Results 11 to 20 of about 171,130 (331)
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 +7 more
doaj +2 more sources
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
doaj +3 more sources
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 ...
Simona Dominici +7 more
doaj +2 more sources
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
doaj +2 more sources
Evolution, Medicine, and Public Health, 2020 Introduction: Lactose intolerance in children in early childhood has been increasing the level of intolerance, evidencing in the child’s growth and development phases, being vital during the consumption of milk.
Andrea S. Wiley
openaire +3 more sources
Frontiers in Nutrition, 2023 Introduction Following consumption of milk, lactose, a disaccharide of glucose and galactose, is hydrolyzed and absorbed in the upper gastrointestinal tract.
Jenni Firrman +8 more
semanticscholar +1 more source
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
doaj +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 +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
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 +5 more
semanticscholar +1 more source