Sugar apple

Sweetsop, Sugar Apple (Annona squamosa, Annonaceae)... 

Key West has three locations for picking up grub to go. Sugar Apple Natural Food (917 Simonton St., b 305-292-0043) has the largest selection and a nice juice bar. You can also get supplies at the Natural Food Market (107 Simonton St., B 305-296-3800) or at Island Wellness (530 Simonton St., B 305-296-7353). 

Kasuya K-i, Inoue Y, Doi Y (1996) Adsorption kinetics of bacterial PHB depolymerase on the surface of polyhydroxyalkanoate films. Int J Biol Macrom 19 35 0 Kasuya K-i, Ohura T, Masuda K, Doi Y (1999) Substrate and binding specificities of bacterial polyhydroxybutyrate depolymerases. Int J Biol Macromol 24 329-336 Kato M, M. HJB, Kang CK, Fukui T, Doi Y (1996) Production of a novel copolyester of 3-hydroxybutyric acid and medium-chain-length 3-hydroxyalkanoic acids by Pseudomonas sp. 61-3 from sugars Appl Microbiol Biotechnol 45 363-370 Kaushik N, Kumar K, Kumar S, Kaushik N, Roy S (2007) Genetic variability ruid divergence studies in seed traits and oil content of Jatropha (Jatropha curcas L.) accessions. Biomass Bioenerg 31 497-502... 

Verma D, Anand A, Satyanarayana T. (2013). Thermostable and alkahstable endoxylanase of the extremely thermophilic bacterium Geobacillus thermodenitrificans TSAAl cloning, expression, characteristics and its applicability in generating xylooligo-saccharides and fermentable sugars. Appl Biochem Biotechnol, 170(1), 119-130. 

Sasaki M, Jojima T, Kawaguchi H, Inui M, Yukawa H. (2009). Engineering of pentose transport in Corynebacterium glutamicum to improve simultaneous utilization of mixed sugars. Appl Microbiol Biotechnol, 85,105-115. 

Quesada-Chanto, A., Afschar, A. S., and Wagner, F. (1994). Microbial production of propionic acid and vitamin B12 using molasses or sugar. Appl. Microbiol. Biotechnol. 41, 378-383. 

The nutrient composition of sweetsop (sugar apple) is given in Food Composition Table F-21. 

Sugar apples are a good source of fiber, potassium, and vitamin C, and a fair source of iron. 

In most markets fmit juice must be 100% juice and contain no additives. Fmit nectars consist of pulp, juice, sugar, and water, and contain from 25 to 50% juice, depending on the fmit used. In the EEC the minimum juice content is 50% for orange and apple, 40% for apricot, and 25% for passion fmit and guava (26). Other fmit juice drinks include cocktails, which usually contain at least 25% juice and a variety of juice drinks which can contain from 1.5—70% juice (Table 2). 

Grape and apple juices usually contain all of the trace nutrients required by Saccharomjces for fermentation of sugars to alcohol. Other fmit and diluted honey, as well as barley malt and rice extract, frequendy need additions of nitrogen, phosphoms, and potassium compounds, together with some autolyzed yeast to faciUtate the yeast growth necessary for fermentation. Stimulation oiy4.cetobacter frequendy requires the addition of autolyzed... 

Fermentation of fmit juices other than grapes, principally apple juice, is the same as that in the production of grape wine. For the production of mm, cane molasses is diluted to a sugar concentration of 15—29% the sucrose, glucose, and fmctose is completely fermented within 36 h at 30—32°C. 

Pectin is a long chain of pectic acid and pectinic acid molecules. Because these acids are sugars, pectin is categorized as a polysaccharide. It is prepared from citrus peels and the remains of apples after they are squeezed for juice. In the plant, pectin is the material that joins the plant cells together. When fungus enzymes break down the pectin in fruit, the fruit gets soft and mushy. 

Sugars, M. Stacey, Rep. Progr. Appl. Chem., XXXIII (1948) 504-519. 

Table 4. Sugar composition (mol%) of the xylogalacturonan fractions obtained after DEAE Sepharose anion-exchange chromatography of the Sephacryl S300 fractions I originating from RGase degraded saponified apple MHR population A (1-a and 1-Z>) and from RGase/RGAEase treated non-saponified apple MHR population A (2-a, 2-b, and 2-c).

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