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Alginate Beads Containing Lactase: Stability and Microstructure

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Alginate Beads Containing Lactase: Stability and Microstructure

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Traffano-Schiffo, MV.; Aguirre Calvo, TR.; Castro Giraldez, M.; Fito Suñer, PJ.; Santagapita, PR. (2017). Alginate Beads Containing Lactase: Stability and Microstructure. Biomacromolecules. 18(6):1785-1792. doi:10.1021/acs.biomac.7b00202

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Title: Alginate Beads Containing Lactase: Stability and Microstructure
Author: Traffano-Schiffo, Maria Victoria Aguirre Calvo, Tatiana R. Castro Giráldez, Marta Fito Suñer, Pedro José Santagapita, Patricio R.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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[EN] beta-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the ...[+]
Copyrigths: Reserva de todos los derechos
Biomacromolecules. (issn: 1525-7797 )
DOI: 10.1021/acs.biomac.7b00202
American Chemical Society
Publisher version: https://doi.org/10.1021/acs.biomac.7b00202
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The author Maria Victoria Traffano-Schiffo wants to thank "Programa para la Formation de Personal Investigador (FPI)" Predoctoral Program of the Universitat Politecnica de Valencia (UPV) for supporting her Ph.D. studies ...[+]
Type: Artículo

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