Comparação nutricional de produtos com e sem lactose - Bibliografia
A lactose é um dissacarídeo, composto por glicose e galactose, extraído dos alimentos por métodos enzimáticos e químicos devido à intolerância à lactose.
Este estudo de mercado pretende comparar nutricionalmente produtos com e sem lactose, percecionando ainda quais as direções futuras a nível da expansão deste segmento da indústria alimentar.
BIBLIOGRAFIA
Adhikari, K., Dooley, L. M., Chambers IV, E., & Bhumiratana, N. (2010). Sensory characteristics of commercial lactose-free milks manufactured in the United States. LWT - Food Science and Technology, 43(1), 113–118. https://doi.org/10.1016/j.lwt.2009.06.017
Dekker, P. J. T., Koenders, D., & Bruins, M. J. (2019). Lactose-free dairy products: Market developments, production, nutrition and health benefits. Nutrients, 11(3), 1–14. https://doi.org/10.3390/nu11030551
F. Paschoal, Juliane; C. Damy-Benedetti, P. (n.d.). ACEITAÇÃO E PREFERÊNCIA DE IOGURTE TRADICIONAL E IOGURTE SEM LACTOSE Juliane Ferreira PASCHOAL Discente do Curso de Engenharia de Alimentos- UNILAGO Patrícia de Carvalho DAMY-BENEDETTI Docente do Curso de Engenharia de Alimentos- UNILAGO ss RESUMO de pess.
Garballo-Rubio, A., Soto-Chinchilla, J., Moreno, A., & Zafra-Gómez, A. (2018). Determination of residual lactose in lactose-free cow milk by hydrophilic interaction liquid chromatography (HILIC) coupled to tandem mass spectrometry. Journal of Food Composition and Analysis, 66(August), 39–45. https://doi.org/10.1016/j.jfca.2017.11.006
Gille, D., Walther, B., Badertscher, R., Bosshart, A., Brügger, C., Brühlhart, M., Gauch, R., Noth, P., Vergères, G., & Egger, L. (2018). Detection of lactose in products with low lactose content. International Dairy Journal, 83, 17–19. https://doi.org/10.1016/j.idairyj.2018.03.003
Hettinga, K. A. (2019). Lactose in the dairy production chain. In Lactose. Elsevier Inc. https://doi.org/10.1016/b978-0-12-811720-0.00006-4
Messia, M. C., Candigliota, T., & Marconi, E. (2007). Assessment of quality and technological characterization of lactose-hydrolyzed milk. Food Chemistry, 104(3), 910–917. https://doi.org/10.1016/j.foodchem.2006.12.045
Milkovska-Stamenova, S., & Hoffmann, R. (2017). Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products. Food Chemistry, 221, 489–495. https://doi.org/10.1016/j.foodchem.2016.10.092
Morlock, G. E., Morlock, L. P., & Lemo, C. (2014). Streamlined analysis of lactose-free dairy products. Journal of Chromatography A, 1324, 215–223. https://doi.org/10.1016/j.chroma.2013.11.038
Ohlsson, J. A., Johansson, M., Hansson, H., Abrahamson, A., Byberg, L., Smedman, A., Lindmark-Månsson, H., & Lundh, Å. (2017). Lactose, glucose and galactose content in milk, fermented milk and lactose-free milk products. International Dairy Journal, 73, 151–154. https://doi.org/10.1016/j.idairyj.2017.06.004
Paula Pereira, F., Augusto Rodrigues Santos, O., Cristina Moreira Resende, R., & Oliveira Henriques, B. (2017). Avaliação Comparativa Da Composição Nutricional Do Leite De Soja Em Relação Ao Leite De Vaca Com E Sem Lactose. Revista Acadêmica Conecta FASF, 2(1), 378–392.
Sahin, S., Hamamci, H., & Garayev, S. (2016). Rheological properties of lactose-free dairy desserts. Food Science and Technology International, 22(7), 609–620. https://doi.org/10.1177/1082013216636262
Suri, S., Kumar, V., Prasad, R., Tanwar, B., Goyal, A., Kaur, S., Gat, Y., Kumar, A., Kaur, J., & Singh, D. (2019). Considerations for development of lactose-free food. Journal of Nutrition and Intermediary Metabolism, 15, 27–34. https://doi.org/10.1016/j.jnim.2018.11.003
Thainara, A., Levandoski, D., & Favoreto, V. (2016). Análises físico-químicas em amostras de leites semi- análises físico-químicas em amostras de leites semi- desnatados : com lactose e sem lactose. 37.
Troise, A. D., Bandini, E., De Donno, R., Meijer, G., Trezzi, M., & Fogliano, V. (2016). The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process. Food Research International, 89, 514–525. https://doi.org/10.1016/j.foodres.2016.08.021
Turpeinen, A., Kautiainen, H., Tikkanen, M. L., Sibakov, T., Tossavainen, O., & Myllyluoma, E. (2016). Mild protein hydrolysation of lactose-free milk further reduces milk-related gastrointestinal symptoms. Journal of Dairy Research, 83(2), 256–260. https://doi.org/10.1017/S0022029916000066
Unifesp, S. Ã. O. P., & Paulo, H. S. Ã. O. (2012). Universidade Federal De. 2021(11), 7162. https://www.sei.ufu.br/sei/controlador_externo.php?
Vieira, M., Graduanda, M., Goiás, U. E. De, São, C., Monte, L. De, Vieira, M., Graduando, M., Goiás, U. E. De, São, C., & Monte, L. De. (n.d.). CONSUMPTION AND ACCESS OF DAIRY PRODUCTS WITHOUT LACTOSE. 58–65.
Wolf, M., & Paulino, A. T. (2019). Full-factorial central composite rotational design for the immobilization of lactase in natural polysaccharide-based hydrogels and hydrolysis of lactose. International Journal of Biological Macromolecules, 135, 986–997. https://doi.org/10.1016/j.ijbiomac.2019.06.032