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Dissertations / Theses on the topic 'Lactose'

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Published: 4 June 2021
Last updated: 25 July 2025

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1

Oliveira, Sofia Sá. "Intolerância à lactose e persistência da lactase." Bachelor's thesis, [s.n.], 2018. http://hdl.handle.net/10284/7363.

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Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição<br>A intolerância à lactose é um assunto amplamente estudado até à data e, por isso, consensual em termos de causa primária, fenótipos clínicos e estratégia terapêutica. Não obstante, subsistem aspetos sob investigação que necessitam de uma maior consolidação científica. Com o objetivo de contribuir para uma melhor compreensão sobre o paradigma da intolerância à lactose e da persistência da lactase, o presente trabalho efetua uma revisão descrit
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2

Peuhkuri, Katri. "Lactose, lactase, and bowel disorders : reducing hypolactasia-related gastrointestinal symptoms by improving the digetibility og lactose." Helsinki : University of Helsinki, 2000. http://ethesis.helsinki.fi/julkaisut/laa/biola/vk/peuhkuri/.

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3

Gimenez, Vidal Marc. "Isomérisation du lactose en lactulose par électro-activation." Thesis, Université Laval, 2013. http://www.theses.ulaval.ca/2013/29776/29776.pdf.

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Dans le présent travail, l’électro-isomérisation du lactose en lactulose a été étudiée. Les variables indépendantes mises à l’étude dans ce projet sont : 1) l’effet de la concentration du lactose (5 et 10%), l’effet de la densité du champ électrique appliqué au réacteur d’électro-activation (100 et 200 mA). L’électro-isomérisation du lactose à 5% a été également comparée à celle observée dans du lactosérum ayant une concentration de lactose  5%. Les variables réponse principales (variables dépendantes) mises à l’étude étaient le taux de conversion du lactose en lactulose, le taux de formation
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4

MARTINEAU, LAURE. "Valorisation du lactose par voie chimique : synthese du lactulose." Rennes 1, 1989. http://www.theses.fr/1989REN10033.

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Synthese du lactalose par isomerisation du lactose en milieu basique. Un procede de cristallisation du lactalose a ete mis au point. Apres isomerisation d'une partie lactospe contenue dans les permeats de lait, il est possible de reconstituer le lait par ajout des retentats d'ultrafiltration. Des essais en quart de grand, apres demineralisation partielle, permettent de penser que ces laits supporteront les traitements thermiques habituels
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5

Mattanna, Paula. "DESENVOLVIMENTO DE REQUEIJÃO CREMOSO COM BAIXO TEOR DE LACTOSE PRODUZIDO POR ACIDIFICAÇÃO DIRETA E COAGULAÇÃO ENZIMÁTICA." Universidade Federal de Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/5696.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Much of the world population has problems in consuming milk and dairy products because some people are lactose intolerant. To be absorbed in the intestine lactose needs to be hydrolyzed by lactase enzyme. People with lactose intolerance do not produce lactase and therefore can not enjoy milk and dairy products benefits. This work aim to prepare requeijões cremosos by two different processes (direct acidification and enzymatic coagulation) by adding lactase enzyme at different concentrations (0.2; 0.5 and 0.8 g of lactase enzyme p
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6

Horner, Trenton W. "Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2590.

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Many consumers are unable to enjoy the benefits of milk, due to lactose-intolerance. Lactose-free milk is available, but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is in part due to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process, and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at
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7

Bulhões, Andréia Cristina da Silva. "Análise molecular do gene da lactase-florizina hidrolase em indivíduos tolerantes e intolerantes à lactose." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2006. http://hdl.handle.net/10183/11355.

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Objetivo: Verificar a relação entre a presença das mutações C/T-13910 e G/A-22018 no gene da lactase-florizina hidrolase e a absorção de lactose em indivíduos residentes no município de Porto Alegre. Casuística e Métodos: Foi realizado um estudo transversal que incluiu 20 indivíduos adultos, sadios, com idade superior a 18 anos, procedentes do município de Porto Alegre. Os participantes foram classificados segundo o relato da quantidade de leite consumida, habitualmente, por dia e quanto à presença ou ausência de sintomas relacionados à ingestão de leite. A má absorção de lactose foi diagnosti
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8

Stievenard, Sylvain. "Hydrolyse industrielle du lactose : mise au point au stade laboratoire d'un réacteur à lactase immobilisée." Lille 1, 1986. http://www.theses.fr/1986LIL10172.

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L'existence d'une activité lactasique chez un micro-organisme non pathogène nous a conduit à envisager la mise au point d'un procédé d'hydrolyse industrielle du lactose contenu dans le lait et les lactosérums. Notre démarche s'est appuyée sur plusieurs points : le procédé doit être facile à mettre en oeuvre industirellement et doit pouvoir se réaliser en continu. Il doit être en outre peu coûteux et conforme à la législation. La purification de la lactase est procédé qui s'est révélé être trop onéreux et déstabilisateur de l'activité enzymatique. Les cellules de ce microorganisme ont été inclu
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9

Gao, Kai-Ping, Takahiro Mitsui, Kotoyo Fujiki, Hiroshi Ishiguro, and Takaharu Kondo. "Effect of lactase preparations in asymptomatic individuals with lactase deficiency : gastric digestion of lactose and breath hydrogen analysis." Nagoya University School of Medicine, 2002. http://hdl.handle.net/2237/5376.

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10

Listiohadi, Yuanita D. "The caking of lactose." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.

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This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The problems of caking are identified and discussed. The project adds information to the knowledge on the polymorphic forms of lactose and their inter-relationships due to moisture sorption and processes such as milling. This information and many others in the literature are used to complete the simplified lactose conversion diagram developed by King
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11

Listiohadi, Yuanita D. "The caking of lactose /." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.

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12

Dincer, Tuna. "Mechanims of lactose crystallisation." Thesis, Curtin University, 2000. http://hdl.handle.net/20.500.11937/1958.

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Lactose is the major carbohydrate in milk. The presence of lactose in whey constitutes a significant pollution problem for dairy factories. At the same time, there is an increasing market for high quality crystalline lactose. The main problem of lactose crystallisation, compared to sucrose, which is also a disaccharide, is that it is very slow, unpredictable and cannot easily be controlled. Compared to sucrose crystallisation, which has been extensively studied, lactose crystallisation lacks the fundamental research to identify the mechanisms of growth and effect of additives. An important dif
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13

Dincer, Tuna. "Mechanims of lactose crystallisation." Curtin University of Technology, School of Applied Chemistry, 2000. http://espace.library.curtin.edu.au:80/R/?func=dbin-jump-full&object_id=14562.

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Lactose is the major carbohydrate in milk. The presence of lactose in whey constitutes a significant pollution problem for dairy factories. At the same time, there is an increasing market for high quality crystalline lactose. The main problem of lactose crystallisation, compared to sucrose, which is also a disaccharide, is that it is very slow, unpredictable and cannot easily be controlled. Compared to sucrose crystallisation, which has been extensively studied, lactose crystallisation lacks the fundamental research to identify the mechanisms of growth and effect of additives. An important dif
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14

Araujo, Bellido Katherine Cristy, Cahuas Juan Andres Echevarria, Flores Camila Luciana Echevarria, Otoya Jacqueline Ursula Lleren, and Achata Magib Jesus Olortegui. "Batidos 4Lite." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/626525.

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Actualmente, las personas optan por alimentos más saludables y buscan alimentos que complementen sus comidas, es decir, sean más balanceados. Por ello, el presente proyecto consiste de nutri batidos a base de avena y quinua, leche de almendras y frutas como Arándanos, Lúcuma y Fresa, este producto destaca principalmente por ser natural, saludable y no contiene lactosa, además que puedes consumirlo en cualquier momento del día. Al analizar la viabilidad de este proyecto, se pudo identificar que nuestro tamaño de mercado se encuentra en las zonas 6 y 7 de Lima Metropolitana en los NSE A y B,
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15

Diniz, Raphael Hermano Santos. "Metabolismo de lactose em Kluyveromyces marxianus UFV-3 e Kluyveromyces lactis JA6." Universidade Federal de Viçosa, 2009. http://locus.ufv.br/handle/123456789/5305.

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Made available in DSpace on 2015-03-26T13:51:45Z (GMT). No. of bitstreams: 1 texto completo.pdf: 402071 bytes, checksum: f514861e3699db83508ed828b9260676 (MD5) Previous issue date: 2009-02-17<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The fermentative metabolism of lactose in Kluyveromyces marxianus UFV-3 was compared to the Kluyveromyces lactis JA6 under aerobic and hypoxia through the analysis of kinetics of growth, consumption of substrate, production of ethanol and formation of biomass, depending on the concentration of lactose. It was determinated the gene express
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16

Trevisan, Ana Paula. "INFLUÊNCIA DE DIFERENTES CONCENTRAÇÕES DE ENZIMAS LACTASE E TEMPERATURAS SOBRE A HIDRÓLISE DA LACTOSE EM LEITE PASTEURIZADO." Universidade Federal de Santa Maria, 2008. http://repositorio.ufsm.br/handle/1/5654.

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The intolerance to lactose is the most common intolerance to carbohydrates among people of all ages and it affects about 70% of the adult population worldwide. Due to the prevalence of this condition on the world population, the commercial interest on milk and derivatives with reduced amount of lactose has increased. Such product can be obtained through lactose hydrolysis, mainly through the enzymatic method, using lactase enzyme. The level of lactose hydrolysis depends on the dosage of J-galactosidase in milk, as well as on its processing conditions and, for this reason, it is extremely impor
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17

Quiroga, Espitia Lenny Maritza. "Isomérisation du lactose en lactulose en solution modèle de lactose et dans du perméat de lactosérum par électro-activation supportée par échange ionique sur résine." Master's thesis, Université Laval, 2016. http://hdl.handle.net/20.500.11794/26958.

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L'isomérisation alcaline du lactose en lactulose a été effectuée électro-chimiquement à l’aide d’un réacteur d'électro-activation en combinaison avec des résines échangeuses d'anions de polystyrène de trois types; à savoir Lewatit VP-OC-1065 faible-acide, Lewatit MP-64 moyenne-acide et Lewatit Monoplus M500 forte-acide. Les paramètres opératoires qui ont fait l’objet de cette étude ont été étudiés sur trois blocs expérimentaux pour optimiser le système. Dans le Premier bloc, les paramètres étudiés sont : (1) ratio lactose-5%(p/v) : résine échangeuse d'anions (1:0.5, 1:1 et 1:2), (2) intensité
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18

Wang, Hua. "Physical and Functional Events Involved in Conjugal Transfer of Lactose Utilization in Lactococcus lactis subsp. lactis." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5386.

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The nature of the cell surface components involved in donor cell clumping (Clu+) and the relationship of Clu+ to high frequency conjugal transfer of lactose utilization (Lac) in Lactococcus lactis subsp. lactis ML3 was examined. Lactose positive (Lac+), Clu+ transconjugants, containing a novel 104 kilobase Lac plasmid, were obtained by mating ML3 with LM2301. When used as Lac+ donors in second round matings, these transconjugants transferred Lac at high frequencies ranging from 10-2 to 10-4 transconjugants per donor CFU. Treatment of donor cells with EDTA and EGTA containing solutions or prote
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19

Cachon, Rémy. "Etude du comportement cinétique d'une bactérie lactique modèle en culture libre ou immobilisée dans des billes de gel." dijon, 1993. http://www.theses.fr/1993DIJOS030.

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Le travail porte sur l'étude de la croissance, la fermentation lactique et l'utilisation de l'acide citrique par lactococcus lactis ssp. Lactis bv. Diacetylactis en culture libre et en culture immobilisée dans des billes de gel. Un modèle est proposé pour la croissance, la fermentation lactique et l'utilisation de l'acide citrique en réacteur à cellules libres. Ce modèle est généralise a l'effet du ph sur ces métabolismes, il simule correctement des fermentations a ph régule (6,5; 6,0; 5,5; 5,0; 4,5) et une fermentation a ph non régulé. L'acide lactique non dissocie a été identifie comme l'inh
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20

Back, Daniele. "DESENVOLVIMENTO DE QUEIJO MINAS FRESCAL PROBIÓTICO COM TEOR REDUZIDO DE LACTOSE." Universidade Federal de Santa Maria, 2011. http://repositorio.ufsm.br/handle/1/5705.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>In recent years, there has been an increasing demand for foods with some functional property, being the dairy products the largest range of functional products manufactured on the market today. Nevertheless, a large part of the world population is restricted to the consumption of dairy by having a deficiency or absence in the production of lactase in the gut. Thus, this study aimed to develop a probiotic Minas fresh cheese with low-lactose content and evaluate their physico-chemical, sensorial and technological characteristics as w
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21

Carmichael, C. S. J. "Decomposition of the lactose operon." Thesis, University of Edinburgh, 1992. http://hdl.handle.net/1842/13315.

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The immediate aims of the project, as set out in the introduction, were 1) to separate the <i>lacZ</i> and <i>lacY</i> genes of the lactose operon such that they could be controlled/induced independently 2) to maintain the expression construct in the <i>E.coli</i> chromosome. The <i>lacY</i> gene was subcloned into plasmid PBN372 downstream of the <i>S.marsescens trp</i> promoter. The flanking <i>E.coli trp</i> genes were exploited to integrate the construct into the <i>E.coli</i> chromosome at the <i>trpB</i> locus via homologous recombination. Homologous recombinants should be <i>trp<SUP>{-}
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22

Friedrich, Deise Cristine. "A diversidade do gene LCT e a persistência da lactase na população brasileira." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/84942.

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A hipolactasia do tipo adulto é o fenótipo determinado pela diminuição da expressão da lactase após o período de lactação. Ela ocorre em um grande número de adultos em todo o mundo. A lactase é produzida pelos enterócitos e sua função principal é hidrolisar a lactose, que é o carboidrato do leite. Os indivíduos intolerantes à lactose irão apresentar sintomas como inchaço, flatulência, náusea e diarreia causados pela fermentação da lactose. A persistência da lactase (PL) é o fenótipo no qual a expressão da lactase se mantém elevada durante toda a vida. Na Europa, a PL foi relacionada a um polim
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23

Allagui, Molka. "Contribution au développement d'un procédé pour la neutralisation du lactosérum électro-activé in situ du réacteur par un mode électrolytique." Master's thesis, Université Laval, 2021. http://hdl.handle.net/20.500.11794/70317.

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L'électro-activation (EA) est une approche novatrice qui permet l'isomérisation du lactose en lactulose directement in situ du lactosérum. Cependant, le lactosérum électro-activé (LAEA) possède un pH hautement alcalin. Alors, l'objectif de ce travail est de contribuer au développement d'un procédé électrolytique pour la neutralisation du LA-EA. La détermination de l'effet des paramètres opératoires et physico-chimiques du milieu électro-activé sur la formation du lactulose a montré qu'un rendement maximum en lactulose de 34,71% est obtenu en utilisant une solution de lactosérum d'une concentra
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24

Moura, Erly Catarina de. "Tolerancia a lactose em adultos : dose limite e uso de leite com baixo teor de lactose." [s.n.], 1989. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322544.

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Orientador : Debora de Queiroz Tavares<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-14T04:05:32Z (GMT). No. of bitstreams: 1 Moura_ErlyCatarinaDe_M.PDF: 4420157 bytes, checksum: 1da543f9035c70c11e882fc53e4d39ec (MD5) Previous issue date: 1989<br>Resumo: O resumo poderá ser visualizado no texto completo da tese digital<br>Abstract: The abstract is available with the full electronic document<br>Mestrado<br>Mestre em Ciência da Nutrição
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25

Fernandes, Tatiana Alves Rigamonte. "Internalização da permease de lactose de Kluyveromyces lactis em resposta a fontes de carbono." Universidade Federal de Viçosa, 2010. http://www.locus.ufv.br/handle/123456789/6584.

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Submitted by Marco Antônio de Ramos Chagas (mchagas@ufv.br) on 2015-11-09T13:45:39Z No. of bitstreams: 1 texto completo.pdf: 600665 bytes, checksum: ee26156d6dc7124f99efde31caf1f198 (MD5)<br>Made available in DSpace on 2015-11-09T13:45:39Z (GMT). No. of bitstreams: 1 texto completo.pdf: 600665 bytes, checksum: ee26156d6dc7124f99efde31caf1f198 (MD5) Previous issue date: 2010-04-12<br>Fundação de Amparo à Pesquisa do Estado de Minas Gerais<br>A permease de lactose de Kluyveromyces lactis, Lac12, media o transporte de lactose e o de galactose de baixa afinidade. Aqui é apresentado o estudo
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26

Eadala, Praveen. "Lactose sensitivity and inflammatory bowel disease." Thesis, Cardiff University, 2013. http://orca.cf.ac.uk/53992/.

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Controversy still exists as to the incidence, role and impact of lactose sensitivity in inflammatory bowel disease. The thesis shows that there is a higher than previously reported incidence of lactose sensitivity determined by a combination of genotype, breath test and symptoms after a lactose challenge. Lactose sensitivity in patients with inflammatory bowel disease who are in remission is 70%. There was no difference compared to healthy volunteers in terms of lactase genotyping; however there was a significantly greater prevalence of positive breath test and symptoms after lactose challenge
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Lima, Helena Santos. "AIDS, diarreia e malabsorção de lactose." [s.n.], 1989. http://repositorio.unicamp.br/jspui/handle/REPOSIP/309235.

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Orientador : Adriana Seva-Pereira<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Ciencias Medicas<br>Made available in DSpace on 2018-07-14T22:40:55Z (GMT). No. of bitstreams: 1 Lima_HelenaSantos_M.pdf: 1042138 bytes, checksum: ff56989989a009b866d2c4fbfc4fb96d (MD5) Previous issue date: 1989<br>Resumo: Com o objetivo de pesquisar a diarréia e a malabsorção de lactose na síndrome da imunodeficiência adquirida, foram estudados 25 aidéticos brancos e comparados com 40 caucasóides normais (grupo controle) . Foi verificado que 50% dos pacientes com AlDS apresentaram h
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28

Matak, Kristen Erica. "Lactose Hydrolysis by Fungal and Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/30998.

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Two studies were conducted to examine the effects of lactose hydrolysis on freezing point and dipping characteristics of ice cream. The overall research objective was to determine changes in freezing point, texture and ease of dipping ice cream as a result of lactose hydrolysis. It was also the goal of this research to relate observations from the sensory dippability study with hardness and yield stress data to determine if the latter methods could be used as an alternative to human testing of dippability. In the first experiment, ice cream mixes were treated with lactase (EC 3.2.1.23)
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Houssin, Christine. "La lactose perméase de E. Coli : étude structurale de la protéine solubilisée en détergent." Paris 11, 1985. http://www.theses.fr/1985PA112020.

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Le lactose perméase de E. Coli, produit du gène y de l’opéron lactose, est la protéine membranaire responsable du transport des β-galactosides. Selon l’hypothèse chimiosmotique de Mitchell, la lactose perméase catalyse un co-transport proton(s)/lactose. Récemment, la lactose perméase a été purifiée dans un détergent non ionique : l’octyl-glucoside, puis reconstituée dans des protéoliposomes. Ce résultat nous a permis d’aborder une étude structurale de la protéine purifiée, et en particulier de déterminer l’état d’association de la perméase solubilisée dans un détergent non dénaturant. Dans un
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30

Carminatti, Claudimir Antonio. "Ensaios de hidrólise enzimática da lactose em reator a membrana utilizando beta-galactosidase Kluyveromyces lactis." Florianópolis, SC, 2001. http://repositorio.ufsc.br/xmlui/handle/123456789/81434.

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Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Química.<br>Made available in DSpace on 2012-10-19T03:56:53Z (GMT). No. of bitstreams: 1 206490.pdf: 398163 bytes, checksum: f16a7b92b0c01916305100970df09783 (MD5)<br>O soro de leite é o subproduto principal da indústria laticínia. Devido ao seu elevado poder poluente e a dificuldade de sua eliminação, as empresas estão buscando alternativas para o reaproveitamento dos componentes do soro, principalmente das proteínas e da lactose. A lactose é um dissacarídeo que pode se
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31

Frère, Jacques, and Georges Novel. "Isolement et caracterisation de la region de replication du plasmide lactose-protease pucl22 de lactococcus lactis subsp. Lactis cnrz270." Caen, 1993. http://www.theses.fr/1993CAEN2033.

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Le replicon minimum rep22 du plasmide lactose-protease pucl22 (54 kb) de lactococcus lactis subsp. Lactis crnz270 a ete isole sur un fragment de 1812 pb. Il est constitue de deux regions essentielles a la replication: l'origine (ori) portant deux sequences homologues aux boites dnaa d'e. Coli et trois iterons suivis d'un quatrieme incomplet; le gene rep22a codant la proteine rep22a (388 a. A. ) active en trans. La replication est initiee dans la region ori et progresse de facon bidirectionnelle suivant un mecanisme theta. Rep22a inhibe l'expression du gene cat de pc194 chez lc. Lactis en se fi
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32

Giraldi, Catiucia. "Aplicação de concentrado proteico de soro de leite com lactose hidrolisada em iogurte com baixo teor de lactose." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1131.

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O soro de leite é uma importante fonte de proteínas. Porém, no Brasil ainda há um grande número de laticínios que realizam o descarte deste subproduto da fabricação de queijos, gerando assim, desperdícios e um problema socioambiental. A busca por novas aplicações ao soro de leite pode aumentar o uso potencial deste subproduto como ingrediente lácteo em diversos alimentos. Este trabalho teve como objetivo a hidrólise da lactose do concentrado proteico de soro de leite (CPS) para aplicação como ingrediente lácteo em iogurte cremoso para intolerantes à lactose. A metodologia de superfície de
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33

Ghazi, Alexandre. "La lactose perméase d'Escherichia coli : cotransport proton lactose et théorie chimiosmotique localisée, inactivation in vivo de la protéine." Paris 11, 1987. http://www.theses.fr/1987PA112307.

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Le lactose perméase d’E. Coli est une protéine membranaire qui catalyse le transport actif du lactose en symport avec un proton. Le travail présenté ici comporte deux parties distinctes correspondant à des thèmes utilisant tous deux le lactose perméase comme système expérimental. La théorie chimiosmotique, dans sa formation initiale (dite délocalisée), est en contradiction, au moins apparente, avec un certain nombre de tests expérimentaux. Parmi ceux-ci, ceux qui traitent des relations flux-force sont les plus contraignants. La validité de ce test a néanmoins été remise en cause récemment dans
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34

Ghazi, Alexandre. "La Lactose perméase d'Escherichia coli cotransport lactose proton et théorie chimiosmotique localisée : inactivation in vivo de la protéine /." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb376054042.

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35

Berwig, Karina Hammel. "Produção bacteriana de poli(3-hidroxibutirato) a partir de lactose e soro de leite." reponame:Repositório Institucional da UCS, 2016. https://repositorio.ucs.br/handle/11338/1192.

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Polihidroxialcanoatos são polímeros 100% biodegradáveis produzidos intracelularmente por bactérias, que possuem características semelhantes às de polímeros de origem petrolífera e configuram uma alternativa a estes polímeros, os quais devido ao seu crescente acúmulo na natureza vêm se tornando um grave problema ambiental. O poli(3-hidroxibutirato) (PHB) é um poliéster que faz parte deste grupo, sendo o mais amplamente estudado. Visando o aproveitamento do soro de leite, que é gerado em volumes elevados na produção de queijo, e ainda uma possível redução de custos do processo de produção de PHB
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36

Van, Griethuysen Evin Griethuysen-Dilber Evin van. "Etude de la cinétique de la lactase de Aspergillus oryzae et de son application à l'hydrolyse du lactose /." [S.l.] : [s.n.], 1987. http://library.epfl.ch/theses/?nr=678.

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37

Kauter, Michael D. "The effects of impurities on lactose crystallization /." St. Lucia, Qld, 2003. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17844.pdf.

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38

Hediger, Thomas. "Die enzymatische Hydrolyse der Lactose mit Hohlfaserreaktoren /." [S.l.] : [s.n.], 1985. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=7933.

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39

Rampanti, Giorgia. "Lactose crystallization assisted by Static Electric Field." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2020.

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Il lattosio ha varie applicazioni nell’industria alimentare grazie alle sue proprietà funzionali. È recuperato dal siero, il principale sottoprodotto della caseificazione. Il processo di produzione è ancora lontano dall’essere ottimizzato, anche a causa della mancanza di comprensione del processo di cristallizzazione. Per migliorarlo sono utilizzati nuovi design degli impianti e tecniche come l’inseminazione di germi cristallini. Negli ultimi anni è stato studiato l’utilizzo di sistemi innovativi, come campi elettrici e/o magnetici, ultrasuoni e alte pressioni per controllare la cristallizzazi
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40

Lajoie, Denis. "Lactose hydrolases de Trichoderma reesei MCG-80." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq26227.pdf.

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41

Kirk, Joanne H. "Fundamental structural aspects of crystalline lactose polymorphs." Thesis, Loughborough University, 2007. https://dspace.lboro.ac.uk/2134/12527.

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Excipients are used in pharmaceutical formulations as fillers and drug carriers. Their successful function is inextricably linked to their physicochemical properties and, in turn, these properties are directly related to their structure. This thesis is concerned with the structural and spectroscopic characterisation of a selection of excipients by powder and single crystal X-ray diffraction, Raman and IR spectroscopy and MASNMR and an investigation of their stability as a function of temperature, humidity and particle size. As well as being a well-known excipient used in the pharmaceutical ind
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42

Shah, Ajay. "Interaction of water with maltodextrins and lactose." Thesis, University College London (University of London), 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.404592.

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Pires, Ana Carolina Moreira da Silva. "Desenvolvimento de petit suisse simbiótico sem lactose /." Araraquara, 2018. http://hdl.handle.net/11449/154963.

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Orientador: Kátia Sivieri<br>Banca: Adilson Cesar Abreu Bernardi<br>Banca: Valéria de Carvalho Santos Ebinuma<br>Resumo: Introdução: A intolerância à lactose atinge 70% da população mundial e é uma desordem gastrointestinal caracterizada pela deficiência da enzima lactase. Indivíduos intolerantes a lactose tendem a parar de consumir produtos lácteos ou buscam por opções sem lactose para suprir as necessidades diária de nutrientes e cálcio. Uma das alternativas no desenvolvimento de produtos lácteos com baixo ou ausência de lactose é o uso da tecnologia de membrana, principalmente a ultrafiltra
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Blyth, Kristy Michelle. "Causes of growth rate inhibition in lactose." Thesis, Curtin University, 2013. http://hdl.handle.net/20.500.11937/1723.

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Lactose, a by-product of dairy processing, crystallizes slowly and unreliably. Purified lactose was obtained for baseline crystal growth behaviour. A new method to achieve this was developed. The impact of process-relevant impurities on crystal growth relative to the baseline was studied. Sugar phosphates were found to inhibit growth. Using inorganic salts it was found that ion pairs can have an impact on crystal habit. This may explain some of the discrepancies in the literature.
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Dwivedi, Sarvajna Kumar. "Anomeric composition and solid state properties of lactose." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27872.

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Lactose is a widely used excipient in capsules and tablets. It has two anomeric forms, ⍺ (usually a monohydrate) and β (anhydrous). Lactose NF XVI is usually ⍺-lactose monohydrate. Physical properties, such as thermal behavior, x-ray diffraction characteristics, and true density of the anomers are different and not clearly understood. Pure samples of each anomer are difficult to prepare and all commercial lactose samples, especially the directly compressible grades, contain a certain amount of each anomer. It is not clearly established in what physical form the two anomers are present in a com
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Costa, Ricardo Calvo. "Obtenção de lactose a partir de permeado de soro de queijo e permeado de leite." [s.n.], 1995. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255587.

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Orientador: Salvador M. Roig<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-07-20T23:21:40Z (GMT). No. of bitstreams: 1 Costa_RicardoCalvo_M.pdf: 2710464 bytes, checksum: 2f1749d07b2a3e39917bedff151f819f (MD5) Previous issue date: 1995<br>Resumo: Neste trabalho foi estudada a extração de lactose a partir de permeado de leite e de permeado de soro de queijo, obtidos por ultrafiltração de leite e soro de queijo. A antecipação da etapa de descoloração foi estudada com o objetivo de eliminar a etapa de refin
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47

Duluc, Isabelle. "Structure de la lactase-phlorizine hydrolase du rat et expression au cours du développement post-natal et le long du tractus intestinal." Aix-Marseille 3, 1992. http://www.theses.fr/1992AIX30092.

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48

Worthen, Denise Lynne. "Lactose binding to the E. coli symport protein Lac permease." Diss., Pasadena, Calif. : California Institute of Technology, 1989. http://resolver.caltech.edu/CaltechTHESIS:11242009-093118312.

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Sparvoli, Antonio Cardoso. "Malabsorção de lactose do adulto. Prevalencia na população sulina. Aspectos geneticos e evolutivos do polimorfismo da atividade da lactose." [s.n.], 1990. http://repositorio.unicamp.br/jspui/handle/REPOSIP/313701.

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Orientador: Adriana Seva-Pereira<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Ciencias Medicas<br>Made available in DSpace on 2018-07-14T01:47:14Z (GMT). No. of bitstreams: 1 Sparvoli_AntonioCardoso_D.pdf: 2483442 bytes, checksum: 557646058e7d68cd786d24e96a225f93 (MD5) Previous issue date: 1990<br>Resumo: A prevalência da malabsorcão de lactose do adulto na Região Sul do Brasil permanecia desconhecida. Este trabalho objetivou a sua determinação e o estabelecimento das associações desta condição com o consumo de leite, a história de intolerância ao leite e a intolerân
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50

Bottaro, Silvania Moraes. "Leite humano com baixo teor de lactose : uma alternativa no tratamento da intolerancia a lactose em lactentes e crianças." reponame:Repositório Institucional da UFSC, 1998. http://repositorio.ufsc.br/xmlui/handle/123456789/78056.

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Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias<br>Made available in DSpace on 2012-10-17T09:57:47Z (GMT). No. of bitstreams: 0<br>A pesquisa teve como objetivo reduzir a lactose do leite humano para que possa ser usado no tratamento dietético de lactentes ou crianças com intolerância secundária à lactose, evitando a introdução precoce de outro alimento. O processo para cinco tratamentos de hidrólise foi desenvolvido através de uma enzima comercial, do qual obteve-se a média de 75,35% de hidrólise da lactose do leite humano. O valor protéico do leit
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