Pietsch P, Richter R.
European Food Research and Technology, 2016, 242(10): 1763-1776.The aim of this work was to investigate the application of boronic acids for the specifc reduction of fructose in food matrices as fruit juice. The ability of boronic acids to form esters with diol structures forms the basis of the investigation. The retention of fruit juice components in a solution and fruit juice was analysed on a boronic acid gel. The known affnity decrease in boronic acid in the order of sorbitol, fructose, galactose and glucose was confrmed. Read More