Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods

Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is <span style="font-variant: small-caps;">d</span>-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. There...

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Autor principal:	Tomoya Shintani
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2019-06-01
coleção:	Fermentation
Assuntos:	food ingredients food enzymes fermentation process downstream processing <i>N</i>-Acetyl glucosamine <span style="font-variant: small-caps">d</span>-glucosamine <span style="font-variant: small-caps">d</span>-fructose <span style="font-variant: small-caps">d</span>-galactose <span style="font-variant: small-caps">l</span>-sugars monosaccharides
Acesso em linha:	https://www.mdpi.com/2311-5637/5/2/47
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