Fast demographic growth has led to increasing interest in low-cost alternative protein
sources to meet population needs. Consequently, scientific researchers have been focused …

Background The prebiotic properties of fructooligosaccharides (FOS) are well documented.
The high demand of functional food by the food, pharmaceutical and biotechnology …

Edible mushrooms used as a protein-rich food may be an attractive alternative to
conventional protein sources, while promoting its valorization. This work aimed to obtain a …

This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet,
mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all …

Levan is a microbial fructan widely explored in various fields owing to its excellent physical
and biochemical properties. However, little is known about its digestion and fermentation …

Abstract Background Fructosyltransferases (FTases) are drawing increasing attention due to
their application in prebiotic fructooligosaccharide (FOS) generation. FTases have been …

Food industry has been pressed to develop products with reduced sugar and low caloric
value, while maintaining unchanged their rheological and physicochemical properties. The …

The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly
isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was …

Starch is the main sugar source present in staple foods. Understanding starch hydrolysis
during digestion and the resulting glucose release can be important to strategically …

A new isolated P. citreonigrum URM 4459 was selected to produce fructooligosaccharides
(FOS) in an efficient, economical and fast one-step fermentation. Optimal culture conditions …