Technological aspects of the production of fructo and galacto-oligosaccharides : Enzymatic synthesis and hydrolysis

dc.creatorMartins, G. C.
dc.creatorUreta, María Micaela
dc.creatorTymczyszyn, Emma Elizabeth
dc.creatorCastilho, Paula C.
dc.creatorGómez-Zavaglia, Andrea
dc.date2019-05-31
dc.date2019-12-10T13:07:14Z
dc.date.accessioned2023-07-14T17:48:51Z
dc.date.available2023-07-14T17:48:51Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/87104
dc.identifierissn:2296-861X
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7428945
dc.descriptionFructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.
dc.descriptionCentro de Investigación y Desarrollo en Criotecnología de Alimentos
dc.formatapplication/pdf
dc.languagees
dc.rightshttp://creativecommons.org/licenses/by-nd/4.0/
dc.rightsCreative Commons Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0)
dc.subjectQuímica
dc.subjectfructo-oligosaccharides
dc.subjectgalacto-oligosaccharides
dc.subjectenzymatic synthesis
dc.subjecthydrolysis
dc.subjectproperties and applications
dc.subjectalternative substrates
dc.titleTechnological aspects of the production of fructo and galacto-oligosaccharides : Enzymatic synthesis and hydrolysis
dc.typeArticulo
dc.typeRevision


Este ítem pertenece a la siguiente institución