Valorization of Cheese and Tofu Whey through Enzymatic Synthesis of Lactosucrose

Open Access

Peer-reviewed

Research Article

Marta Corzo-Martinez,

Affiliation Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), C/ Nicolás Cabrera 9, 28049, Madrid, Spain
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Alice Luscher,

Affiliation Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), C/ Nicolás Cabrera 9, 28049, Madrid, Spain
⨯
Blanca de las Rivas,

Affiliation Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN (CSIC), C/ Juan de la Cierva 3, 28006 Madrid, Spain
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Rosario Muñoz,

Affiliation Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN (CSIC), C/ Juan de la Cierva 3, 28006 Madrid, Spain
⨯
F. Javier Moreno

* E-mail: javier.moreno@csic.es

Affiliation Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), C/ Nicolás Cabrera 9, 28049, Madrid, Spain
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Lactose
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Cheeses
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Fructoses
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Carbohydrates
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Enzymes
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Glucose
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Sucrose
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Bacillus subtilis
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