Academic literature on the topic 'Lactose powders'
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Journal articles on the topic "Lactose powders"
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Liu, Ling, Rikke V. Hedegaard, and Leif H. Skibsted. "Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders." Australian Journal of Chemistry 66, no. 9 (2013): 1074. http://dx.doi.org/10.1071/ch13081.
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Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than lipid oxidation. AGEs content was greatest in whole milk powder with highest lipid content, while in butter milk powder formation of secondary lipid oxidation products increased faster as determined by thiobarbituric acid reactive substances.
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Lu, Xiang Yun, Lan Chen, Rui Lin Heng, Yun Zhang Cheng, and Umezuruike Linus Opara. "Influence of Mixing Environmental Conditions on Flowability of Lactose Blends." Key Engineering Materials 633 (November 2014): 3–6. http://dx.doi.org/10.4028/www.scientific.net/kem.633.3.
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Powder flowability is one of the most important properties affecting the filling and delivering processes of dry powder inhalations. When the powder is exposed to different environmental (temperature, relative humidity (RH)) conditions, the interaction between particulates would influence the flowability of powders. Blends of 83% coarse lactose (D50=126μm) and 17% fine lactose (D50= 7μm) were prepared at three different mixing environments and the effects of temperature and humidity on powder flowability were investigated. Results indicated that mixing under relatively higher temperature and lower RH environmental conditions improved the flowability of lactose blends.
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Murphy, Eoin G., Nicolas E. Regost, Yrjö H. Roos, and Mark A. Fenelon. "Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas." Foods 9, no. 1 (January 13, 2020): 84. http://dx.doi.org/10.3390/foods9010084.
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The physical properties of 15 commercially available infant formulas (IF) and follow-on (FO) formulas were analysed. Powders made with intact milk proteins were classified into two groups; Type I—homogenous mixtures of milk powder particles (n = 6); and Type II—heterogeneous mixtures of milk powder particles and tomahawk-shaped α-lactose monohydrate crystals (n = 6). Powders made using hydrolysed proteins were classified as Type III powders (n = 3). Type II powders exhibited similar flow characteristics to Type I powders despite having significantly (p < 0.05) smaller particle size, lower circularity, and greater elongation. Type III powders exhibited lowest particles size, highest surface free fat, and poorest flow properties (p < 0.05 for all). Upon reconstitution of powders (12.5% w/w), no significant difference (p < 0.05) in apparent viscosity was observed between Type I and II powders. Reconstituted Type III powders had relatively poor stability to separation compared to Type I and II powders, caused by large starch granules and/or poor emulsification by hydrolysed proteins. Overall, this study illustrated the range of physical behaviour and structures present in commercial IF powders. In particular, the effect of dry addition of lactose and the hydrolysis of protein were found to have major effects on physical properties.
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Rao, D. R., and C. B. Chawan. "Enzyme technologies for alleviating lactose maldigestion / Tecnologías enzimáticas para aliviar la mala digestion de la lactosa." Food Science and Technology International 3, no. 2 (April 1997): 81–86. http://dx.doi.org/10.1177/108201329700300202.
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Lactose reduction in milk by β-galactosidase prior to consumption is one of the current modali ties of alleviating lactose maldigestion. However, hydrolysis of lactose results in flavour changes in milk: glucose and galactose are between three and four times sweeter than lactose, and many lactose maldigesters do not like the taste of lactose-hydrolysed milk. The addition of exogenous β-galactosidase to meals has been shown to alleviate lactose maldigestion adequately, and so β-galactosidase could be added to milk if the lactose could be protected from the hydrolytic action of the added enzyme. Liposomes, which have recently shown potential as carriers of enzymes, could be good vehicles for the addition of β-galactosidase to milk. β-galactosidase can be successfully encapsulated in liposomes which have been shown to be very stable when suspended in milk stored at refrigeration temperature. Lactose hydrolysis is minimal when liposomal β-galactosidase is added to milk. In vitro digestibility studies have shown that the liposomal β-galactosidase is available for digesting lactose in milk. Stable blends of β-galactosidase and dry milk powders have also been used. Results have shown that up to 95% of the original activity of the fungal lactase was retained in blends of the enzyme and milk powder when stored under nitrogen at 45 °C for 6 months.
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Das, Shyamal C., Srinivas Ravindra Babu Behara, Jurgen B. Bulitta, David A. V. Morton, Ian Larson, and Peter J. Stewart. "Powder Strength Distributions for Understanding De-agglomeration of Lactose Powders." Pharmaceutical Research 29, no. 10 (June 14, 2012): 2926–35. http://dx.doi.org/10.1007/s11095-012-0799-0.
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Takano, Katsura, Kazuo Nishii, Akiko Mukoyama, Yuki Iwadate, Hidehiro Kamiya, and Masayuki Horio. "Binderless granulation of pharmaceutical lactose powders." Powder Technology 122, no. 2-3 (January 2002): 212–21. http://dx.doi.org/10.1016/s0032-5910(01)00418-1.
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Rodrigues, Larissa, Gustavo Paiva, Hugo M. Lisboa, Matheus Pasquali, Rennan Gusmão, Maria Elita Duarte, Mario Eduardo Cavalcanti-Mata, and Thaisa Abrantes. "Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition." Journal of Agricultural Studies 8, no. 3 (March 2, 2020): 32. http://dx.doi.org/10.5296/jas.v8i3.15886.
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Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from results, high inlet temperature combined with small droplet size resulted in a 50.73% yield. Powder's moisture contents were between 0.53% and 5%, and water activity between 0.21 and 0.43, being all values within a safety threshold for storage. From bulk and tap density results, all powders revealed to be cohesive with the Hausner ratio above 1.5. Color measurements revealed off white samples, with a tendency to become brown when higher inlet temperatures are used, possibly due to Maillard reactions. Powder particle size ranged from 5.6 to 13.5 mm and revealed extensive agglomeration, possibly due to some protein denaturation at the particle surface. Inlet temperature revealed to be the most influential parameter on all properties.
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Miyazaki, Yasunori, Kaoru Miyawaki, Tomonobu Uchino, and Yoshiyuki Kagawa. "Dry Powder Coating using Planetary Centrifugal Mixer." Journal of Pharmacy & Pharmaceutical Sciences 18, no. 3 (September 24, 2015): 460. http://dx.doi.org/10.18433/j3k31n.
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Purpose: Extemporaneous compounding is an important part of pharmacy practice, and should be standardized and sophisticated to ensure the quality of the compounded preparations. Recently, we applied a planetary centrifugal mixer (PCM) to powder blending, which has attracted interest for its small scale and lack of contamination. In this study, we aimed to reveal the feasibility of dry powder coating through ordered mixing of fine particles using PCM. Methods: Cohesive lactose powders (Pharmatose450M) were dry coated with magnesium stearate (MgSt) using from 0.1 to 5%(w/w) content. The operational variables tested were operation time (1-30 min), operation speed (400-1000 rpm), vessel size (24-100 mL), and charging rate in the vessel (20-40%). The processed powders were evaluated for their surface morphology, flowability, and wettability. Furthermore, fine ibuprofen particles were coated with various lubricants, and then the dissolution profiles were examined. The crystallinity of ibuprofen was assessed using FT-IR and PXRD. Results: Lactose powders were successfully coated with MgSt using PCM. When the level of MgSt was over 1%, the surface of the lactose powders was thoroughly covered. Angles of repose were 51° and 41° for unprocessed and processed powders with 1% MgSt, respectively. The contact angle of the water drop on the 1% MgSt sample leached to be 132°, changing to a hydrophobic surface. Investigations under various operational conditions revealed that higher improvement was observed upon higher speed and longer time, and a smaller charging rate in the vessel. Vessel size had no impact. Moreover, improved dissolution of ibuprofen coated with both hydrophilic and hydrophobic lubricants was observed owing to good dispersing behavior. Besides, no alteration of crystallinity was detected. Conclusions: PCM is an effective tool for dry powder coating with low impact stress. The presented method will contribute a great deal to making crushed tablets a functional powder. This article is open to POST-PUBLICATION REVIEW. Registered readers (see “For Readers”) may comment by clicking on ABSTRACT on the issue’s contents page.
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Boschini, F., V. Delaval, K. Traina, N. Vandewalle, and G. Lumay. "Linking flowability and granulometry of lactose powders." International Journal of Pharmaceutics 494, no. 1 (October 2015): 312–20. http://dx.doi.org/10.1016/j.ijpharm.2015.08.030.
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Goulart, Débora Brito. "Principles of lactose crystallization and rheology of milk protein concentrate." Research, Society and Development 10, no. 15 (December 3, 2021): e577101523028. http://dx.doi.org/10.33448/rsd-v10i15.23028.
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Milk protein concentrate (MPC) is a commercial designation for dairy ingredients with higher protein and lower lactose content than conventional skim milk powder. Lactose in its amorphous form is found in several spray-dried dairy powders. Amorphous lactose is thermodynamically unstable and can mobilize and crystallize over time under adequate temperature and moisture content. Moisture sorption from the air precedes crystallization, enhancing MPC cohesiveness and caking. This increased humidity results in poor rehydration and dispersibility, lower yield during drying, operation problems, difficulties in handling and storage. Moreover, lactose crystallization in MPC can cause Maillard browning reaction and fat oxidation. To avoid this problem, it is necessary to pre-crystallize lactose as alpha-lactose monohydrate, which is non-hygroscopic, before spray drying. Such a procedure is essential in preventing deterioration of MPC resulting from lactose crystallization or chemical reactions. Additionally, the control of this step is important to obtain specified and reproducible powder, in terms of size and crystallization level. There are various reports on the rheology of milk-based products; however, there is a lack of investigation on concentrated systems. Consequently, the objective of the present work is to review basic concepts of lactose crystallization and rheology of milk protein concentrate.
Dissertations / Theses on the topic "Lactose powders"
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Watling, Christopher Peter. "The effects of humidity and lactose grade on pharmaceutical inhalation formulations." Thesis, University of Cambridge, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611589.
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Afrassiabian, Zahra. "Multiscale investigation of caking phenomenon of lactose powders : from physico-chemical aspects to industrial applications." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2475/document.
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Cette thèse porte sur le problème fondamental du mottage des poudres suite aux mécanismes de transition de phase. Le projet vise à étudier l'impact des facteurs intrinsèques (structure moléculaire des matériaux, propriétés physiques et/ou physicochimiques, etc.) ou des facteurs environnementaux (conditions de stockage ou paramètres de procédé) sur la stabilité de la structure des poudres. Plus précisément, notre étude a mis en évidence le rôle prépondérant du phénomène de cristallisation et des transitions entre les différents polymorphes du lactose. L'accent a été mis sur le rôle des phénomènes de cristallisation et de la transition de phase dans l'apparition du mottage des poudres de lactose. Deux cas ont particulièrement retenu notre attention: (1) des poudres de lactose monohydrate contenant une fraction de particules amorphes et (2) des échantillons de poudre anhydre composés des anomères α et β du lactose. Dans les deux cas, le mottage a été induite par l'exposition des échantillons à l'air humide, soit dans un dispositif de sorption dynamique de vapeur (SPS), soit par des tests accélérés utilisant deux appareils conçus et réalisés dans notre laboratoire (CLAIR & OLAF). Nos résultats ont montré que, dans les deux cas, la principale cause de prise en masse était la formation de lactose monohydrate, qui est la forme la plus stable parmi tous les polymorphes de lactose. Cependant, les mécanismes élémentaires, les étapes limites et la cinétique du processus de transformation étaient différents dans chaque cas. Les paramètres les plus déterminants étaient l’humidité relative et la température alors que la pression n’a pas eu d’effet significatif. La résistance mécanique des échantillons mottés était étroitement liée au taux et à la cinétique de cristallisation. Enfin, des simulations numériques basées sur la méthode des éléments discrets (DEM) de la résistance mécanique des échantillons mottés ont été réalisées. Le modèle permet de décrire le comportement des échantillons mottés soumis à des contraintes mécaniques de compression ou de tractionThis PhD study focuses on the fundamental problem of powder caking due to phase transition mechanisms. The project aims to study the impact of intrinsic factors (molecular structure of materials, physical and/or physicochemical properties, etc.) or environmental factors (storage conditions or process parameters) on the stability of the structure of powders. More precisely, our study has highlighted the preponderant role of the crystallization phenomenon and the transitions taking place between the different polymorphs of lactose. Emphasis was placed on the role of crystallization phenomena and phase transition on the advent of lactose powder caking. Two cases attracted particular attention: (1) lactose monohydrate powders containing a fraction of amorphous particles and (2) anhydrous powder samples composed of ð and anomers of lactose. In both cases, the caking was induced by exposure of the samples to moist air, either in a Dynamic Vapor Sorption device (SPS) or in accelerated caking tests using two home-made equipment (CLAIR & OLAF). Our results showed that in both cases, the main cause of caking was the formation of lactose monohydrate, which is the most stable form among all lactose polymorphs. However, the elementary mechanisms, the limiting steps and the kinetics of the transformation process were different in each case. The more influencing parameters were the relative humidity and the temperature whereas the pressure has no significant effect. The yield stress of caked samples was closely linked with crystallization extent and kinetics. Finally, numerical simulations based on Discrete Element Method (DEM) of mechanical resistance of caked samples were performed using the "beam model". The model allows describing the behavior of the caked samples subjected to compressive or tractive mechanical stresses
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Amass, Judith Mary. "A study of drug carrier interactions in dry powder inhalers." Thesis, University of Essex, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336939.
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Kinnunen, Hanne. "Active sites, agglomerates or increased cohesion? : investigations into the mechanism of how lactose fines improve dry powder inhaler performance." Thesis, University of Bath, 2012. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.564006.
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Dry powder inhalers (DPIs) are used for delivering drugs to the airways. In addition to the drug, the formulations often contain a coarse carrier, most commonly alpha lactose monohydrate. The presence of fine lactose particles in the formulation is known to improve the formulation performance. The active site, drug-fines agglomeration and increased cohesion theories have been suggested to explain improved DPI performance upon addition of fine excipient particles. This project aimed to investigate the validity of those theories. The viability of the active sites theory in explaining the improved DPI performance was investigated by studying the impact of loaded drug dose on the in vitro performance for formulation series prepared with coarse carriers with different surface characteristics. The formulations prepared with the rougher lactose carrier were seen to outperform the formulations prepared with the smoother carrier at all drug concentrations. These findings were concluded to be non-compatible with the active sites theory. The impact of addition of lactose fines with different size distributions on powder flow and fluidisation properties and in vitro performance was studied. Powder cohesion increased independent of size distribution of the fines, but did not necessarily correspond to improved performance. Therefore, the increased cohesion theory was concluded not to be the sole explanation for the improvement in DPI performance in the presence of lactose fines. Instead, the increase in performance could be preliminarily attributed to the formation of agglomerated systems. The formation and co-deposition of drug-fines agglomerates, and consequential improvement in the DPI performance was proved using morphologically directed Raman spectroscopy. The project also aimed to develop a universal model for predicting DPI performance based on the lactose properties for a wide range of carriers with different properties. No simple linear correlations between any the lactose properties and the final DPI performance were found. Therefore no single parameter can be used as a universal predictor for DPI performance. To establish more complex relationships, artificial neural networks were used for modelling the importance of different lactose properties in determining DPI performance. The proportion of fine lactose particles (<4.5 μm) was identified as the most important parameter. However, this parameter was capable of explaining only approximately half of the variation seen in the formulation performance. The current study showed that to obtain more accurate predictions for the purposes of quality-by-design approach, also other lactose properties need to be characterised.
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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 industry, lactose is also a common food additive. The diverse usage of lactose has led to a wealth of contradictory information relating to both structure and properties of this material. The first part of experimental work in this thesis identifies the four real lactose polymorphs; the naturally occurring a-lactose monohydrate; the anhydrous stable form of a-lactose; the hygroscopic unstable form of a-lactose; and the anomeric equivalent, p-lactose using powder X-ray diffraction. The work shows that anhydrous lactose formed by solvent dehydration often termed aM is simply the anhydrous stable form of a-lactose formed via a different route. Simple methods for discerning between the polymorphs using standard laboratory equipment are suggested. IlC MASNMR data were collected on all four forms of lactose for the first time and illustrate key differences between the four structures. Single crystal data were successfully collected on the a-lactose monohydrate and refinement carried at low temperature to determine the hydrogen bonded arrangement for the first time. Rietveld refmement of the hygroscopic unstable form of a-lactose using in-situ temperature resolved X-ray diffraction has shown that the hygroscopic form can be produced as a single phase. Refinement of Plactose using the Rietveld method has shown that powder diffraction data were comparable with single crystal data, with respect to structure refinement but attempts at both crystallisation and refinement of the stable anhydrous a-lactose polymorph were unsuccessful due to the complexity of the structure. Powder X-ray diffraction analysis was shown to be an effective tool in the quantification of mixed phase lactose samples with respect to both mixed phase stable anhydrous a-lactose and a-lactose monohydrate; and mixed p-Iactose and a-lactose monohydrate samples. The accuracy of the technique was determined to be at least 5%. Quantification was carried out using relative intensities of a well resolved unique reflection for each phase within the system. Dehydration techniques applied to lactose were applied to other hydrated pharmaceutical sugars; trehalose dihydrate and raffmose pentabydrate. Solid state techniques; powder X-ray diffraction, Raman and IR spectroscopy; showed that discrimination of other sugar hydrates became more complex with increasing levels of hydration.
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Carpin, Mélanie. "Le mottage du lactose : Compréhension des mécanismes et prévention." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB309/document.
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L’augmentation de la demande en lait infantile génère une forte croissance de la production mondiale de lactose. En raison d’exigences accrues sur la qualité du produit, le mottage, ou prise en masse spontanée de la poudre, est une non-conformité pouvant s’avérer très coûteuse. En utilisant une approche procédé – produit, ce projet vise à identifier les paramètres critiques et comprendre les mécanismes de mottage du lactose, pour donner les moyens aux industriels de prévenir le mottage. Les résultats obtenus sur des poudres produites à l’échelle pilote montrent le rôle déterminant des impuretés (i.e. composés autres que le lactose) et de la granulométrie. En effet, les impuretés renforcent l’hygroscopicité et le mottage. De plus, en augmentant la teneur en impuretés, la surface spécifique et le nombre de points de contact, une diminution de la taille des particules et une hétérogénéité de tailles accrue intensifient le mottage. L’analyse des poudres commerciales a confirmé ces résultatUn autre résultat marquant de ce travail est le développement d’un test de mottage accéléré, qui permet de classer des poudres de lactose en fonction de leur tendance au mottage en moins d’une journée, après un stockage à 50°C et 60% d’HR. Un test similaire implémenté sur chaque site de production permettrait l’identification rapide des lots à risque avant expédition. Grâce à la meilleure compréhension des mécanismes de mottage fourni par ce travail, les industriels peuvent cibler les étapes critiques du procédé à optimiser pour prévenir le mottage du lactoseDriven by the growth in the infant formula market, lactose production is increasing worldwide, and the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid large economic loss. Focusing on the process–product relationship, this PhD project aimed at finding the critical parameters and understanding the caking mechanisms in lactose powder in order to establish means to limit caking. In samples from pilot production, impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles and a broader distribution were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area and more contact points.Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of th
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Carvajal-Pinal, M. Teresa. "Effects of drug crystal polymorphism on the drug carrier interactions in dry powder mixes for inhalation." Thesis, University of Bath, 2001. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341642.
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Lopes, Fialho Tatiana. "Lactose hydrolyzed milk powder : optimization of the drying process and study of structural and functional properties." Thesis, Lille 1, 2019. http://www.theses.fr/2019LIL1R013/document.
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La technologie de production du lait en poudre hydrolysé au lactose a été développée pour répondre aux besoins des consommateurs intolérants au lactose. Bien que le produit soit actuellement commercialisé dans certains pays, le secteur est confronté à des problèmes technologiques lors de la production et du stockage de la poudre, tels que l'agglomération, la prise en masse, le brunissement, une hygroscopicité élevée, un faible rendement de production et une perte de propriétés technofonctionnelles. Dans ce contexte, deux objectifs principaux ont été assignés aux travaux de cette thèse: (i) optimiser le processus de séchage du lait en poudre hydrolysé au lactose; (ii) comprendre l'impact de l'hydrolyse du lactose sur la structure interne du lait en poudre hydrolysé au lactose à l'échelle moléculaire. Afin d’optimiser le processus de séchage du lait en poudre hydrolysé au lactose, les échantillons de poudre ont été soumis à diverses conditions de séchage: débits de lait concentré variant de 0,3 à 1,5 kg and h -1 et température d’entrée de l’air allant de 115 à 160 °C. Ensuite, une caractérisation thermodynamique du processus de séchage a été réalisée en utilisant les équations de bilan massique et énergétique. Pour comprendre l'impact de l'hydrolyse du lactose sur la structure interne de la poudre après séchage et pendant le stockage, nous avons analysé l'organisation et la dynamique des molécules dans le lait en poudre hydrolysé au lactose en examinant l'aspect et la structure des échantillons de poudre et leurs propriétés techno-fonctionnelles. Tout au long des expériences, le lait en poudre traditionnel a été utilisé comme témoin. Dans cette étude, il a été observé que les paramètres idéaux pour la production de lait en poudre hydrolysé au lactose étaient les suivants: température de l'air entrant à 145 ° C et débit de 1,0 kg h-1. Cette découverte renforce l'idée selon laquelle les conditions de séchage du lait en poudre hydrolysé au lactose sont différentes de celles utilisées pour la fabrication du lait en poudre traditionnel. Il a également été observé que les molécules présentes dans le lait en poudre hydrolysé au lactose présentaient une organisation moléculaire plus homogène par rapport au lait en poudre traditionnel et permettaient une plus grande interaction protéine-sucre. Dans des conditions de vieillissement accéléré de la poudre hydrolysée, la glycation des protéines était le processus initial qui a déclenché les principales modifications observées dans le lait en poudre hydrolysé au lactose pendant le stockageThe production technology of lactose hydrolyzed milk powder has been developed to meet the needs of lactose intolerant consumers. Although the product is currently marketed in some countries, the industry faces technological issues during the production and storage of the powder such as agglomeration, caking, browning, high hygroscopicity, low production yield and loss of techno-functional properties. In this context, two main objectives were assigned to the work of this thesis: (i) to optimize the drying process of lactose hydrolyzed milk powder; (ii) to understand the impact of lactose hydrolysis on the internal structure of lactose hydrolyzed milk powder on a molecular scale. In order to optimize the drying process of lactose hydrolyzed milk powder, powder samples were subjected to various drying conditions: concentrated milk flow rates varying from 0.3 to 1.5 kg∙h -1 and inlet air temperature ranging from 115 to 160 °C. Then, a thermodynamic characterization of the drying process was carried out using the equations of mass and energy balance. To understand the impact of lactose hydrolysis on the internal structure of the powder after drying and during storage, the organization and dynamics of the molecules in lactose hydrolyzed milk powder were analyzed by examining appearance and structure of the powder samples and their techno-functional properties. Throughout the experiments, traditional milk powder was used as a control. In this study, it has been observed that the ideal parameters for lactose hydrolyzed milk powder production were: inlet air temperature at 145 ° C and 1.0 kg ∙ h-1 flow rate. This finding reinforces the idea that the drying conditions of lactose hydrolyzed milk powder are different from those used to make traditional milk powder. It was also observed that molecules present in milk powder hydrolyzed with lactose presented a more homogeneous molecular organization compared to traditional milk powder and allowed for greater protein-sugar interaction. Under accelerated aging conditions of the hydrolyzed powder, the protein glycation was the initial process that triggers the main modifications observed in lactose hydrolyzed milk powder during storage
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Person, Mathieu de. "Etude multi-échelle des relations matières première - procédé - produit lors de l'agglomération de poudres de lait." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB312.
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Le procédé d’agglomération permet d’améliorer les propriétés de réhydratation des poudres de lait par formation de structures poreuses favorisant la pénétration de l’eau par capillarité. Une meilleure compréhension de la contribution des caractéristiques des matières premières et des paramètres du procédé aux mécanismes d'agglomération est nécessaire pour maîtriser les propriétés de réhydratation résultantes. Cette thèse CIFRE a été conduite afin de combler ce manque. Une étude statistique des données de production industrielle de l’entreprise partenaire du projet a d’abord permis de contextualiser la problématique et de proposer des hypothèses sur des mécanismes potentiels. Une étude paramétrique du procédé a été conduite sur un équipement pilote original d’agglomération par injection de vapeur.Les matières premières et poudres agglomérées ont été caractérisées au plan de leur composition, de l'état physico-chimique des constituants, des caractéristiques physiques des particules et des propriétés de réhydratation des agglomérats. Les résultats montrent une influence déterminante des phénomènes de transition vitreuse et de cristallisation du lactose sur le processus d’agglomération et les propriétés de réhydratation des agglomérats. L'optimum des propriétés de réhydratation est fonction de la réactivité de la matière (teneur en eau, température de transition vitreuse, quantité de lactose amorphe), du taux de mouillage lors de l'agglomération et des conditions de séchage. Les constituants amorphes et la transition vitreuse semblent contribuer plus au déterminisme des pThe agglomeration process makes it possible to improve the rehydration properties of milk powders by forming porous structures that favour the water penetration by capillarity. A better understanding of the contribution of raw materials characteristics and process parameters to the agglomeration mechanisms is needed to control the rehydration properties of the agglomerates. This PhD project has been led to fill this gap. A statistical analysis of the data of industrial production obtained from the partner company of the project allowed first to contextualize the issue and formulate hypothesis on the potential underlying mechanisms of agglomeration. Experimental studies of the process were then performed on an original steam-jet agglomeration equipment at a pilot scaleThe raw materials and agglomerated powders were characterized regarding their composition, the physicochemical state of their components, the physical characteristics of the particles and the agglomerates rehydration properties. The results showed a crucial influence of the glass transition and the lactose crystallization phenomena on both the agglomeration process efficiency and the resulting agglomerates rehydration properties. The optimum of rehydration properties depends on the reactivity of the materials (water content, glass transition temperature, quantity of amorphous lactose), the particles wetting during agglomeration and the drying conditions. The amorphous contents and the glass transition seem to contribute more significantly to the determinism of the rehydration properties than the physical
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Swann, Nichola Jean. "Time-resolved studies of the crystallisation and dehydration of lactose and other hydrates using synchrotron X-ray and neutron powder diffraction techniques." Thesis, Keele University, 2015. http://eprints.keele.ac.uk/4216/.
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In-situ time-resolved synchrotron X-ray and neutron powder diffraction techniques have been applied to the study of solid state structural transitions within the organic polymorphic molecular systems of lactose, trehalose and theophylline. Diffraction techniques offer an unequalled method of polymorph identification and quantification, and have repeatedly demonstrated throughout this work that they can be utilised to follow and kinetically evaluate structural transitions in real time. The study of lactose crystallisation provides further proof of the transient ( lo::1/3) mixed crystal polymorph as the initial crystallisation product, which is then followed by the typical beta lactose and alpha lactose monohydrate phases. The formation of the (lo:: l,B) mixed crystal form has been mapped and kinetically analysed; the complex multi-step crystallisation behaviour is likely to result from the high degree of polymorphism which is displayed within the lactose system. The dehydration studies of the three systems show that dehydration kinetics can vary as a function of processing conditions and environments. Evidence of a previously undocumeuted theophylline polymorph has been observed which is accessible via the seeded dehydration of theophylline monohydrate with anhydrous theophylline form II. The best production of beta lactose from the 1-biannual dehydration of alpha lactose monohydrate to date is documented and is attained from dehydration within a hydrophobic cocoa butter environment; this transition is mediated via a crystalline phase whose identity is uncertain, yet displays a unique Bragg peak at rv 12.87° 20. Neutron diffraction techniques reveal that the water content and crystalline weight fraction of trehalose dihydrate are decoupled quantities, and the dihydrate lattice can sustain substantial water loss. These observations provide supporting evidence of a transiently stable, partially hydrated state of trehalose. In addition, the applicability of the Dl9 single-crystal diffraction beamline at the Institut Laue-Langevin in the study of hydrated powder samples is reported, demonstrating the versatility of the instrument with the capability of performing dynamic studies with a time-resolution of 15 s.
Books on the topic "Lactose powders"
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World Health Organization (WHO). Enterobacter Sakazakii and Salmonella in Powdered Infant Formula. Meeting Report (Microbiological Risk Assessment Series). World Health Organization, 2006.
Find full textBook chapters on the topic "Lactose powders"
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Jelen, P. "Dried Whey, Whey Proteins, Lactose and Lactose Derivative Products." In Dairy Powders and Concentrated Products, 255–67. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch7.
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Kelly, P. M. "Erratum to: IV. Significance of Lactose in Milk Powders." In Advanced Dairy Chemistry, 759. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-84865-5_16.
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Ibrahim, Osama O. "D-Tagatose A New Low-Calorie Sweetener from Lactose in Cheese Whey as a Nutraceutical Value-Added Product." In Food By-Product Based Functional Food Powders, 185–202. Boca Raton : CRC Press, an imprint of Taylor & Francis Group, 2018. | Principle authorship, Özlem Tokuþoðlu; also has chapters with contributions by other authors.: CRC Press, 2018. http://dx.doi.org/10.1201/9781315373607-9.
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Kopsch, Thomas, Darragh Murnane, and Digby Symons. "Air Flow Entrainment of Lactose Powder: Simulation and Experiment." In IUTAM Symposium on Recent Advances in Moving Boundary Problems in Mechanics, 107–17. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13720-5_10.
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Martin, Rim Jawad Gary P., and Paul G. Royall. "Chemical and Compositional Characterisation of Lactose as a Carrier in Dry Powder Inhalers." In Pulmonary Drug Delivery, 143–70. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118799536.ch7.
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Yoshimura, Miki. "Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone." In Rheology of Biological Soft Matter, 149–69. Tokyo: Springer Japan, 2016. http://dx.doi.org/10.1007/978-4-431-56080-7_6.
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"Determination of the Rate of Lactose Crystallisation." In Analytical Methods for Food and Dairy Powders, 93–97. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307397.ch4.
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"Ab initio structure determination of two anhydrous forms of α-lactose by powder X-ray diffraction." In Ninth European Powder Diffraction Conference, 595–600. Oldenbourg Wissenschaftsverlag, 2006. http://dx.doi.org/10.1524/9783486992526-098.
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Taber, Douglass F. "The Qin Synthesis of (+)-Gelsemine." In Organic Synthesis. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780190200794.003.0093.
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(+)-Gelsemine 3 has no particular biological activity, but its intricate architecture continues to inspire the ingenuity of organic synthesis chemists. Yong Qin of Sichuan University devised (Angew. Chem. Int. Ed. 2012, 51, 4909) an enantiospecific synthesis of 3, a key step of which was the cyclization of 1 to 2. The starting material for the synthesis was the inexpensive diethyl tartrate 4, which was converted over six steps into the N-sulfonyl aziridine 5. The addition of 6 was highly regioselective, leading, after N-methylation, to the alkyne 7. After alcohol protection, the sulfonyl group was smoothly removed by sonication with Mg powder in methanol. Addition to acryonitrile then gave 8. Semihydrogenation of 8 set the stage for construction of the lactone 1. The anion of 1, generated by exposure to LDA, cyclized to 2 with significant diastereoselectivity. The lactone of 2 was selectively reduced with Dibal, to give an aldehyde that was protected as the acetal. The exposed primary alcohol was then oxidized to the aldehyde 9. Condensation of 9 with the enolate of 10 followed by dehydration delivered the alkene 11, with the stage set for a second intramolecular nitrile anion addition. In the event, the cyclization of 11 delivered 12, the wrong diastereomer. This was corrected by selenation and oxidation to give an alkene, which was hydrogenated to 13. Exposure to acid deprotected both the MOM group of 13 and the acetal, then promoted cyclization to 14. Reduction of the nitrile to the aldehyde followed by methylenation completed the synthesis of (+)-gelsemine 3. It should be noted that the hydrogenation to form 13 had to be carried out carefully to avoid premature removal of the N-methoxy group. That group was critical for the successful conversion of 13 to 14.
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Taber, Douglass F. "The Garg Synthesis of (±)-Aspidophylline A." In Organic Synthesis. Oxford University Press, 2013. http://dx.doi.org/10.1093/oso/9780199965724.003.0106.
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The pentacyclic Apocynaceae alkaloid aspidophylline A 3 reverses drug resistance in resistant KB cells. In developing a strategy for the assembly of 3, Neil K. Garg of UCLA envisioned (J. Am. Chem. Soc. 2011, 133, 8877) the intramolecular Pd-catalyzed cyclization of 1 to 2. The starting material for the cyclohexenone derivative 1 was the known tricyclic anhydride 7. This was readily available in gram quantities by oxidation of the commercial pyridone 4. The double decarboxylation to 8 was delicate but could be effected by iterative small-batch microwave heating. Protection of 8 followed by fragmentation and alkylation than delivered 1. The intramolecular Heck cyclization of 1 indeed proceeded smoothly, giving the bicyclic diene 2. Deprotection of the ketone revealed a doubly activated enone, which could be selectively reduced under modifi ed dissolving metal conditions to give the keto ester 12. Alkylation of the lithium enolate with allyl iodide then gave 13, predominantly as the diastereomer illustrated. Reduction followed by selective Johnson-Lemieux oxidative cleavage of the terminal alkene then completed the construction of the diol 14. The vision for the final assembly of the alkaloid was to effect interrupted Fischer indolization of an alkylated cyclohexanone such as 15. To this end, several bicyclic ketones were explored, but none was successful. Finally, attention was turned to the more rigid tricyclic lactone 15. Happily, exposure of 15 to phenylhydrazine in the presence of trifluoroacetic acid led to an intermediate that was not isolated, but directly combined with methanolic K2CO3 to open the lactone, allowing closure of the tetrahydrofuran ring, to give 16. Simple arene sulfonamides can be advantageous in synthesis, as they do not appear as rotameric mixtures in NMR, and are often crystalline. Nevertheless, they have not commonly been used because of the perceived difficulty of deprotection. Sonication of 16 with Mg powder in methanol containing solid NH4Cl led to smooth desulfonylation. Formylation then completed the synthesis of aspidophylline A 3.
Conference papers on the topic "Lactose powders"
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Murphy, Eoin G., Nicolas E. Regost, Yrjo H. Roos, and Mark A. Fenelon. "Physical properties of commercial infant milk formula products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7413.
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The physical properties of 12 commercially available infant milk formula (IMF) and follow-on (FO) powders were assessed. Polarised light micrographs of powders revealed that two types of powders existed: Type I - homogenous mixtures of milk powder particles and Type II – heterogeneous mixtures of milk powder particles and tomahawk-shaped a-lactose monohydrate crystals. Conventionally employed correlations between particle size, flowability and compressibility were found to be highly dependent on the presence of crystalline lactose in powders. Overall, results showed the importance of micro-structural evaluation during analysis of physical properties of dairy powders and, in particular, IMF/FO powders. Keywords: max. Infant formula; microstructure; physical properties
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LANGRISH, T. A. G., and S. WANG. "MEASUREMENTS OF THE CRYSTALLIZATION RATES OF AMORPHOUS SUCROSE AND LACTOSE POWDERS FROM SPRAY DRYING." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0043.
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Lin Zhao, Hongying Wang, Dandan Kong, Rui Gao, and Jie Yang. "Research on thermal characteristics of whey powder, milk replacer and lactose." In 2013 Kansas City, Missouri, July 21 - July 24, 2013. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2013. http://dx.doi.org/10.13031/aim.20131622139.
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Khot, Sachin, Amritha Tomson, and Kshitij Mittholiya. "Study of different concentration level of Lactose Powder using Terahertz Spectroscopy Technique." In 2021 IEEE Indian Conference on Antennas and Propagation (InCAP). IEEE, 2021. http://dx.doi.org/10.1109/incap52216.2021.9726444.
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Pandey, Surabhi, Marie Josee Dumont, and Valerie Orsat. "Comparative kinetic study for the conversion of lactose and whey permeate powder into 5-hydroxymethylfurfural." In 2021 ASABE Annual International Virtual Meeting, July 12-16, 2021. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2021. http://dx.doi.org/10.13031/aim.202100747.
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Madžarević, Marijana, and Svetlana Ibrić. "UNDERSTANDING EFFECT OF LASER SPEED AND FORMULATION FACTORS ON PRINTABILITY AND CHARACTERISTICS OF SLS IRBESARTAN TABLETS- APPLICATION OF DECISION TREE MODEL 2021ICCBIKG (2021)." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac, 2021. http://dx.doi.org/10.46793/iccbi21.129m.
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Selective laser sintering (SLS) is a rapid prototyping technique for the production of 3D objects through selectively sintering powder-based layers materials by combinations of energy from the laser beam and the heated chamber of the printer. The aim of the study was to investigate the effect of laser speed and formulation factors on printability and characteristics of SLS irbesartan tablets. Physical mixtures of hydroxypropylmethylcellulose (46-91%), Candurin® Gold Sheen (3%), colloidal silicon dioxide (1%), and irbesartan (5%) were prepared. Afterward, crospovidone (1-5%), Kollidon®VA 64 Fine (20%), and/or lactose monohydrate (20-45%) were added. Sintratec Kit SLS printer (Sintratec AG, Switzerland) was used for printing tablets. The decision tree model was applied to classify printability factors. Characterization of tablets was done in terms of physicochemical, mechanical and biopharmaceutical characteristics. Correlation between formulation factors, laser speed, and printability was obtained using decision tree model with an accuracy of 80%. FTIR results revealed that there was no interaction between irbesartan and applied excipients. DSC indicated that irbesartan was present in an amorphous form in printed tablets. It was observed that laser speed had a negative effect on weight. Tuning the drug release by laser speed was possible although lactose monohydrate reduced its impact because it was required higher energy for the sintering process. Results suggest that decision tree could be useful tool for predicting the printability of pharmaceutical formulations. Tailoring characteristics of SLS irbesartan tablets by laser speed is possible, however, it needs to be governed by the composition of the whole formulation.