Release Date: 2024-01-16

Glucose and Fructose in Food Safety

Ebubekir Izol (Author)

Release Date: 2024-01-16

Food, directly affects human health. The phrase ’you are what you eat’ describes the importance of food for humans. Therefore, food safety is very important. Unfortunately, today, consciously or unconsciously, the contents of foods are tampered with, and food safety is put at great risk. Foods that are a source of healing are thus transformed [...]

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    Work TypeBook Chapter
    Published inFood Safety
    First Page433
    Last Page440
    DOIhttps://doi.org/10.69860/nobel.9786053358787.31
    Page Count8
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing
    Food, directly affects human health. The phrase ’you are what you eat’ describes the importance of food for humans. Therefore, food safety is very important. Unfortunately, today, consciously or unconsciously, the contents of foods are tampered with, and food safety is put at great risk. Foods that are a source of healing are thus transformed into harmful substances. Glucose and fructase are carbohydrates that can be added externally to foods. The biggest cause of an important disease such as diabetes is the increase in carbohydrates in the blood. These two sugars lead to an increase in blood sugar. Synthetic and natural ones are easily added to foods. Therefore, in this chapter, the importance and effects of glucose and fructose sugars on food safety are compiled with current studies.

    Ebubekir Izol (Author)
    Bingöl University
    https://orcid.org/0000-0003-0788-4999
    3Dr. Ebubekir İzol received his master’s degree in the field of chemical content and biological activities of consumed medicinal and aromatic plants. His doctorate is in the field of chemical content and biological activities of bee products. His antioxidant, antimicrobial, antiglaucoma, antidiabetic, anti-Alzheimer studies have been published in international articles. He also has international book chapters and book editorships on food products. He is an expert in biological and chemical analysis of food products.

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