New Key Technologies and Typical Examples for the Production of Novel Sugar Products

Author: Zheng Jianxian
Publisher:
Publish Date: 2006-11-01
Features: Novel sugar-based products possess various biofunctions and have garnered significant attention in recent years due to their immense development potential. This book consists of 13 chapters, providing a detailed discussion on the key production technologies of 9 types of polyols, 1 type of sucralose, 4 types of novel glycosides, 9 types of fungal polysaccharides, and 5 types of dietary fibers, along with 44 typical production examples. Chapters 1–9 elaborate on the key production technologies of xylitol, erythritol, lactitol, sorbitol, mannitol, maltitol, hydrolyzed starch hydrolysates, isomalt, and oligo-isomalt; Chapter 10 discusses the key production technologies of sucralose; Chapter 11 explores the key production or biotransformation technologies of steviol glycosides, steviol A glycoside, rebaudioside A, and hesperidin dihydrochalcone; Chapter 12 discusses the key production technologies of fungal polysaccharides such as Cordyceps militaris, Lentinula edodes, Flammulina velutipes, Ganoderma lucidum, Armillaria ostoyae, Aspergillus bisporus, Lentinula edodes, Tremella fuciformis, and Polystichum sinense; Chapter 13 describes the key production technologies of functional soybean fibers, wheat fibers, sugarcane fibers, inulin, and chitosan. Based on the principles of scientific rigor, practicality, conciseness, and inspiration, this book extensively incorporates the latest research findings from abroad using internet technology, offering significant guidance value for the future development of sugar-based product production technologies. It serves as a valuable reference for professionals and management decision-makers in the food industry, biochemical industry, grain and oil industry, agricultural product processing, and related fields, as well as for faculty and students in relevant academic disciplines.