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Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
low-calorie food nutritive food microstructure viscosity stability
2014/2/24
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lacto...
Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters
lactic acid bacteria differentiation pulsed-field gel electrophoresis (PFGE) PCR
2009/3/16
Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor ...
Lactose Hydrolysis in Whole Milk Using Immobilized Kluyveromyces marxianus Cells
Yeast immobilization alginate gel lactose hydrolysis whole milk
2008/11/1
To overcome the problem of enzyme extraction and poor permeability of cell membrane to lactose, permeabilization of Kluyveromyces marxianus cells was carried. Permeabilized whole cells can also be adv...