Production of Oligosaccharides as Promising New Food Additive Generation

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...

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Bibliographic Details
Main Authors: Hélène Barreteau, Cédric Delattre, Philippe Michaud
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Series:Food Technology and Biotechnology
Subjects:
oligosaccharides
prebiotics
food preservative
Online Access:http://hrcak.srce.hr/file/162020

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