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Lactose Hydrolysis in Dairy Products

Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads to malabsorption of lactose and fermentation of lactose occurs in gut which results in various ga...

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Gorde:
Xehetasun bibliografikoak
Erakunde egilea: SpringerLink (Online service)
Beste egile batzuk: Rao, Priyanka Singh (Argitaratzailea), Sharma, Heena (Argitaratzailea), Arora, Sumit (Argitaratzailea), Naik N., Laxmana (Argitaratzailea)
Formatua: Baliabide elektronikoa eBook
Hizkuntza:ingelesa
Argitaratua: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edizioa:1st ed. 2025.
Gaiak:
Food science.
Food > Analysis.
Chemistry.
Food > Microbiology.
Food > Safety measures.
Food Science.
Food Chemistry.
Food Engineering.
Food Microbiology.
Food Safety.
Sarrera elektronikoa:https://doi.org/10.1007/978-3-031-78207-7
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
Aurkibidea:
  • Lactose Intolerance: an overview
  • Market of lactose hydrolyzed dairy products
  • β-galactosidases enzymes for lactose hydrolysis
  • Approaches for lactose hydrolysis
  • Processing parameters on lactose hydrolysis
  • Production of lactose hydrolyzed dairy products
  • Non-dairy dietary approach for lactose intolerant
  • Health and regulatory aspects of lactose hydrolyzed dairy products
  • Conversion of milk Lactose in other derivatives
  • Challenges and Opportunities.

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