Lactose-free dairy is able to provide the essential nutrients present in regular dairy products,
like calcium and vitamins, to those that are not able to digest lactose. This product category …

Immune-mediated food allergy and non-immune mediated food intolerance are categorized
as the most common adverse reactions resulting from the ingestion of certain foods. As there …

With increasing health awareness worldwide, lactose intolerance has become a major
concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy …

Milk is a complete nutrient source for humans. The quality and safety of milk are critical for
both producers and consumers, thereby the dairy industry requires rapid and nondestructive …

The aim of this study was to evaluate the influence of spray-drying on the powder qualities
and microstructures of prebiotic xylooligosaccharides (XOS). The relationships between …

The use of nanocapsules to overcome incompatibility between bioactive compounds and
food matrices targeting fortification has been widely acknowledged. This study provides a …

Lactose, a major carbohydrate of mammalian milk is being digested by the intestinal enzyme
lactase. Lactase activity decreases in later childhood and throughout life in the majority of …

Drying of hydrolyzed milk is a technological challenge because goat milk powder with
hydrolyzed lactose is a new product and there are few reports in literature. This study sought …

Background Lactose hydrolysed milk and milk products have emerged as a boon to lactose
intolerant people worldwide, however, many challenging technical issues are faced during …

The objective of this study was to evaluate the ability of Raman spectroscopy to identify the
genotype of green coffee beans. Four genotypes of Arabic coffee: one Mundo Novo line (G1) …