Lactose utilisation. [Conference paper]
1991
Zadow, J.G. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)
The structure and physical and chemical properties of lactose are discussed and compared with other saccharides. The utilization of lactose in a range of foods, including infant foods, confectionery, meat, packed goods and biological media, are outlined. Increased utilization of lactose will probably be the result of developments in infant food and confectionery, together with its use for the production of lactose hydrolysed products and fermented products.
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Библиографическая информация
Нумерация страниц
pp. 99-106
Другие темы
Developpement de produit; Propiedades fisico-quimicas; Lactoserum; Patisserie confiserie; Pasteleria-confiteria; Propriete physicochimique; Produccion potencial; Suero de la leche; Possibilite de production
Язык
Английский
Примечание
3 tables, 2 fig., 47 ref.
Тип
Conference
Конференция
Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991
1996-08-15
AGRIS AP
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