the composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality.
对使用蔗糖与果葡糖浆生产的果汁饮料的成分进行了分析,比较了两类产品的糖成分和感官差异。
the partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour.
在果汁生产过程中,采用果葡糖浆部分替代蔗糖的产品风味不受影响。
the article introduces high fructose syrup characteristic and its applications in food industry.
本文详尽论述了果葡糖浆的特性及其在食品工业中的应用。
it is also all right for insulin (artichokes extract) to produce high fructose syrup by acid hydrolysis or enzymatic hydrolysis, especially the enzymatic hydrolysis.