Effect of temperature and agitation on the enzymatic synthesis of oligosaccharides and dextran in orange juice

Author:

Leite Ana Karoline Ferreira,Fonteles Thatyane Vidal,Rodrigues SueliORCID

Funder

Conselho Nacional de Desenvolvimento Cientifico e Tecnologico

Fundacao Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference37 articles.

1. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science and Emerging Technologies,2015

2. Modified scaba 6SRGT impellers for process intensification: Cavern size and energy saving when stirring viscoplastic fluids;Ameur;Chemical Engineering and Processing - Process Intensification,2020

3. Use of flow cytometry and total viable count to determine the effects of orange juice composition on the physiology of Escherichia coli;Anvarian;Food Science and Nutrition,2018

4. Production of oligosaccharides as promising new food additive generation;Barreteau;Food Technology and Biotechnology,2006

5. Production of oligosaccharides from agrofood wastes;Cano;Fermentation,2020

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