The connection between the molecules, called an acetal oxygen bridge, makes sucrose a non-reducing sugar, which means itâs less reactive than most other sugars. This doesn't affect its digestion or function in your body, but it makes a difference during cooking. Because it's non-reducing, sucrose can't participate in a chemical change called the Maillard reaction -- this allows other sugars to interact with amino acids in food, turning food brown and boosting its flavor.
Axios in English The Vardar or Axios (; ) is the longest and major river in the Republic of Macedonia and also a major river of Greece. It is long, and drains an area of around .
Axios Estiatorio in Denver, CO. Axios is the sister restaurant to Jake and Tellyâs Greek Taverna in Colorado Springs, which was opened by brothers Jake and Telly Topakas in 1997. Many family recipes have been perfected over the course of 18 years and are now showcased at both estab [...]