Artículo

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides: Enzymatic Synthesis and Hydrolysis

Martins, Gonçalo Nuno; Ureta, María MicaelaIcon ; Tymczyszyn, Emma ElizabethIcon ; Castilho, Paula Cristina; Gomez Zavaglia, AndreaIcon
Fecha de publicación: 05/2019
Editorial: Frontiers Media S.A.
Revista: Frontiers in Nutrition
e-ISSN: 2296-861X
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

Fructo- 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.
Palabras clave: Fructo-oligosaccharides , Galacto-oligosaccharides , Enzymatic synthesis , Hydrolysis , Properties and applications , Alternative substrates
 
Archivos asociados
Thumbnail
 
Tamaño: 2.064Mb
Formato: PDF
.
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution 2.5 Unported (CC BY 2.5)
Identificadores
URI: http://hdl.handle.net/11336/105843
URL: https://www.frontiersin.org/articles/10.3389/fnut.2019.00078/full
DOI: https://doi.org/10.3389/fnut.2019.00078
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Martins, Gonçalo Nuno; Ureta, María Micaela; Tymczyszyn, Emma Elizabeth; Castilho, Paula Cristina; Gomez Zavaglia, Andrea; Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides: Enzymatic Synthesis and Hydrolysis; Frontiers Media S.A.; Frontiers in Nutrition; 6; 78; 5-2019; 1-24
Compartir
Altmétricas