Lactobionic acid (LBA) is a bionic acid naturally found in the “Caspian Sea yogurt” and
chemically constituted of a gluconic acid bonded to a galactose. The compound is known for …

The chemical configuration of the lactobionic acid (LBA) evidences its potential properties,
among which the antioxidant, antimicrobial, and chelating activities stand out in the …

Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different
industries. However, its future application in the food area is one of the most promising …

Lactose has long been used as a precursor for the manufacture of high-value derivatives
with emerging applications in the food and pharmaceutical industries. This review focuses …

Lactose has long been used as a precursor for the production of high-value derivatives with
emerging applications in the food and pharmaceutical industries. Some significant …

Lactic acid was discovered in 1780 by CW Scheele in sour milk, and in 1881 Fermi obtained
lactic acid by fermentation, resulting in its industrial production. The yearly world lactic acid …

The aim of this chapter is to give a brief and reliable overview of possible uses for lactic acid
as additive in the current food industry. The importance of lactic acid in the food industry is …

Lactitol is prepared by hydrogenation of a lactose solution at about 100 C with a Raney
nickel catalyst. After purification a lactitol syrup is obtained, which is crystallized. A crystalline …

Lactic acid occurs in a broad variety of foods consumed by man since times immemorial. At
an appropriate pH it has bactericidal properties while not adversely affecting the sensory …

Lactobionic acid (LBA), a polyhydroxy organic acid, is supposed to be a promising
candidate for use as multifunctional food additive due to its ability of antibacterial, anti …