| dc.contributor.author | Mieželienė, Aldona | |
| dc.contributor.author | Zubrienė, Asta | |
| dc.contributor.author | Budrienė, Saulutė | |
| dc.contributor.author | Dienys, Gervydas | |
| dc.contributor.author | Sereikaitė, Jolanta | |
| dc.date.accessioned | 2023-09-18T17:30:13Z | |
| dc.date.available | 2023-09-18T17:30:13Z | |
| dc.date.issued | 2000 | |
| dc.identifier.other | (BIS)KTU02-000047464 | |
| dc.identifier.uri | https://etalpykla.vilniustech.lt/handle/123456789/123873 | |
| dc.description.abstract | Enzymatic hydrolysis of lactose at 5 degreesC was proposed for production of low lactose milk. Stability of milk casein particles was decreased and their dispersity was increased as a results of lactose conversion. Immobilized B-galactosidase was successfully tested for lactose hydrolysis in whey. | eng |
| dc.format.extent | p. 171-175 | |
| dc.format.medium | tekstas / txt | |
| dc.language.iso | eng | |
| dc.relation.ispartofseries | Progress in Biotechnology vol. 17 | |
| dc.relation.isreferencedby | Conference Proceedings Citation Index - Science (Web of Science) | |
| dc.source.uri | https://pb1lib.org/dl/2173829/453a67?jsh=e6bc4e91063e985c | |
| dc.title | Use of native and immobilized beta-galactosidase in the food industry | |
| dc.type | Straipsnis konferencijos darbų leidinyje Web of Science DB / Paper in conference publication in Web of Science DB | |
| dcterms.references | 0 | |
| dc.type.pubtype | P1a - Straipsnis konferencijos darbų leidinyje Web of Science DB / Article in conference proceedings Web of Science DB | |
| dc.contributor.institution | Kauno technologijos universitetas | |
| dc.contributor.institution | Vilniaus universitetas | |
| dc.contributor.institution | Biotechnologijos institutas Vilniaus Gedimino technikos universitetas | |
| dc.subject.researchfield | T 005 - Chemijos inžinerija / Chemical engineering | |
| dc.subject.researchfield | N 003 - Chemija / Chemistry | |
| dc.subject.researchfield | N 004 - Biochemija / Biochemistry | |
| dc.subject.en | Lactose | |
| dc.subject.en | Hydrolysis | |
| dc.subject.en | Beta-galactosidase | |
| dc.subject.en | Immobilization | |
| dc.subject.en | Low lactose milk | |
| dcterms.sourcetitle | Food biotechnology | |
| dc.publisher.name | Elsevier | |
| dc.publisher.city | Amsterdam | |
| dc.identifier.doi | 5129925 | |
| dc.identifier.elaba | 3196075 | |
