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Lactose

Published:2016 Issue: Volume: Page:509-516
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Shendurse A.M.,Khedkar C.D.

Publisher

Elsevier

Reference17 articles.

1. Isomerization of lactose and lactulose production: review;Aider;Trends in Food Science & Technology,2007

2. Lactose, water, salts and vitamins;Fox,1997

3. Dairy chemistry and biochemistry;Fox,1998

4. Lactose: crystallization, hydrolysis and value-added products;Ganzle;International Dairy Journal,2008

5. Principles of dairy chemistry;Jenness,1959

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review of history and mechanisms of action of lactulose (4-O-β-D-Galactopyranosyl-β-D-fructofuranose): present and future applications in food;Journal of Food Science and Technology;2024-05-08

2. Unveiling the Health Benefits of Prebiotics: A Comprehensive Review;Indian Journal of Microbiology;2024-03-18

3. Structural Diversity in Antiosteolytic Bisphosphonates: Deciphering Structure–Activity Trends in Ultra Long Controlled Release Phenomena;ACS Applied Bio Materials;2023-11-20

4. Technological Processing of Dried Powdered Rosehips to Tablets Through Wet Granulation;European Pharmaceutical Journal;2023-09-07

5. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of synbiotic stirred yogurt;Journal of Food Science and Technology;2023-01-20

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