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Individual sensitivity to lactose in lactose malabsorption
The American Journal of Digestive Diseases, 1977The clinical significance of lactose malabsorption and the individual sensitivity to lactose were investigated in 20 patients with verified lactose malabsorption. Thirteen patients were relieved of all symptoms while seven improved only on a lactose-free dth lactose-free milk but following provocation with increasing amounts of lactose, the tendency to
E, Gudmand-Hoyer, K, Simony
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LACTOSE | Nutritional Significance of Lactose and Lactose Derivatives
2002The Encyclopedia of Dairy Sciences is a resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. It covers the core theories, methods, and techniques employed by dairy scientists.
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Lactose and Lactose Derivatives
1992Lactose is the major carbohydrate in the milk of most mammals, being synthesized in the mammary gland from galactose and glucose. The occurrence of lactose in milk from different mammals is reviewed by Jenness & Sloan (1970) and Jenness & Holt (1987), who reported on work that showed lactose to be absent or very low in the milk from some animals ...
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Asia Pacific journal of clinical nutrition, 2015
Lactose is the main carbohydrate in infant feeding, but its impact decreases as the child gets older and consumes less milk and dairy products. Congenital lactose intolerance is a very rare condition. However, lactase activity may be low and need to mature during the first weeks of life in many infants.
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Lactose is the main carbohydrate in infant feeding, but its impact decreases as the child gets older and consumes less milk and dairy products. Congenital lactose intolerance is a very rare condition. However, lactase activity may be low and need to mature during the first weeks of life in many infants.
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Lactose, Lactose derivates and usage areas
2018Lactose is the principal carbohydrate in the milk of most mammals. Itis a disaccharide, composed of galactose and glucose linked by a β1 → 4glycosidic bond. The ratio in milk is around 4.8%. The use of lactose is limited inmost applications because of its sweetness and its low solubility.
Ocak, Elvan, Soysona Ar, Özlem
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