Isomerization of Galactose to Tagatose: Recent Advances in Non-enzymatic Isomerization.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00095
Abstract: The valorization of galactose derived from acid whey to low-calorie tagatose has gained increasing attention. Enzymatic isomerization is of great interest but faces several challenges, such as poor thermal stability of enzymes and a long… read more here.
Keywords: calcium hydroxide; galactose tagatose; isomerization; non enzymatic ... See more keywords