Zobrazeno 1 - 10
of 1 195
pro vyhledávání: '"galactooligosaccharides"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 12, Pp 10141-10152 (2024)
ABSTRACT: The transgalactosylase activity of β-galactosidases offers a convenient and promising strategy for conversion of lactose into high-value oligosaccharides, such as galactooligosaccharides (GOS) and human milk oligosaccharides. In this study
Externí odkaz:
https://doaj.org/article/461afcd9ae3740e8b2dade8a2df19159
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101679- (2024)
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobac
Externí odkaz:
https://doaj.org/article/617767a42d8a42ce8260698f3de9483b
Akademický článek
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Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Symbiotic fermented kinds of milk are products with probiotic microorganisms and a simultaneous prebiotic effect. The presence of fibers or oligosaccharides causes it. This work aimed to evaluate and model fermented milk beverage production
Externí odkaz:
https://doaj.org/article/dd28ba0ca4d3425291ff99dc3eecb677
Autor:
Yujun Wu, Xiangyu Zhang, Xiaoyi Liu, Yi Li, Dandan Han, Yu Pi, Melanie A. Whitmore, Xingmiao Lu, Guolong Zhang, Jinkai Zheng, Junjun Wang
Publikováno v:
Journal of Advanced Research, Vol 56, Iss , Pp 1-14 (2024)
Introduction: Galactooligosaccharides (GOS) are lactogenic prebiotics that exert health benefits by stimulating the growth of different Lactobacillus strains in the gastrointestinal (GI) tract. Objectives: This study aimed to investigate the mechanis
Externí odkaz:
https://doaj.org/article/452a1520b0c4411e9b064cf9b29891b9
Publikováno v:
Dairy, Vol 5, Iss 1, Pp 78-92 (2024)
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can b
Externí odkaz:
https://doaj.org/article/930c20fea1e94e2391afc2f15da42e45
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 125-133 (2023)
Objective: To analyze a novel cold-adapted β-galactosidase, which provided the basis for producing low lactose dairy products or synthesizing galactooligosaccharides (GOS) at low temperatures. Methods: The β-galactosidase (PpBgal42A) gene was clone
Externí odkaz:
https://doaj.org/article/71da9068a6d3471da78fa769b5ea51de
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100839- (2024)
The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was
Externí odkaz:
https://doaj.org/article/1d73082c8e494d7697befc98301c203e
Publikováno v:
Shipin yu jixie, Vol 39, Iss 5, Pp 173-181 (2023)
Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH va
Externí odkaz:
https://doaj.org/article/eb61a5cd65e7430fa171ff094410379c
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 105-112 (2023)
Using egg white proteins as raw materials (EWPs), this study investigated the effects of glactooligosaccharides (GOS)-induced protein glycosylation by hydrothermal processing on the gelling properties and gel microstructures of EWPs, and characterize
Externí odkaz:
https://doaj.org/article/c3ba06b0da1b450ab2d7ec0eaef0fd16