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1. Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques

Author:
Churakova, Ekaterina; Peri, Kameshwara; Vis, Judith Soul; Smith, Drew Warren; Beam, Jesse Matthew; Vijverberg, Marieke Petronella; Stor, Mark Cristiaan; Winter, Remko Tsjibbe
Source:
International dairy journal 2019 v.96 pp. 126-131
ISSN:
0958-6946
Subject:
lactose; lactose free diet; low lactose milk,   etc   ; UHT milk; biosensors; dairy industry; food processing; milk; nuclear magnetic resonance spectroscopy;     Show all 9 Subjects
Abstract:
... To receive the designation “lactose-free”, milk should contain <0.01% (w/w) lactose. As the analysis of such low levels of lactose is often hampered by other saccharides present or formed during milk processing, methods are required that are highly sensitive, accurate and precise. Currently, there is no international standard analysis method for the determination of lactose in low- or lactose-free ...
DOI:
10.1016/j.idairyj.2019.02.020

2. Hybrid modeling of roll compaction processes with the Styl'One Evolution

Author:
Reimer, Hannah L.; Kleinebudde, Peter
Source:
Powder technology 2019 v.341 pp. 66-74
ISSN:
0032-5910
Subject:
lactose,   etc   ; cellulose; cost effectiveness; mathematical models; powders;     Show all 5 Subjects
Abstract:
... Roll compaction/dry granulation is a widely used and cost effective dry granulation method. To save time and material in formulation development, some approaches have been made to predict the most important parameters in roll compaction (RC) like gap width, specific compaction force (SCF) and ribbon solid fraction (SF).A novel approach is the hybrid modeling of roll compaction with the Styl'One Ev ...
DOI:
10.1016/j.powtec.2018.02.052

3. Janus glycosides of next generation: Synthesis of 4-(3-chloropropoxy)phenyl and 4-(3-azidopropoxy)phenyl glycosides

Author:
Stepanova, Elena V.; Abronina, Polina I.; Zinin, Alexander I.; Chizhov, Alexander O.; Kononov, Leonid O.
Source:
Carbohydrate research 2019 v.471 pp. 95-104
ISSN:
0008-6215
Subject:
lactose,   etc   ; galactose; glucosamine; glucose; glycosides; mannose; rhamnose;     Show all 7 Subjects
Abstract:
... Efficient procedures for the preparative synthesis of per-O-acyl derivatives of 4-(3-chloropropoxy)phenyl (CPP) glycosides of a series of common mono- and disaccharides (d-glucose, d-galactose, d-mannose, l-rhamnose, d-arabinofuranose, d-glucosamine, lactose) are described. The CPP glycosides obtained were transformed in almost quantitative yields to the corresponding unprotected 4-(3-azidopropoxy ...
DOI:
10.1016/j.carres.2018.11.013

4. Study on the sugar content of blue-veined “Gorgonzola” PDO cheese

Author:
Monti, Lucia; Pelizzola, Valeria; Povolo, Milena; Fontana, Stefano; Contarini, Giovanna
Source:
International dairy journal 2019 v.95 pp. 1-5
ISSN:
0958-6946
Subject:
lactose; lactose free diet,   etc   ; cheese ripening; cheeses; chromatography; galactose; glucose; metabolism; microorganisms; sugar alcohols; sugar content;     Show all 11 Subjects
Abstract:
... A chromatographic method, HPAEC-PAD, was applied to 49 samples of Gorgonzola PDO cheese to quantify residual sugars. Very low levels were detected in both sweet and piquant categories: values were, respectively, 1.24 ± 1.30 and 0.69 ± 0.11 mg 100 g−1 for lactose, 1.21 ± 0.60 and 2.07 ± 1.77 mg 100 g−1 for galactose and 5.41 ± 4.58 and 4.46 ± 4.09 mg 100 g−1 for glucose. Analysis of cores, taken fr ...
DOI:
10.1016/j.idairyj.2019.03.009

5. Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Author:
Wu, Shaozong; Fitzpatrick, John; Cronin, Kevin; Ahmed, M. Rizwan; Fitzpatrick, Dara; Miao, Song
Source:
Journal of food engineering 2019 v.253 pp. 14-20
ISSN:
0260-8774
Subject:
lactose,   etc   ; acoustics; milk proteins; porosity; powders; protein isolates; rehydration; spectroscopy;     Show all 8 Subjects
Abstract:
... The BARDS technique was applied in this study to acoustically assess the rehydration behaviour of milk protein isolate (MPI) agglomerates and to compare with regular MPI powder. The results showed that BARDS has potential to monitor the rehydration behaviour of agglomerates. The greater porosity (>70%) of agglomerated powders introduced more compressible gas into the water. The BARDS profile showe ...
DOI:
10.1016/j.jfoodeng.2019.02.010

6. A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

Author:
Mao, Yuezhong; Tian, Shiyi; Qin, Yumei; Han, Jianzhong
Source:
Food chemistry 2019 v.281 pp. 78-84
ISSN:
0308-8146
Subject:
lactose,   etc   ; fructose; glucose; maltose; sensory evaluation; sucrose; sweetness;     Show all 7 Subjects
Abstract:
... This study’s aim is to establish a new sensory sweetness definition and conversion method for five sugars. A “closed-type” question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory difference threshold values were determined and used to generate a sweet sensory difference strength curve. Defining absolute threshold of sucrose swe ...
DOI:
10.1016/j.foodchem.2018.12.049

7. Influence of ultrasound frequency and power on lactose nucleation

Author:
Sánchez-García, Yanira I.; Ashokkumar, Muthupandian; Mason, Timothy J.; Gutiérrez-Méndez, Néstor
Source:
Journal of food engineering 2019 v.249 pp. 34-39
ISSN:
0260-8774
Subject:
lactose,   etc   ; crystallization; light scattering; temperature; ultrasonics; whey protein;     Show all 6 Subjects
Abstract:
... This work was aimed at studying the effect of different ultrasound frequencies (20, 44, 98, 142 kHz) and ultrasound powers (10, 20, 30 W) on lactose nucleation. For this purpose, lactose solutions (25% w/v) with traces of whey proteins (0.3%) were sonicated 300 s. Crystallization was induced by reducing the temperature from 30 to 15 °C, which increased the absolute supersaturation of lactose (Cα-C ...
DOI:
10.1016/j.jfoodeng.2019.01.007

8. Continuous enzymatic synthesis of lactulose in packed-bed reactor with immobilized Aspergillus oryzae β-galactosidase

Author:
Guerrero, Cecilia; Valdivia, Felipe; Ubilla, Claudia; Ramírez, Nicolás; Gómez, Matías; Aburto, Carla; Vera, Carlos; Illanes, Andrés
Source:
Bioresource technology 2019 v.278 pp. 296-302
ISSN:
0960-8524
Subject:
lactose,   etc   ; Aspergillus oryzae; beta-galactosidase; fructose; lactulose; pH; packaging materials;     Show all 7 Subjects
Abstract:
... Lactulose synthesis from fructose and lactose in continuous packed-bed reactor operation with glyoxyl-agarose immobilized Aspergillus oryzae β-galactosidase is reported for the first time. Alternative strategies to conventional batch synthesis have been scarcely explored for lactulose synthesis. The effect of flow rate, substrates ratio and biocatalyst-inert packing material mass ratio (MB/MIM) we ...
DOI:
10.1016/j.biortech.2018.12.018

9. Effect of lignin on the release rate of acetylsalicylic acid tablets

Author:
Pishnamazi, Mahboubeh; Iqbal, Javed; Shirazian, Saeed; Walker, Gavin M.; Collins, Maurice N.
Source:
International journal of biological macromolecules 2019 v.124 pp. 354-359
ISSN:
0141-8130
Subject:
lactose,   etc   ; active pharmaceutical ingredients; aspirin; cellulose; hardness; lignin; milling; sieving;     Show all 8 Subjects
Abstract:
... The main focus of this paper is on the improvement of formulations utilising non-conventional bio-based excipients to improve tablet release rates. Two different formulations were considered. The first formulation contains Alcell lignin, lactose monohydrate and microcrystalline cellulose as excipients and acetylsalicylic acid (aspirin) as active pharmaceutical ingredient (API). The second formulat ...
DOI:
10.1016/j.ijbiomac.2018.11.136

10. An investigation on the dissolution qualities of foam granulated products

Author:
Mutch, George A.; Hapgood, Karen P.; Shen, Rui; Selomulya, Cordelia
Source:
Powder technology 2019 v.343 pp. 693-704
ISSN:
0032-5910
Subject:
lactose,   etc   ; cellulose; foams; granules; laundry; liquids; particle size; powders;     Show all 8 Subjects
Abstract:
... The worldwide home care industry makes widespread use of granulated laundry powders which must be highly soluble and dissolve rapidly to induce an effective wash cycle. The morphology of these powders influences their dissolution rate. Binder addition methods affect the properties of granulated products. Foam granulation is a method of granulation where a foamed binder is used. This may provide ad ...
DOI:
10.1016/j.powtec.2018.11.086

11. A sensitive and selective terahertz sensor for the fingerprint detection of lactose

Author:
Han, Baojuan; Han, Zhanghua; Qin, Jianyuan; Wang, Yongmei; Zhao, Zongshan
Source:
Talanta 2019 v.192 pp. 1-5
ISSN:
0039-9140
Subject:
lactose,   etc   ; biochemical pathways; electric field; fructose; honors and awards; transmittance;     Show all 6 Subjects
Abstract:
... Special recognition to molecules is essential for many biochemical processes, thus highly sensitive sensing methods for molecule recognition are strongly demanded. Recently, metamaterials present a unique platform for sensing applications owing to their exotic properties. In the current work, a metamaterial sensor for enhanced fingerprint detection of lactose based on resonant coupling of plasmoni ...
DOI:
10.1016/j.talanta.2018.09.029

12. Microcrystalline cellulose, lactose and lignin blends: Process mapping of dry granulation via roll compaction

Author:
Pishnamazi, Mahboubeh; Casilagan, Stephanie; Clancy, Cian; Shirazian, Saeed; Iqbal, Javed; Egan, David; Edlin, Chris; Croker, Denise M.; Walker, Gavin M.; Collins, Maurice N.
Source:
Powder technology 2019 v.341 pp. 38-50
ISSN:
0032-5910
Subject:
lactose,   etc   ; cellulose; compressibility; granules; lignin; manufacturing; milling; powders;     Show all 8 Subjects
Abstract:
... In this study, a process map was developed in an effort to improve the understanding of dry granulation of pharmaceutical excipients by roll compaction process, and to implement the quality-by-design (QbD) approach. Through development of the process map, a correlation was made between the critical process parameters (roll pressure, screw speed), and critical quality attributes (density of ribbons ...
DOI:
10.1016/j.powtec.2018.07.003

13. A novel enzymatic method for the measurement of lactose in lactose‐free products

Author:
Mangan, David; McCleary, Barry V; Culleton, Helena; Cornaggia, Claudio; Ivory, Ruth; McKie, Vincent A; Delaney, Elaine; Kargelis, Tadas
Source:
Journal of the science of food and agriculture 2019 v.99 no.2 pp. 947-956
ISSN:
0022-5142
Subject:
lactose; lactose free diet,   etc   ; Aspergillus oryzae; Escherichia coli; anion exchange chromatography; beta-galactosidase; biochemical pathways; detection limit; enzymatic treatment; glucose; infant formulas; United Kingdom;     Show all 12 Subjects
Abstract:
... BACKGROUND: In recent years there has been a surge in the number of commercially available lactose‐free variants of a wide variety of products. This presents an analytical challenge for the measurement of the residual lactose content in the presence of high levels of mono‐, di‐, and oligosaccharides. RESULTS: In the current work, we describe the development of a novel enzymatic low‐lactose determi ...
DOI:
10.1002/jsfa.9317

14. Design of combined crosslinked enzyme aggregates (combi-CLEAs) of β-galactosidase and glucose isomerase for the one-pot production of fructose syrup from lactose

Author:
Araya, Erick; Urrutia, Paulina; Romero, Oscar; Illanes, Andrés; Wilson, Lorena
Source:
Food chemistry 2019 v.288 pp. 102-107
ISSN:
0308-8146
Subject:
lactose,   etc   ; beta-galactosidase; biocatalysts; crosslinking; enzyme activity; food industry; fructose; glucose; glutaraldehyde; isomerases; syrups;     Show all 11 Subjects
Abstract:
... A new bi-enzymatic catalyst has been produced by precipitation and crosslinking (combi-CLEAs) of β-galactosidase and glucose isomerase for catalyzing the cascade reactions of lactose conversion into fructose, producing a lactose-fructose syrup (LFS). Glucose isomerase was chemically aminated to increase its reactive surface groups for favour the crosslinking step. The effect of β-galactosidase to ...
DOI:
10.1016/j.foodchem.2019.02.024

15. Numerical probing of suspended lactose droplet drying experiment

Author:
George, Oluwafemi Ayodele; Xiao, Jie; Mercadé-Prieto, Ruben; Fu, Nan; Chen, Xiao Dong
Source:
Journal of food engineering 2019 v.254 pp. 51-63
ISSN:
0260-8774
Subject:
lactose,   etc   ; crystallization; droplets; equations; fluid mechanics; glass; models; momentum; prediction; solutes; spray drying; temperature;     Show all 12 Subjects
Abstract:
... Single droplet drying (SDD) device has been extensively used to measure drying kinetics of droplets of 0.5–2 mm initial diameter. Despite the large size, it has deemed to be the most practical for such purposes in the past 40 years. There is a surplus of numerical investigations of SDD in the literature. However, this is the first time detailed computational fluid dynamics (CFD) simulations were c ...
DOI:
10.1016/j.jfoodeng.2019.03.003

16. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study

Author:
Menchik, Pedro; Moraru, Carmen I.
Source:
Journal of food engineering 2019 v.253 pp. 40-48
ISSN:
0260-8774
Subject:
lactose,   etc   ; beverages; case studies; liquids; mineral content; pH; reverse osmosis; specific energy; whey; yogurt;     Show all 10 Subjects
Abstract:
... Acid whey from Greek-style yogurt (GAW) has become abundantly available in recent years. Due to its low solids content, low pH, high lactose and mineral content, GAW is challenging to transport and process. In this study, a combination of reverse osmosis (RO) and forward osmosis (FO) was developed for the nonthermal concentration of GAW. Permeate flux, retentate concentration, and specific energy ...
DOI:
10.1016/j.jfoodeng.2019.02.015

17. A scale‐up process for the manufacture of reduced‐cholesterol butter using beta‐cyclodextrin

Author:
Alonso, Leocadio; Calvo, María V.; Fontecha, Javier
Source:
Journal of food process engineering 2019 v.42 no.3 pp. e13009
ISSN:
0145-8876
Subject:
lactose,   etc   ; beta-cyclodextrin; butter; cholesterol; cream; food industry; hypercholesterolemia; milk fat; raw milk; sensory properties;     Show all 10 Subjects
Abstract:
... This article describes a scale‐up process for manufacturing butter with reduced free cholesterol via the treatment of raw milk with beta‐cyclodextrin (β‐CD) at 4°C. The β‐CD–cholesterol complexes formed were eliminated using a centrifugal separator. Once pasteurized, the cream obtained was used to manufacture butter with >90% less cholesterol than present in the initial milk fat. No significant di ...
DOI:
10.1111/jfpe.13009

18. Polydopamine-coated carbon nanodots are a highly selective turn-on fluorescent probe for dopamine

Author:
Chaiendoo, Kanokwan; Ittisanronnachai, Somlak; Promarak, Vinich; Ngeontae, Wittaya
Source:
Carbon 2019 v.146 pp. 728-735
ISSN:
0008-6223
Subject:
lactose,   etc   ; carbon; detection limit; dopamine; fluorescence; fluorescent dyes; high performance liquid chromatography; nanotechnology; pyrolysis; urine;     Show all 10 Subjects
Abstract:
... Carbon nanodots (CDs) were prepared by the pyrolysis of lactose in hot alkali solution for 5 min. The resulting CDs possess spherical and monodisperse shape with an average diameter of ∼3 nm. The blue fluorescence of the CDs, with excitation/emission peaks at 414/470 nm, can be turned-on in the presence of very low concentrations of dopamine (DA) due to the formation of a poly-DA shell on the CDs. ...
DOI:
10.1016/j.carbon.2019.02.030

19. Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal

Author:
Conde Báez, L.; Castro Rosas, J.; Villagómez Ibarra, J. R.; Palma Quiroz, I.; Páez Lerma, J. B.; Gómez Aldapa, C. A.
Source:
Environment, development and sustainability 2019 v.21 no.2 pp. 609-619
ISSN:
1387-585X
Subject:
lactose,   etc   ; cheese industry; chemical oxygen demand; inoculum; nuclear magnetic resonance spectroscopy; odors; pH; spectrometers; whey;     Show all 9 Subjects
Abstract:
... Untreated whey, which is generated in the cheese industry, is a problem of pollution because of its high organic load (HOL). Due to its richness in lactose and protein, whey can be used to produce compounds of interest, such as benzyl carbonyl (BC). BC has a rose aroma and is widely used in industry. There are few studies that used whey for the production of benzyl carbonyl, and there are virtuall ...
DOI:
10.1007/s10668-017-0048-0

20. Unexpected Potential of Iso-oligosaccharides in the Generation of Important Food Odorants

Author:
Novotny, Ondrej; Dufossé, Thierry; Davidek, Tomas
Source:
Journal of agricultural and food chemistry 2019 v.67 no.10 pp. 2954-2962
ISSN:
1520-5118
Subject:
lactose,   etc   ; baking; cysteine; fructose; galactose; glucose; isomaltose; isomaltulose; maltose; melibiose; odor compounds; proline;     Show all 12 Subjects
Abstract:
... The generation of selected Maillard-derived odorants from iso-oligosaccharides (IOSs), namely, from isomaltose, isomaltotriose, isomaltulose, and melibiose, was studied and compared with that from other oligosaccharides (maltose, lactose, and panose) and monosaccharides (glucose, galactose, and fructose). The study was carried out in binary mixtures of sugar and amino acids (glycine, proline, and ...
DOI:
10.1021/acs.jafc.8b07100