Lactose isomerization into lactulose in an electro-activation reactor and high-performance liquid chromatography (HPLC) monitoring of the process

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 115-124

  Aït Aissa, Amara ^a,b   Aïder, Mohammed ^a,b  

^a UNIVERSITÉ LAVAL   (Canada)

^b LAVAL UNIVERSITY   (Canada)

Author keywords

Electro activation; HPLC; Isomerization; Joule heating; Lactose; Lactulose

Indexed keywords

ELECTRIC POTENTIAL DIFFERENCE; ELECTRO-ACTIVATION; ELECTROLYTE CONCENTRATION; EXPERIMENTAL CONDITIONS; HPLC; LACTOSE; LACTULOSE; LACTULOSE PRODUCTIONS;

ALKALINITY; ELECTROLYTES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; ISOMERS; JOULE HEATING;

SUGARS;

EID: 84879052380     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.011     Document Type: Article

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