Transformation of lactose for value-added ingredients-Reference-Cited by-同舟云学术

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Transformation of lactose for value-added ingredients

Published:2009 Issue: Volume: Page:625-643
ISSN:
Container-title:Dairy-Derived Ingredients
language:
Short-container-title:

Author:

Paterson A.H.J.,Kellam S.J.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/L5044441K385501M.pdf

Reference94 articles.

1. Market developments and industry challenges for lactose and lactose derivatives, IDF Symposium ‘Lactose and its Derivatives;Affertsholt,2007

2. World Report on Milk Production and Population;Affertsholt,2008

3. D-tagatose to be supplied by Inalco s.p.a;ANON,2008

4. Nestlé home page;ANON,2007

5. The world dairy situation 2007;ANON;Bulletin of the International Dairy Federation,2007

Cited by 12 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. Simultaneous production of d-allulose and d-tagatose from lactose;International Dairy Journal;2024-10

2. D-allose, a typical rare sugar: properties, applications, and biosynthetic advances and challenges;Critical Reviews in Food Science and Nutrition;2024-05-20

3. Gıda ve Beslenme Açısından D-Tagatoz;European Journal of Science and Technology;2021-12-06

4. A head-to-head comparison review of biological and toxicological studies of isomaltulose, d-tagatose, and trehalose on glycemic control;Critical Reviews in Food Science and Nutrition;2021-03-10

5. Harnessing -arabinose isomerase for biological production of -tagatose: Recent advances and its applications;Trends in Food Science & Technology;2021-01

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