Production of glucose and fructose syrups from cassava (Manihot esculenta Crantz) starch using enzymes produced by microorganisms isolated from Brazilian Cerrado soil

Autor: Fábio Pereira Quintino, Valdirene Neves Monteiro, Eduardo Ramirez Asquieri, Roberto Nascimento Silva

Publikováno v: Food Science and Technology, Volume: 30, Issue: 1, Pages: 213-217, Published: 05 MAR 2010
Food Science and Technology v.30 n.1 2010
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The high demands for sugars and the development of enzymatic technology have increased the production of sweeteners, especially for glucose and fructose syrups. This work describe a technology for glucose and fructose syrups from Brazilian cassava st

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