By Magdy Elnashar
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Starch from potato, corn and other starchy plants, is the main source of sweeteners such as maltose, glucose or fructose syrups in addition to other products including prebiotics, mannose, sorbitol and vitamin C, ethanol, et cetera. Inulin and related oligofructoses, from chicory and Jerusalem artichoke, are used as functional food ingredients and can contribute to reduce the risk of many diseases by stimulating the immune system, decreasing the levels of intestine pathogenic bacteria, and lowering the synthesis of triglycerides and fatty acids in the liver, et cetera (Kaur & Gupta, 2002).
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Grayson ACR, Choi IS, Tyler BM, Wang PP, Michael BH (2003). Multi-pulse drug delivery from a resorbable polymeric microchip device, Nat. Mater. J. Cima. 2, 767. Groboillot A, Boadi DK, Poncelot D, Neufled RJ (1994). Immobilization of cells for application in the food industry. Crit. Rev. Biotechnol. 14, 75. Gutowski KE, Broker GA, Willauer HD, Huddleston JG, Swatloski RP, Holbrey JD, Rogers RD (2003). Controlling the aqueous miscibility of ionic liquids: Aqueous biphasic systems of water-miscible ionic liquids and water-structuring salts for recycle, metathesis, and separations.