Electro-catalytic isomerization of lactose into lactulose: The impact of the electric current, temperature and reactor configuration
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference15 articles.
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4. Emergence of the science and technology of electroactivated aqueous solutions: applications for environmental and food safety;Gnatko,2011
5. The isomerization kinetics of lactose to lactulose in the presence of sodium hydroxide at constant and variable pH;Hashemi;Food and Bioproducts Processing,2010
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1. Contribution to the process development of lactulose-rich whey production by electro-activation with its subsequent neutralization by using the same electro-activation reactor;Journal of Food Engineering;2024-02
2. 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;2023
3. Lactulose production from lactose isomerization by chemo-catalysts and enzymes: Current status and future perspectives;Biotechnology Advances;2022-11
4. Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review;International Dairy Journal;2022-03
5. Contribution to the Process Development for Lactulose Production through Complete Valorization of Whey Permeate by Using Electro-Activation Technology Versus a Chemical Isomerization Process;ACS Omega;2020-10-30
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