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Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose
This work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two important and inexpensive agro-industrial by-products such as tofu whey and cheese whey permeate. The bioconversion is driven...
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| Publicado en: | PLoS One |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Public Library of Science
2015
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4583474/ https://ncbi.nlm.nih.gov/pubmed/26406885 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0139035 |
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