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Production of prebiotics via reactions involving lactose as well as malic acid and citric acid Cover

Production of prebiotics via reactions involving lactose as well as malic acid and citric acid

Acta Universitatis Sapientiae, Alimentaria
Volume 11 (2018): Issue 1 (December 2018)
By: J. Csapó,  D. Kiss and  Cs. Albert  
Open Access
|Dec 2018

Authors

J. Csapó

csapo.janos@gmail.hu

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science

D. Kiss

dory19921003@gmail.com

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology, Debrecen

Cs. Albert

albertcsilla@cs.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food Science
DOI: https://doi.org/10.2478/ausal-2018-0006 | Journal eISSN: 2066-7744
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Language: English
Page range: 97 - 109
Published on: Dec 24, 2018
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
lactose,
malic acid,
citric acid,
prebiotics,
determination of sugar,
enzymatic breakdown
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2018 J. Csapó, D. Kiss, Cs. Albert, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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