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

Aachary, Ayyappan Appukuttan and Prapulla, S. G. (2009) Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebiotic. Innovative Food Science & Emerging Technologies, 10 (2). pp. 284-288. ISSN 1466-8564

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Abstract

Value addition of spent osmotic sugar solution (SOS) obtained after the osmotic dehydration of carrot cubes using 60

Item Type: Article
Uncontrolled Keywords: Fructooligosaccharides (FOS) Osmotic dehydration Spent osmotic solutions (SOS) Aspergillus oryzae MTCC 5154 Fructosyl transferase (FTase) Carrots Prebiotics
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 24 Fruits
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2018 08:34
Last Modified: 05 Oct 2018 07:00
URI: http://ir.cftri.com/id/eprint/9027

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