Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications-Reference-Cited by-同舟云学术

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Published:2019-06-25 Issue:7 Volume:84 Page:1672-1681
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Cardoso Taís¹^ORCID,Marques Caroline¹^ORCID,Dagostin João Luiz Andreotti¹^ORCID,Masson Maria Lúcia¹^ORCID

Affiliation:

1. Dept. of Chemical Engineering, Graduate Program in Food EngineeringFederal Univ. of Paraná Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011 Postal code 81531‐970 Curitiba Paraná State Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14686

Reference91 articles.

1. Synbiotics: the impact of potential prebiotics inulin, lactulose and lactobionic acid on the survival and growth of lactobacilli probiotics

2. Efficient lactobionic acid production from whey by Pseudomonas taetrolens under pH-shift conditions

3. Bio-production of lactobionic acid: Current status, applications and future prospects

4. Simultaneous production of lactobionic and gluconic acid in cheese whey/glucose co-fermentation by Pseudomonas taetrolens

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