Sucrose syrup from carob pod |
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Authors: | S G Marakis |
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Institution: | (1) Institute of General Botany, University of Athens, 157 84 Athens, Greece |
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Abstract: | Summary The ripe carob pod (pericarp) is rich in water-soluble sugars, mainly sucrose (63% on total sugars). Sucrose crystallization from aqueous carob extract is prevented by its reducing sugar content. The selective consumption of these sugars by mixed culture ofRhizopus
oligosporus andSaccharomyces
rouxii gives a sucrose syrup suitable for several uses e.g. sucrose extraction. |
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Keywords: | |
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