Formation and occurrence of lactulose in heated milk
Author:
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Reference80 articles.
1. Bestimmung der Laktulose in Milchprodukten
2. Non-Corrosive dye reagent for detection of reducing sugars in borate complex ion-exchange chromatography
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1. Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis;Journal of Dairy Science;2016-04
2. Enzymatic Production of Lactulose;Lactose-Derived Prebiotics;2016
3. Kinetics of lactulose formation in milk treated with pressure-assisted thermal processing;Innovative Food Science & Emerging Technologies;2015-03
4. Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying;Drying Technology;2013-10-26
5. Ion exchange membranes controlled electro-catalytic synthesis of lactulose from lactose under refrigerated conditions;Innovative Food Science & Emerging Technologies;2013-10
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