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Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

United Graduate School of Agriculture, Ehime University, Matsuyama 790-8577, Japan
Fermentation 2019, 5(2), 47; https://doi.org/10.3390/fermentation5020047
Received: 8 May 2019 / Revised: 27 May 2019 / Accepted: 6 June 2019 / Published: 11 June 2019
Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided. View Full-Text
Keywords: food ingredients; food enzymes; fermentation process; downstream processing; N-Acetyl glucosamine; d-glucosamine; d-fructose; d-galactose; l-sugars; monosaccharides food ingredients; food enzymes; fermentation process; downstream processing; N-Acetyl glucosamine; d-glucosamine; d-fructose; d-galactose; l-sugars; monosaccharides
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Shintani, T. Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods. Fermentation 2019, 5, 47.

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