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Isomaltooligosaccharide, also known as branching oligosaccharide and anomalously linked oligosaccharides, is a type of oligosaccharide with irregular linkages. Isomaltooligosacchar...

Mannooligosaccharides (MOS) are glucomannan protein complexes extracted by fermentation and enzymatic treatment [1], which are resistant to acid and high temperature, and their str...

Oligosaccharide is a polymer formed by dehydration and condensation of 2~10 monosaccharides, which can be divided into two categories: common oligosaccharides and functional oligos...

The overuse of feed antibiotics in aquaculture has led to a series of problems such as antibiotic residues, resistance of pathogenic bacteria and health risks for humans and animal...

Manno-oligosaccharides (MOS) are widely found in the cell wall of many microorganisms, such as konjac flour, guar gum, and tanner's gum, etc. The feeding manno-oligosaccharides...

Mannooligosaccharides (MOS) are phosphorylated glucose-manno-oligosaccharide protein complexes enzymatically extracted from yeast cell walls, which are widely distributed in the ce...

Manno-oligosaccharides (MOS) are widely found in konjac flour, guar gum, gelatin and yeast cell wall, very soluble in water, insoluble in organic solvents, and are oligosaccharides...

Astaxanthin is a non-vitamin A, fat-soluble, keto-type carotenoid that is widely distributed in marine animals and plants, microalgae and yeast [1]. Its unique chemical structure g...

Abstract: Vanillin and ethyl vanillin can bring unique milk flavor to food and have been used in food and beverage, among which they are more used in dairy products, bakery product...

Vanillin is also known as vanillin, vanillin, etc., the chemical name is 3-methoxy 4-hydroxybenzaldehyde, relative molecular mass 152.15, white to slightly yellow needle or powder ...