| dc.contributor.author | Ojwach, Jeff | |
| dc.contributor.author | Adetunji, Adegoke Isiaka | |
| dc.contributor.author | Mutanda, Taurai | |
| dc.date.accessioned | 2022-09-19T10:04:58Z | |
| dc.date.available | 2022-09-19T10:04:58Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | Ojwach, J. et al. (2022). Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties. Biotechnology Reports, 33, e00702. https://doi.org/10.1016/j.btre.2022.e00702 | en_US |
| dc.identifier.issn | 2215-017X | |
| dc.identifier.uri | https://doi.org/10.1016/j.btre.2022.e00702 | |
| dc.identifier.uri | http://hdl.handle.net/10566/7913 | |
| dc.description.abstract | Functional foods are essential food products that possess health-promoting properties for the treatment of infectious diseases. In addition, they provide energy and nutrients, which are required for growth and survival. They occur as prebiotics or dietary supplements, including oligosaccharides, processed foods, and herbal products. However, oligosaccharides are more efficiently recognized and utilized, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements. They are low molecular weight carbohydrates with a low degree of polymerization. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.subject | Coprophilous fungi | en_US |
| dc.subject | Ammonia | en_US |
| dc.subject | Antioxidants | en_US |
| dc.subject | Biology | en_US |
| dc.subject | Food sciences | en_US |
| dc.title | Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties | en_US |
| dc.type | Article | en_US |
