Preparation of sweet milk and yogurt containing d-tagatose by the l-arabinose isomerase derived from Lactobacillus rhamnosus-Reference-Cited by-同舟云学术

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Preparation of sweet milk and yogurt containing d-tagatose by the l-arabinose isomerase derived from Lactobacillus rhamnosus

Published:2023-09 Issue: Volume:187 Page:115355
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Ruiting,Xu Kang,Yan Mengyuan,Peng Jiahui,Liu Haoran,Huang Siling,Zhang Susu,Xu Zhenshang^ORCID,Guo Xueping,Wang Ting^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. D-tagatose--a novel low-calorie bulk sweetener with prebiotic properties;Bertelsen;World Review of Nutrition & Dietetics,1999

2. Galactose to tagatose isomerization at moderate temperatures with high conversion and productivity;Bober;Nature Communications,2019

3. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners;Chadha;Journal of Food Science,2022

4. Characterization of an l-arabinose isomerase from the Lactobacillus plantarum NC8 strain showing pronounced stability at acidic pH;Chouayekh;FEMS Microbiology Letters,2007

5. Towards efficient enzymatic conversion of D-galactose to D-tagatose: Purification and characterization of L-arabinose isomerase from Lactobacillus brevis;Du;Bioprocess and Biosystems Engineering,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determining Carbohydrates for Increasing Safety: GC-FID Quantification of Lactose, Galactose, Glucose, Tagatose and Myo-Inositol in ‘Maturo’ PDO Pecorino Sardo Cheese;Separations;2024-09-09

2. Rare sugar bioproduction: advantages as sweeteners, enzymatic innovation, and fermentative frontiers;Current Opinion in Food Science;2024-04

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