Sugar Loss Attributed to Non-Enzymatic Browning Corresponds to Reduce Calories Recovered in Low-Molecular-Weight Fraction

Ningjian Liang¹, Xiu-Min Chen² and David D Kitts^1*

¹Food, Nutrition and Health Faculty of Land and Food Systems, University of British Columbia, Canada, E-mail: kingsleytekuh@yahoo.co.uk

²School of Food and Biological Engineering, Jiangsu University, PR China, E-mail: kingsleytekuh@yahoo.co.uk

^*Corresponding Author: David D Kitts, Food, Nutrition and Health Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada, Tel: 6048225560