Contribution to the Development of a Process of Lactulose-Rich Whey Production by Electro-Activation with its Subsequent Neutralization by Using the Same Electro-Activation Reactor and Evaluation of the Product Quality
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Publisher
Elsevier BV
Reference27 articles.
1. Impact of electro-activated whey on growth, acid and bile resistance of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356;F A Aider-Kaci;Heliyon,2023
2. Electro-activated aqueous solutions: Theory and application in the food industry and biotechnology;M Aider;Innovative Food Science & Emerging Technologies,2012
3. Electro-catalytic isomerization of lactose into lactulose: The impact of the electric current, temperature and reactor configuration;A A�t Aissa;International Dairy Journal,2014
4. Lactulose in fat-free milk, rather than increased ghrelin and motilin level, might help for solving constipation: Author update;S Aydin;Nutrition,2011
5. Sa1457: Rifaximin plus lactulose is more efficacious than lactulose alone for risk reduction of overt overt hepatic encephalopathy recurrence: a subgroup analysis by viral or alcohol cirrhosis etiology;J S Bajaj;Gastroenterology,2022
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