Strategy for biotechnological process design applied to the enzymatic hydrolysis of agave fructo-oligosaccharides to obtain fructose-rich syrups

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10205-10210

  García Aguirre, Mauricio ^a   Sáenz ÁLVARO, Victor A ^a   Rodríguez Soto, Mayra A ^a   Vicente Magueyal, Francisco J ^a   Botello ÁLVAREZ, Enrique ^a   Jiménez Islas, Hugo ^a   Marcela, Cárdenas Manríquez ^a   Rico MARTÍNEZ, Ramiro ^a   Navarrete BOLAÑOS, Jose L ^a  

^a DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

Author keywords

Agave; Fructose; Hydrolysis; Oligosaccharides; Syrups

Indexed keywords

FOOD ADDITIVE; FRUCTOSE; FUNGAL PROTEIN; OLIGOSACCHARIDE;

AGAVE; ARTICLE; BIOREACTOR; BIOTECHNOLOGY; CHEMISTRY; ENZYMOLOGY; EVALUATION; FERMENTATION; HYDROLYSIS; KLUYVEROMYCES; METABOLISM; METHODOLOGY; MICROBIOLOGY;

AGAVE; BIOREACTORS; BIOTECHNOLOGY; FERMENTATION; FOOD ADDITIVES; FRUCTOSE; FUNGAL PROTEINS; HYDROLYSIS; KLUYVEROMYCES; OLIGOSACCHARIDES;

AGAVE; KLUYVEROMYCES;

EID: 70449109941     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902855q     Document Type: Article

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