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1. Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran

Author:
Handan Kocabaş; Firuze Ergin; Tugba Aktar; Ahmet Küçükçetin
Source:
International dairy journal 2022 v.129 pp. 105360
ISSN:
0958-6946
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; Streptococcus thermophilus; hydrolysis; milk; salt content; sensory evaluation; storage time; viscosity; yogurt;     Show all 11 Subjects
Abstract:
... Ayran is a salty drinkable yoghurt, but lactose in ayran induces lactose intolerance. This can be overcome by production of lactose-free or lactose-reduced ayran. Milk with 50% and 100% lactose hydrolysis by β-galactosidase was therefore used for alternative lactose-reduced or lactose-free ayran production. Physicochemical, microbiological, and sensory analyses were performed during storage at 4 ° ...
DOI:
10.1016/j.idairyj.2022.105360

2. Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach

Author:
Lary Souza Olegario; Alberto González-Mohino; Mario Estévez; Marta Suely Madruga; Sonia Ventanas
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.162 pp. 113430
ISSN:
0023-6438
Subject:
lactose; lactose free diet,   etc   ; consumer acceptance; sensation; sensory evaluation; sourness; yogurt;     Show all 7 Subjects
Abstract:
... This paper aims to evaluate the impact of lactose free yogurt version on dynamic sensory perception and consumer acceptability. A total of 46 participants evaluated classical (SNY) and lactose-free (SLF-Y) commercial version of yogurts using the multiple-intake TDS technique, providing information about the dominant sequence of six flavor and texture sensory attributes. Moreover, information regar ...
DOI:
10.1016/j.lwt.2022.113430

3. Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion

Author:
Débora Cerdá-Bernad; Estefanía Valero-Cases; Joaquín-Julián Pastor; María José Frutos; Francisca Pérez-Llamas
Source:
International journal of food sciences and nutrition 2022 v.73 no.1 pp. 49-59
ISSN:
1465-3478
Subject:
lactose; lactose intolerance,   etc   ; antioxidant activity; digestion; fermentation; gastrointestinal system; intestinal microorganisms; milk proteins; people; polyphenols; probiotics; viability;     Show all 12 Subjects
Abstract:
... The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with L. plantarum (QLPBB) and B. longum (QBLBB) at different times. Results showed that microbial concentration reached high levels (6–8 Log CFU/mL) ...
DOI:
10.1080/09637486.2021.1921707

4. Micromechanical analysis of roller compaction process with DEM

Author:
Christian Eichler; Swantje Pietsch-Braune; Maksym Dosta; Alexander Schmidt; Stefan Heinrich
Source:
Powder technology 2022 v.398 pp. 117146
ISSN:
0032-5910
Subject:
lactose,   etc   ; micro-computed tomography; models; porosity; technology;     Show all 5 Subjects
Abstract:
... This study applies the discrete element method (DEM) to the roller compaction process for the analysis of particle flow behavior, porosity distribution in the compaction zone and in the final ribbon, as well as the pressure distribution on rollers. The roller compaction setup was implemented utilizing a piston feeder and smooth roller surfaces. The parameters of the elastoplastic DEM contact model ...
DOI:
10.1016/j.powtec.2022.117146

5. Engineering the optimum pH of β-galactosidase from Aspergillus oryzae for efficient hydrolysis of lactose

Author:
Xin Shi; Dan Wu; Yan Xu; Xiaowei Yu
Source:
Journal of dairy science 2022 v.105 no.6 pp. 4772-4782
ISSN:
0022-0302
Subject:
lactose; low lactose milk,   etc   ; Aspergillus oryzae; Gibbs free energy; dairy industry; dairy science; dissociation; galactose; glycosides; hydrolysis; milk; molecular dynamics; pH; sequence alignment;     Show all 14 Subjects
Abstract:
... β-Galactosidase (lacA) from Aspergillus oryzae is widely used in the dairy industry. Its acidic pH optimum and severe product inhibition limit its application for lactose hydrolysis in milk. In the present study, structure-based sequence alignment was conducted to determine the candidate mutations to shift the pH optimum of lacA to the neutral range. The Y138F and Y364F mutants shifted the pH opti ...
DOI:
10.3168/jds.2021-21760

6. A simple hydrothermal route for the preparation of novel Na–Y–W nano-oxides and their application in dye degradation

Author:
Saeed Moshtaghi; Masoud Hamadanian; Masoud Salavati-Niasari
Source:
RSC advances 2022 v.12 no.8 pp. 4913-4923
ISSN:
2046-2069
Subject:
lactose,   etc   ; cellulose; dyes; energy; fructose; glucose; photocatalysis; photolysis; starch;     Show all 9 Subjects
Abstract:
... The fabricated NaY(WO₄)₂ was identified through diverse analysis methods. Therefore, to optimize NaY(WO₄)₂ morphology, saccharide carbohydrates were manipulated as a capping agent. In this study, glucose, fructose, lactose, cellulose, and starch were utilized as the capping agents. SEM images show that fructose was the optimal capping agent for achieving uniform and well-shaped nanoparticles. The ...
DOI:
10.1039/d1ra07645k

7. Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

Author:
Erica Pontonio; Marco Montemurro; Cinzia Dingeo; Michele Rotolo; Domenico Centrone; Vito Emanuele Carofiglio; Carlo Giuseppe Rizzello
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113327
ISSN:
0023-6438
Subject:
lactose; lactose free diet,   etc   ; adhesion; digestible protein; fermentation; hardness; ice; ice cream; ingredients; lactic acid; legumes; milk; nutrition labeling; odors; probiotics; sensory evaluation; taste; texture;     Show all 18 Subjects
Abstract:
... A gluten and lactose-free plant-based yogurt-like was used as the main ingredient to produce a novel plant-based ice cream. The integrated approach used to investigate the main properties of the novel ice cream demonstrated similar nutritional label between the plant- and milk-based products with the former showing higher protein digestibility and absence of lactose. The lactic acid bacteria ferme ...
DOI:
10.1016/j.lwt.2022.113327

8. Ultrasonic analysis of effects of varying temperature, pH, and proteolytic enzymes on hydrolysis of lactose by neutral lactase formulations in infant milk and in the infant digestive system

Author:
Rian Lynch; Vitaly Buckin
Source:
Food research international 2022 v.157 pp. 111004
ISSN:
0963-9969
Subject:
lactose; lactose intolerance,   etc   ; beta-galactosidase; digestive tract; food research; galactooligosaccharides; hydrolysis; large intestine; milk; models; pH; proteinases; proteolysis; small intestine; spectroscopy; stomach; temperature profiles; ultrasonics;     Show all 18 Subjects
Abstract:
... Lactose intolerance in infants can be overcome by adding lactase enzyme formulations to milk, hydrolysing the lactose present. Commonly, such formulations require a significant incubation period after addition to milk to allow time for hydrolysis to take place at desired temperature. Such incubation is often problematic for household conditions, and therefore, formulations with short or, ideally, ...
DOI:
10.1016/j.foodres.2022.111004

9. A novel uncoupled quasi-3D Euler-Euler model to study the spiral jet mill micronization of pharmaceutical substances at process scale: model development and validation

Author:
Carmine Sabia; Tommaso Casalini; Luca Cornolti; Marco Spaggiari; Giovanni Frigerio; Luca Martinoli; Alberto Martinoli; Antonio Buffo; Daniele L. Marchisio; Maurizio C. Barbato
Source:
Powder technology 2022 v.405 pp. 117573
ISSN:
0032-5910
Subject:
lactose,   etc   ; acetaminophen; energy; fluid mechanics; models; particle size distribution; technology;     Show all 7 Subjects
Abstract:
... In this work we present a novel approach to model the micronization of pharmaceutical ingredients at process scales and times. 3D single-phase fluid-dynamics simulations are used to compute the gas velocity field within a spiral jet mill which are provided as input in a 1D compartmentalized model to calculate solid velocities along the radial direction. The particles size reduction is taken into a ...
DOI:
10.1016/j.powtec.2022.117573

10. Deep neural network for generalizing and forecasting on-demand drying kinetics of droplet solutions

Author:
Oluwafemi Ayodele George; Aditya Putranto; Jie Xiao; Patrick Shola Olayiwola; Xiao Dong Chen; John Ogbemhe; Teminijesu Jesufemi Akinyemi; Abdolreza Kharaghani
Source:
Powder technology 2022 v.403 pp. 117392
ISSN:
0032-5910
Subject:
lactose,   etc   ; color; droplets; milk; neural networks; taste; technology; temperature; texture;     Show all 9 Subjects
Abstract:
... Recent trend in consumer preferences toward healthy and on-demand-to-make items has mandated food manufacturers to seek more efficient production processes in order to make their businesses sustainable. For powder producers in particular, the business models are drifting from ‘ready-made’ toward on-the-go items, thus requiring an urgent attention. Here, we present a long short-term memory (LSTM) m ...
DOI:
10.1016/j.powtec.2022.117392

11. Design and evaluation of a miniature milk quality detection system based on UV/Vis spectroscopy

Author:
Biao Yang; Wenchuan Guo; Wenting Liang; Yihang Zhou; Xinhua Zhu
Source:
Journal of food composition and analysis 2022 v.106 pp. 104341
ISSN:
0889-1575
Subject:
lactose,   etc   ; absorption; algorithms; food composition; homogenization; homogenizers; milk; milk quality;     Show all 8 Subjects
Abstract:
... A miniature milk quality detection system based on ultraviolet/visible (UV/Vis) spectroscopy was designed. One hundred and eighty milk samples were obtained, and each sample was divided into two parts. One part was utilized as fresh raw (FR) milk, and another part was processed using a high-pressure homogenizer. The UV/Vis absorption spectra of milk samples were collected, preprocessed, and analyz ...
DOI:
10.1016/j.jfca.2021.104341

12. Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing

Author:
Fanghui Fan; Shen Li; Wanling Huang; Junzhou Ding
Source:
Food research international 2022 v.152 pp. 110908
ISSN:
0963-9969
Subject:
lactose,   etc   ; food research; hydrocolloids; microstructure; porosity; viscoelasticity; whey protein isolate;     Show all 7 Subjects
Abstract:
... In this study, the lactose/Whey Protein Isolate (WPI) composite hydrocolloids were prepared as an printing material for subsequent 3D printing. The results showed that the rheological, viscoelastic, thermal and mechanical properties of the studied hydrocolloids were composition dependent, which was directly linked to the printing fidelity of printed objects. The morphology of all printed objects s ...
DOI:
10.1016/j.foodres.2021.110908

13. Crystallization of Lactose–Protein Solutions in the Presence of Flavonoids

Author:
Yanira I. Sánchez-García; Néstor Gutiérrez-Méndez; Linda L. Landeros-Martínez; Víctor H. Ramos-Sánchez; Raúl Orozco-Mena; Iván Salmerón; Martha Y. Leal-Ramos; David R. Sepúlveda
Source:
Journal of agricultural and food chemistry 2022 v.70 no.8 pp. 2684-2694
ISSN:
1520-5118
Subject:
lactose,   etc   ; crystallization; epigallocatechin gallate; food chemistry; hydrophilicity; rutin; water solubility; whey;     Show all 8 Subjects
Abstract:
... Lactose is commonly crystallized in the presence of whey proteins, forming co-crystals of lactose and proteins. This work hypothesized that flavonoids such as rutin or epigallocatechin-3-gallate (EGCG) could be incorporated into the lactose and protein co-crystal structure since flavonoids may interact with both lactose and proteins. The interactions between whey proteins and flavonoids were first ...
DOI:
10.1021/acs.jafc.1c05315

14. Development of a biocomposite based on alginate/gelatin crosslinked with genipin for β-galactosidase immobilization: Performance and characteristics

Author:
Camila Regina Hackenhaar; Carolina Flores Rosa; Elí Emanuel Esparza Flores; Patricio Román Santagapita; Manuela Poletto Klein; Plinho Francisco Hertz
Source:
Carbohydrate polymers 2022 v.291 pp. 119483
ISSN:
0144-8617
Subject:
lactose,   etc   ; alginates; batch systems; biocomposites; gelatin; hydrolysis; immobilized enzymes; microstructure; refrigeration;     Show all 9 Subjects
Abstract:
... In this work, we studied the development of a biocomposite formulated with alginate and gelatin, crosslinked with genipin for application as support for β-galactosidase immobilization. Also, the biocomposites with the immobilized enzyme were characterized by thermal analyses and SAXS (size, density, and interconnectivity of alginate rods) for a detailed analysis of the microstructure, as well as t ...
DOI:
10.1016/j.carbpol.2022.119483

15. Ready-to-use room temperature one-pot synthesis of surface-decorated gold nanoparticles with targeting attributes

Author:
Caroline A. S. Ribeiro; Lindomar J. C. Albuquerque; Carlos E. de Castro; Rodrigo M. Pereira; Brunno L. Albuquerque; Ewa Pavlova; Luiza Gabriela Schlüter; Bruno L. Batista; Ismael C. Bellettini; Fernando C. Giacomelli
Source:
Journal of colloid and interface science 2022 v.614 pp. 489-501
ISSN:
0021-9797
Subject:
lactose,   etc   ; ambient temperature; cytotoxicity; galactose; gold; ligands; nanogold; polyethyleneimine; synthesis; therapeutics;     Show all 10 Subjects
Abstract:
... Gold nanoparticles (AuNPs) can be used in diagnostic and therapeutic applications. The development of facile and fast synthetic approaches is accordingly desirable towards ready-to-use biomedical materials. We report a practical one-pot method for the synthesis in aqueous media and room temperature of surface-decorated AuNPs with enhanced biological responses. The gold ions could be reduced using ...
DOI:
10.1016/j.jcis.2022.01.145

16. Automatic control of a freeze-drying process: Detection of the end point of primary drying

Author:
Roberto Pisano
Source:
Drying technology 2022 v.40 no.1 pp. 140-157
ISSN:
1532-2300
Subject:
lactose,   etc   ; automation; dextran; economics; freeze drying; mannitol; models; product quality; sucrose; temperature;     Show all 10 Subjects
Abstract:
... In freeze-drying, the detection of the end of primary drying is a crucial aspect for both the process economics and product quality. Furthermore, the extreme process conditions (low temperature, high vacuum, and sterility) require monitoring devices with a high degree of assurance. In this paper, the most promising methodologies for the detection of the end point of primary drying were investigate ...
DOI:
10.1080/07373937.2020.1774891

17. Color formation and Maillard reactions during the spray drying process of skim milk and model systems

Author:
Zelin Zhou; Timothy Langrish
Source:
Journal of food process engineering 2022 v.45 no.1 pp. e13936
ISSN:
0145-8876
Subject:
lactose,   etc   ; color; cost effectiveness; fluorometry; skim milk; spray drying; temperature; thermal degradation;     Show all 8 Subjects
Abstract:
... The thermal degradation of fresh skim milk, reconstituted skim milk and two model systems with different lactose/WPI ratios in a new design of spray dryer has been investigated. The extent of thermal degradation has been measured by the formation of Advanced Maillard reaction products, as assessed by a fluorometric method. Significant changes have been found when the inlet temperature increased fr ...
DOI:
10.1111/jfpe.13936

18. Analysis of the Structure and Antigenicity in Ovalbumin Modified with Six Disaccharides Through Liquid Chromatography–High-Resolution Mass Spectrometry

Author:
Ya-ting Wang; Bi-zhen Zhong; Hui Wang
Source:
Journal of agricultural and food chemistry 2022 v.70 no.10 pp. 3096-3108
ISSN:
1520-5118
Subject:
lactose,   etc   ; cellobiose; epitopes; food chemistry; food production; glycation; glycosides; isomaltulose; maltose; melibiose; ovalbumin;     Show all 11 Subjects
Abstract:
... Melibiose, cellobiose, maltose, lactose, turanose, and isomaltulose were selected to be glycated with OVA. The number of free amino groups of OVA modified with different disaccharides decreased, and the secondary and tertiary structures of the modified OVA also changed greatly. Moreover, the glycation sites detected by HPLC–HCD–MS/MS were all on the sensitized epitopes of OVA, which reduced the bi ...
DOI:
10.1021/acs.jafc.1c03488

19. Application of cellulosic materials as supports for single-step purification and immobilization of a recombinant β-galactosidase via cellulose-binding domain

Author:
Adriano Gennari; Renate Simon; Nathalia Denise de Moura Sperotto; Cristiano Valim Bizarro; Luiz Augusto Basso; Pablo Machado; Edilson Valmir Benvenutti; Gaby Renard; Jocelei Maria Chies; Giandra Volpato; Claucia Fernanda Volken de Souza
Source:
International journal of biological macromolecules 2022 v.199 pp. 307-317
ISSN:
0141-8130
Subject:
lactose,   etc   ; Kluyveromyces; bioprocessing; calcium; cellulose; cytotoxicity; enzyme activity; food industry; hydrolysis; magnesium; milk;     Show all 11 Subjects
Abstract:
... This study aimed to develop single-step purification and immobilization processes on cellulosic supports of β-galactosidase from Kluyveromyces sp. combined with the Cellulose-Binding Domain (CBD) tag. After 15 min of immobilization, with an enzymatic load of 150 U/gₛᵤₚₚₒᵣₜ, expressed activity values reached 106.88 (microcrystalline cellulose), 115.03 (alkaline nanocellulose), and 108.47 IU/g (acid ...
DOI:
10.1016/j.ijbiomac.2022.01.006

20. Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics

Author:
Piero Franceschi; Massimo Malacarne; Elena Bortolazzo; Fabio Coloretti; Paolo Formaggioni; Anna Garavaldi; Valeria Musi; Andrea Summer
Source:
Agriculture (Basel) 2022 v.12 no.1 pp. -
ISSN:
2077-0472
Subject:
lactose,   etc   ; Parmesan cheese; agriculture; calcium; chlorides; lactic acid; milk; milk quality; sensory evaluation;     Show all 9 Subjects
Abstract:
... The adoption of innovative processes, such as the automatic milking system (AMS), in the production of typical PDO cheeses, such as Parmigiano Reggiano, needs to be evaluated and tested, to verify its influence on milk quality and the typicality of the product. The present research was aimed to study the effect of the introduction of the AMS on the cheesemaking characteristics of the milk and the ...
DOI:
10.3390/agriculture12010104