Lactose Derived Prebiotics

Download or Read online Lactose Derived Prebiotics full in PDF, ePub and kindle. This book written by Andrés Illanes and published by Academic Press which was released on 06 July 2016 with total pages 312. We cannot guarantee that Lactose Derived Prebiotics book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Lactose Derived Prebiotics
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Publisher : Academic Press
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ISBN : 9780128027455
Pages : 312 pages
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Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book’s focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics. Presents the challenges of and opportunities for deriving oligosaccharides from lactose Details the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesis Discusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharides Provides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides

Lactose Derived Prebiotics

Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the

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Preparation and Processing of Religious and Cultural Foods

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Lactose and Lactose Derivatives

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