Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 284-288

  Aachary, Ayyappan Appukuttan ^a   Prapulla, Siddalingaiya Gurudutt ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Aspergillus oryzae MTCC 5154; Carrots; Fructooligosaccharides (FOS); Fructosyl transferase (FTase); Osmotic dehydration; Prebiotics; Spent osmotic solutions (SOS)

Indexed keywords

AGRICULTURAL PRODUCTS; BIOCHEMICAL ENGINEERING; DEWATERING; ENZYMES; FOOD ADDITIVES; FRUITS; LEACHING; OSMOSIS; SEMICONDUCTOR SWITCHES; SUGAR (SUCROSE); SUGARS;

ASPERGILLUS ORYZAE MTCC 5154; CARROTS; FRUCTOOLIGOSACCHARIDES (FOS); FRUCTOSYL TRANSFERASE (FTASE); OSMOTIC DEHYDRATION; PREBIOTICS; SPENT OSMOTIC SOLUTIONS (SOS);

DEHYDRATION;

ASPERGILLUS ORYZAE; DAUCUS CAROTA;

EID: 60149093134     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.11.013     Document Type: Article

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