Response surface methodology applied to the enzymatic synthesis of galacto-oligosaccharides from cheese whey

Food Science and Biotechnology

Volumn 21, Issue 6, 2012, Pages 1519-1524

  Lisboa, Cristiane Reinaldo ^a   de Simoni Martinez, Luciana ^a   Trindade, Renata Aguirre ^a   de Almeida Costa, Fátima Aparecida ^b   de Medeiros Burkert, Janaína Fernandes ^a   Burkert, Carlos André Veiga ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

experimental design; galacto oligosaccharide; prebiotics; whey; galactosidase

Indexed keywords

DESIGN OF EXPERIMENTS; ENZYMES; OLIGOSACCHARIDES; SURFACE PROPERTIES;

ENZYME CONCENTRATIONS; GALACTO-OLIGOSACCHARIDES; GALACTOSIDASES; PREBIOTICS; RESPONSE SURFACE METHODOLOGY; SUBSTRATE CONCENTRATIONS; TRANSGALACTOSYLATION; WHEY;

DAIRIES;

KLUYVEROMYCES LACTIS;

EID: 84871909690     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0202-2     Document Type: Article

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