%0 Journal Article
%T Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods
%J Fermentation | An Open Access Journal from MDPI
%D 2019
%R https://doi.org/10.3390/fermentation5020047
%X 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-Tex
%U https://www.mdpi.com/2311-5637/5/2/47