Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application-Reference-Cited by-同舟云学术

Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application

Published:2024-03-13 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Tang Wei¹²,Han Tiao¹²,Liu Weilin³,He Jianfei¹²,Liu Jianhua¹²

Affiliation:

1. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China

2. Whole Grain Nutritious Food Processing Technology Research and Experimental Base of Ministry of Agriculture and Rural Affairs, Zhejiang University of Technology, Hangzhou, P. R. China

3. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2328175

Reference95 articles.

1. In vitro fermentation of sugar beet arabinan and arabino-oligosaccharides by the human gut microflora

2. Enzymatic production of pectic oligosaccharides from onion skins

3. Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits

4. Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodology

5. Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor

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