The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D‐glucose isomerase (GI) and D‐a...

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Detalles Bibliográficos
Autores principales: Men, Yan, Zhu, Ping, Zhu, Yueming, Zeng, Yan, Yang, Jiangang, Sun, Yuanxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475756/
https://www.ncbi.nlm.nih.gov/pubmed/31024703
http://dx.doi.org/10.1002/fsn3.963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475756/
https://www.ncbi.nlm.nih.gov/pubmed/31024703
http://dx.doi.org/10.1002/fsn3.963

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