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Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products
(Springer, 2004-01)
In this study, the behaviour of Lactobacillus fermentum CRL 722 and CRL 251 were evaluated under different pH conditions (pH 6.0, 5.5, 5.0, 4.5) and without pH control. Growth was similar under all conditions assayed except ...
Extracellular α-Galactosidase from Debaryomyces hansenii UFV-1 and Its use in the hydrolysis of raffinose oligosaccharides
(Journal of Agricultural and Food Chemistry, 2018)
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
(Center Academic Publ JapanTokyoJapão, 2002)
Removal of oligosaccharides in soybean flour and nutritional effects in rats
(Food Chemistry, 2018)
Purification and characterization of Aspergillus terreus α-Galactosidases and their use for hydrolysis of Soymilk Oligosaccharides
(Applied Biochemistry and Biotechnology, 2018)
Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
(Food Chemistry, 2018)
Purification and characterization of an a-galactosidase from Aspergillus fumigatus
(Brazilian Archives of Biology and Technology, 2019)