Estudo da hidrólise enzimática do soro de queijo utilizando as lactases Lactozym® e Prozyn®

Estudo da hidrólise enzimática do soro de queijo utilizando as lactases Lactozym® e Prozyn®

Conselho Nacional de Desenvolvimento Científico e Tecnológico === The study of the enzymatic hydrolysis of the lactose has been of great importance, due to absence or lack of the enzyme present lactase in the process digestive human. The enzyme β-galactosidase is very used in the processing of milk...

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Bibliographic Details
Main Author: Vieira, Aline Alves Melo Tostes
Other Authors: Araújo, Euclídes Honório de
Format: Others
Language:Portuguese
Published: Universidade Federal de Uberlândia 2016
Subjects:
Lactose
β
-galactosidase
Hidrólise enzimática
Soro de queijo
Hidrólise de lactose
Cheese whey
Enzymatic hydrolysis
CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
Online Access:https://repositorio.ufu.br/handle/123456789/15120

Internet

https://repositorio.ufu.br/handle/123456789/15120

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