Citation:GUIRY, K. P., COLES, S. J., MOYNIHAN, H. A. & LAWRENCE, S. E. 2008. Effect of 1-Deoxy-d-lactose upon the Crystallization of d-Lactose. Crystal Growth & Design, 8, 3927-3934.
The synthesis and crystal structure of 1-deoxy-d-lactose is described, as is its use as an additive in the crystallization of d-lactose. This has resulted in the formation of αβ-d-lactose for the first time at room temperature. Single-crystal analysis shows differences between this analysis and the structure previously obtained from powder data, particularly in the hydrogen-bonding patterns.
The present study aimed to investigate interactions of components in the high solids systems during storage. The systems included (i) lactose–maltodextrin (MD) with various dextrose equivalents at different mixing ratios, ...
Ibanez Alfaro, Rodrigo Ignacio(University College Cork, 2016)
Low-fat cheeses are associated with defects in appearance, texture and flavour. This thesis aimed to evaluate factors affecting the quality of low fat cheeses based on optical properties, use of fat replacers and controlling ...
Moynihan, Anna Christina(University College Cork, 2015)
The effect of fortification of skim milk powder and sodium caseinate on Cheddar cheeses was investigated. SMP fortification led to decreased moisture, increased yield, higher numbers of NSLAB and reduced proteolysis. The ...
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement