Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup
There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetnes...
Main Authors: | Kristine Majore, Inga Ciprovica |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-01-01
|
Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/9/2/136 |
Similar Items
-
Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis
by: Kristine Majore, et al.
Published: (2022-01-01) -
Whole yogurt sweetened with glucose-galactose syrup obtained by nanofiltration: Effect on galactooligosaccharides concentration, physicochemical and sensory properties
by: Ana J. Mosquera-Martínez, et al.
Published: (2023-06-01) -
Enzymatic Synthesis of Galacto-Oligosaccharides from Concentrated Sweet Whey Permeate and Its Application in a Dairy Product
by: David Orrego, et al.
Published: (2022-10-01) -
Glucose syrups : science and technology/
by: Dziedzic, S. Z., et al.
Published: (1984) -
FRUCTO SYRUP FROM WHEY MILK VIA BIOTECHNOLOGY
by: Randa Rafeh, et al.
Published: (2018-03-01)