A comparison of different polymeric gels for entrapment of cells of Streptococcus thermophilus containing β-galactosidase

Journal of Food Science and Technology

Volumn 43, Issue 5, 2006, Pages 526-531

  Goel, Anita ^a   Sharma, R K ^a   Tandon, H K L ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Galactosidase; Carrageenan; Calcium alginate; Cell entrapment; Gellan xanthan; Immobilization; Streptococcus thermophilus

Indexed keywords

CELL IMMOBILIZATION; CELLS; ENZYMES; ETHANOL; MECHANICAL PROPERTIES; THERMODYNAMIC STABILITY;

Β-GALACTOSIDASE; Κ-CARRAGEENAN; CALCIUM ALGINATE; CELL ENTRAPMENT; GELLAN-XANTHAN; STREPTOCOCCUS THERMOPHILUS;

GELS;

STREPTOCOCCUS THERMOPHILUS;

EID: 33749325055     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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