Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c08966
Abstract: α-Dicarbonyl compounds (α-DCs) generated from carbohydrates play a key role in food quality and safety as precursors. Lactose contributes to α-DCs generation in dairy products; however, α-DCs with intact lactose carbons have not been investigated… read more here.
Keywords: dicarbonyl compounds; dairy products; lactose derived; mechanism ... See more keywords
Biochemical activities of lactose-derived prebiotics — a review
Sign Up to like & getrecommendations! Published in 2017 at "Acta Alimentaria"
DOI: 10.1556/066.2017.46.4.7
Abstract: In the dairy industry different types of prebiotics, such galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono- and glucono-δ-lactone are synthesized through different chemical and biochemical reactions (hydrolysis, transgalactosylation, isomerization, fructosyl-transfer, reduction, and oxidation) as well as… read more here.
Keywords: activities lactose; derived prebiotics; lactose derived; biochemical activities ... See more keywords