2. Food bioavailability and acceptability
The acceptability of certain food products may be limited by the enzymatic under-equipment of certain individuals (lactase) or by the presence of anti-nutritional factors (anti-proteases), or even by the allergenicity of certain constituents (milk proteins, egg proteins, etc.). Enzymatic treatment can improve the biological value of these products.
2.1 Lactose hydrolysis
Milk and milk derivatives with hydrolyzed lactose are of nutritional interest for alactasic or lactose-deficient infants, for the elderly suffering from digestive disorders resulting from reduced lactase secretion, and for children of certain ethnic groups in whom the adaptive nature of lactase secretion does not exist.
Lactose hydrolysis offers technological and economic...
The Ultimate Scientific and Technical Reference
This article is included in
Bioprocesses and bioproductions
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Food bioavailability and acceptability
Hygienic quality control
Bibliography
The Ultimate Scientific and Technical Reference
