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Lactose and Lactose Derivatives
Turkish Journal of Agriculture: Food Science and Technology, 2022 Milk is an important food substance and has a complex polydisperse system. The main components of milk consist of lactose, protein, and lipids. Mineral substances and vitamins are also present in milk as minor nutrients.
Seval Andiç, Şehriban Oğuz
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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, Xueting Han
exaly +3 more sources
Lactose Sensitivity and Lactose Malabsorption: The 2 Faces of Lactose Intolerance
Journal of Neurogastroenterology and Motility, 2021 Self-reported lactose intolerance (LI) is frequent in patients with functional bowel disorders (FBD) that could be interpreted as irritable bowel syndrome (IBS). The present study aims to characterize the responses of patients with FBD, without small intestinal bacterial overgrowth (SIBO), and LI, in terms of lactose malabsorption (LM) and lactose ...
Michel Bouchoucha +5 more
openaire +3 more sources
LACTOSE-FREE DAIRY PRODUCTS: PROSPECTS FOR THE PRODUCTION
Новые технологии, 2022 Milk is a fundamental component of the human diet. Approximately 60% of the adult population worldwide has lactose intolerance. Lactose intolerance occurs due to the inability of the small intestine to produce enough enzymes to digest lactose.
Mohammed El Amine Khelef +2 more
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Treatment of Dairy Wastewaters Using Nannochloris sp. Microalgae Strain
Chemistry Proceedings, 2022 The dairy industry is one of the main sources of agro-industrial wastewater [...]
Alin Vintilă +5 more
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Genetic association between somatic cell score and milk lactose in early- to mid-lactation of first calving Fleckvieh cows [PDF]
Journal of Central European Agriculture, 2018 The present study aimed to assess genetic correlations of milk lactose (percentage and yield), lactose to fat ratio and lactose to protein ratio with somatic cell score (SCS) in the first half of lactation, the period with the highest risk of mastitis in
Angela Costa +5 more
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Biotechnology of Lactulose Production: Progress, Challenges, and Prospects
Техника и технология пищевых производств, 2023 Lactulose is a prebiotic that has found a wide application in medicine and food industry. Commercial lactulose is usually synthesized by isomerization in alkaline media at high temperatures.
Svetlana A. Ryabtseva +6 more
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Lactose intolerance: The most significant nutritional recommendations of lactose free diet [PDF]
BIO Web of ConferencesBackground: Milk and dairy products play a key role in healthy diet. In case of lactose intolerance, the digestion of these products becomes difficult. It is associated with stomach and intestinal complaints.
Molnár Judit +4 more
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Considerations for development of lactose-free food
Journal of Nutrition & Intermediary Metabolism, 2019 Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading ...
Sheenam Suri +9 more
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Microorganisms, 2020 The development of infant gut microbiota is strongly influenced by nutrition. Human milk oligosaccharides (HMOSs) in breast milk selectively promote the growth of glycan-degrading microbes, which lays the basis of the microbial network. In this study, we
Loo Wee Chia +7 more
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