dc.creator | Audemar, Maité | es |
dc.creator | Atencio Genes, Loyda Esther | es |
dc.creator | Ortiz Mellet, Carmen | es |
dc.creator | Jérôme, F. | es |
dc.creator | García Fernández, José Manuel | es |
dc.creator | Oliveira Vigier, Karine De | es |
dc.date.accessioned | 2023-01-26T11:08:26Z | |
dc.date.available | 2023-01-26T11:08:26Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Audemar, M., Atencio Genes, L.E., Ortiz Mellet, C., Jérôme, F., García Fernández, J.M. y Oliveira Vigier, K.D. (2017). Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-Fructose. Journal of Agricultural and Food Chemistry, 65 (30), 6093-6099. https://doi.org/10.1021/acs.jafc.7b01601. | |
dc.identifier.issn | 0021-8561 | es |
dc.identifier.issn | 1520-5118 | es |
dc.identifier.uri | https://hdl.handle.net/11441/141913 | |
dc.description.abstract | Activation 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 CO2-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. | es |
dc.description.sponsorship | Ministerio de Economía y Competitividad de España (MINECO)-SAF2016-76083-R y CTQ2015-64425-C2-1-R | es |
dc.description.sponsorship | Junta de Andalucía-FQM2012-1467 | es |
dc.format | application/pdf | es |
dc.format.extent | 7 p. | es |
dc.language.iso | eng | es |
dc.publisher | American Chemical Society | es |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry, 65 (30), 6093-6099. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | D-fructose | es |
dc.subject | carbon dioxide | es |
dc.subject | caramelization | es |
dc.subject | difructose dianhydrides | es |
dc.subject | prebiotic | es |
dc.title | Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-Fructose | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Química orgánica | es |
dc.relation.projectID | SAF2016-76083-R | es |
dc.relation.projectID | CTQ2015-64425-C2-1-R | es |
dc.relation.projectID | FQM2012-1467 | es |
dc.relation.publisherversion | https://doi.org/10.1021/acs.jafc.7b01601 | es |
dc.identifier.doi | 10.1021/acs.jafc.7b01601 | es |
dc.journaltitle | Journal of Agricultural and Food Chemistry | es |
dc.publication.volumen | 65 | es |
dc.publication.issue | 30 | es |
dc.publication.initialPage | 6093 | es |
dc.publication.endPage | 6099 | es |
dc.contributor.funder | Ministerio de Economía y Competitividad (MINECO). España | es |
dc.contributor.funder | Junta de Andalucía | es |
dc.contributor.funder | European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER) | es |
dc.contributor.funder | Fundación Danone | es |