Keyphrases

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