Keyphrases

1. 1-kestose 26%
2. Acidic Food 20%
3. Antioxidant Activity 10%
4. Aspergillus Niger 10%
5. Cellulolytic Enzymes 10%
6. Citrate Buffer 8%
7. Commercial Enzyme Preparation 30%
8. Compounds Activity 10%
9. Degree of Polymerization 8%
10. Desirability Function 10%
11. Enzymatic Synthesis 45%
12. Enzyme Concentration 13%
13. Enzyme Preparation 19%
14. Enzyme Species 6%
15. Food Products 20%
16. Fructooligosaccharides 100%
17. FTIR Analysis 20%
18. FTIR Spectra 10%
19. Growth Conditions 20%
20. Industrial Production 20%
21. Initial Reaction Rate 6%
22. Isomaltooligosaccharides 10%
23. Kinetic Model 20%
24. Maltose 10%
25. Mechanistic Model 20%
26. Michaelis-Menten 13%
27. Microbial Production 20%
28. Multivariate Analysis 20%
29. Multivariate Response Regression 6%
30. Nystose 13%
31. Oligosaccharides 12%
32. Orange Juice 8%
33. Panose 10%
34. Phenol Extraction 10%
35. Phenolic Antioxidants 10%
36. Phenolic Compounds 10%
37. Polyhydroxyalkanoates 20%
38. Processing Conditions 20%
39. Processing Effects 20%
40. Reaction Medium 17%
41. Reaction Rate Model 6%
42. Reaction Time 11%
43. Response Surface Methodology 30%
44. Simple Mathematical Model 20%
45. Substrate Inhibition 6%
46. Sucrose Concentration 34%
47. Temperature Concentration 10%
48. Tomato Juice 8%
49. Volumetric Productivity 6%
50. Waltheria Ovata 10%