Lactose-Derived Prebiotics
A Process Perspective
Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
| Author: | Andrés Illanes, Cecilia Guerrero, Carlos Vera, Lorena Wilson, Raúl Conejeros, Felipe Scott | ISBN: | 9780128027455 |
| Publisher: | Elsevier Science | Publication: | July 6, 2016 |
| Imprint: | Academic Press | Language: | English |
| Author: | Andrés Illanes, Cecilia Guerrero, Carlos Vera, Lorena Wilson, Raúl Conejeros, Felipe Scott |
| ISBN: | 9780128027455 |
| Publisher: | Elsevier Science |
| Publication: | July 6, 2016 |
| Imprint: | Academic Press |
| Language: | English |
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
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
