Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials-Reference-Cited by-同舟云学术

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Pectic oligosaccharides hydrolyzed from orange peel by fungal multi-enzyme complexes and their prebiotic and antibacterial potentials

Published:2016-06 Issue: Volume:69 Page:203-210
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Li Pei-jun,Xia Jin-lan,Nie Zhen-yuan,Shan Yang

Funder

National High Technology Research and Development Program of China

Hunan Provincial Innovation Foundation for Postgraduate

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins;Arnous;Food and Bioproducts Processing,2008

2. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

3. Production of xylooligosaccharides from corncob xylan by fungal xylanase and their utilization by probiotics;Chapla;Bioresource Technology,2012

4. Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties;Chen;Carbohydrate Polymers,2013

5. Enzymatic depolymerization of gum Tragacanth: Bifidogenic potential of low molecular weight oligosaccharides;Gavlighi;Journal of Agricultural and Food Chemistry,2013

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