Work

Enzymatic bioprocessing of lychee juice for fructooligosaccharide enhancement and sustainable functional jelly formulation

Year: 2025

Type: article

Abstract: This study presents a sustainable strategy to improve the nutritional and functional quality of lychee juice and jelly through enzymatic bioprocessing.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00416k

Authors: Nattida Pongjuntuk, Saeid Jafari, Sochannet Chheng, Kitipong Assatarakul

Institutions: Chulalongkorn University, Kampong Speu Institute of Technology

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Chulalongkorn University

Award: G933109297

OpenAlex ID: W7103751359

FWCI: 0.554

Cites: 33

Cited by: 1

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