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texto impreso
We compared the properties of two lactoses chiefly composed of ~-lactose monohydrate: one was a spray-dried x-lactose (DCL-11), the other a roller-dried b-lactose that had been fully hydrated and then sieved and reconstituted (DCL-21(H)) so that[...]
Article : texto impreso
Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization kinetics of frezze-dried samples of lactose and sucrose at several temperatures between Tg and Tm. Palabras Clave: DSC, lactose, sucrose, crystalization, [...]
documento electrónico
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A simple method for the determination of glucosamine and lactose in milk-based formulae by high-performance liquid chromatography (HPLC) with refractive index detector was developed and validated. Samples were cleaned up just by protein precipit[...]Article : documento electrónico
CUELLAS, ANAHÍ, Autor ; WAGNER, JORGE, Autor |Dentro INNOTEC (No. 5, dic. 2010)Se estudió la factibilidad para elaborar diferentes productos a partir de suero de queso. Los resultados mostraron que el desarrollo de una bebida energizante representa un proceso simple para obtener productos de alto valor agregado y utiliza t[...]
texto impreso
Three experimental batches of Cheddar cheese were manufactured in duplicate, with standardization of the initial cheese-milk lactose content to high (5.24%), normal (4.72%, control), and low lactose (3.81%). After 35 d of aging at 4.4°C, the che[...]
texto impreso
JAVIER CASAL, Autor ; CECILIA CASTRILLÓN, Autor ; PEDRO FRIEDRICH, Autor ; LAURA PÉREZ, Autor ; CASTRO, JORGE, Director de la investigación ; NORBERTO LIPARELLI, Director de la investigación ; ARIEL DE LA FUENTE, Director de la investigación | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 1991La finalidad del presente trabajo es lograr un aumento de la estabilidad del dulce de leche mediante la disminución del contenido de lactosa de la leche por hidrólisis enzimática. Se estudia ademas el efecto de dicha disminución y del agregado d[...]
texto impreso
JAVIER CASAL, Autor ; CECILIA CASTRILLÓN, Autor ; PEDRO FRIEDRICH, Autor ; LAURA PÉREZ, Autor ; CASTRO, JORGE, Director de la investigación ; NORBERTO LIPARELLI, Director de la investigación | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 1991La finalidad del presente trabajo es el estudio de aumento de la estabilidad del dulce de leche por hidrólisis enzimática de la lactosa de la leche y de la factibilidad técnica y económica de la producción semicontinua del mismo.
texto impreso
Gas-flushed packaging is commonly used for cheese shreds and cubes to prevent aggregation and loss of individual identity. Appearance of a white haze on cubed cheese is unappealing to consumers, who may refrain from buying, resulting in lost rev[...]
texto impreso
A high performance liquid chromatography (HPLC) method has many advantages when compared with conventional methods for analysis of lactose in milk.
texto impreso
texto impreso
In the present paper the results of the determination of lactose in milk by polarimetry (POL), high-performance liquid chromatography (HPLC), enzymatic assay (ENZ) and reductometry (RED) have been compared.
