Enzymatic preparation of wheat bran xylooligosaccharides and their stability during pasteurization and autoclave sterilization at low pH

Carbohydrate Polymers

Volumn 77, Issue 4, 2009, Pages 816-821

  Wang, Jing ^a   Sun, Baoguo ^a   Cao, Yanping ^a   Tian, Yuan ^a   Wang, Chengtao ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Fructooligosaccharides; Insoluble dietary fiber; Stability; Thermal processing; Xylooligosaccharides

Indexed keywords

ACIDIC CONDITIONS; DEGREE OF POLYMERIZATION; ENZYMATIC PREPARATION; FRUCTOOLIGOSACCHARIDES; FUNCTIONAL FOODS; HIGH THERMAL STABILITY; INSOLUBLE DIETARY FIBER; INSOLUBLE DIETARY FIBERS; THERMAL PROCESSING; WHEAT BRAN; XYLANASE; XYLOOLIGOSACCHARIDES;

BOILERS; FOOD ADDITIVES; PRESSURE VESSELS; RAPID THERMAL ANNEALING; STERILIZATION (CLEANING);

STABILITY;

TRITICUM AESTIVUM;

EID: 67349254156     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.03.005     Document Type: Article

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