PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS

Elif Çakır

PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS

Abstract

Sugar alcohols, which are increasingly used in industries worldwide, are sugar substitutes that are formed by the reduction of sugars. With its low calorie advantage, they have sweetness, such as non-carcinogenic, low glycemic index and non–insulin resistance, it strengthens the nutritional properties in food products and improves product properties in terms of technological properties. It also has positive contributions to health against the increase of diseases such as obesity and diabetes. Although these compounds are generally produced by catalytic hydrogenation of sugars in the industry, they are receiving increasing attention as they can be obtained on a microbial basis. Several interesting metabolic engineering studies were carried out in recent years to improve the ability of bacteria and yeast to overproduce xylitol, mannitol, and sorbitol. The aim of this review is to provide information about sugar alcohols and production using biotechnology.

Keywords

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Elif Çakır ^* This is me
0000-0003-4343-3706
Türkiye

Publication Date

October 1, 2019

Submission Date

July 27, 2019

Acceptance Date

August 29, 2019

Published in Issue

Year 2019 Volume: 5 Number: 2

IZ

https://izlik.org/JA64YK44CW

Cite

RIS / Bibtex

APA

Çakır, E. (2019). PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS. International Journal of Food Engineering Research, 5(2), 47-58. https://izlik.org/JA64YK44CW

AMA

1.Çakır E. PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS. IJFER. 2019;5(2):47-58. https://izlik.org/JA64YK44CW

Chicago

Çakır, Elif. 2019. “PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS”. International Journal of Food Engineering Research 5 (2): 47-58. https://izlik.org/JA64YK44CW.

EndNote

Çakır E (October 1, 2019) PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS. International Journal of Food Engineering Research 5 2 47–58.

IEEE

[1]E. Çakır, “PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS”, IJFER, vol. 5, no. 2, pp. 47–58, Oct. 2019, [Online]. Available: https://izlik.org/JA64YK44CW

ISNAD

Çakır, Elif. “PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS”. International Journal of Food Engineering Research 5/2 (October 1, 2019): 47-58. https://izlik.org/JA64YK44CW.

JAMA

1.Çakır E. PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS. IJFER. 2019;5:47–58.

MLA

Çakır, Elif. “PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS”. International Journal of Food Engineering Research, vol. 5, no. 2, Oct. 2019, pp. 47-58, https://izlik.org/JA64YK44CW.

Vancouver

1.Elif Çakır. PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS. IJFER [Internet]. 2019 Oct. 1;5(2):47-58. Available from: https://izlik.org/JA64YK44CW