Characterization of enzymatically prepared sugar medium-chain fatty acid monoesters-Reference-Cited by-同舟云学术

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Characterization of enzymatically prepared sugar medium-chain fatty acid monoesters

Published:2014-10-10 Issue:8 Volume:95 Page:1631-1637
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhang Xi¹²³,Wei Wei¹²,Cao Xi¹²,Feng Fengqin¹²⁴

Affiliation:

1. College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou 310058 China

2. Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang University; Hangzhou 310058 China

3. Yunnan College of Traditional Chinese Medicine; Kunming 650500 China

4. Fuli Institute of Food Science; Zhejiang University; Hangzhou 310058 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. Fat substitutes: sucrose polyesters and other synthetic oils;Harrigan,1993

2. Surface activities, biodegradability and antimicrobial properties of n-alkyl glucosides, mannosides and galactosides;Matsumura;J Am Oil Chemists Soc,1990

3. Structure-function relationships affecting the insecticidal and miticidal activity of sugar esters;Puterka;J Econ Entomol,2003

4. Effect of carbohydrate fatty acid esters on Streptococcus sobrinus and glucosyltransferase activity;Devulapalle;Carbohyd Res,2004

5. Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viability of Escherichia coli O157:H7;Hathcox;Food Microbiol,1996

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