Results 81 to 90 of about 130,263 (294)

Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

Bulletin of Chemical Reaction Engineering & Catalysis, 2013
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Dessy Ariyanti, Hadiyanto Hadiyanto
doaj   +1 more source

Scalable catalyst production process for oleate hydratase whole‐cell biocatalysis

Biotechnology Progress, EarlyView.
This study establishes a scalable lactose‐induced fed‐batch fermentation for an Escherichia coli whole‐cell biocatalyst containing an oleate hydratase. Operation at a higher growth rate markedly increased biomass yields while maintaining catalyst activity and was demonstrated at 150 L scale.
Rebekka Horstmann, Mario Beckers, Jörn Viell, Fabian Allan Watt, Valentin Steier, Marcel Mann, Jørgen B. Magnus   +6 more
wiley   +1 more source

Heat-induced changes in lactose hydrolysed milks [PDF]

, 2008
Carbohydrate reduced lactose hydrolysed milks (CRHM) tasting the same as normal milk have become very popular in several countries. Hitherto their quality during manufacturing and storage has not been studied very closely and compared to the quality of ...
Tossavainen, Olli
core  

Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

Ciência Rural, 2016
: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential.
Ana Paula Mörschbächer, Giandra Volpato, Claucia Fernanda Volken de Souza   +2 more
doaj   +1 more source

Lactase deficiency and gastrointestinal allergies in young children

Медицинский совет, 2020
Intestinal colic, food allergies are one of the common causes of the initial treatment of children in their first year of life in outpatient practice. Gastrointestinal allergy is a lesion of the gastrointestinal tract of an allergic nature, is in second ...
N. V. Ziatdinova, T. G. Malanicheva, L. A. Bareeva   +2 more
doaj   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Lyophilization of CNBr-activated agarose beads with lactose and PEG [PDF]

, 2009
CNBr-activated agarose beads (CAABs) have been considered as an important intermediate to derivate various versatile bio-separation media. Unfortunately, the highly reactive groups on the beads are liable to hydrolysis and therefore lyophilization is ...
Wang, Jia-Xing, Ma, GH, Su, Zhi-Guo, Meng, Qing-Qiang, Ma, Guang-Hui   +4 more
core   +1 more source

A Lactose‐Derived CRISPR/Cas9 Delivery System for Efficient Genome Editing In Vivo to Treat Orthotopic Hepatocellular Carcinoma

Advanced Science, 2020
Gene editing is a crucial and effective strategy to treat genetic diseases. Safe and effective delivery vectors are specially required for efficient gene editing in vivo of CRISPR/Cas9 system.
Yu Qi, Yanli Liu, Bingran Yu, Yang Hu, Nasha Zhang, Yan Zheng, Ming Yang, Fu‐Jian Xu   +7 more
doaj   +1 more source

Comprehensive Peptide Profiling Reveals the Influence of Streptococcus Thermophilus, Lactobacillus Delbrueckii Subsp. bulgaricus, and Endogenous Milk Proteases on the Hydrolysis of Milk Proteins During Early‐Stage Lactic Acid Fermentation

ChemFoodChem, EarlyView.
Untargeted peptide profiling investigates how S. thermophilus, Lb. bulgaricus, and endogenous milk enzymes impact proteolysis during early‐stage milk fermentation. ≥ 3000 identified peptides show the strongest influence of LB on the peptide profile and number of bioactive peptides. Shorter peptides are mostly formed by LB and hydrolyzed by ST.
Eva Beck, Lena Riedinger, Sevim Dalabasmaz, Joachim Stützer, Luisa Bähr, Rohtraud Pichner, Monika Pischetsrieder   +6 more
wiley   +1 more source

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

Separations
Although PDO Pecorino Sardo is one of the oldest traditional cheeses of Sardinia, Italy, data on its nutritional properties and food safety are lacking.
Alessio Silvio Dedola, Marco Caredda, Margherita Addis, Giacomo Lai, Myriam Fiori, Massimo Pes, Andrea Mara, Gavino Sanna   +7 more
doaj   +1 more source