PPT-Fermentable sugars

for Biofuels Donal F Day Audubon Sugar Institute UNO Sept 2014 The deep south states can to produce 50 of the biofuels in the future because they have the most available land with adequate water and sun. iotechnology Vol. 1 ( 1), pp. 007 - 011 , March, 2012. Available online at http://internationalscholarsjournals.org Janine Higgins, PhD. University of Colorado Denver. Dietary Recommendations. Enjoy a wide variety of nutritious foods. • Eat plenty of vegetables, legumes and fruits. • Eat plenty of cereals, preferably wholegrain. C. ount: How much should I eat?. What are Empty Calories?. - . Currently, many of the foods and beverages Americans eat and drink contain . empty calories. – calories from solid fats and/or added sugars. Solid fats and added sugars add calories to the food but few or no nutrients. For this reason, the calories from solid fats and added sugars in a food are often called empty calories. Learning more about solid fats and added sugars can help you make better food and drink choices. . Learn general information about . sugars. Learn about different sugar substitutes. Learn how to decrease . sugar intake. There may . be a pop quiz!. What Are Sugars?. Sugars . are…. . Known as carbohydrate with a sweet . Geobacillus. . Strains . for . Sugar. . Metabolism. . Justin . Cullity. Adviser: Dr. Kang Wu. Chemical . Engineering. University of New Hampshire. Durham, . NH. Introduction . What Are Macromolecules?. Monomer. Polymer. What are monomers that make them?. 4 main monomer types. Saccharides. Amino Acids. Fatty acids. Nucleotides. What polymers do they make?. Saccharides .  Polysaccharides, carbohydrates, fiber, sugars. Gary Tucker. Baking and Cereal Processing Department. Campden BRI. Content. Controversy with sugar. Functionality of sugar. Sugar alternatives. The future. Chipping . Campden. Site. Baking and Cereal Processing Department. part B. Dissacharides. Dissacharides. Sugars in nature is generally not monosaccharide. Glucose + glucose-.  maltose grains (least sweet). Glucose + galactose lactose milk (contributes to milk color). Megan Hargreaves and Farhana Sharmin. Particle . board. Source and uses of bagasse. Sugar Cane. Sugar Cane. Sugar and sugar products. Sugar and sugar products. Bagasse. Bagasse. Power. Paper. Furfural and products. Sugar. Food Science . Ms. McGrath. All About Sugar. •. Natural part of many foods. •Have a sweet taste. •Foods with naturally occurring sugars often contain other nutrients as well. •Sugars can be extracted from plants and used to sweeten foods such as candy, soft drinks and baked products. Jenna Guadagna and Yimy Rodrieguez . Dr.DeNysschen. Introduction to Dietetics . Summer 2015. Nutritive vs. Nonnutritive Sweetener . Nutritive Sweetener. Carbohydrate. Energy . Natural, Processed, Added. What you will learn. What sugar is and where it is found. How much sugar . Canadian teens are . drinking. What the big deal about sugar is. What you can do to reduce your sugar intake. What is Sugar?. „ „Investigation that found that dietary supplementation with resistant starch improves insulin sensitivity in healthyvolunteers. 59Johnston KL, Thomas EL, Bell JD, FrostGS, Robertson M ________________________________ 8 Hamilton Health Sciences, 2013PD 7928 2/2013dpc/pted/SteroidsHighBloodSugarCausedBySteroidstrh.docdt/February 12, 2013 Step 2Sit down and rest for 5 minutes.hec