Isomerization of lactose and lactulose production: review

被引:134
作者
Aider, Mohammed [1 ]
de Halleux, Damien
机构
[1] Univ Laval, Dept Food Sci & Technol, Quebec City, PQ G1K 7P4, Canada
[2] Univ Laval, Inst Natl Nutraceut & Aliments Fonctionnels INAF, Quebec City, PQ G1K 7P4, Canada
[3] Univ Laval, Dept Food Engn, Quebec City, PQ G1K 7P4, Canada
关键词
D O I
10.1016/j.tifs.2007.03.005
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lactulose is widely used in pharmaceutical, nutraceuticals and food industries because of its beneficial effects on human health. Technology of lactulose production is mainly based on the isomerization reaction of lactose in alkaline media. However, information available on this subject is very varied. This study is a summary of the principal techniques used for lactulose production in order to gather maximum information in one manuscript for a better comprehension of the technological characteristics and specificities of lactulose synthesis.
引用
收藏
页码:356 / 364
页数:9
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