Enzymatic bioprocessing of lychee juice for fructooligosaccharide enhancement and sustainable functional jelly formulation

This study presents a sustainable strategy to improve the nutritional and functional quality of lychee juice and jelly through enzymatic bioprocessing.

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Publication Details

Journal
Sustainable Food Technology
Published
2025-11-03
DOI
https://doi.org/10.1039/d5fb00416k
Primary Topic
Microbial Metabolites in Food Biotechnology
Type
article
Field-Weighted Citation Impact
0.00
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article

Enzymatic bioprocessing of lychee juice for fructooligosaccharide enhancement and sustainable functional jelly formulation

Sustainable Food Technology
Microbial Metabolites in Food Biotechnology
article

Enzymatic bioprocessing of lychee juice for fructooligosaccharide enhancement and sustainable functional jelly formulation

article en

Abstract

This study presents a sustainable strategy to improve the nutritional and functional quality of lychee juice and jelly through enzymatic bioprocessing.

Sustainable Food TechnologyVol. 4(1)
Chulalongkorn University (TH), Specim (Finland) (FI)
Zero hunger
Openalex Percentile: Top 42%
Microbial Metabolites in Food Biotechnology
DOIOpen Access PDFOpenAlex
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Enzymatic bioprocessing of lychee juice for fructooligosaccharide enhancement and sustainable functional jelly formulation · Sustainable Food Technology (2025) | TGRS Research Map | TGRS