The effect of high pressure homogenization on the activity of a commercial β-galactosidase

Journal of Industrial Microbiology and Biotechnology

Volumn 39, Issue 11, 2012, Pages 1587-1596

  Tribst, Alline A L ^a   Augusto, Pedro E D ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Enzyme activity; Low lactose milk; Non thermal technology; Ultra high pressure homogenization

Indexed keywords

BETA GALACTOSIDASE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INACTIVATION; ENZYME STABILITY; FOOD BIOTECHNOLOGY; FREEZING; HIGH PRESSURE HOMOGENIZATION; PH; PRESSURE; STORAGE; TEMPERATURE;

ANIMALS; BETA-GALACTOSIDASE; BIOTECHNOLOGY; ENZYME STABILITY; HYDROGEN-ION CONCENTRATION; MILK; PRESSURE; TEMPERATURE;

EID: 84868206821     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-012-1179-9     Document Type: Article

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