New Key Technologies and Typical Examples for the Production of Novel Oligosaccharides

Author: Zheng Jianxian
Publisher:
Publish Date: 2006-11-01
Features: Oligosaccharides have unique effects on the proliferation of bifidobacteria and have developed rapidly in recent years with huge market potential. This book consists of 15 chapters, systematically exploring the key production technologies of 10 new types of oligosaccharides, 3 new types of disaccharides, and 2 new types of monosaccharides, along with 40 typical production examples. The introduction briefly outlines the physiological effects, effective dosages, and production methods of oligosaccharides. Chapters 1–10 elaborate on the key production technologies of galactooligosaccharides, lactulose, xylooligosaccharides, fructooligosaccharides, isomaltulose, chitosan oligosaccharides, soybean oligosaccharides, raffinose, stachyose, and coupled sugar. Chapters 11–13 discuss the key production technologies of lactose, isomaltose, and trehalose. Chapters 14–15 explore the key production technologies of tagatose and crystalline fructose. Based on the principles of scientific rigor, practicality, conciseness, and inspiration, this book widely incorporates the latest research findings from abroad using internet technology. It holds significant guiding value for the development of oligosaccharide and monosaccharide/disaccharide production technologies in the coming years. It serves as a valuable reference for researchers, production personnel, and management decision-makers in the food industry, pharmaceutical industry, biochemical industry, agricultural product processing, and related fields. It is also highly beneficial for faculty and students in relevant academic disciplines.