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1. 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

2. Production of low-dosage lactose milk using lactase immobilised in hydrogel

Author:
Wolf, Mariane; Belfiore, Laurence Alphonso; Tambourgi, Elias Basile; Paulino, Alexandre Tadeu
Source:
International dairy journal 2019 v.92 pp. 77-83
ISSN:
0958-6946
Subject:
lactose; lactose intolerance,   etc   ; UHT milk; ambient temperature; aqueous solutions; beta-galactosidase; chitosan; hydrogels; hydrolysis; milk; pH;     Show all 11 Subjects
Abstract:
... A hydrogel based on chitosan was employed for the immobilisation of lactase with the aim of hydrolysing lactose and producing low-dosage lactose milk. The degree of swelling of the hydrogel was affected by the type of aqueous solution, pH and temperature. The lactase immobilisation capacities at pH 4.0 and pH 7.0 were 257.12 ± 3.18 and 157.87 ± 1.96 mg enzyme per g dried hydrogel, respectively, af ...
DOI:
10.1016/j.idairyj.2018.12.004

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. Inhibition of lactose crystallisation in the presence of galacto-oligosaccharide

Author:
Fu, Shishan; Miao, Song; Ma, Xiaobin; Ding, Tian; Ye, Xingqian; Liu, Donghong
Source:
Food hydrocolloids 2019 v.88 pp. 127-136
ISSN:
0268-005X
Subject:
lactose,   etc   ; crystallization; drugs; glass transition temperature; hydrocolloids; hygroscopicity; sorption; trehalose; water activity;     Show all 9 Subjects
Abstract:
... The stabilization of lactose in the form of amorphous (i.e. non-crystalline form) is the basic requirement to maintain the quality of relevant food and pharmaceutical products. The physiochemical properties of amorphous lactose mixed with galacto-oligosaccharide (GOS) were investigated. Water sorption, glass transition temperature, and crystallisation behaviour of lactose in the present of GOS (1: ...
DOI:
10.1016/j.foodhyd.2018.09.043

11. A new synbiotic dairy food containing lactobionic acid and Lactobacillus casei

Author:
García, Cristina; Bautista, Lucía; Rendueles, Manuel; Díaz, Mario
Source:
International journal of dairy technology 2019 v.72 no.1 pp. 47-56
ISSN:
1364-727X
Subject:
lactose,   etc   ; Lactobacillus casei; Pseudomonas taetrolens; bacteria; fermentation; fermented milk; gelation; prebiotics; probiotics;     Show all 9 Subjects
Abstract:
... As well as its beneficial health properties, the incorporation of the prebiotic lactobionic acid (LBA) in fermented dairy products can provide a technological advantage due to its gelling capacities. This study aimed to develop a new functional dairy product containing LBA synthesised within the process itself by the bacterium Pseudomonas taetrolens. A probiotic Lactobacillus casei strain was intr ...
DOI:
10.1111/1471-0307.12558

12. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Author:
Audebert, Alexia; Beaufils, Sylvie; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, Arnaud; Pezennec, Stéphane
Source:
Journal of food engineering 2019 v.242 pp. 153-162
ISSN:
0260-8774
Subject:
lactose,   etc   ; air; ambient temperature; dialysis; foams; freeze drying; liquids; monitoring; pH; water activity; whey protein isolate;     Show all 11 Subjects
Abstract:
... In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage.To this aim, whey protein isolate solutions were prepared at various pH (3.5, 5.0, 6.5), with or without a prior dialysis step to reduce the lactose content, freeze-dried, adjusted to various levels (0.12, 0.23, 0.52) of powder water activity aw and dry-hea ...
DOI:
10.1016/j.jfoodeng.2018.08.029

13. Individual and combined effect of pH and whey proteins on lactose crystallization

Author:
Sánchez-García, Yanira I.; Gutiérrez-Méndez, Néstor; Orozco-Mena, Raúl E.; Ramos-Sánchez, Victor H.; Leal-Ramos, Martha Y.
Source:
Food research international 2019 v.116 pp. 455-461
ISSN:
0963-9969
Subject:
lactose,   etc   ; byproducts; cheese whey; cheesemaking; cheeses; crystal structure; crystallization; crystals; pH; whey; whey protein;     Show all 11 Subjects
Abstract:
... Lactose is recovered by crystallization from cheese whey that is a by-product of cheesemaking. The whey used for the recovery of lactose usually has a residual content of protein that alters the crystallization of lactose. In addition, the pH of whey may fluctuate depending on the cheese variety. However, there is little information on how the pH modifies the effect that whey proteins have on lact ...
DOI:
10.1016/j.foodres.2018.08.061

14. Validation of standard method EN ISO 22964:2017 — Microbiology of the food chain — Horizontal method for the detection of Cronobacter spp.

Author:
de Benito, Amparo; Gnanou Besse, Nathalie; Desforges, Isabelle; Gerten, Barbara; Ruiz, Begoña; Tomás, David
Source:
International journal of food microbiology 2019 v.288 pp. 47-52
ISSN:
0168-1605
Subject:
lactose,   etc   ; Cronobacter; food chain; infant formulas; ingredients; microbiological criteria; probiotics; starch;     Show all 8 Subjects
Abstract:
... The new version of the ISO standard method for detection of Cronobacter spp. (EN ISO 22964:2017) was validated in the frame of the European Commission Mandate M381 to CEN. Seventeen laboratories from nine countries participated in the interlaboratory studies to determine the performance characteristics of the method. The performance of the method was evaluated using matrices for which the presence ...
DOI:
10.1016/j.ijfoodmicro.2018.03.025

15. Lactitol: Production, properties, and applications

Author:
Martínez-Monteagudo, Sergio I.; Enteshari, Maryam; Metzger, Lloyd
Source:
Trends in food science & technology 2019 v.83 pp. 181-191
ISSN:
0924-2244
Subject:
lactose,   etc   ; chewing gum; chocolate; desserts; emulsifiers; food composition; functional properties; hydrogels; hydrogenation; lactitol; mastication; surfactants; sweetness;     Show all 13 Subjects
Abstract:
... Lactitol is a sugar alcohol or polyol obtained from the catalytic hydrogenation of lactose. Although lactitol is commonly used to deliver sweetness at low caloric value, lactitol is a multipurpose compound having various applications in the field of food, dairy, and pharmaceutical. This review is aimed at discussing key functional properties of lactitol and their applications thereof. A number of ...
DOI:
10.1016/j.tifs.2018.11.020

16. Optimization of a dual-functional biocatalytic system for continuous hydrolysis of lactose in milk

Author:
Li, Heng; Cao, Yuting; Li, Shuai; Jiang, Yun; Chen, Jianqi; Wu, Zhuofu
Source:
Journal of bioscience and bioengineering 2019 v.127 no.1 pp. 38-44
ISSN:
1389-1723
Subject:
lactose,   etc   ; Fourier transform infrared spectroscopy; beta-galactosidase; encapsulation; enzyme activity; hydrolysis; lysozyme; silica; skim milk;     Show all 9 Subjects
Abstract:
... In this study, an amino-functionalized silica matrix encapsulating β-galactosidase was first synthesized in situ, with subsequent covalent anchoring of lysozyme to the outer part of the amino-grafted matrix. Fourier transform infrared (FTIR) spectra verified that β-galactosidase was successfully encapsulated. Meanwhile, the co-immobilized enzymes were demonstrated to retain suitable enzymatic acti ...
DOI:
10.1016/j.jbiosc.2018.07.009

17. The X-prolyl dipeptidyl-peptidase PepX of Streptococcus thermophilus initially described as intracellular is also responsible for peptidase extracellular activity

Author:
Hafeez, Zeeshan; Cakir-Kiefer, Céline; Lecomte, Xavier; Miclo, Laurent; Dary-Mourot, Annie
Source:
Journal of dairy science 2019 v.102 no.1 pp. 113-123
ISSN:
0022-0302
Subject:
lactose,   etc   ; Streptococcus thermophilus; enzyme activity; enzymes; fermentation; filtrates; genes; hydrolysis; milk; mutants; protein transport; proteins; proteolysis;     Show all 13 Subjects
Abstract:
... This study addresses the hypothesis that the extracellular cell-associated X-prolyl dipeptidyl-peptidase activity initially described in Streptococcus thermophilus could be attributable to the intracellular X-prolyl dipeptidyl-peptidase PepX. For this purpose, a PepX-negative mutant of S. thermophilus LMD-9 was constructed by interrupting the pepX gene and named LMD-9-ΔpepX. When cultivated, the S ...
DOI:
10.3168/jds.2018-14823

18. Multivariate Classification of UHT Milk as to the Presence of Lactose Using Benchtop and Portable NIR Spectrometers

Author:
de Lima, Glaucia Ferreira; Andrade, Samara Alvachian Cardoso; da Silva, Vitor Hugo; Honorato, Fernanda Araújo
Source:
Food analytical methods 2018 v.11 no.10 pp. 2699-2706
ISSN:
1936-9751
Subject:
lactose; lactose free diet; lactose intolerance,   etc   ; UHT milk; UHT treatment; markets; milk; models; near-infrared spectroscopy; portable equipment; quality control;     Show all 11 Subjects
Abstract:
... Lactose hydrolyzed milk was developed in the 1970s to serve individuals with lactose intolerance. This demand for lactose-free products by lactose-intolerant consumers has created a market segment for this food whose quality control has to be guaranteed. In order to assess milk samples for lactose content, this work proposes an analytical methodology to classify regular and lactose-free ultra high ...
DOI:
10.1007/s12161-018-1253-7

19. Effect of lactose content on dielectric properties of whole milk and skim milk

Author:
Liu, Qiang; Guo, Wenchuan; Zhu, Xinhua
Source:
International journal of food science & technology 2018 v.53 no.9 pp. 2037-2044
ISSN:
0950-5423
Subject:
lactose,   etc   ; dielectric properties; skim milk; whole milk;     Show all 4 Subjects
Abstract:
... Dielectric properties (dielectric constant ε′ and dielectric loss factor ε′′) of whole milk and skim milk with the lactose content of 4.56–6.44% and 4.57–6.47%, respectively, were measured over the frequency range of 20–4500 MHz at 25 °C using a vector network analyzer. The results showed that ε′ decreased with increasing frequency, and ε′′ changed with V shape and its minimum was noted at about 2 ...
DOI:
10.1111/ijfs.13790

20. Secondary nucleation studies on alpha lactose monohydrate under stirred conditions

Author:
Agrawal, Shailesh G.; Paterson, Anthony (Tony); Jones, Jim R.; Mcleod, Jeremy S.; Bronlund, John; Bajpai, Harshit
Source:
International dairy journal 2017 v.66 pp. 61-67
ISSN:
0958-6946
Subject:
lactose,   etc   ; crystals; energy; mixing;     Show all 4 Subjects
Abstract:
... Secondary nucleation is the dominant source of nuclei at the industrial scale. Traditionally, secondary nucleation has been expressed empirically as a function of stirrer speed and magma density with little or no understanding about the role of individual mechanisms (attrition and contact). This study considers the various mechanisms of secondary nucleation of alpha-lactose monohydrate crystals an ...
DOI:
10.1016/j.idairyj.2016.11.004