Work

Production of Oligosaccharides as Promising New Food Additive Generation

Year: 2006

Type: article

Abstract: Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecular mass chitosans. If new manufacturing biotechnologies have significantly increased the development of these functional food ingredients, the main drawback limiting their applications is the difficulty to engender specific glycosidic structures. The present review focuses on the knowledge in the area of food bioactive oligosaccharides and catalogues the processes employed to generate them.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: Hélène Barreteau, Cédric Delattre, Philippe Michaud

Institutions: Université Paris-Sud, Centre National de la Recherche Scientifique, Institut de Biochimie et Biophysique Moléculaire et Cellulaire, Vellore Institute of Technology University, Université Blaise Pascal

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: green

OpenAlex ID: W193888809

FWCI: 3.962

Cites: 89

Cited by: 146

Related to: 10