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GLUCOSE-FRUCTOSE [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-10-26

English

Subject field(s)
  • Origin of Life and Speciation
  • Evolution (Biology)
CONT

In agreement with the assumed common phylogenetic origin of the two protein transport mechanisms, GFOR [glucose-fructose oxidoreductase] can be efficiently translocated by the Delta pH-dependent pathway when analyzed with isolated thylakoid membranes.

French

Domaine(s)
  • Origine de la vie et des espèces en général
  • Évolution (Biologie)
CONT

Bien que ce prochlorophyte partage une origine phylogénétique commune avec les cyanobactéries, la structure des complexes pigment-protéines («antennes») qui collectent l'énergie et la transfèrent au centre réactionnel, diffèrent radicalement entre ces deux procaryotes.

OBS

origine phylogénétique commune : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

Save record 1

Record 2 2011-12-12

English

Subject field(s)
  • Sugar Industry
DEF

Any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup(100% glucose) to produce a desired sweetness.

CONT

The usual use for glucose isomerase is to take glucose made by hydrolysis of corn starch and turn it into a mixture of mostly fructose with some glucose. The corn starch is broken down using amylases. The result is called "high fructose corn syrup(HFCS). "

OBS

"High-fructose corn syrup" is often used as a synonym for "isosyrup" since it is the main type of isosyrup.

OBS

On food labels, you may see HFCS called "glucose-fructose. "

Key term(s)
  • glucose fructose

French

Domaine(s)
  • Sucrerie (Industrie de l'alimentation)
DEF

[...] sirop de maïs qui a été soumis à des processus enzymatiques en vue d'augmenter sa teneur en fructose et ensuite mélangé à du sirop de maïs pur (100 % de glucose) pour obtenir sa composition finale.

OBS

Bien que les sirops de glucose peuvent techniquement être à base de différentes sources de fécule (maïs, riz, pomme de terre, blé, etc.), ils sont généralement à base de fécule de maïs. C'est la raison pour laquelle les termes «sirop de glucose à haute teneur en fructose» et «sirop de maïs à haute teneur en fructose» sont souvent utilisés de façon interchangeable.

OBS

Sur l’emballage des aliments, le sirop de glucose à haute teneur en fructose est souvent appelé «glucose-fructose».

Key term(s)
  • glucose fructose

Spanish

Campo(s) temático(s)
  • Industria azucarera
Save record 2

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