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- W2984504803 abstract "Consumers' interest in healthy food have increased in the last years. The recognition that dietary behavior directly affects the quality of life has resulted in a tendency to emphasize functional foods that have a great market potential in the food industry. In this sense, new concepts were introduced in the functional foods area. Functional foods are consumed daily, are part of a normal diet, and have high nutritional value. Some sugars considered functional are not easily found in nature, and their focus is on biological and functional use. These sugars can be produced from enzymatic processes and have great potential in the food and pharmaceutical industries. The study of the production of bioactive molecules is the basis for the commercialization of functional foods, such as sugars produced by microorganisms. It is necessary to analyze the composition of these sugars and potential enzymes to perform protein breakdown in smaller molecules (bioactive) for large-scale production to be possible. In this sense, this chapter is focused on the current research regarding production of functional foods in order to further evaluate the functional properties of microbial sugars. We also discuss and propose the potential of these foods for industry." @default.
- W2984504803 created "2019-11-22" @default.
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- W2984504803 date "2019-11-15" @default.
- W2984504803 modified "2023-09-28" @default.
- W2984504803 title "Research and Production of Microbial Functional Sugars and Their Potential for Industry" @default.
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- W2984504803 doi "https://doi.org/10.1002/9781119434436.ch11" @default.
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