Use of inulinases to improve fermentable carbohydrate recovery during tequila production-Reference-Cited by-同舟云学术

Use of inulinases to improve fermentable carbohydrate recovery during tequila production

Published:2011-02 Issue:4 Volume:124 Page:1533-1542
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Waleckx Etienne,Mateos-Diaz Juan Carlos,Gschaedler Anne,Colonna-Ceccaldi Benoît,Brin Nicolas,García-Quezada Guadalupe,Villanueva-Rodríguez Socorro,Monsan Pierre

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

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2. Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages;Arrizon;Food Chemistry,2010

3. Enzymatic hydrolysis of fructans in the tequila production process;Avila-Fernandez;Journal of Agricultural and Food Chemistry,2009

4. Di-d-fructose dianhydrides from the pyrolysis of inulin;Blize;Carbohydrate Research,1994

5. Heat-induced degradation of inulin;Bohm;European Food Research and Technology,2005

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