Добірка наукової літератури з теми "Lactose powders"
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Статті в журналах з теми "Lactose powders"
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.
Повний текст джерелаLu, 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.
Повний текст джерелаMurphy, 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.
Повний текст джерелаRao, 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.
Повний текст джерелаDas, 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.
Повний текст джерелаTakano, 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.
Повний текст джерелаRodrigues, 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.
Повний текст джерелаMiyazaki, 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.
Повний текст джерелаBoschini, 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.
Повний текст джерелаGoulart, 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.
Повний текст джерелаДисертації з теми "Lactose powders"
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.
Повний текст джерелаAfrassiabian, 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.
Повний текст джерелаThis 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
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.
Повний текст джерелаKinnunen, 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.
Повний текст джерелаKirk, Joanne H. "Fundamental structural aspects of crystalline lactose polymorphs." Thesis, Loughborough University, 2007. https://dspace.lboro.ac.uk/2134/12527.
Повний текст джерелаCarpin, Mélanie. "Le mottage du lactose : Compréhension des mécanismes et prévention." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB309/document.
Повний текст джерелаDriven 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
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.
Повний текст джерелаLopes, 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.
Повний текст джерелаThe 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
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.
Повний текст джерелаThe 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
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/.
Повний текст джерелаКниги з теми "Lactose powders"
World Health Organization (WHO). Enterobacter Sakazakii and Salmonella in Powdered Infant Formula. Meeting Report (Microbiological Risk Assessment Series). World Health Organization, 2006.
Знайти повний текст джерелаЧастини книг з теми "Lactose powders"
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.
Повний текст джерелаKelly, 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.
Повний текст джерелаIbrahim, 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.
Повний текст джерелаKopsch, 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.
Повний текст джерелаMartin, 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.
Повний текст джерелаYoshimura, 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.
Повний текст джерела"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.
Повний текст джерела"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.
Повний текст джерелаTaber, Douglass F. "The Qin Synthesis of (+)-Gelsemine." In Organic Synthesis. Oxford University Press, 2015. http://dx.doi.org/10.1093/oso/9780190200794.003.0093.
Повний текст джерелаTaber, 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.
Повний текст джерелаТези доповідей конференцій з теми "Lactose powders"
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.
Повний текст джерелаLANGRISH, 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.
Повний текст джерелаLin 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.
Повний текст джерелаKhot, 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.
Повний текст джерелаPandey, 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.
Повний текст джерелаMadžarević, 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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