Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk

Lactose-free products are more susceptible to chemical and physical modifications during heating and storage, due to the release of glucose and galactose during enzymatic processing, both more reactive than lactose. The present study demonstrates the effect of enzymatic lactose hydrolysis on 5-hydro...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Neves, Leandra Natália de Oliveira, de Oliveira, Marcone Augusto Leal
Format: Artigo
Language:Inglês
Published: Springer India 2020
Subjects:
Short Communication
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7374521/
https://ncbi.nlm.nih.gov/pubmed/32728298
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04561-9
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