Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/35321

TitleNew trends and technological challenges in the industrial production and purification of fructo-oligosaccharides
Author(s)Nobre, C.
Teixeira, J. A.
Rodrigues, L. R.
KeywordsFructooligosaccharides
SMB
Fermentation
Technological features
Oligosaccharides
Microbial treatment
Membrane technology
Activated charcoal
Ion exchange chromatography
Simulated moving bed
Issue date2015
PublisherTaylor & Francis
JournalCritical reviews in food science and nutrition
CitationNobre, C.; Teixeira, J. A.; Rodrigues, L. R., New trends and technological challenges in the industrial production and purification of fructo-oligosaccharides. Critical Reviews in Food Science and Nutrition, 55(10), 1444-1455, 2015
Abstract(s)An increased commercial interest in fructo-oligosaccharides (FOS) has emerged in the last decade due to their prebiotic activity. At large scale, the FOS are produced by microbial enzymes from sucrose. A mixture of FOS and other saccharides is obtained in this process. The presence of such saccharides reduces the prebiotic, caloric and cariogenic value of the final product. Therefore, many efforts have been conducted to obtain a product with increased FOS purity. This review comprises the most important technological and physicochemical aspects including FOS production and recovery processes; safety, dose and health claims concerning its intake; and commercially available FOS.
TypeArticle
URIhttp://hdl.handle.net/1822/35321
DOI10.1080/10408398.2012.697082
ISSN1549-7852
1040-8398
e-ISSN1040-8398
Publisher versionhttp://www.tandfonline.com/toc/bfsn20/current
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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