1. Diabetics can eat products containing maltose.

2. Sucrose and maltose are examples.

3. Lastly, stir in maltose and well to blend.

4. Switch off the fire and add the maltose.

5. Dextrose and maltose was the best carbon source, while asparagine (Asn)was the optimum nitrogen source for both hypha growth and spore bearing.

6. Maltose is a reducing sugar because its aldehyde group is free to react with oxidants and, in fact, to undergo almost all reactions as though it were present as a free aldose.

7. The preparation of high purity crystalline maltose was studied following the quality requirements specified in the Japanese Pharmacopeia.

8. Liquid Malt Extract is rich of maltose , fructose, glucose, micro peptides, various vitamins and microelements.

9. Effect of 3% glucose, sucrose, maltose and laevulose on the culture of shoot tip of mulberry were different.

10. The effect of glucose, sucrose, lactose and maltose on the fermentation of Chinese - style sausage were tested.

11. Maltose, which can be obtained by hydrolysis of starch, is an example of a disaccharide.

12. Maltose is readily produced by hydrolysis of starch using the enzyme ? ? - amylase.

13. The ability of maltose fermentation in polyhybrids (trihybrids and tetra-hybrids) is almost identical with their dihybrids.

14. Objective To analyze the maltose clearanceplasma and urine of healthy volunteers with high - performance liquid chromatography.

15. In this paper, the formation of trehalose from maltose by trehalose synthase was studied.

16. Maltose is used sparingly as a mild sweetener for foods.

17. It is distinguishable from other pseudomonad species by its ability to use MALTOSE and STARCH as sole carbon and energy sources.

18. HPLC method for enantioseparation of ketoprofen esters, namely glucose ester, mannose ester, maltose ester of enzyme promoting asymmetry synthesis and racemic ketoprofen vinyl ester was developed.

19. If you chemically bonded two glucose (monsaccharide) molecules you would have a disaccharide, maltose, used to flavor malt liquor.

20. The biological test showed that these pathogens can utilize sucrose, maltose very well, utilize sorbierite, dextrose, levulose, while mannitol poorly.

21. A new technology for the separation and cleanse of high maltose syrup with adsorptionwasstudied.

22. In order to reduce the cost of price protein with high purity, rice starch were extracted by alkaline method. Meanwhile, the maltose syrup was prepared by dual-enzyme method from rice starch.

23. The most important representatives of disaccharides are sucrose (from beet or cane), lactose, maltose and cellobiose.

24. Hops are added during brewing and after the enzymes malt have converted the starch sugar maltose.

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25. Grandma has no teeth now , so she can only eat very soft maltose.

26. Thus, only a small amount of starch is degraded to fermentable maltose by handling dough.

27. Utilizing the synergistic effect of ethanol and ultrasound prepared maltose seed crystal quickly under abirritant conditions .

28. The, fermentation power of a flour involves determination of the maltose value ( diastolic activity ).

29. Using the method of polarimetry to measure the content of maltose is simple , low cost , and it can suffice the demand of certain quality detection.

30. Sugar-coated haws is a traditional Chinese food, it is the string of wild fruit clusters with the bamboo stick dipped after the maltose thin, taffy case of wind quickly harden.

31. This lectin is blood-group non-specific. Agglutination was inhibited by mannose, glucose, fructose, methyl mannoside, maltose, melezitose , trehalose.

32. Like amylose as substrate no branch can be completely decomposed and small amount of glucose maltose.

33. Based on enzymology theory, the lipase-catalyzed synthesis of maltose fatty acid ester by transesterification and esterification reaction has been studied.

34. For example , the sugar maltose is made from two glucose molecules bonded together.

35. The soluble sugar in chestnut mainly included sucrose, rhamnose, glucose, fructose, maltose and raffinose, while raffinose could not be digested and absorbed in human body.

36. Soybean, Milk , Sugar, Maltose Syrup, Whole Milk Powder, Calcium Carbonate, Edible Salt.

37. The optimum medium for conidial production was sucrose, next being maltose and glycerol.

38. Maltose is used in infant foods and in malted milk.