全部文献期刊会议图书|学者科研项目
中外文文献  中文文献  外文文献
作者:Thomas J. Lopdell , Kathryn Tiplady , Maksim Struchalin ...
来源:[J].BMC Genomics(IF 4.397), 2017, Vol.18 (1)
摘要:Lactose provides an easily-digested energy source for neonates, and is the primary carbohydrate in milk in most species. Bovine lactose is also a key component of many human food products. However, compared to analyses of other milk components, the genetic control of lactose has ...
作者:M. Haile-Mariam , J.E. Pryce
来源:[J].Journal of Dairy Science(IF 2.566), 2017, Vol.100 (5), pp.3754-3766
摘要:ABSTRACT(#br)Lactose is a major component of milk (typically around 5% of composition) that is not usually directly considered in national genetic improvement programs of dairy cattle. Daily test-day lactose yields and percentage data from pasture-based seasonal calving herds ...
作者:Lishou Xiong , Yilin Wang , Xiaorong Gong ...
来源:[J].Journal of Health, Population and Nutrition, 2017, Vol.36 (1)
摘要:Symptoms associated with lactose intolerance (LI) and diarrhea-predominant irritable bowel syndrome (IBS-D) are almost the same. These disease entities are difficult to differentiate clinically. In practice, differential diagnosis depends on self-reported patient milk intolerance...
作者:Simon A. Schiele , Rolf Meinhardt , Cornelia Eder ...
来源:[J].Food Control(IF 2.738), 2020, Vol.110
摘要:Abstract(#br)Crystalline lactose is used in a variety of food and pharmaceutical products, and its crystallization is an important process in the dairy industry. However, the dynamics of lactose crystallization are complicated and, therefore, hard to predict. One reason for this...
作者:Jayani Chandrapala , Todor Vasiljevic
来源:[J].Journal of Food Engineering(IF 2.276), 2017, Vol.198, pp.63-71
摘要:... These compounds first prevent lactose crystallisation and consequently cause stickiness during spray drying and caking upon storage of the powders. The present study examined the effects of the presence of LA, Ca and their mixtures on the physio-chemical and thermal prope...
作者:Yanira I. Sánchez-García , Néstor Gutiérrez-Méndez , Raúl E. Orozco-Mena ...
来源:[J].Food Research International(IF 3.005), 2018
摘要:Abstract(#br)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 d...
作者:Y.D. Jeong , H.S. Ko , A. Hosseindoust ...
来源:[J].Livestock Science(IF 1.249), 2019, Vol.227, pp.90-96
摘要:Abstract(#br)A 2 × 2 factorial arrangement was used to investigate the interactions between lactose levels (100 g/kg versus 200 g/kg) and Lactobacillus -based fermentation product (FP; 0 and 1 × 10 11 CFU Lactobacillus casei /kg) on weanling piglet performance and nutrient ...
作者:Shouyun Cheng , Matt Hummel , Bishnu Dahal ...
来源:[J].LWT(IF 2.546), 2020, Vol.117
摘要:Abstract(#br)Dairy industry continues to struggle in finding new uses for lactose. In this work, a two-step process was developed for the synthesis of sweetening syrup from aqueous lactose. The process consisted of enzymatic hydrolysis (β-galactosidase) followed by catalytic is...
作者:Ainne Nabila Noraizaan , Tin Wui Wong
来源:[J].Powder Technology(IF 2.024), 2017, Vol.310, pp.272-281
摘要:Abstract(#br)The influences of physicochemical properties of lactose microcarrier on the pulmonary inhalation performance of polymeric nanoparticles were unknown. The effects of size, size distribution, specific surface area, surface roughness, crystallinity, and fine content (...

我们正在为您处理中,这可能需要一些时间,请稍等。

资源合作:cnki.scholar@cnki.net, +86-10-82896619   意见反馈:scholar@cnki.net

×