Food Science Toolbox - Page 2 of 42 -
Food Science Content Worth Sharing

Mini Cart

The word gluconeogenesis means the creation (genesis) of glucose from new (neo) sources. Under normal circumstances, carbohydrates are broken down to release glucose. However, under special circumstances such as limited availability of carbohydrates, other molecules such as fatty acids, amino acids and pyruvate are converted to glucose. This is important for humans, as we store […]

Continue Reading