Biotechnological production of bioflavors and functional sugars

Detalhes bibliográficos
Autor(a) principal: Bicas,Juliano Lemos
Data de Publicação: 2010
Outros Autores: Silva,Júnio Cota, Dionísio,Ana Paula, Pastore,Gláucia Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100002
Resumo: Bioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. The use of some agro-industrial residues in such processes is also cited and discussed, showing that this is a rising trend in biotechnology.
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spelling Biotechnological production of bioflavors and functional sugarsbioflavorsbiotransformationde novo synthesisfunctional foodoligosaccharidesBioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. The use of some agro-industrial residues in such processes is also cited and discussed, showing that this is a rising trend in biotechnology.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100002Food Science and Technology v.30 n.1 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000100002info:eu-repo/semantics/openAccessBicas,Juliano LemosSilva,Júnio CotaDionísio,Ana PaulaPastore,Gláucia Mariaeng2010-04-26T00:00:00Zoai:scielo:S0101-20612010000100002Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-04-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Biotechnological production of bioflavors and functional sugars
title Biotechnological production of bioflavors and functional sugars
spellingShingle Biotechnological production of bioflavors and functional sugars
Bicas,Juliano Lemos
bioflavors
biotransformation
de novo synthesis
functional food
oligosaccharides
title_short Biotechnological production of bioflavors and functional sugars
title_full Biotechnological production of bioflavors and functional sugars
title_fullStr Biotechnological production of bioflavors and functional sugars
title_full_unstemmed Biotechnological production of bioflavors and functional sugars
title_sort Biotechnological production of bioflavors and functional sugars
author Bicas,Juliano Lemos
author_facet Bicas,Juliano Lemos
Silva,Júnio Cota
Dionísio,Ana Paula
Pastore,Gláucia Maria
author_role author
author2 Silva,Júnio Cota
Dionísio,Ana Paula
Pastore,Gláucia Maria
author2_role author
author
author
dc.contributor.author.fl_str_mv Bicas,Juliano Lemos
Silva,Júnio Cota
Dionísio,Ana Paula
Pastore,Gláucia Maria
dc.subject.por.fl_str_mv bioflavors
biotransformation
de novo synthesis
functional food
oligosaccharides
topic bioflavors
biotransformation
de novo synthesis
functional food
oligosaccharides
description Bioflavors and oligosaccharides are two classes of substances that may be produced biotechnologically through microbial bioprocesses. These compounds have attracted the interest of pharmaceutical and food industries not only due to their technological properties (sweetening/fiber or flavoring, respectively), but also as a consequence of other functional properties such as, for example, health promoting benefits. The use of agro-industrial residues as substrates in biotechnological processes seems to be a valuable alternative in helping to overcome the high manufacturing costs of industrial fermentations. This manuscript reviews the most important advances in biotechnological production of bioflavors and oligosaccharides. The use of some agro-industrial residues in such processes is also cited and discussed, showing that this is a rising trend in biotechnology.
publishDate 2010
dc.date.none.fl_str_mv 2010-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612010000100002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.30 n.1 2010
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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