Fichier de travail (INPUT) : ./DUMP-TEXT/UTF-8-1-49.txt
Encodage utilisé (INPUT) : utf-8
Forme recherchée : ((л|Л)актоз|(L|l)actose)
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- Ligne n°3 : Lactose
- Ligne n°9 : CAPTION: Lactose
- Ligne n°11 : Beta-D-Lactose.svg
Ligne n°12 : Names ...- Ligne n°98 : Lactose is a disaccharide. It is a sugar composed of galactose and
- Ligne n°98 : Lactose is a disaccharide. It is a sugar composed of galactose and
Ligne n°99 : glucose subunits and has the molecular formula C[12]H[22]O[11]. Lactose ...
Ligne n°98 : ... Lactose is a disaccharide. It is a sugar composed of galactose and- Ligne n°99 : glucose subunits and has the molecular formula C[12]H[22]O[11]. Lactose
Ligne n°100 : makes up around 2–8% of milk (by weight). The name comes from lac (gen. ...- Ligne n°120 : The molecular structure of α-lactose, as determined by X-ray
Ligne n°121 : crystallography. ...- Ligne n°123 : Lactose is a disaccharide derived from the condensation of galactose
- Ligne n°123 : Lactose is a disaccharide derived from the condensation of galactose
Ligne n°124 : and glucose, which form a β-1→4 glycosidic linkage. Its systematic name ...
Ligne n°125 : ... is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either- Ligne n°126 : the α-pyranose form or the β-pyranose form, whereas the galactose can
Ligne n°127 : only have the β-pyranose form: hence α-lactose and β-lactose refer to ...
Ligne n°126 : ... the α-pyranose form or the β-pyranose form, whereas the galactose can- Ligne n°127 : only have the β-pyranose form: hence α-lactose and β-lactose refer to
- Ligne n°127 : only have the β-pyranose form: hence α-lactose and β-lactose refer to
Ligne n°128 : the anomeric form of the glucopyranose ring alone. Detection reactions ...
Ligne n°128 : ... the anomeric form of the glucopyranose ring alone. Detection reactions- Ligne n°129 : for lactose are the Woehlk-^[6] and Fearon's test^[7]. Both can be
Ligne n°130 : easily used in school experiments to visualise the different lactose ...
Ligne n°129 : ... for lactose are the Woehlk-^[6] and Fearon's test^[7]. Both can be- Ligne n°130 : easily used in school experiments to visualise the different lactose
Ligne n°131 : content of different dairy products such as whole milk, lactose free ...
Ligne n°130 : ... easily used in school experiments to visualise the different lactose- Ligne n°131 : content of different dairy products such as whole milk, lactose free
Ligne n°132 : milk, yoghurt, buttermilk, coffee creamer, sour creme, kefir etc.^[8] ...- Ligne n°134 : Lactose is hydrolysed to glucose and galactose, isomerised in alkaline
- Ligne n°134 : Lactose is hydrolysed to glucose and galactose, isomerised in alkaline
Ligne n°135 : solution to lactulose, and catalytically hydrogenated to the ...- Ligne n°141 : Lactose composes about 2–8% of milk by weight. Several million tons are
Ligne n°142 : produced annually as a by-product of the dairy industry. ...
Ligne n°145 : ... strained, for example in the production of cheese. Whey is made up of- Ligne n°146 : 6.5% solids, of which 4.8% is lactose, which is purified by
Ligne n°147 : crystallisation.^[10] Industrially, lactose is produced from whey ...
Ligne n°146 : ... 6.5% solids, of which 4.8% is lactose, which is purified by- Ligne n°147 : crystallisation.^[10] Industrially, lactose is produced from whey
Ligne n°148 : permeate – that is whey filtrated for all major proteins. The protein ...
Ligne n°150 : ... permeate can be evaporated to 60–65% solids and crystallized while- Ligne n°151 : cooling.^[11] Lactose can also be isolated by dilution of whey with
Ligne n°152 : ethanol.^[12] ...- Ligne n°154 : Dairy products such as yogurt, cream and fresh cheeses have lactose
Ligne n°155 : contents similar to that of milk. Ripened cheeses contain little to no ...
Ligne n°155 : ... contents similar to that of milk. Ripened cheeses contain little to no- Ligne n°156 : lactose, as bacteria convert most of it into lactic acid during the
Ligne n°157 : ripening process. ...- Ligne n°161 : See also: Lactose intolerance
Ligne n°163 : ... Infant mammals nurse on their mothers to drink milk, which is rich in- Ligne n°164 : lactose. The intestinal villi secrete the enzyme lactase
Ligne n°165 : (β-D-galactosidase) to digest it. This enzyme cleaves the lactose ...
Ligne n°164 : ... lactose. The intestinal villi secrete the enzyme lactase- Ligne n°165 : (β-D-galactosidase) to digest it. This enzyme cleaves the lactose
Ligne n°166 : molecule into its two subunits, the simple sugars glucose and ...
Ligne n°166 : ... molecule into its two subunits, the simple sugars glucose and- Ligne n°167 : galactose, which can be absorbed. Since lactose occurs mostly in milk,
- Ligne n°167 : galactose, which can be absorbed. Since lactose occurs mostly in milk,
Ligne n°168 : in most mammals, the production of lactase gradually decreases with ...
Ligne n°175 : ... large source of food. Hence, it was in these regions that genes for- Ligne n°176 : lifelong lactase production first evolved. The genes of adult lactose
Ligne n°177 : tolerance have evolved independently in various ethnic groups.^[13] By ...
Ligne n°179 : ... compared with less than 30% of people from areas of Africa, eastern and- Ligne n°180 : south-eastern Asia and Oceania.^[14] In people who are lactose
Ligne n°181 : intolerant, lactose is not broken down and provides food for ...
Ligne n°180 : ... south-eastern Asia and Oceania.^[14] In people who are lactose- Ligne n°181 : intolerant, lactose is not broken down and provides food for
Ligne n°182 : gas-producing gut flora, which can lead to diarrhea, bloating, ...- Ligne n°187 : The sweetness of lactose is 0.2 to 0.4, relative to 1.0 for
Ligne n°188 : sucrose.^[15] For comparison, the sweetness of glucose is 0.6 to 0.7, ...
Ligne n°188 : ... sucrose.^[15] For comparison, the sweetness of glucose is 0.6 to 0.7,- Ligne n°189 : of fructose is 1.3, of galactose is 0.5 to 0.7, of maltose is 0.4 to
Ligne n°190 : 0.5, of sorbose is 0.4, and of xylose is 0.6 to 0.7.^[15] ...- Ligne n°192 : When lactose is completely digested in the small intestine, its caloric
Ligne n°193 : value is 4 kcal/g, or the same as that of other carbohydrates.^[15] ...
Ligne n°193 : ... value is 4 kcal/g, or the same as that of other carbohydrates.^[15]- Ligne n°194 : However, lactose is not always fully digested in the small
Ligne n°195 : intestine.^[15] Depending on ingested dose, combination with meals ...
Ligne n°196 : ... (either solid or liquid), and lactase activity in the intestines, the- Ligne n°197 : caloric value of lactose ranges from 2 to 4 kcal/kg.^[15] Unidigested
Ligne n°198 : lactose acts as dietary fiber.^[15] It also has positive effects on ...
Ligne n°197 : ... caloric value of lactose ranges from 2 to 4 kcal/kg.^[15] Unidigested- Ligne n°198 : lactose acts as dietary fiber.^[15] It also has positive effects on
Ligne n°199 : absorption of minerals, such as calcium and magnesium.^[15] ...- Ligne n°201 : The glycemic index of lactose is 46 to 65.^[15]^[16] For comparison,
Ligne n°202 : the glycemic index of glucose is 100 to 138, of sucrose is 68 to 92, of ...- Ligne n°205 : Lactose has relatively low cariogenicity among sugars.^[17]^[15] This
Ligne n°206 : is because it is not a substrate for dental plaque formation and it is ...
Ligne n°207 : ... not rapidly fermented by oral bacteria.^[17]^[15] The buffering- Ligne n°208 : capacity of milk also reduces the cariogenicity of lactose.^[15]
Ligne n°213 : ... carrier and stabiliser of aromas and pharmaceutical products.^[5]- Ligne n°214 : Lactose is not added directly to many foods, because its solubility is
Ligne n°215 : less than that of other sugars commonly used in food. Infant formula is ...
Ligne n°215 : ... less than that of other sugars commonly used in food. Infant formula is- Ligne n°216 : a notable exception, where the addition of lactose is necessary to
Ligne n°217 : match the composition of human milk. ...- Ligne n°219 : Lactose is not fermented by most yeast during brewing, which may be
Ligne n°220 : used to advantage.^[9] For example, lactose may be used to sweeten ...
Ligne n°219 : ... Lactose is not fermented by most yeast during brewing, which may be- Ligne n°220 : used to advantage.^[9] For example, lactose may be used to sweeten
Ligne n°221 : stout beer; the resulting beer is usually called a milk stout or a ...
Ligne n°224 : ... Yeast belonging to the genus Kluyveromyces have a unique industrial- Ligne n°225 : application as they are capable of fermenting lactose for ethanol
Ligne n°226 : production. Surplus lactose from the whey by-product of dairy ...
Ligne n°225 : ... application as they are capable of fermenting lactose for ethanol- Ligne n°226 : production. Surplus lactose from the whey by-product of dairy
Ligne n°227 : operations is a potential source of alternative energy.^[18] ...- Ligne n°229 : Another significant lactose use is in the pharmaceutical industry.
Ligne n°230 : Lactose is added to tablet and capsule drug products as an ingredient ...
Ligne n°229 : ... Another significant lactose use is in the pharmaceutical industry.- Ligne n°230 : Lactose is added to tablet and capsule drug products as an ingredient
Ligne n°231 : because of its physical and functional properties, i.e., ...- Ligne n°237 : The first crude isolation of lactose, by Italian physician Fabrizio
Ligne n°238 : Bartoletti (1576–1630), was published in 1633.^[19] In 1700, the ...
Ligne n°242 : ... procedure for making milk sugar was published by Antonio- Ligne n°243 : Vallisneri.^[21] Lactose was identified as a sugar in 1780 by Carl
Ligne n°244 : Wilhelm Scheele.^[22]^[9] ...
Ligne n°246 : ... In 1812, Heinrich Vogel (1778–1867) recognized that glucose was a- Ligne n°247 : product of hydrolyzing lactose.^[23] In 1856, Louis Pasteur
Ligne n°248 : crystallized the other component of lactose, galactose.^[24] By 1894, ...
Ligne n°247 : ... product of hydrolyzing lactose.^[23] In 1856, Louis Pasteur- Ligne n°248 : crystallized the other component of lactose, galactose.^[24] By 1894,
- Ligne n°248 : crystallized the other component of lactose, galactose.^[24] By 1894,
Ligne n°249 : Emil Fischer had established the configurations of the component ...- Ligne n°252 : Lactose was named by the French chemist Jean Baptiste André Dumas
Ligne n°253 : (1800–1884) in 1843.^[26] In 1856, Louis Pasteur named galactose ...
Ligne n°252 : ... Lactose was named by the French chemist Jean Baptiste André Dumas- Ligne n°253 : (1800–1884) in 1843.^[26] In 1856, Louis Pasteur named galactose
Ligne n°254 : "lactose".^[27] In 1860, Marcellin Berthelot renamed it "galactose", ...
Ligne n°253 : ... (1800–1884) in 1843.^[26] In 1856, Louis Pasteur named galactose- Ligne n°254 : "lactose".^[27] In 1860, Marcellin Berthelot renamed it "galactose",
- Ligne n°254 : "lactose".^[27] In 1860, Marcellin Berthelot renamed it "galactose",
Ligne n°255 : and transferred the name "lactose" to what is now called lactose.^[28] ...
Ligne n°254 : ... "lactose".^[27] In 1860, Marcellin Berthelot renamed it "galactose",- Ligne n°255 : and transferred the name "lactose" to what is now called lactose.^[28]
- Ligne n°255 : and transferred the name "lactose" to what is now called lactose.^[28]
Ligne n°256 : It has a formula of C[12]H[22]O[11] and the hydrate formula ...- Ligne n°261 : * Lactose intolerance
Ligne n°262 : * Nectar ...
Ligne n°270 : ... ISBN 978-0-8493-3829-8.- Ligne n°271 : 2. ^ "D-Lactose".
Ligne n°272 : 3. ^ The solubility of lactose in water is 189.049 g at 25 °C, ...
Ligne n°271 : ... 2. ^ "D-Lactose".- Ligne n°272 : 3. ^ The solubility of lactose in water is 189.049 g at 25 °C,
Ligne n°273 : 251.484 g at 40 °C and 372.149 g at 60 °C per kg solution. Its ...
Ligne n°275 : ... kg solution.Machado, José J. B.; Coutinho, João A.; Macedo, Eugénia- Ligne n°276 : A. (2001), "Solid–liquid equilibrium of α-lactose in ethanol/water"
Ligne n°277 : (PDF), Fluid Phase Equilibria, 173 (1): 121–34, ...
Ligne n°280 : ... 5. ^ ^a ^b Gerrit M. Westhoff, Ben F.M. Kuster, Michiel C. Heslinga,- Ligne n°281 : Hendrik Pluim, Marinus Verhage (2014). "Lactose and Derivatives".
Ligne n°282 : Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's ...
Ligne n°288 : ... 8. ^ "https://doi.org/10.1515/cti-2019-0008"- Ligne n°289 : 9. ^ ^a ^b ^c Linko, P (1982), "Lactose and Lactitol", in Birch, G.G.;
Ligne n°290 : Parker, K.J (eds.), Natural Sweeteners, London & New Jersey: ...
Ligne n°293 : ... Springer, p. 125, ISBN 978-0-7514-0404-3- Ligne n°294 : 11. ^ Wong, S. Y.; Hartel, R. W. (2014), "Crystallization in lactose
Ligne n°295 : refining-a review", Journal of Food Science, 79 (3): R257–72, ...
Ligne n°304 : ... 15. ^ ^a ^b ^c ^d ^e ^f ^g ^h ^i ^j ^k ^l Schaafsma, Gertjan (2008).- Ligne n°305 : "Lactose and lactose derivatives as bioactive ingredients in human
- Ligne n°305 : "Lactose and lactose derivatives as bioactive ingredients in human
Ligne n°306 : nutrition". International Dairy Journal. 18 (5): 458–465. ...
Ligne n°390 : ... Chemischen Gesellschaft, 24 : 2683–2687.- Ligne n°391 : Fischer established the configuration of galactose in:
Ligne n°392 : + Emil Fischer and Robert S. Morrell (1894) "Ueber die ...
Ligne n°392 : ... + Emil Fischer and Robert S. Morrell (1894) "Ueber die- Ligne n°393 : Configuration der Rhamnose und Galactose" (On the
Ligne n°394 : configuration of rhamnose and galactose), Berichte der ...
Ligne n°393 : ... Configuration der Rhamnose und Galactose" (On the- Ligne n°394 : configuration of rhamnose and galactose), Berichte der
Ligne n°395 : Deutschen chemischen Gesellschaft zu Berlin, 27 : 382–394. The ...
Ligne n°395 : ... Deutschen chemischen Gesellschaft zu Berlin, 27 : 382–394. The- Ligne n°396 : configuration of galactose appears on page 385.
Ligne n°397 : 26. ^ Dumas, Traité de Chimie, Appliquée aux Arts, volume 6 (Paris, ...
Ligne n°400 : ... Comptes rendus, 42 : 347–351. From page 348: "Je propose de le- Ligne n°401 : nommer lactose." (I propose to name it lactose.)
- Ligne n°401 : nommer lactose." (I propose to name it lactose.)
Ligne n°402 : 28. ^ Marcellin Berthelot, Chimie organique fondée sur la synthèse ...- Ligne n°408 : * Media related to Lactose at Wikimedia Commons
Ligne n°459 : ... + Altrose- Ligne n°460 : + Galactose
Ligne n°461 : + Glucose ...
Ligne n°490 : ... * Isomaltulose- Ligne n°491 : * Lactose
Ligne n°492 : * Lactulose ...
Ligne n°525 : ... + Inulin- Ligne n°526 : * Galactose / Galactan
Ligne n°527 : * Glucose / Glucan ...
Ligne n°549 : ... + Fructose- Ligne n°550 : + Galactose
Ligne n°551 : + Glucose ...
Ligne n°553 : ... * Disaccharide- Ligne n°554 : + Lactose
Ligne n°555 : + Maltose ...
Ligne n°741 : ... Retrieved from- Ligne n°742 : "https://en.wikipedia.org/w/index.php?title=Lactose&oldid=932451064"
Ligne n°743 : Categories: ...