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Galacto-oligosaccharides as protective molecules in the preservation of Lactobacillus delbrueckii subsp. bulgaricus
(Academic Press Inc Elsevier Science, 2011-04)
In this work, the protective capacity of galacto-oligosaccharides in the preservation of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333 was evaluated. Lactobacillus bulgaricus was freeze-dried or dried over silica ...
Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides: Enzymatic Synthesis and Hydrolysis
(Frontiers Media S.A., 2019-05)
Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the ...
Response surface methodology as a tool for modelling galacto-oligosaccharide production
(Cambridge University Press, 2017-11)
The experiments reported in this research paper describe the effects of β-galactosidase enzyme dose and cheese whey amount, on the maximum concentration and yield of galacto-oligosaccahride (GOS) and reaction time. The ...
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
(Elsevier Science, 2015-09)
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, ...
Production and partial purification of galacto-oligosaccharides by sequential fermentation
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Whey permeate containing galacto-oligosaccharides as a medium for biomass production and spray drying of Lactobacillus plantarum CIDCA 83114
(Elsevier Science, 2016-06)
Whey permeate (WP) is a low-cost waste product that can be used as a growth media of probiotic bacteria and as a source of galacto-oligosaccharides (GOS) being an excellent alternative to obtain probiotic biomass in a more ...
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
(John Wiley & Sons Ltd, 2016-12)
BACKGROUND Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the ...
Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey
(Korean Society Food Science & Technology-kosfostSeoulCoreia do Sul, 2012)