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dc.contributor.authorAudemar, Maite-
dc.contributor.authorAtencio-Genes, Loyda-
dc.contributor.authorOrtiz-Mellet, Carmen-
dc.contributor.authorJérôme, François-
dc.contributor.authorGarcía Fernández, José Manuel-
dc.contributor.authorOliveira Vigier, K. de-
dc.date.accessioned2019-09-11T11:04:56Z-
dc.date.available2019-09-11T11:04:56Z-
dc.date.issued2017-08-02-
dc.identifier.citationJournal of agricultural and food chemistry 65(30): 6093-6099 (2017)-
dc.identifier.issn0021-8561-
dc.identifier.urihttp://hdl.handle.net/10261/190473-
dc.description.abstractActivation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the active DFA species were obtained from a highly concentrated solution of fructose, avoiding the filtration step and contamination risk associated with the current procedures that employ heterogeneous catalysis with acid ion-exchange resins. The optimized CO-promoted preparation of DFA-enriched caramel described here has been already successfully scaled up to 150 kg of d-fructose for nutritional studies, showing that implementation of this process is possible at a larger scale.-
dc.publisherAmerican Chemical Society-
dc.rightsclosedAccess-
dc.subjectPrebiotic-
dc.subjectDifructose dianhydrides-
dc.subjectCaramelization-
dc.subjectCarbon dioxide-
dc.subjectd-fructose-
dc.titleCarbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from d -Fructose-
dc.typeartículo-
dc.identifier.doi10.1021/acs.jafc.7b01601-
dc.relation.publisherversionhttps://doi.org/10.1021/acs.jafc.7b01601-
dc.identifier.e-issn1520-5118-
dc.date.updated2019-09-11T11:04:56Z-
dc.language.rfc3066eng-
dc.relation.csic-
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