[Microbial production of glucose/fructose syrups]. / Glukoz/fruktoz suruplarinin mikrobiyal üretimi.
Mikrobiyol Bul
; 16(2): 143-50, 1982 Apr.
Article
em Tr
| MEDLINE
| ID: mdl-7144624
ABSTRACT
With the ever-increasing demand for sugar and the trend in rising price, rapid progress in research on new and/or alternative sweeteners has been inevitable during the past decade or so. Pure glucose, glucose/fructose, glucose/maltose syrups are often called "isosyrups". Isosyrups have been recognized as a good alternative sources of sugar. These are used today in the manufacture of soft drinks, jams and jellies, confectionary, baking fermentation, dietetic and infant food, ice-cream, pharmaceutical processes, etc. Isosyrups are produced by hydrolysis of starch and cellulocis raw materials have been utilized for the production of isosyrups.
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01-internacional
Base de dados:
MEDLINE
Assunto principal:
Bactérias
/
Frutose
/
Glucose
Idioma:
Tr
Revista:
Mikrobiyol Bul
Ano de publicação:
1982
Tipo de documento:
Article