Obtainment, quantification and use of lactulose as a functional food – a review-Reference-Cited by-同舟云学术

Obtainment, quantification and use of lactulose as a functional food – a review

Published:2017-12 Issue:4 Volume:37 Page:515-521
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ZIMMER Fernanda Caspers¹,GOHARA Aline Kirie²,SOUZA Aloisio Henrique Pereira de³,MATSUSHITA Makoto²,SOUZA Nilson Evelázio de²,RODRIGUES Angela Claudia¹

Affiliation:

1. Universidade Tecnológica Federal do Paraná, Brazil

2. Universidade Estadual de Maringá, Brazil

3. Instituto Federal de Mato Grosso do Sul, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-37-4-515.pdf

Reference62 articles.

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2. Influence of reaction medium composition on enzymatic synthesis of galactooligosaccharides and lactulose from lactose concentrates prepared whey permeate;Adamczak M.;Chemical Papers,2009

3. Isomerization of lactose and lactulose production;Aider M.;Food Science and Technology,2007

4. Influência da adição da fécula de batata-doce (Ipomoea batatas L.) sobre a viscosidade do permeado de soro de queijo;Andrade R. L. P.;Ciência e Tecnologia de Alimentos, Campinas,2002

5. Investigation of ultra and nanofiltration for utilization of whey protein and lactose;Atra R.;Journal of Food Engineering,2005

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1. Development of an efficient method for obtaining lactose and lactulose from whey;Pharmacia;2023-10-10

2. An overview of prebiotics and their applications in the food industry;European Food Research and Technology;2023-08-05

3. Lactulose;Probiotics, Prebiotics and Synbiotics;2022-01-07

4. Rapid HPLC method for monitoring of lactulose production with a high yield;Carbohydrate Research;2019-10