Factors Influencing Lactose Crystallization
نویسندگان
چکیده
منابع مشابه
Crystallization in amorphous lactose-maltodextrin mixtures
Solutions of maltodextrins (MD) with the dextrose equivalent (D.E.) 9-12 and D.E. 23-27 were mixed with lactose solutions at different ratios. Freeze-dried amorphous solids of lactose and lactose-MD were prepared from solutions containing 20% total solids. The ratios of lactose and MD were 90:10, 80:20, and 70:30 (w/w). Crystallization rate of amorphous lactose was followed from changes in wate...
متن کاملFactors influencing the crystallization of monosodium urate: a systematic literature review
BACKGROUND Gout is a chronic disease of monosodium urate (MSU) crystal deposition. Although hyperuricaemia is the central risk factor for development of gout, not all people with hyperuricaemia have subclinical MSU crystal deposition or indeed, symptomatic disease. The aim of this systematic literature review was to identify factors that contribute to MSU crystallization. METHODS A search was...
متن کاملFactors in the Metabolism of Lactose
It has been established that the tolerance for galactose is less than for lactose and considerably less than for glucose. The criterion taken in this regard has usually been the amount of the substance that could be ingested without causing melituria. In view of the possible effects of different renal thresholds, a consideration of the effects on the basis of blood pictures should be of interes...
متن کاملLactose intolerance: diagnosis, genetic, and clinical factors
Most people are born with the ability to digest lactose, the major carbohydrate in milk and the main source of nutrition until weaning. Approximately 75% of the world's population loses this ability at some point, while others can digest lactose into adulthood. This review discusses the lactase-persistence alleles that have arisen in different populations around the world, diagnosis of lactose ...
متن کاملFactors in the Metabolism of Lactose
The interest pertaining to lactose, because it is the carbohydrate in the diet of the nursling, is magnified by virtue of a number of other more or less related considerations. Half of its molecule is composed of galactose, to which is attributed the importance of serving as a source of certain essential tissue constituents, particularly those of the nervous system. Is it to be concluded that t...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1974
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(74)85061-7