Lactose Derived Prebiotics
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Lactose-Derived Prebiotics
Lactose-Derived Prebiotics: A Process Perspective is the first scientific reference to provide a comprehensive technological overview of the processes to derive oligosaccharides from dairy for use in functional foods. With their combined 90+ years in industry and research, the authors present the functional properties of prebiotics derived from lactose and the production technology required to make them. The book focuses on process engineering and includes an overview of green chemistry processes involving enzyme biocatalysis, providing detailed coverage of the use of whey lactose as raw material for producing oligosaccharides. The book's focus on processes and products allows the reader to understand the constraints and impacts of technology on lactose-derived prebiotics. - Presents the challenges of and opportunities for deriving oligosaccharides from lactose - Details the technologies and methods required to produce lactose-derived prebiotics, including a comparison between chemical and enzymatic synthesis - Discusses the potential use of whey as a raw material for the synthesis of non-digestible lactose-derived oligosaccharides - Provides a process engineer perspective and includes valuable information about kinetics and reactor design for the enzymatic synthesis of lactose-derived oligosaccharides
Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Lactose and Lactose Derivatives
Author: Néstor Gutiérrez-Méndez
language: en
Publisher: BoD – Books on Demand
Release Date: 2020-11-11
Lactose is a unique disaccharide found exclusively in the milk of mammals. This sugar has a crucial role in nourishing newborn and young mammals; however, some adults have difficulties in fully metabolizing lactose. Despite lactose intolerance in the population, the dairy industry produces 400,000 tons of crystalline lactose worldwide. The food and pharmaceutical industries use lactose as well as lactose derivatives in a wide variety of products. This book reviews some aspects of lactose properties and synthesis as well as recent advances in the recovery of lactose and lactose derivatives from cheese whey.