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Fructose is used commercially in foods and beverages. It increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose. It has all the fiber squeezed out of it and so the fructose is easily absorbed into the bloodstream. High-fructose-corn syrup is used in frozen products.
Taya, C. L.; Fama, S. L. Electrochemical oxidation of D-fructose solution using the Box-Behnken design methodology. Desalin. Water Treat. 2015, 54 (2), 325-331.
Funabashi, H.; Murata, K.; Tsujimura, S. Effect of Pore Size of MgO-templated Carbon on the Direct Electrochemistry of D-fructose Dehydrogenase. Electrochem. 2015, 83 (5), 372-375.