Lactulose
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28109-9_38
Reference87 articles.
1. Aburto C, Guerrero C, Vera C, Illanes A. Improvement in the yield and selectivity of lactulose synthesis with Bacillus circulans β-galactosidase. LWT Food Sci Technol. 2020;118:108746. https://doi.org/10.1016/j.lwt.2019.108746.
2. Adachi S. Formation of lactulose and tagatose from lactose in strongly heated milk. Nature. 1958;181:840–1. https://doi.org/10.1038/181840a0.
3. Aider M, de Halleux D. Isomerization of lactose and lactulose production: review. Trends Food Sci Technol. 2007;187:356–64. https://doi.org/10.1016/j.tifs.2007.03.005.
4. Aider M, Gimenez-Vidal M. Lactulose synthesis by electro-isomerization of lactose: effect of lactose concentration and electric current density. Innov Food Sci Emerg Technol. 2012;16:163–70. https://doi.org/10.1016/j.ifset.2012.05.007.
5. Aït-Aissa A, Aïder M. Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review. Int J Food Sci Technol. 2014a;49:1245–53. https://doi.org/10.1111/ijfs.12465.
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