Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation

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Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation

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作者：Lucia Monti^a ; ^{lucia.monti@crea.gov.it" class="auth_mail" title="E-mail the corresponding author} ; Stefano Negri^a ; ^{stefano.negri@crea.gov.it" class="auth_mail" title="E-mail the corresponding author} ; Aurora Meucci^a ; ^{aurora.meucci@crea.gov.it" class="auth_mail" title="E-mail the corresponding author} ; Angelo Stroppa^b ; ^{a.stroppa@granapadano.com" class="auth_mail" title="E-mail the corresponding author} ; Andrea Galli^a ; ^{andrea.galli@crea.gov.it" class="auth_mail" title="E-mail the corresponding author} ; Giovanna Contarini^a ; ^{giovanna.contarini@crea.gov.it" class="auth_mail" title="E-mail the corresponding author}
关键词：Lactose (PubChem CID ; 440995) ; Galactose (PubChem CID ; 6036) ; Glucose (PubChem CID ; 5793)
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：18-24
全文大小：609 K

文摘

class="label">•: A sensitive method for lactose, galactose and glucose determination is optimized.
class="label">•: Anionic chromatography with pulsed amperometric detector is applied.
class="label">•: The performances are tested on long ripened PDO Grana Padano cheese.
class="label">•: Results show that all the sugars are quite completely metabolized in cheese.

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