Abstract
Prebiotic oligosaccharides have attracted an increasing amount of attention owing to their physiological importance and functional effects on human health, as well as physicochemical properties, which are of interest for various applications in the food industry. This chapter reviews the production of prebiotic (fructo-oligosaccharides, galacto-oligosaccharides) and some candidate prebiotic oligosaccharides by transglycosylation or hydrolysis using glycosidases or glycosyl transferases. The chapter also includes emerging trends in the production of novel oligosaccharides.
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