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Technological aspects of the production of fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

2019Journal article Open access
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dc.contributor.authorMartins, Gonçalo N.
dc.contributor.authorUreta, Maria Micaela
dc.contributor.authorTymczyszyn, E. Elizabeth
dc.contributor.authorCastilho, Paula C.
dc.contributor.authorGomez-Zavaglia, Andrea
dc.date.accessioned2021-03-25T11:31:49Z
dc.date.available2021-03-25T11:31:49Z
dc.date.issued2019
dc.description.abstractFructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.pt_PT
dc.description.sponsorshipThis project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement N◦ 777657, and from the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT) (Projects PICT(2014)/0912, PICT start-up (2016)/4808), and PICT(2017)/1344. This research was supported by FCT with funds from the Portuguese Government (Project PEst-OE/QUI/UI0674/2019) through the project M1420-01- 0145-FEDER-000005 − CQM+ (Madeira 14-20). AG-Z and ET are members of the research career CONICET. MU is postdoctoral fellow from ANPCyT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMartins, G. N., Ureta, M. M., Tymczyszyn, E. E., Castilho, P. C., & Gomez-Zavaglia, A. (2019). Technological aspects of the production of fructo and galacto-oligosaccharides. Enzymatic synthesis and hydrolysis. Frontiers in nutrition, 6, 78. 10.3389/fnut.2019.00078pt_PT
dc.identifier.doi10.3389/fnut.2019.00078pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3201
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFrontiers Mediapt_PT
dc.relationPreservation of microorganisms by understanding the protective mechanisms of oligosaccharides
dc.relationStrategic Project - UI 674 - 2014
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFructo-oligosaccharidespt_PT
dc.subjectGalacto-oligosaccharidespt_PT
dc.subjectEnzymatic synthesispt_PT
dc.subjectHydrolysispt_PT
dc.subjectProperties and applicationspt_PT
dc.subjectAlternative substratespt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleTechnological aspects of the production of fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePreservation of microorganisms by understanding the protective mechanisms of oligosaccharides
oaire.awardTitleStrategic Project - UI 674 - 2014
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/777657/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2014/PT
oaire.citation.startPage78pt_PT
oaire.citation.titleFrontiers in Nutritionpt_PT
oaire.citation.volume6pt_PT
oaire.fundingStreamH2020
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMartins
person.familyNameCastilho
person.familyNameGomez-Zavaglia
person.givenNameGonçalo
person.givenNamePaula C
person.givenNameAndrea
person.identifier741627
person.identifierA-4412-2013
person.identifier252190
person.identifier.ciencia-idE317-F805-6C98
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.ciencia-idCE1B-CEE0-250F
person.identifier.orcid0000-0002-1869-6208
person.identifier.orcid0000-0002-8303-4286
person.identifier.orcid0000-0002-8705-0160
person.identifier.scopus-author-id57209466494
person.identifier.scopus-author-id6602189336
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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