Lactose: Structure, Food Industry Applications and Role in Disorders

$110.00

David Green (Editor)
Emma Lee (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Lactose is a disaccharide which is the main carbohydrate present in the milk of most mammals, including humans. In this book, the authors present current research in the study of the structure, food industry applications and role in disorders of lactose. Topics include the microbial transformation of lactose and the potential of B-galactosidases for probiotic and prebiotic purposes; the evolution and spread of the dominant genetic trait responsible for continued adult digestion of lactose; whey lactose fermentation by kefir immobilized on agro-industrual wastes; the tableting properties of crystalline and amorphous lactoses and their application in the production of pharmaceutical compacts; and lactose and its influence in the diffusion of divalent metal chlorides. (Imprint: Nova Biomedical )

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Preface

Microbial Transformation of Lactose: Potential of ¦Â-Galactosidases for Probiotic and Prebiotic Purposes
(Gabriela Z¨¢rate, Gabriel Saez, Adriana P¨¦rez Chaia, Centro de Referencia para Lactobacilos (CERELA-CONICET), San Miguel de Tucum¨¢n, Argentina)

Milk, Lactose, Lactase: The Medical Adventure
(Andrew Szilagyi, Division of Gastroenterology, Department of Medicine, Jewish General Hospital, McGill University School of Medicine, Montreal, Quebec, Canada)
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Whey Lactose Fermentation by Kefir Immobilized on Agro-Industrial Wastes
(Magdalini Soupioni, Nuclear Chemistry Laboratory, Department of Chemistry, University of Patras, Patras, Greece)

Crystalline and Amorphous Lactoses: Tableting Properties and their Application for the Production of Pharmaceutical Compacts
(John Rojas, Santiago Hernandez, Alejandro Giraldo, Department of Pharmacy, School of Pharmaceutical Chemistry, The University of Antioquia, Medellin, Colombia)

Lactose and its Influence in Diffusion of Divalent Metal Chlorides
(Ana C.F. Ribeiro, Luis M.P. Verissimo, Victor M.M. Lobo, Miguel A. Esteso, Department of Chemistry, University of Coimbra, Coimbra, Portugal, and others)

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