Results 81 to 90 of about 781,220 (236)

High-performance liquid chromatography of reaction mixtures from the oxidation and degradation of lactose [PDF]

Journal of Chromatography A, 1991
A method is described for the high-performance liquid chromatographic analysis of reaction mixtures from the heterogeneously catalysed oxidation of lactose to lactobionate and the homogeneous alkaline oxidative degradation of lactose to b-0-o-galactopyranosyl-(l-3)-r)-arabinonate. Two columns in series, a resin-based anion-exchanger in the acetate form
Verhaar, L.A.T., Hendriks, H.E.J., Groenland, W.P.T., Kuster, B.F.M.   +3 more
openaire   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source

Biocatalytic Oxidation in Continuous Flow for the Generation of Carbohydrate Dialdehydes [PDF]

, 2019
Galactose Oxidase (GOase) has been used for the scalable and selective C-6′ oxidation of lactose, a waste material from the dairy industry. Generation of the 6′-oxo lactose was achieved with full conversion in batch mode at milligram scale, but further ...
William R. Birmingham (2107420), Ashley P. Mattey (7900985), Michael R. Chapman (1355562), Sabine L. Flitsch (212529), A. John Blacker (1355571), Nikil Kapur (4260514), Nicholas J. Turner (225510), Michel Riese (4385335), Sebastian C. Cosgrove (5236073)   +8 more
core   +2 more sources

The Impact of Mastitis on the Biochemical Parameters, Oxidative and Nitrosative Stress Markers in Goat’s Milk: A Review

Pathogens, 2020
Goat mastitis has become one of the most frequently diagnosed conditions in goat farms, with significant economic impact on the dairy industry. Inflammation of the mammary gland poses serious consequences on milk composition, with changes regarding ...
Cristiana S. Novac, Sanda Andrei
doaj   +1 more source

Electrocatalytic oxidation of lactose on gold nanoparticle modified carbon in carbonate buffer

Journal of Applied Electrochemistry, 2005
The electrocatalytic oxidation of lactose has been studied on nanolength scale Au-colloids (5 nm) embedded in carbon felt as electrode (Au-NMC). A preliminary investigation by cyclic voltammetry, used to determine the optimized conditions of electrolysis, showed that the current densities were higher than those obtained on a gauze electrode of gold (Au-
Kokoh, Kouakou Boniface, Alonso-Vante, Nicolas   +1 more
openaire   +1 more source

Pre-exercise galactose and glucose ingestion on fuel utilization during exercise [PDF]

, 2012
Purpose: This study determined the effect of ingesting galactose and glucose 30 minutes prior to exercise on exogenous and endogenous fuel utilization during exercise.
Cooke, C.B., Preston, T., King, R.F.G.J., King, RF, King, Roderick F.G.J., Cooke, CB, O'Hara, J.P., Cooke, Carlton B., Preston, T, Carroll, S, Preston, Thomas, Morrison, D.J., O'Hara, J, Carroll, S., Carroll, Sean, Morrison, Douglas J., Cooke, Carlton, King, Roderick F G J, Morrison, DJ, O'Hara, John P.   +19 more
core   +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

Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus [PDF]

, 2012
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
H, Hadiyanto, Dessy , Ariyanti, Desiyantri , Siti Pinundi, Apsari , Puspita Aini, Djoko , Murwono   +4 more
core   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Differences in storage stability of cow's milk-based and goat's milk-based infant formulas

Food Chemistry: X
Goat's milk-based infant formula (YIF) has the advantages of high nutritional value and hypoallergenicity, and fewer studies have been conducted on YIF. Therefore, this study examined the changes in physicochemical and functional properties of cow's milk-
Longyu Wan, Wen Tu, Jiaxin Zhang, Jiayue Yang, Xu Wang, Jian He, Chaoxin Man, Qianyu Zhao, Feng Zhao, Yujun Jiang   +9 more
doaj   +1 more source