Sustainable Electroisomerization of Lactose into Lactulose and Comparison with the Chemical Isomerization at Equivalent Solution Alkalinity
Author:
Affiliation:
1. Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
2. Institute of Nutrition and Functional Food (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
Funder
Fonds de Recherche du Qu?bec - Nature et Technologies
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acsomega.9b03705
Reference42 articles.
1. Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review
2. Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate
3. Isomerization of lactose and lactulose production: review
4. Maillard conjugation of lactulose with potentially bioactive peptides
5. Lactulose synthesis by electro-isomerization of lactose: Effect of lactose concentration and electric current density
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