Results 31 to 40 of about 121,068 (191)

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, Sijia Yang, Shihui Cheng, Jingwen Zhao, Wenjia Zhou, Yan Lu   +7 more
doaj   +1 more source

The use of lactase in the relief of chronic diarrhea syndrome in children

Zdorovʹe Rebenka, 2020
The article deals with one of the most urgent problems of pediatrics — malassimilation syndrome due to lactose intolerance in children at different age periods.
L.G. Voloshyna, O.Yu. Belousova, O.M. Вabadzhanian, N.V. Pavlenko, I.G. Solodovnichenko, O.V. Shutova, K.V. Voloshyn, O.B. Hanzii, K.V. Savytska, A.M. Kaafarani, O.L. Slobodianiuk   +10 more
doaj   +1 more source

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, Vikas Kumar, Rasane Prasad, Beenu Tanwar, Ankit Goyal, Sawinder Kaur, Yogesh Gat, Ashwani Kumar, Jaspreet Kaur, Digvijay Singh   +9 more
doaj   +1 more source

“Lactose free” depression- Antidepressant with and without lactose registered in Croatia

European Psychiatry, 2023
Introduction Depression is a common illness worldwide, with an estimated 3.8% of the population affected, including 5.0% among adults and 5.7% among adults older than 60 years. Lactose intolerance affects 70% of the world population.
D. Svetinović, I. Barun, S. Vuk Pisk, I. Filipčić, V. Grošić   +4 more
doaj   +1 more source

Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk
Xu Yunli, Shu Guowei, Dai Chunji, Yin Chun, Dong Xu, Guo Yuliang, Chen He   +6 more
doaj   +1 more source

Daily Lactose Supplementation in Lactase Non-Persistent Individuals Induces Colonic Adaptation and Reduces Intolerance Symptoms

Proceedings, 2023
Background and objectives: Globally, about 70% of the adult population is lactase non-persistent (LNP), lacking the enzyme required for lactose digestion.
Ellen Looijesteijn, Lonneke JanssenDuijghuijsen, Maartje van den Belt, Beatrix Gerhard, Renata Ariens, Reina Tjoelker, Jan Geurts   +6 more
doaj   +1 more source

Small Intestinal Bacterial Overgrowth Following Gastrointestinal Cancer Surgery: Current Evidence and Future Perspectives

Annals of Gastroenterological Surgery, EarlyView.
ABSTRACT Small intestinal bacterial overgrowth (SIBO) has recently gained increasing attention as a potential cause of postoperative gastrointestinal symptoms following gastrointestinal cancer surgery. Surgical procedures can disrupt normal gastrointestinal physiology through anatomical reconstruction, impaired motility, reduced gastric acid secretion,
Toru Aoyama, Haruhiko Cho, Takaki Yoshikawa   +2 more
wiley   +1 more source

Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

Journal of the American Oil Chemists' Society, EarlyView.
Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo, Rosemar Antoniassi, Janice Ribeiro Lima, Otniel Freitas‐Silva   +5 more
wiley   +1 more source

Stabilization by Crosslinking of β‐Galactosidase Immobilized by Adsorption for Application in a Continuous Lactose Removal Process

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Adsorption is the simplest method of enzyme immobilization, but it often requires additional treatments to improve stability. These treatments, however, may impact enzymatic activity. This study investigated the effect of crosslinking on the stability of β‐galactosidase immobilized by adsorption on A‐568 resin and its implications for ...
Aliou Toro Lafia, Adrielle Aparecia Paulista Ribeiro, Larissa Nayhara Soares Santana Falleiros, Carla Zanella Guidini   +3 more
wiley   +1 more source

Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing

ChemFoodChem, EarlyView.
This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
wiley   +1 more source