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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4583474/ https://www.ncbi.nlm.nih.gov/pubmed/26406885 http://dx.doi.org/10.1371/journal.pone.0139035 |