Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk-Reference-Cited by-同舟云学术

Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk

Published:2016-03-04 Issue:1 Volume:36 Page:159-165
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BOSSO Alessandra¹,MORIOKA Luiz Rodrigo Ito¹,SANTOS Leandro Freire dos²,SUGUIMOTO Hélio Hiroshi¹

Affiliation:

1. Universidade Norte do Paraná, Brazil

2. Universidade Estadual do Centro-Oeste, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n1/0101-2061-cta-1678-457X0085.pdf

Reference34 articles.

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4. Utilização da β-galactosidase na hidrólise da lactose do leite em baixa temperatura. Unopar científica;Campos T. C. A. S.;Ciências Biológicas e da Saúde,2009

5. Ensaios da hidrólise enzimática da lactose em reator a membrana utilizando beta-galactosidase Kluyveromyes lactis;Carminatti C. A.,2001

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