Results 21 to 30 of about 20,648 (228)

Characterization of Lactose-Free Dulce de Leche

Turkish Journal of Agriculture: Food Science and Technology, 2023
The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL).
Olcay Mercan, Zerrin Yüksel
doaj   +1 more source

A BROAD-SPECIFICITY Β-GLUCOSIDASE FROM A WILD TYPE OF YEAST ISOLATE AND ITS POTENTIAL USE IN FOOD INDUSTRY [PDF]

Journal of Food and Dairy Sciences, 2007
A novel intracellular β-glucosidase was isolated from a wild type of yeast Trichosporon sp. Production of enzyme was stimulated with highest level of production in medium containing 1 % lactose as a sole carbon source at pH 7 and 30 oC for 48 hr.
M. Salem, M. Korish
doaj   +1 more source

Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis

Brazilian Journal of Food Technology, 2021
This study evaluated the lactose hydrolysis by immobilized β-galactosidase, which was produced by Kluyveromyces marxianus using porungo cheese whey as substrate. Initially, the yeast was cultivated in porungo cheese medium at 30 °C and 200 rpm, showing a
Aline Vitória Corim Marim, Sabrina Gabardo, Marco Antônio Záchia Ayub   +2 more
doaj   +1 more source

Lactose reduced ice cream enriched with whey powder

Semina: Ciências Agrárias, 2017
Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes ...
Ana Claudia Tsuchiya, Ana da Graça Monteiro da Silva, Daniela Brandt, Daneysa Lahis Kalschne, Deisy Alessandra Drunkler, Eliane Colla   +5 more
doaj   +1 more source

Activation of Silent gal Genes in the lac-gal Regulon of Streptococcus thermophilus [PDF]

, 2001
Streptococcus thermophilus strain CNRZ 302 is unable to ferment galactose, neither that generated intracellularly by lactose hydrolysis nor the free sugar.
Vos, W.M., de, Kuipers, Oscar P.; id_orcid, Kuipers, Oscar P., van den Bogaard, P.T.C., Catzeddu, Pasquale,, Bogaard, Patrick T.C. van den, Vaughan, Elaine E., Bogaard, P.T.C., van den, Vaughan, E.E., Kuipers, Oscar P.,, Bogaard, Patrick T.C. van den,, Kuipers, O.P., Vaughan, Elaine E.,, Vos, Willem M. de, Vos, Willem M. de,, de Vos, W.M., Catzeddu, Pasquale, Catzeddu, P.   +17 more
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Influence of Excipients and Pressing Force on the Impurity Content of N-(4-aminobenzoyl)-L-glutamic Acid in Folic Acid Drugs During Storage

Разработка и регистрация лекарственных средств, 2023
Introduction. Excipients, impurities contained in them, and sorbed water are one of the reasons for degradation of the active pharmaceutical substance (API). Excipients effect should be especially evaluated for moisture-sensitive APIs. Folic acid (FA) is
N. A. Obraztsova, A. A. Samsonov, M. A. Kovtunenko, V. N. Shmeleva, N. A. Golubeva   +4 more
doaj   +1 more source

Study of UF-retentate concentration degree in low- and lactose-free products’ development [PDF]

E3S Web of Conferences, 2023
The article provides a comparative evaluation of some organoleptic characteristics of low- and lactose-free milk samples produced on the basis of ultrafiltration concentrates of skim milk with different mass fraction of solids.
Shokhalov Vladimir, Gnezdilova Anna, Vinogradova Yuliya, Shokhalova Veronika   +3 more
doaj   +1 more source

Modeling of lactose enzymatic hydrolysis using Monte Carlo method

Electronic Journal of Biotechnology, 2019
Background: Mathematical modeling is useful in the analysis, prediction, and optimization of an enzymatic process. Unlike the conventional modeling methods, Monte Carlo method has special advantages in providing representations of the molecule’s spatial ...
Ling Gao, Qingqing Guo, Huibin Lin, Deng Pan, Xiaodong Huang, Jianqun Lin, Jianqiang Lin   +6 more
doaj   +1 more source

FRUCTO SYRUP FROM WHEY MILK VIA BIOTECHNOLOGY [PDF]

Arab Universities Journal of Agricultural Sciences, 2018
The present study deal with hydrolysis of lactose by kluyveromyces fragilis that grown in Whey and synthetic mediumandthe effect of incubated temperature and pH on enzyme activity Lactase (ß- galactosidase) that hydrolyze lactose in whey milk and ...
Randa Rafeh, M. Hikal, A. Abdelrazik, Hoida El-Shazly, S. Ali   +4 more
doaj   +1 more source

Lactose Utilization and Hydrolysis in Saccharomyces fragilis [PDF]

Journal of General Microbiology, 1964
Summary: Sodium azide, 2,4-dinitrophenol and iodoacetate did not inhibit hydrolysis of lactose by cell-free preparations of Saccharomyces fragilis β-galactosidase, but with intact organisms fermentation and hydrolysis were inhibited to a similar extent.
openaire   +2 more sources