Glucose and fructose are the most important sugars to analyze in tubers both as a qualitative parameter and as a process control.
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Sugars analysis on Potatoes
Glucose and fructose are the most important sugars to analyze in tubers both as a qualitative parameter and as a process control. These sugars can be precursors of acrylamide in frying products; knowing their value on potatoes, before being processed, allows to avoid problems during cooking. The glucose and fructose content can be determined together (kit codes *300270 and *300265) or separately (kit codes *300273 and *300263).
| Available Pack Sizes | 10 pcs, 100 pcs |
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