- reducing sugars
- Макаров: восстанавливающие сахара
Универсальный англо-русский словарь. Академик.ру. 2011.
reducing sugars
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Reducing sugar — Reducing form of glucose A reducing sugar is any sugar that either has an aldehyde group or is capable of forming one in solution through isomerisation. This functional group allows the sugar to act as a reducing agent, for example in the Tollens … Wikipedia
reducing sugar — noun : a sugar that is capable of reducing a mild oxidizing agent (as Fehling solution) glucose, maltose, and lactose are reducing sugars but sucrose and methyl glucoside are not compare benedict s test * * * reducing sugar, a saccharide, such as … Useful english dictionary
Benedict's reagent — (also called Benedict s solution or Benedict s test) is a chemical reagent named after an American chemist, Stanley Rossiter Benedict.cite journal author = Benedict, S. R. title = A Reagent For the Detection of Reducing Sugars journal = J. Biol.… … Wikipedia
carbohydrate — /kahr boh huy drayt, beuh /, n. any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the… … Universalium
baking — Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. Ingredients used in baking include flour, water, leavening agents (baker s yeast, baking soda, baking powder), shortening (fats,… … Universalium
Dextrose equivalent — (DE) is a measure of the amount of reducing sugars present in a sugar product, relative to glucose, expressed as a percentage on a dry basis. For example, a maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose (DE = 100) … Wikipedia
Trehalose — Chembox new ImageFile = Trehalose.svg ImageSize = 250px OtherNames = α Ｄ glucopyranosyl α Ｄ glucopyranoside(α,α‐Trehalose) IUPACName = 2 (hydroxymethyl) 6 [3,4,5 trihydroxy 6 (hydroxymethyl)tetrahydropyran 2 yl] oxy tetrahydropyran 3,4,5 triol… … Wikipedia
Chemical test — In chemistry, a chemical test is a qualitative or quantitative procedure designed to prove the existence of, or to quantify, a chemical compound or chemical group with the aid of a specific reagent. A presumptive test is specifically used in… … Wikipedia
aldehyde — aldehydic, adj. /al deuh huyd /, n. Chem. any of a class of organic compounds containing the group CHO, which yields acids when oxidized and alcohols when reduced. [1840 50; < NL al(cohol) dehyd(rogenatum) dehydrogenated alcohol] * * * Any of a… … Universalium
food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… … Universalium
Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac … Wikipedia
