By V. H. Holsinger (auth.), P. F. Fox (eds.)
Read or Download Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins PDF
Best chemistry books
A good assessment of the manifold features of contemporary crystal engineering. From layout and instruction to spectroscopy and functions, this guide either covers and evaluates all elements of crystal engineering. sincerely based, it presents an outline of the present prestige as obvious from its quite a few angles in addition to a comparability of other ideas and purposes.
Content material: Brown, H. C. Meerwein and equilibrating carbocations. -- Olah, G. A. From boron trifluoride to antimony pentafluoride looking for reliable carbocations. -- Hogeveen, H. and van Kruchten, E. M. G. A. Wagner-Meerwein rearrangements in long-lived polymethyl substituted bicyclo(3. 2. 0)heptadienyl cations.
Those volumes gather forty-four chosen papers from the clinical contributions provided on the 3rd eu Workshop on Quantum platforms in Chemistry and Physics, held in Granada (Spain), April 19–22, 1998. Ninety-nine scientists from Bulgaria, Columbia, Cuba, Denmark, Finland, France, Germany, Hungary, Israel, Italy, Mexico, Netherlands, Norway, Poland, Russia, Slovakia, Spain, Sweden, United Ki- dom, Uruguay and Venezuela attended the workshop, discussing the cutting-edge, new developments, and destiny evolution of the equipment and purposes.
- Recent Advances in the Theory of Chemical and Physical Systems : Proceedings of the 9th European Workshop on Quantum Systems in Chemistry and Physics ... in Theoretical Chemistry and Physics), 1st Edition
- Modern Aspects of Electrochemistry Volume 36 (Modern Aspects of Electrochemistry)
- Analytical Chemistry: Plenary Lectures Presented at the Fourth Polish Conference on Analytical Chemistry
- Enzyme Biocatalysis: Principles and Applications
- Modern Aspects of Electrochemistry №34
- Bioactive Natural Products (Part C): Volume 22
Additional info for Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins
Lactulose solution and water are injected and pure lactose and other sugars are obtained. The Morinaga Milk Industry Co. Ltd of Japan produces lactulose syrup (MLS-50), a highly purified lactulose syrup (MLS-95), lactulose powder (MLP-40), lactulose crystals (trihydrate, MLC-H), and lactulose crystals (anhydrous, MLC-A). These products are used in a variety of food and pharmaceutical products in Japan. Lactulose is applied as a 'nutraceutical' in some sectors of the food industry, especially infant formulae.
Lactose is added to salad dressing, mayonnaise, soups and sauces to enhance flavour and confer added stability to various proteins in the formulations against flocculation at acid pH and pasteurization. Because of its properties as a free-flow agent, lactose may be added to instant powdered soups and sauces. The confectionery industry uses lactose in certain types of candies because it changes the crystallization behaviour of the other sugars present and improves body, ,texture, chewiness and shelf-life.
Bulletin 238, International Dairy Federation, Brussels, pp. 62-7. Fuertes, P. and Fleche, G. (1991) Process for oxidation of di-, tri-, oligo- and REFERENCES 33 polysaccharides into polyhydroxycarboxylic acids, the catalyst used and the products so obtained. Eur. Patent 232,202. G. (1993) Preparation and properties of syrups made by the hydrolysis of lactose, in Lactose Hydrolysis, Bulletin 289, International Dairy Federation, Brussels, pp. 33-7. H. (1989) Latest state of research on lactitol and dental caries.