Consolidated Bioprocessing in a Dairy Setting─Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes
Author:
Affiliation:
1. National Food Institute, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
2. National Centre for Nano Fabrication and Characterization, Technical University of Denmark, DK-2800Kongens Lyngby, Denmark
Funder
Innovationsfonden
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c04191
Reference30 articles.
1. Optimizing lactose hydrolysis by computer-guided modification of the catalytic site of a wild-type enzyme
2. Nutritional management of lactose intolerance: the importance of diet and food labelling
3. Lactose malabsorption and intolerance: a review
4. Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties
5. Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
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