Results 1 to 10 of about 74,015 (98)

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Foods, 2023
With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods.
Aili Li, Jie Zheng, Xue Han, Sijia Yang, S. Cheng, Jingwen Zhao, Wenjia Zhou, Yan Lu   +7 more
semanticscholar   +1 more source

Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance

Foods, 2022
The recent growing interest in lactose intolerance has resulted in the proliferation of lactose-free products by food manufacturing companies. Since updated papers about lactose and its uses are missing, the main purpose of this review is to investigate ...
S. Dominici, F. Marescotti, C. Sanmartin, M. Macaluso, I. Taglieri, F. Venturi, A. Zinnai, M. S. Facioni   +7 more
semanticscholar   +1 more source

Milk Lactose as a Biomarker of Subclinical Mastitis in Dairy Cows

Animals, 2021
Simple Summary Early bovine subclinical mastitis detection may improve treatment strategies and milk yield and reduce the use of antibiotics. Scientific research is therefore focusing on the identification of new and less expensive biomarkers. One of the
R. Antanaitis, V. Juozaitienė, Vesta Jonikė, W. Baumgartner, A. Paulauskas   +4 more
semanticscholar   +1 more source

Lactose: Use, measurement, and expression of results.

Journal of Dairy Science, 2021
Lactose has different uses in the dairy, food, and pharmaceutical industries. Being aware of the different forms of lactose and their concentrations can be very helpful in managing dairy product quality, properties, and manufacturing efficiency.
M. Portnoy, D. Barbano
semanticscholar   +1 more source

The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance

Food Science & Nutrition, 2021
This study assessed the effect of probiotic yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. in patients with lactose intolerance.
S. Masoumi, D. Mehrabani, M. Saberifiroozi, M. Fattahi, Fariba Moradi, M. Najafi   +5 more
semanticscholar   +1 more source

Nutritional management of lactose intolerance: the importance of diet and food labelling

Journal of Translational Medicine, 2020
Worldwide, 70% of the adult population has limited expression of lactase enzyme with a wide variation among different regions and countries. Lactase deficiency may lead to lactose intolerance (LI).
M. S. Facioni, Benedetta Raspini, F. Pivari, E. Dogliotti, H. Cena   +4 more
semanticscholar   +1 more source

Update on lactose malabsorption and intolerance: pathogenesis, diagnosis and clinical management

Gut, 2019
Lactose is the main source of calories in milk, an essential nutriedigestion, patients with visceral hypersensitivity nt in infancy and a key part of the diet in populations that maintain the ability to digest this disaccharide in adulthood.
B. Misselwitz, M. Butter, K. Verbeke, M. Fox   +3 more
semanticscholar   +1 more source

Lactose drives Enterococcus expansion to promote graft-versus-host disease

Science, 2019
Lactose can fuel GVHD Allogeneic hematopoietic cell transplantation (allo-HCT) is used to treat certain hematopoietic malignancies, but patients have a risk of developing graft-versus-host disease (GVHD). Stein-Thoeringer et al.
C. Stein-Thoeringer, C. Stein-Thoeringer, C. Stein-Thoeringer, K. Nichols, K. Nichols, A. Lazrak, A. Lazrak, Melissa Docampo, Melissa Docampo, Ann E. Slingerland, Ann E. Slingerland, J. Slingerland, J. Slingerland, Annelie G. Clurman, G. Armijo, G. Armijo, Antonio L. C. Gomes, Antonio L. C. Gomes, Y. Shono, Y. Shono, A. Staffas, A. Staffas, M. B. D. Silva, M. B. D. Silva, S. Devlin, K. Markey, K. Markey, D. Bajic, R. Pinedo, A. Tsakmaklis, E. Littmann, E. Littmann, A. Pastore, Y. Taur, S. Monette, M. Arcila, Amanda J. Pickard, M. Maloy, R. Wright, L. Amoretti, E. Fontana, D. Pham, M. Jamal, D. Weber, A. Sung, D. Hashimoto, C. Scheid, J. Xavier, J. Messina, Kristi M. Romero, M. Lew, A. Bush, L. Bohannon, Kasumi Hayasaka, Y. Hasegawa, M. Vehreschild, M. Vehreschild, J. Cross, D. Ponce, D. Ponce, M. Perales, M. Perales, S. Giralt, S. Giralt, R. Jenq, T. Teshima, E. Holler, N. Chao, E. Pamer, E. Pamer, E. Pamer, J. Peled, J. Peled, M. Brink, M. Brink   +74 more
semanticscholar   +1 more source

Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

Nutrients, 2019
Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose.
P. Dekker, Damiet J P C Koenders, M. Bruins   +2 more
semanticscholar   +1 more source

Invited review: Milk lactose-Current status and future challenges in dairy cattle.

Journal of Dairy Science, 2019
Lactose is the main carbohydrate in mammals' milk, and it is responsible for the osmotic equilibrium between blood and alveolar lumen in the mammary gland. It is the major bovine milk solid, and its synthesis and concentration in milk are affected mainly
A. Costa, N. Lopez-Villalobos, N.W. Sneddon, L. Shalloo, M. Franzoi, M. Marchi, M. Penasa   +6 more
semanticscholar   +1 more source