Bioactive polysaccharides and oligosaccharides from garlic ( <i>Allium sativum</i> L.): Production, physicochemical and biological properties, and structure–function relationships-Reference-Cited by-同舟云学术

Bioactive polysaccharides and oligosaccharides from garlic ( Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Published:2022-06-28 Issue:4 Volume:21 Page:3033-3095
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Qiu Zhichang¹,Qiao Yiteng¹²,Zhang Bin¹^ORCID,Sun‐Waterhouse Dongxiao¹³,Zheng Zhenjia¹^ORCID

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering Shandong Agricultural University Tai'an China

2. School of Food Science and Technology Jiangnan University Wuxi China

3. School of Chemical Sciences The University of Auckland Auckland New Zealand

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12972

Reference433 articles.

1. Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic

2. An inulin‐type fructan enhances calcium absorption in young adults throughout the GI tract with the largest effect occurring in the colon

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream