to define. For example,
sugar apple (Annona spp.)
fruit are made up of
individual berry-like...
-
intense sweet sensation. In
North America,
common sugar substitutes include aspartame, monk
fruit extract, saccharin, sucralose, and stevia. Cyclamate...
-
Shaffiq Sahrir MA (2013). "
Sugars,
ascorbic acid,
total phenolic content and
total antioxidant activity in p****ion
fruit (P****iflora) cultivars". J Sci...
