Výsledky vyhledávání - "Heike Baars-Hibbe"

Process for producing the potential food ingredient DFA III from inulin: screening, genetic engineering, fermentation and immobilisation of inulase II

Autor: Ulrich Jahnz, Heike Baars-Hibbe, Klaus-Dieter Vorlop, Milada Schubert

Publikováno v: International journal of pharmaceutics. 256(1-2)

Difructose anhydride (DFA III) is a new potential sweet food additive. A screening was undertaken to isolate bacterial strains for conversion of inulin to DFA. Of special interest were thermotolerant enzymes. Some 400 strains were investigated, among

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::832a24d867983ec2248a8c3035ae286e
https://pubmed.ncbi.nlm.nih.gov/12695027

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