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Influência de diferentes concentrações de enzimas lactase e temperaturas sobre a hidrólise da lactose em leite pasteurizado
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-04-28)
The intolerance to lactose is the most common intolerance to carbohydrates among people of all ages and it affects about 70% of the adult population worldwide. Due to the
prevalence of this condition on the world population, ...
Effect of lactose hydrolysis during manufacture and storage of drinkable yogurt
(SciTechnol, 2013-12)
Reduced-lactose yogurts are still not available in the Argentinean market despite the fact in Latin America the incidence of deficientlactose individual is very high. In this work, variables to hydrolyze the lactose ...
Análises físico-químicas em amostras de leites semi-desnatados: com lactose e sem lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2016-12-01)
Milk is a food of prime importance due to its nutritional quality. Nowadays the new technologies pointed to development of dairy products with reduced levels of lactose, since a large number of cases of hypoactasia have ...
Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition
(Springer, 2014-08)
The composition of the dairy matrix used in yogurt manufacture could influence the metabolic activity of yogurt starter and the compounds produced during fermentation. In this way, the lactose hydrolysis with a β-galactosidase ...
Otimização do processo de hidrólise da lactose presente em concentrado de proteínas de soro de leite
(Universidade Tecnológica Federal do ParanáCuritibaBrasilCurso de Bacharelado em QuímicaUTFPR, 2015-12-08)
The whey, a byproduct of cheesemaking, has long been discarded and constitutes a serious environmental problem. Currently whey has been studied as a great alternative in the food industry due to its high production and ...
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 ...
Leite semi-desnatado ultrapasteurizado com teor reduzido de lactose através do método enzimático
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosEspecialização em Gestão da Qualidade na Tecnologia de AlimentosUTFPR, 2015-09-12)
Milk is the food most consumed by the human population in all its age, is the most complete food "in nature" in diets. But about 70% of the world population is lactose intolerant, being unable to ingest the main carbohydrate ...
Production and Characterization of an Enzymatic Hydrolysate of Skim Milk Lactose and Proteins
(1982)
Enzymatic hydrolysis of skim milk lactose and proteins was investigated in a batch reactor; the final aim is to produce a predigested dietary product. The use of yeast β‐galactosidase, a vegetable protease, a fungal protease, ...
β-galactosidase immobilization on controlled pore silica
(1997-12-01)
The immobilization of β-galactosidase from Kluyveromyces fragilis on controlled pore silica was investigated. Immobilization was performed on amino silica activated with glutaraldehyde and the product was applied to the ...
Hydrolysis of whey lactose by immobilized β-Galactosidase
(Brazilian Archives of Biology and Technology, 2008-12-01)
A hidrólise de lactose de soro de leite, resultando em glicose e galactose, apresenta-se como uma alternativa para ampliar as possibilidades de uso comercial deste insumo. Para ser aplicado em escala industrial, o processo ...