Lactulose: production and use in functional food, medical and pharmaceutical applications. Practical and critical review
Author:
Affiliation:
1. Department of Soil Sciences and Agri-Food Engineering; Université Laval; QC G1V 0A6 Canada
2. Institute of Nutrition and Functional Foods (INAF); Université Laval; QC G1V 0A6 Canada
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference56 articles.
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3. Lactose isomerization into lactulose in an electro-activation reactor and High-Performance Liquid Chromatography (HPLC) monitoring of the process;Aït Aissa;Journal of Food Engineering,2013a
4. Ion exchange membranes controlled electro-catalytic synthesis of lactulose from lactose under refrigerated conditions;Aït Aissa;Innovative Food Science and Emerging Technologies,2013b
5. Prebiotics as functional foods: a review;Al-Sheraji;Journal of functional Food,2013
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