Production of Oligosaccharides as Promising New Food Additive Generation
Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162020 |
| _version_ | 1797428104375828480 |
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| author | Hélène Barreteau Cédric Delattre Philippe Michaud |
| author_facet | Hélène Barreteau Cédric Delattre Philippe Michaud |
| author_sort | Hélène Barreteau |
| collection | DOAJ |
| description | Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecular mass chitosans. If new manufacturing biotechnologies have significantly increased the development of these functional food ingredients, the main drawback limiting their applications is the difficulty to engender specific glycosidic structures. The present review focuses on the knowledge in the area of food bioactive oligosaccharides and catalogues the processes employed to generate them. |
| first_indexed | 2024-03-09T08:53:17Z |
| format | Article |
| id | doaj.art-9661a44d628d4086a0e9ee58867dc188 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:53:17Z |
| publishDate | 2006-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-9661a44d628d4086a0e9ee58867dc1882023-12-02T13:40:25ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062006-01-01443323333Production of Oligosaccharides as Promising New Food Additive GenerationHélène Barreteau0Cédric Delattre1Philippe Michaud2Laboratoire des Enveloppes Bactériennes et Antibiotiques, IBBMC, UMR 8619 CNRS, Bâtiment 430, Université de Paris-Sud, FR-91405 Orsay, FranceVellore Institut of Technology – Deemed University (VIT), Vellore 632014, Tamilnadu, IndiaLaboratoire de Génie Chimique et Biochimique, Université Blaise Pascal – CUST, 24 avenue des Landais, BP206, FR-63174 Aubière cedex, FranceRecent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecular mass chitosans. If new manufacturing biotechnologies have significantly increased the development of these functional food ingredients, the main drawback limiting their applications is the difficulty to engender specific glycosidic structures. The present review focuses on the knowledge in the area of food bioactive oligosaccharides and catalogues the processes employed to generate them.http://hrcak.srce.hr/file/162020oligosaccharidesprebioticsfood preservative |
| spellingShingle | Hélène Barreteau Cédric Delattre Philippe Michaud Production of Oligosaccharides as Promising New Food Additive Generation Food Technology and Biotechnology oligosaccharides prebiotics food preservative |
| title | Production of Oligosaccharides as Promising New Food Additive Generation |
| title_full | Production of Oligosaccharides as Promising New Food Additive Generation |
| title_fullStr | Production of Oligosaccharides as Promising New Food Additive Generation |
| title_full_unstemmed | Production of Oligosaccharides as Promising New Food Additive Generation |
| title_short | Production of Oligosaccharides as Promising New Food Additive Generation |
| title_sort | production of oligosaccharides as promising new food additive generation |
| topic | oligosaccharides prebiotics food preservative |
| url | http://hrcak.srce.hr/file/162020 |
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