Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides

International Journal of Food Science and Technology

Volumn 51, Issue 9, 2016, Pages 2034-2040

  Alves Filho, Elenilson G ^a,b   Cullen, Patrick J ^c,d   Frias, Jesus M ^c   Bourke, Paula ^c   Tiwari, Brijesh K ^e   Brito, Edy S ^b   Rodrigues, Sueli ^a   Fernandes, Fabiano A N ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^c DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^d UNIVERSITY OF NEW SOUTH WALES   (Australia)

^e Teagasc Food Research Centre   (United Kingdom)

Author keywords

Fructooligosaccharides; functional carbohydrates; high pressure processing; NMR; nonthermal technology

Indexed keywords

CARBOHYDRATES; HEAT TREATMENT; NUCLEAR MAGNETIC RESONANCE; PLASMA STABILITY; ULTRASONICS;

DEGREE OF POLYMERISATION; FOOD INDUSTRIES; FRUCTO-OLIGOSACCHARIDES; FUNCTIONAL PROPERTIES; HIGH PRESSURE PROCESSING; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; OPERATING CONDITION;

FOOD ADDITIVES;

EID: 84978835212     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13175     Document Type: Article

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