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1. Changes in performance and bacterial communities in a continuous biohydrogen-producing reactor subjected to substrate- and pH-induced perturbations

Author:
García-Depraect, Octavio; Diaz-Cruces, Víctor F.; Rene, Eldon R.; León-Becerril, Elizabeth
Source:
Bioresource technology 2020 v.295 pp. 122182
ISSN:
0960-8524
Subject:
lactose,   etc   ; bacterial communities; biohydrogen; fermentation; pH; vinasse;     Show all 6 Subjects
Abstract:
... The performance and microbial communities of a continuous dark fermentation reactor exposed to perturbations induced by substrate change and acidic pH shock were investigated. A mesophilic well-mixed reactor separately fed with two types of tequila vinasses (TVs) and lactose was operated at a fixed pH of 5.5, except during short-term pH (3.8) stress, for ~61 days at decreasing hydraulic retention ...
DOI:
10.1016/j.biortech.2019.122182

2. Potentially symbiotic fermented milk: A preliminary approach using lactose-free milk

Author:
Pereira, Janaina A.; Pinto, Stephanie S.; Dias, Carolinne O.; Vieira, Michelly P.T.; Ribeiro, Deise H.B.; Amboni, Renata D.M.C.; Fritzen-Freire, Carlise B.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108847
ISSN:
0023-6438
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; Bifidobacterium animalis subsp. lactis; Lactobacillus acidophilus; fermented milk; hydrolysis; industrial applications; inulin; milk; pH; prebiotics; probiotics; sensory evaluation; smell; taste; texture; viability;     Show all 18 Subjects
Abstract:
... A preliminary investigation of lactose-free fermented milk added with the probiotics Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and the prebiotic inulin was conducted through physicochemical, microbiological, and sensory acceptance analyses. Two formulations of probiotic fermented milk were prepared with previous lactose hydrolysis, one of which was added with inulin (5% - sym ...
DOI:
10.1016/j.lwt.2019.108847

3. Insights into the effect of compaction pressure and material properties on interfacial bonding strength of bilayer tablets

Author:
Chang, Shao-Yu; Sun, Changquan Calvin
Source:
Powder technology 2019 v.354 pp. 867-876
ISSN:
0032-5910
Subject:
lactose,   etc   ; cellulose; porosity;     Show all 3 Subjects
Abstract:
... The interfacial bonding strength (IBS) of four different layer combinations between microcrystalline cellulose (MCC) and lactose (Lac), i.e., MCC/MCC, Lac/Lac, MCC/Lac and Lac/MCC (1st/2nd) was assessed. In these studies, various first layer (P1) and second layer compaction pressures (P2) were used to test the hypothesis that IBS is controlled by bonding area (BA) and bonding strength (BS) interpl ...
DOI:
10.1016/j.powtec.2019.07.021

4. Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior

Author:
Afrassiabian, Zahra; Saleh, Khashayar
Source:
Powder technology 2020 v.363 pp. 488-499
ISSN:
0032-5910
Subject:
lactose,   etc   ; activation energy; crystallization; powders; storage conditions; temperature;     Show all 6 Subjects
Abstract:
... This work deals with the phase transition of anhydrous lactose in solid-state due to moisturizing and subsequent crystallization and caking. It was found that anhydrous lactose is converted to lactose monohydrate when exposed to ambient moisture. The conversion rate and the kinetics of transformation were investigated at various temperatures and RH (15 to 40 °C and 70% to 95% RH). The results show ...
DOI:
10.1016/j.powtec.2020.01.033

5. Use of a Novel Probiotic Formulation to Alleviate Lactose Intolerance Symptoms—a Pilot Study

Author:
Gingold-Belfer, Rachel; Levy, Sigal; Layfer, Olga; Pakanaev, Lea; Niv, Yaron; Dickman, Ram; Perets, Tsachi Tsadok
Source:
Probiotics and antimicrobial proteins 2020 v.12 no.1 pp. 112-118
ISSN:
1867-1306
Subject:
lactose; lactose intolerance,   etc   ; beta-galactosidase; body mass index; breath tests; enzyme activity; females; flatulence; hydrogen; malabsorption; patients; probiotics; questionnaires;     Show all 13 Subjects
Abstract:
... Lactose intolerance is a common condition caused by lactase deficiency and may result in symptoms of lactose malabsorption (bloating, flatulence, abdominal discomfort, and change in bowel habits). As current data is limited, the aim of our study was to assess the efficacy of probiotics with a β-galactosidase activity on symptoms of lactose malabsorption and on the lactose hydrogen breath test (LHB ...
DOI:
10.1007/s12602-018-9507-7

6. Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

Author:
Zhang, Wei; Poojary, Mahesha M.; Rauh, Valentin; Ray, Colin A.; Olsen, Karsten; Lund, Marianne N.
Source:
Journal of agricultural and food chemistry 2020 v.68 no.11 pp. 3568-3575
ISSN:
1520-5118
Subject:
lactose; lactose intolerance,   etc   ; UHT milk; advanced glycation end products; beta-galactosidase; galactooligosaccharides; galactose; glucose; lysine; milk; temperature;     Show all 11 Subjects
Abstract:
... Lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk is more prone to Maillard reactions and formation of advanced glycation end products (AGEs) during processing and storage than conventional (CON) UHT milk because of the presence of free galactose and glucose. Commercially available β-d-galactosidases with transgalactosylating activity can incorporate galactose into galactooligosac ...
DOI:
10.1021/acs.jafc.9b07824

7. Conventional and non-conventional applications of β-galactosidases

Author:
Vera, Carlos; Guerrero, Cecilia; Aburto, Carla; Cordova, Andrés; Illanes, Andrés
Source:
Biochimica et biophysica acta 2020 v.1868 no.1 pp. 140271
ISSN:
1570-9639
Subject:
lactose; lactose free diet,   etc   ; air; assets; beta-galactosidase; catalysts; dairy industry; glycosides; green chemistry; milk; organic compounds; supermarkets;     Show all 12 Subjects
Abstract:
... β-Galactosidase is one of the most important industrial enzymes, that has been used for many decades in the dairy industry. The main application of β-galactosidase is related to the production of low-lactose and lactose-free milk and dairy products, which are now common consumer goods in supermarket shelves. This is a well-established market that is expected to keep on growing as these products be ...
DOI:
10.1016/j.bbapap.2019.140271

8. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

Author:
Dekker, Peter J. T.; Koenders, Damiet; Bruins, Maaike J.
Source:
Nutrients 2019 v.11 no.3
ISSN:
2072-6643
Subject:
lactose; lactose free diet; lactose-free dairy products,   etc   ; calcium; dairy industry; markets; nutrients; vitamins;     Show all 8 Subjects
Abstract:
... Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the lactose-free dairy segment has been increasing significantly, giving consumers more temptin ...
DOI:
10.3390/nu11030551
PubMed:
30841534
PubMed Central:
PMC6471712

9. Osmolality and molar mass of oligosaccharides in breast milks and infant formula during hydrolysis of lactose. Application of high-resolution ultrasonic spectroscopy

Author:
Lynch, Rian; Burke, Adrian; Byrne, John; Buckin, Vitaly
Source:
Food chemistry 2020 v.322 pp. 126645
ISSN:
0308-8146
Subject:
lactose; lactose intolerance,   etc   ; beta-galactosidase; breast milk; enzymatic hydrolysis; high performance liquid chromatography; hydrolysis; infant formulas; milk; molecular weight; monitoring; osmolality; polymerization; spectroscopy; ultrasonics;     Show all 15 Subjects
Abstract:
... β-Galactosidase formulations can be added to infant milks prior to feeding to reduce the level of lactose and to avoid symptoms of lactose intolerance. The hydrolysis of lactose affects osmolality, which is an important property of infant milk. This paper introduces novel ultrasonic technology for precision, real-time, non-destructive monitoring of osmolality of infant milks, including breast milk ...
DOI:
10.1016/j.foodchem.2020.126645

10. 3D enzymatic preparations with graphene oxide flakes and hydrogel to obtain lactose-free products

Author:
Trusek, Anna; Dworakowska, Dagmara; Czyzewska, Katarzyna
Source:
Food and bioproducts processing 2020 v.121 pp. 224-229
ISSN:
0960-3085
Subject:
lactose; lactose free diet,   etc   ; alginates; beta-galactosidase; encapsulation; enzyme kinetics; filtration; graphene oxide; hydrogels; hydrolysis; immobilized enzymes; milk; refrigeration; storage conditions; temperature;     Show all 15 Subjects
Abstract:
... Graphene oxide (GO), due to its properties, such as large specific surface area and the presence of numerous active groups on its surface, can be used as a carrier in enzyme immobilization. The procedure of its chemical activation before enzyme molecules binding was elaborated. β-galactosidase, the enzyme used in obtaining lactose-free products, was immobilized after GO activation with divinyl sul ...
DOI:
10.1016/j.fbp.2020.03.002

11. Pinus residue/pectin-based composite hydrogels for the immobilization of β-D-galactosidase

Author:
Cargnin, Mariana Aguiar; de Souza, Alana Gabrieli; de Lima, Giovanni Floriano; Gasparin, Bruna Carla; Rosa, Derval dos Santos; Paulino, Alexandre Tadeu
Source:
International journal of biological macromolecules 2020 v.149 pp. 773-782
ISSN:
0141-8130
Subject:
lactose; lactose intolerance,   etc   ; Fourier transform infrared spectroscopy; Pinus; X-ray diffraction; beta-galactosidase; crosslinking; dairy products; hydrogels; hydrolysis; pH; scanning electron microscopy; thermal analysis; water uptake;     Show all 14 Subjects
Abstract:
... The aim of this work was to synthesize pinus residue/pectin-based composite hydrogels for the immobilization of β-D-galactosidase. These hydrogels were synthesized via chemical crosslinking, and characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, thermal analysis, mechanical assays, X-ray diffraction, and swelling kinetics. The water absorption mechanism in the ...
DOI:
10.1016/j.ijbiomac.2020.01.280

12. Inter-relationship between lactose crystallization and surface free fat during storage of infant formula

Author:
Saxena, Juhi; Adhikari, Benu; Brkljaca, Robert; Huppertz, Thom; Chandrapala, Jayani; Zisu, Bogdan
Source:
Food chemistry 2020 v.322 pp. 126636
ISSN:
0308-8146
Subject:
lactose,   etc   ; crystallization; crystals; hydrolysis; infant formulas; powders; saturated fats; temperature; triacylglycerols; unsaturated fats; wettability; whey protein;     Show all 12 Subjects
Abstract:
... Inter-relationship between lactose crystallization (LC), the amount and composition of surface free fat (SFF); and their effect on physico-chemical properties of infant formula (IF) containing hydrolyzed and intact (non-hydrolyzed) whey protein in their composition were investigated at two temperatures (25 and 45 °C) and five RH (11–65%) conditions. Results varied with compositional variation of I ...
DOI:
10.1016/j.foodchem.2020.126636

13. Kinetic study on the digestibility of lactose and lactulose using small intestinal glycosidases

Author:
Gallego-Lobillo, Pablo; Ferreira-Lazarte, Alvaro; Hernandez-Hernandez, Oswaldo; Villamiel, Mar
Source:
Food chemistry 2020 v.316 pp. 126326
ISSN:
0308-8146
Subject:
lactose,   etc   ; colon; digestibility; glycosidases; hydrolysis; in vitro digestion; intestinal microorganisms; lactulose; prebiotics; rats; small intestine;     Show all 11 Subjects
Abstract:
... Lactose is mostly hydrolysed in the small intestine, whereas lactulose, recognised prebiotic carbohydrate, reaches the colon to be fermented by the intestinal microbiota. Digestibility of these substrates was investigated by an in vitro digestion model using a Rat Small Intestine Extract (RSIE). A kinetic study of lactose digestion showed levels of hydrolysis (82.8%) at 0.2 mg*mL⁻¹ and the highest ...
DOI:
10.1016/j.foodchem.2020.126326

14. ATR-FTIR spectroscopy for in-line anomer concentration measurements in solution: A case study of lactose

Author:
Schiele, Simon A.; Meinhardt, Rolf; Eder, Cornelia; Briesen, Heiko
Source:
Food control 2020 v.110 pp. 107024
ISSN:
0956-7135
Subject:
lactose,   etc   ; Fourier transform infrared spectroscopy; case studies; crystallization; dairy industry; drugs; pH; temperature;     Show all 8 Subjects
Abstract:
... Crystalline lactose is used in a variety of food and pharmaceutical products, and its crystallization is an important process in the dairy industry. However, the dynamics of lactose crystallization are complicated and, therefore, hard to predict. One reason for this is the mutarotation of lactose molecules, and, currently, there is no in-line technique for the measurement of mutarotation. Herein, ...
DOI:
10.1016/j.foodcont.2019.107024

15. Lactose, Maltose, and Sucrose in Health and Disease

Author:
Qi, Xin; Tester, Richard F
Source:
Molecular nutrition & food research 2020 v.64 no.8 pp. e1901082
ISSN:
1613-4125
Subject:
lactose,   etc   ; digestive enzymes; energy; genetic disorders; human nutrition; maltose; reference works; sucrose;     Show all 8 Subjects
Abstract:
... SCOPE: This review represents a focus on the structure and properties of the common nutritional disaccharides (lactose, maltose, and sucrose) in health and disease. The aim is to provide a comprehensive reference source related to the role of disaccharides in human nutrition. METHODS AND RESULTS: Key reference sources are searched, including Web of Science, PubMed, Science Direct, and Wiley Online ...
DOI:
10.1002/mnfr.201901082

16. Optimization of goat milk vacuum-assisted block freeze concentration using response surface methodology and NaCl addition influence

Author:
Machado Canella, Maria Helena; Dantas, Adriana; Blanco, Mónica; Raventós, Mercè; Hernandez, Eduard; Prudencio, Elane Schwinden
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.124 pp. 109133
ISSN:
0023-6438
Subject:
lactose,   etc   ; freezing; goat milk; milk; protein content; response surface methodology; sodium chloride; total solids;     Show all 8 Subjects
Abstract:
... Response Surface Methodology was applied to optimize the effects of freezing time, vacuum conditions, and time under vacuum regarding concentrated yield response, resulting from optimal parameters of the milk vacuum-assisted block freeze concentration process. Additionally, it was verified the NaCl influence, using different salt contents (0.5, 1, 1.5, and 2%) addition and freezing time of 1 day, ...
DOI:
10.1016/j.lwt.2020.109133

17. Carbohydrate-based Trojan microparticles as carriers for pulmonary delivery of lipid nanocapsules using dry powder inhalation

Author:
Umerska, Anita; Mugheirbi, Naila A.; Kasprzak, Agnieszka; Saulnier, Patrick; Tajber, Lidia
Source:
Powder technology 2020 v.364 pp. 507-521
ISSN:
0032-5910
Subject:
lactose,   etc   ; aerodynamics; aerosols; breathing; colloidal properties; lipids; microparticles; nanocapsules; nanocarriers; powders; spray drying; trehalose;     Show all 12 Subjects
Abstract:
... This study proposes lipid nanocapsules (LNCs)-based Trojan particles made by entrapping 59 ± 3 nm LNCs in carbohydrate-based microparticles via spray drying. This work focused on optimisation of maintenance of the nanocarrier colloidal properties, solid state properties and suitability of Trojan particles for pulmonary deposition. The properties of Trojan particles were evaluated as a function of ...
DOI:
10.1016/j.powtec.2020.02.028

18. Development of feed factor prediction models for loss-in-weight powder feeders

Author:
Tahir, Furqan; Palmer, John; Khoo, Jiyi; Holman, James; Yadav, Indrajeetsinh K.; Reynolds, Gavin; Meehan, Elizabeth; Mitchell, Andrew; Bajwa, Gurjit
Source:
Powder technology 2020 v.364 pp. 1025-1038
ISSN:
0032-5910
Subject:
lactose,   etc   ; acetaminophen; cellulose; least squares; manufacturing; models; powders; principal component analysis; sodium; stearic acid;     Show all 10 Subjects
Abstract:
... In this paper, data-driven predictive models are proposed for pharmaceutical powders fed through a loss-in-weight (LiW) feeder. First, material-specific partial least squares (PLS) regression models are developed for each excipient, including Lactose Anhydrous, Magnesium Stearate, Croscarmellose Sodium, and Microcrystalline Cellulose. It is demonstrated that, using only feeder configuration data, ...
DOI:
10.1016/j.powtec.2019.09.071

19. Atom-Economical, One-Pot, Self-Initiated Photopolymerization of Lactose Methacrylate for Biobased Hydrogels

Author:
Fonseca, Larissa R.; Dirlam, Philip T.; Hillmyer, Marc A.
Source:
ACS sustainable chemistry & engineering 2020 v.8 no.11 pp. 4606-4613
ISSN:
2168-0485
Subject:
lactose,   etc   ; anhydrides; dairy industry; hydrogels; mechanical properties; milk; photochemical reactions; polymerization; ultraviolet radiation; wastes; water uptake;     Show all 11 Subjects
Abstract:
... An excess of lactose and lactose-rich milk permeate is produced by the dairy industry. The use of these waste products has been investigated for the preparation of sugar-based hydrogels. An environmentally friendly, atom-economical reaction conducted in water with minimal waste was successfully applied in the synthesis of lactose methacrylate. Lactose methacrylate was copolymerized with the methac ...
DOI:
10.1021/acssuschemeng.0c00482

20. Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties

Author:
Lee, Hyundo; Yoo, Byoungseung
Source:
Powder technology 2020 v.362 pp. 301-306
ISSN:
0032-5910
Subject:
lactose,   etc   ; glucose; porosity; powders; sorbitol; storage modulus; sucrose; thickeners; xanthan gum;     Show all 9 Subjects
Abstract:
... The physical, microstructural, and rheological properties of agglomerated xanthan gum (XG) powders prepared with water and different types of sugar binder (glucose, lactose, sucrose, and sorbitol) were investigated. The particle diameters and porosity of XG powders agglomerated with sugar binders were much higher than those agglomerated with water binder (control) and their dissolution times were ...
DOI:
10.1016/j.powtec.2019.11.124