摘要
介绍了新型功能性食品———低聚果糖的理化与生理特性，提出了发酵法生产低聚果糖的新工艺。
The characteristics of fructooligosaccharides (FOS) as a novel sweetener were introduced. A new technology about production of FOS by fermentation was described. The new technology provided a feasible process for industrialization of FOS.
出处
《化学工业与工程技术》
CAS
1999年第2期11-12,共2页
Journal of Chemical Industry & Engineering
基金
上海市自然科学基金
关键词
低聚果糖
性能
发酵法
工艺条件
甜味剂
FructooligosaccharidesCharacteristicsFermentationProcessing conditions
