Relevant bibliographies by topics / Lactose hydration

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Lactose hydration'

Author: Grafiati
Published: 10 January 2023
Last updated: 28 January 2023

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Journal articles on the topic "Lactose hydration"

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Wijayasinghe, Rangani, Todor Vasiljevic, and Jayani Chandrapala. "Lactose behaviour in the presence of lactic acid and calcium." Journal of Dairy Research 83, no. 3 (August 2016): 395–401. http://dx.doi.org/10.1017/s0022029916000315.

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Physical properties of lactose appeared influenced by presence of lactic acid in the system. Some other components such as Ca may further attenuate lactose behaviour and impact its phase transition. A model-based study was thus implemented with varying concentrations of Ca (0·12, 0·072 or 0·035% w/w) and lactic acid (0·05, 0·2, 0·4 or 1% w/w) in establishing the effects of these two main acid whey constituents on lactose phase behaviour. Concentrated solutions (50% w/w) containing lactose, lactic acid and Ca were analysed for thermal behaviour and structural changes by Differential Scanning Colorimetry (DSC) and Fourier Transform Infrared Spectroscopy (FTIR), respectively. Presence of 1% (w/w) lactic acid and 0·12% (w/w) Ca in lactose solution significantly increased the evaporation enthalpy of water, delayed and increased the energy required for lactose crystallisation as compared to pure lactose. FTIR analysis indicated a strong hydration layer surrounding lactose molecules, restricting water mobility and/or inducing structural changes of lactose, hindering its crystallisation. The formation of calcium lactate, which restricts the diffusion of lactose molecules, is also partly responsible. It appears that Ca removal from acid whey may be a necessary step in improving the processability of acid whey.
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Alvi, Muhammad Adnan, Zhaohui Zhang, Xiaoyan Zhao, Yang Yu, Tianyao Zhang, and Jawad Aslam. "Dissociation and Recombination Processes in Lactose Monohydrate Detected by THz Time-Domain Spectroscopy." Journal of Advanced Computational Intelligence and Intelligent Informatics 26, no. 5 (September 20, 2022): 740–46. http://dx.doi.org/10.20965/jaciii.2022.p0740.

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The terahertz (THz) region has much appeal for differentiating between hydrate systems and for physically characterizing pharmaceutical drug materials. The present study employs THz absorption spectroscopy to investigate the effect of heating on dehydration and hydration in α-lactose monohydrate. Distinctive THz absorption spectra were observed following various heating durations. The THz absorption spectra for α-lactose monohydrate and anhydrous α-lactose exhibit clear differences. Pure α-lactose monohydrate displays clear absorption peaks at 0.53, 1.05, 1.11, 1.33, and 1.56 THz. The complete dehydration of α-lactose monohydrate takes only 15 mins at 145°C (418 K). Moreover, the THz refractive index of α-lactose monohydrate decreases during dehydration. The dehydration of α-lactose monohydrate was also studied using Beer–Lambert law to compare THz absorption spectra as functions of the heating time. The absorption coefficient spectra recorded at 0.53 and 1.35 THz for α-lactose monohydrate after different dehydration times vary linearly with the remaining water content.
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Rohde, Jon E. "Training of Paramedical Personnel. Understanding priorities in treatment of diarrhea." Paediatrica Indonesiana 14, no. 9-10 (June 13, 2017): 153. http://dx.doi.org/10.14238/pi14.9-10.1974.153-8.

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Training of medical personnel must emphasize the importtance of dehydration, its diagnosis, recognition, prevention and treatment. Maintenance of body hydration is the key to therapy for cholera, amoebiasis, toxin producing E. coli, measles, lactose intolerance, acute food poisoning, dengue hemorrhagic fever, viral enteritis, heat stoke; the list is almost endless. Management is basically the same for all.
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Gutierrez, Elizabeth, Jessica Jarick Metcalfe, and Melissa Pflugh Prescott. "The Relationship between Fluid Milk, Water, and 100% Juice and Health Outcomes among Children and Adolescents." Nutrients 14, no. 9 (April 30, 2022): 1892. http://dx.doi.org/10.3390/nu14091892.

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Beverages can provide improved nutrient intake and hydration, but also pose concerns related to overnutrition or contamination for children and adolescents who are in a time of critical growth. This narrative review aims to understand the impact of milk, 100% juice, and water consumption on health-related outcomes in youth. The literature review conducted used PubMed, Web of Science, and CABI global. Forty-five research articles met the quality criteria and were included. Health organization and governmental resources were also reviewed to identify current intake and consumption recommendations. All beverages in this review were associated with a variety of desirable and undesirable findings that spanned over 40 different health outcomes. Most studies that assessed milk lacked clear distinction between milk type (flavored vs. unflavored) or fat percentage, making it difficult to understand the impact of milk consumption. The relationship between milk intake and anthropometric-related outcomes were mixed within and across studies. Water was consistently associated with better hydration, while 100% juice and flavored milk intake was associated with more desirable dietary patterns or nutrients that children are currently not consuming adequate amounts of. The implications of these findings were discussed in the context of the National School Lunch Program (NSLP), while considering the impact of issues such as contaminated water and lactose intolerance. This review suggests that water may be an optimal default beverage option in the NSLP to promote hydration and accommodate beverage preferences for those with lactose intolerance.
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Cal, S., G. Iglesias, C. Souto, A. Concheiro, J. L. Gómez-Amoza, and R. Martinez-Pacheco. "Effects of hydration on the properties of a roller-dried β-lactose for direct compression." International Journal of Pharmaceutics 129, no. 1-2 (March 1996): 253–61. http://dx.doi.org/10.1016/0378-5173(95)04360-8.

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Ting, Valeska P., Marc Schmidtmann, Paul F. Henry, Sandie E. Dann, Jenna L. Crisp, Chick C. Wilson, and Mark T. Weller. "The kinetics of bulk hydration of the disaccharides α-lactose and trehalose by in situ neutron powder diffraction." MedChemComm 1, no. 5 (2010): 345. http://dx.doi.org/10.1039/c0md00093k.

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Kumar, Ashwani, Ruby Rani, Tanu Sharma, and Rajinder K. Bamezai. "Effect of temperature and concentration alterations on the volumetric, acoustic and hydration studies of l-threonine in aqueous lactose solutions." Journal of Molecular Liquids 276 (February 2019): 961–69. http://dx.doi.org/10.1016/j.molliq.2018.12.113.

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Afrassiabian, Zahra, and Khashayar Saleh. "Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior." Powder Technology 363 (March 2020): 488–99. http://dx.doi.org/10.1016/j.powtec.2020.01.033.

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Angberg, M., C. Nystrμ, and S. Castensson. "Evaluation of heat-conduction microcalorimetry in pharmaceutical stability studies. IV. The influence of microcrystalline cellulose on the hydration rate of anhydrous lactose." International Journal of Pharmaceutics 77, no. 2-3 (November 1991): 269–77. http://dx.doi.org/10.1016/0378-5173(91)90327-k.

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Singh, Sudarshan, Tanvi R. Dodiya, Rajesh Dodiya, Sangeeta Singh, and Sunil B. Bothara. "In vivo, ex vivo and in vitro Mucoadhesive Strength Assessment of Potential Pharmaceutical Bio-resource Polymer from Diospyros melonoxylon Roxb seeds." International Journal of Pharmaceutical Sciences and Nanotechnology 14, no. 1 (January 1, 2021): 5307–14. http://dx.doi.org/10.37285/ijpsn.2021.14.1.6.

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In this study, an oral bio-based mucoadhesive polymer was developed from Diospyros melonoxylon Roxb (Ebenaceae) seed mucilage and evaluated for mucoadhesive strength. The mucilage showed shear stress results (0.140 ± 0.0007N), with comparable adhesiveness to HPMC E5 (0.098 ± 0.0008N). Force of adhesion required to detach the seed mucilage and HPMC E5 tablets from the mucin of intestinal tissue were 0.0509 ± 0.0007 (N) and 0.0049 ± 0.0006 (N). Seed mucilage revealed significant higher detachment time, erosion time, in vitro wash off time and ex vivo residence compared to HPMC E5 and lactose tablets (p<0.01). In vivo test indicated that seed mucilage tablets possessed good mucoadhesive strength compared to HPMC E5 and resisted disintegration for ≤ 8 h. The swelling index and wetting time showed comparable results between the mucilage and synthetic polymer tablets. Mucilage demonstrated high moisture absorption, percentage hydration, and matrix erosion of 20.0 ± 0.037, 53.66 ± 0.127, and 20.00 ± 0.077 compared to HPMC E5 10.0 ± 0.079, 36.00 ± 0.089, and 1.26 ± 0.085. The mucoadhesive properties of seeds mucilage were comparable to guar gum and HPMC E5. Thus, seed mucilage of D. melonoxylon can be exploited for usage as pharmaceutical excipient in oral bioadhesive drug delivery systems.
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Dissertations / Theses on the topic "Lactose hydration"

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Bola, Tomáš. "Využití mikrokalorimetrie při studiu hydratace biopolymerů." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376793.

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This master thesis deals with the using of microcalorimetry in the study of hydration of biopolymers. Lactose has been selected together with the other biopolymers although it is not among biopolymers but disaccharides. Selected biopolymers are alginate, dextrane, chitosan and hyaluronan of two molecular weights. Lactose has been selected for these purposes mainly because it is a model example to determine whether or not the reaction to moisture between the other samples and the saturated salt solution occurs. The biopolymer hydration study, as opposed to the commonly used perfusion calorimetry method using the possibility of measuring with adjustable moisture has been used an isothermal microcalorimetry method where at two constant temperatures the reaction of the sample to the different moisture released by the saturated salt solution was monitored.
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Nasser, Sarah. "Evolution des propriétés structurales et fonctionnelles des poudres de PPCN en lien avec l’état initial et les conditions de vieillissement." Thesis, Lille 1, 2017. http://www.theses.fr/2017LIL10224/document.

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Au cours du stockage, les propriétés fonctionnelles (aptitude à la réhydratation) et sensorielles (couleur) des poudres de protéines de lait peuvent être altérées, et ce d’autant plus que la teneur en caséines de la poudre est élevée. Comprendre les mécanismes de modifications structurelles à l’échelle moléculaire à l’origine des évolutions des propriétés des poudres concentrées en caséine représente un enjeu important pour l’industrie laitière et l’objectif de cette thèse. Pour cela, des poudres de PhosphoCaséinates Natifs (PPCN), avec ou sans lactose ont été stockées jusqu’à 12 mois à 4, 20, 40 et 60 °C. Les évolutions de structures secondaires, les migrations de composés, les modifications chimiques ainsi que l’évolution des propriétés fonctionnelles et sensorielles ont été déterminées expérimentalement. L’analyse des résultats a permis de i) démontrer que l’application de conditions de vieillissement accélérées permettait d’identifier la trajectoire au vieillissement des poudres de PPCN stockées à température ambiante ii) proposer des tests pour prédire les temps de réhydratation total. Les évolutions de structure secondaires à l’origine de la déstabilisation des protéines ont pu être identifiées ainsi que différentes modifications chimiques (acétylation, déamidation, lactosylation, déphosphorylation) selon la composition. Il a été établi que l’agrégation des caséines localisées en surface des grains ralentissait leur dispersion au sein du milieu aqueux et conduisait à une augmentation du temps de réhydratation. Enfin il a été établi que l’absence de lactose n’empêche pas la déstabilisation des protéines et formation d’insolubles mais empêche le brunissement
During storage, the functional (rehydration) and sensory (color) properties of the milk protein powders can alter, especially when the casein content of the powder is high. Understanding the mechanisms of structural changes at the molecular level that are at the origin of those property changes of casein-concentrated powders represents an important challenge for the dairy industry and hence the objective of this thesis. For this purpose, powders of micellar casein (MC) with or without lactose were stored up to 12 months at 4, 20, 40 and 60 ° C. Evolutions of secondary structures, compound migrations, chemical modifications as well as the evolution of functional and sensory properties were determined experimentally.The analysis of the results demonstrated the possibility to predict i) the ageing trajectory of the MC powders stored at ambient temperature by applying accelerated aging conditions; ii) the total rehydration time using the experimental tests that we proposed.The secondary structural changes at the origin of protein destabilization as well as different chemical modifications (acetylation, deamidation, lactosylation, dephosphorylation) were identified according to the composition. It was established that the aggregation of the caseins on the particle surface slowed down their dispersion into the aqueous medium, resulting in an increase of rehydration time. Finally, it has been established that the absence of lactose does not prevent protein destabilization or formation of insoluble matter, but it does prevent browning
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Neal, Jeremy L. "Physiological Factors Influencing Labor Length." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1218220309.

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Wijayasinghe, Rangani Shakila Niwanthi. "Phase Behaviour of Lactose as Affected by Presence of Lactic Acid and Minerals." Thesis, 2015. https://vuir.vu.edu.au/29789/.

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Owing to growing markets for Greek yoghurts and soft cheeses, dairy industry generates huge quantity of acid whey creating a significant environmental problem globally. This by-product cannot be simply disposed of due to its toxicity during decomposition, robbing oxygen from rivers and streams creating health and environmental concerns. Currently, there is no solution to acid whey waste, but it seems the behaviour of lactose in presence of LA and Ca in acid whey restricts its further processability due to the failure of lactose to crystallize which thus remains in its amorphous form during concentration and further processing, including spray drying. Hence, the present study aims at fundamentally understand the concentration and crystallisation behaviour of lactose and its interactions with other constituents of acid whey especially LA and Ca. A model based study was thus implemented with varying concentrations of Ca (0.12, 0.072 or 0.035% w/w) and LA (0.05, 0.2, 0.4 or 1% w/w) in establishing behaviour of lactose during concentration up to 50% (w/w). Different concentrations of LA and Ca were selected to imitate the concentrations originally present in acid whey, nanofiltered retentates and sweet whey. Furthermore, the crystallization nature of freeze dried lactose in presence of LA and/or Ca were investigated. Differential scanning colorimetry (DSC) was used to determine the phase transitions while, fourier transform infrared spectroscopy (FTIR) was used to determine the structural changes and screens the molecular vibrations shown by various compounds.
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Nasirpour, Ali. "Effet sur l'hydratation d'une formulation infantile modèle (lactose ß-lactoglobuline, amidon) sur les chanchements d'état et les interactions entre constituants." Thesis, 2006. http://www.theses.fr/2006INPL054N/document.

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Les propriétés de sorption d'eau, le brunissement non enzymatique et les changements de structure ont été déterminés pour le lactose, la ß-lactoglobuline (BLG), l'amidon gélatinisé ainsi que les aliments infantiles modèles conservés à différentes humidités relatives (HR) à 20 °C. La cristallisation du lactose dans les aliments infantiles modèles a été étudiée par la libération d’eau lors de la conservation. La cinétique de cristallisation du lactose a été étudiée à HR de 70 % montre que la cristallisation est retardée en ajoutant de la BLG et de l’amidon gélatinisé. Les interactions lactose-BLG et lactose-amidon ont un effet significatif sur la cinétique de cristallisation. Les résultats concernant la sorption d'eau, le brunissement non enzymatique et les changements de structure de ces composants peuvent être utilisés pour prédire des changements physico-chimiques pendant le séchage et le stockage des matériaux amorphes et pour déterminer les conditions de stockage optimales
Water sorption properties, non-enzymatic browning and structure changes were determined for lactose, ß-lactoglobulin (BLG), gelatinized starch and the model infant foods at various relative humidity (RH) and at 20 °C. Lactose crystallization in model infant foods was observed from time-dependent loss of sorbed water. Kinetic of lactose crystallization studied at 70 % RH, showed that BLG and gelatinized starch retarded lactose crystallization. Interactions between lactose-BLG and lactose-starch had significant effect on lactose crystallization kinetic. Data on water sorption, non-enzymatic browning and structure changes of these components can be used to predict changes during process and storage of amorphous carbohydrate materials and to determine storage conditions which maintain quality and desired properties and provide stability
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Book chapters on the topic "Lactose hydration"

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Taber, Douglass. "Practical Enantioselective Construction of Arrays of Stereogenic Centers: The Jørgensen Synthesis of the Autoregulator IM-2." In Organic Synthesis. Oxford University Press, 2011. http://dx.doi.org/10.1093/oso/9780199764549.003.0044.

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Armando Córdova of Stockholm University found (Angew. Chem. Int. Ed. 2008, 47, 8468) that the enantiomerically-enriched diastereomers from aminosulfenylation of 1 were readily separable by silica gel chromatography. Benjamin List of the Max-Planck-Institut, Mülheim developed (Angew. Chem. Int. Ed. 2008, 47, 8112) what appears to be a general protocol for the enantioselective epoxidation of enones such as 4. Paolo Melchiorre of the Università di Bologna devised (Angew. Chem. Int. Ed. 2008, 47 , 8703) a related protocol for the enantioselective aziridination of enones. Xue-Long Hue of the Shanghai Institute of Organic Chemistry and Yun-Dong Wu of the Hong Kong University of Science and Technology optimized (J. Am. Chem. Soc. 2008, 130 , 14362) a Cu catalyst for enantioselective Mannich homologation of imines such as 6. Guofu Zhong of Nanyang Technological University, Singapore established (Angew. Chem. Int. Ed. 2008, 47, 10187; Organic Lett. 2008 , 10 , 4585) that enantioselective α-aminoxylation of an ω-alkenyl aldehyde such as 9 could lead to defined arrays of stereogenic centers. George A. O’Doherty of West Virginia University devised (Organic Lett. 2008, 10, 3149) a protocol for the enantioselective hydration of 12 to 13 . René Peters, now at the University of Stuttgart, designed (Angew. Chem. Int. Ed. 2008, 47, 5461) an Al catalyst for the enantioselective combination of an acyl bromide 15 with an aldehyde 14 to deliver the β–lactone 16. Hajime Ito and Masaya Sawamura of Hokkaido University established (J. Am. Chem. Soc. 2008, 130, 15774) that the allenyl borane from 17 added to aldehydes such as 18 with high ee. Keiji Maruoka of Kyoto University developed (Tetrahedron Lett. 2008, 49, 5369) an organocatalyst for the Mannich homologation of an aldehyde such as 20 to 21. R. Karl Dieter of Clemson University showed (Organic Lett. 2008, 10, 2087) that 23, readily prepared in high ee, could be displaced sequentially with two different Grignard reagents, to give 24. Jeffrey W. Bode, now at the University of Pennsylvania, found (Organic Lett. 2008, 10, 3817) that bisulfite adducts such as 25 served well for the addition of unstable chloroaldehydes to 26 to give 27.
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