Lactose. Structure, Food Industry Applications & Role in Disorders (Biochemistry Research Trends Series)

Description

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 immobilised on agro-industrial 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.

Table of Contents

Preface; Microbial Transformation of Lactose: Potential of ¦Â-Galactosidases for Probiotic & Prebiotic Purposes; Milk, Lactose, Lactase: The Medical Adventure; Whey Lactose Fermentation by Kefir Immobilized on Agro-Industrial Wastes; Crystalline & Amorphous Lactoses: Tableting Properties & their Application for the Production of Pharmaceutical Compacts; Lactose & its Influence in Diffusion of Divalent Metal Chlorides; Index.

Author Information

David Green is an historian and editor in the History Group, Ministry for Culture and Heritage, Wellington. His research interests are the New Zealand state, military history and sport.