Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review

Chemical Modification Methods for Inulin- and Agavin-Type Fructans: Synthesis, Characterization, and Biofunctional Activity: A Review

Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of r...

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Bibliographic Details
Main Authors: Dafne I. Díaz-Ramos, Maribel Jiménez-Fernández, Oscar García-Barradas, Rosa Isela Ortiz-Basurto, Benoit Fouconnier
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Molecules
Subjects:
fructans
modification
chemical methods
structure
functionality
Online Access:https://www.mdpi.com/1420-3049/30/13/2672
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