Enzymatic Preparation of Non‐Reducing Oligosaccharides from Maltodextrins and Nigerooligosaccharides
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
2. International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu 214122 China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.202100028
Reference34 articles.
1. SOME AROMAS PRODUCED BY SIMPLE AMINO ACID, SUGAR REACTIONSb
2. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions
3. Fennema's Food Chemistry
4. Enzymatic synthesis of two novel non-reducing oligosaccharides using transfructosylation activity with β-fructofuranosidase from Arthrobacter globiformis
5. Biotechnical production of trehalose through the trehalose synthase pathway: current status and future prospects
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