翻訳と辞書 Words near each other ・ Glucose 1-dehydrogenase ・ Glucose 1-dehydrogenase (NAD+) ・ Glucose 1-dehydrogenase (NADP+) ・ Glucose 1-phosphate ・ Glucose 6-phosphatase ・ Glucose 6-phosphate ・ Glucose clamp technique ・ Glucose cycle ・ Glucose dehydrogenase (acceptor) ・ Glucose meter ・ Glucose oxidase ・ Glucose oxidation reaction ・ Glucose paradox ・ Glucose phosphate broth ・ Glucose phosphomutase ・ Glucose syrup ・ Glucose test ・ Glucose tolerance test ・ Glucose transporter ・ Glucose uptake ・ Glucose-1,6-bisphosphate synthase ・ Glucose-1-phosphatase ・ Glucose-1-phosphate adenylyltransferase ・ Glucose-1-phosphate cytidylyltransferase ・ Glucose-1-phosphate guanylyltransferase ・ Glucose-1-phosphate phosphodismutase ・ Glucose-1-phosphate phosphotransferase ・ Glucose-1-phosphate thymidylyltransferase ・ Glucose-1-phospho-D-mannosylglycoprotein phosphodiesterase ・ Glucose-6-phosphate 1-epimerase Dictionary Lists mini英和辞書 mini和英辞書 Webster 1913 Latin-English FOLDOC Wikipedia English ウィキペディア

翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Glucose syrup ： ウィキペディア英語版 Glucose syrup Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.p. 21〔W. P. Edwards, ''The Science of Sugar Confectionery'', Royal Society of Chemistry, 2000, pp. 26–27.〕 Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. == Types of glucose syrup == Depending on the method used to hydrolyse the starch and on the extent to which the hydrolysis reaction has been allowed to proceed, different grades of glucose syrup are produced, which have different characteristics and uses. The syrups are broadly categorised according to their dextrose equivalent (DE). The further the hydrolysis process proceeds, the more reducing sugars are produced, and the higher the DE. Depending on the process used, glucose syrups with different compositions, and hence different technical properties, can have the same DE. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Glucose syrup」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.