Lactose is a unique disaccharide, which occurs exclusively in the milk of mammals. It has
wide applications as a food ingredient and in pharmaceutical preparations. Discouragement …

Many kinds of lactose derivatives can be obtained using various methods, including
epimerization, oxidation and reduction. Investigations of the beneficial functions of lactose …

The principal carbohydrate in the milk of most mammalian species is the reducing
disaccharide, lactose, which is composed of galactose and glucose linked by a β1→ 4 …

Lactulose is a synthetic ketose disaccharide that can be obtained from lactose by different
methods of synthesis. Chemical methods are based on the isomerization of lactose in the …

Lactose is a very important sugar because of its abundance in the milk of humans and
domestic animals. Lactose is a valuable asset as a basic nutrient and the main substrate in …

Lactose can be hydrolysed enzymatically to its constituent monosaccharides, galactose and
glucose. This conversion is of interest from the standpoint of both food technology and …

Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the
“lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to …

Lactose, the most abundant component of milk of most mammals, has been thoroughly
studied for its physico-chemical properties, crystallization behavior and importance as a …

The resulting whey from cheese manufacture consists mainly of water and lactose, a sugar
with little sweetening and fermentable power and low commercial value. Aiming at valorizing …

The disaccharide lactulose is an artificial sugar with a significant impact on human digestion.
It can be generated by either alkaline isomerization of lactose via the Lobry de Bruyn …