TY  - JOUR
TT  - PRODUCTION OF LACTULOSE AND METHODS USED TO DETERMINATION
AU  - Şanlıdere Aloğlu, Hatice
AU  - Uran, Harun
PY  - 2017
DA  - January
DO  - 10.3153/JFHS17005
JF  - Food and Health
JO  - Food Health
PB  - Özkan ÖZDEN
WT  - DergiPark
SN  - 2602-2834
SP  - 36
EP  - 41
VL  - 3
IS  - 1
KW  - Laktuloz
KW  - Süt ürünleri
KW  - Laktuloz tespiti
KW  - Laktuloz eldesi
N2  - Lactuloseis a disaccharide, which is occurred as a result of isomerization of lactoseand a very valuable functional subtance. There are also several functionalproperties of lactulose as well as technological importance. It goes throughthe colon without any changes in the intestinal mucosa and used by probioticbacteria such as bifidobacteria which are useful for metabolism. Also itencourages of these bacteria. In addition, it has been reported in many studiesthat lactulose has significant support effect on probiotics against pathogenbacteria. In this study, some informations are given about obtaining anddetermining methods of lactulose and also the amount of lactulose in variousdairy products.
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UR  - https://doi.org/10.3153/JFHS17005
L1  - https://dergipark.org.tr/en/download/article-file/273353
ER  -