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https://www.readbyqxmd.com/read/28617599/effects-of-adulteration-technique-on-the-nir-detection-of-melamine-in-milk-powder
#1
Peter F Scholl, Marti M Bergana, Betsy Jean Yakes, Zhuohong Xie, Steven Zbylut, Gerard Downey, Magdi M Mossoba, Joseph Edward Jablonski, Robert Magaletta, Stephen E Holroyd, Martin Buehler, Jianwei Qin, William Jeffrey Hurst, Joseph H LaPointe, Dean E Roberts, Carol Zrybko, Andrew Mackey, Jason D Holton, Greg A Israelson, Anitra Payne, Moon S Kim, Kuanglin Chao, Jeffrey C Moore
The U.S. Pharmacopeia has led an international collaborative project to develop a tool-box of screening methods and reference standards for the detection of milk powder adulteration. During the development of adulterated milk powder reference standards, blending methods used to combine melamine and milk had unanticipated strong effects on the NIR spectrum of melamine. The prominent absorbance band at 1468 nm of melamine was retained when it was dry-blended with skim milk powder but disappeared in wet-blended mixtures, where spray dried milk powder samples were prepared from solution...
June 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28608185/substitutions-of-dairy-product-intake-and-risk-of-stroke-a-danish-cohort-study
#2
Anne Sofie Dam Laursen, Christina Catherine Dahm, Søren Paaske Johnsen, Anne Tjønneland, Kim Overvad, Marianne Uhre Jakobsen
Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified...
June 12, 2017: European Journal of Epidemiology
https://www.readbyqxmd.com/read/28596209/intake-of-dairy-foods-and-risk-of-parkinson-disease
#3
Katherine C Hughes, Xiang Gao, Iris Y Kim, Molin Wang, Marc G Weisskopf, Michael A Schwarzschild, Alberto Ascherio
OBJECTIVE: To prospectively examine the association between commonly consumed dairy products and the risk of Parkinson disease (PD) in women and men. METHODS: Analyses were based on data from 2 large prospective cohort studies, the Nurses' Health Study (n = 80,736) and the Health Professionals Follow-up Study (n = 48,610), with a total of 26 and 24 years of follow-up, respectively. Both US-based studies were conducted via mailed biennial questionnaires. Dietary intake was assessed with food frequency questionnaires administered repeatedly over the follow-up period...
June 8, 2017: Neurology
https://www.readbyqxmd.com/read/28594955/inorganic-salts-and-intracellular-polyphosphate-inclusions-play-a-role-in-the-thermotolerance-of-the-immunobiotic-lactobacillus-rhamnosus-crl-1505
#4
María A Correa Deza, Mariana Grillo-Puertas, Susana Salva, Viviana A Rapisarda, Carla L Gerez, Graciela Font de Valdez
In this work, the thermotolerance of Lactobacillus rhamnosus CRL1505, an immunobiotic strain, was studied as a way to improve the tolerance of the strain to industrial processes involving heat stress. The strain displayed a high intrinsic thermotolerance (55°C, 20 min); however, after 5 min at 60°C in phosphate buffer a two log units decrease in cell viability was observed. Different heat shock media were tested to improve the cell survival. Best results were obtained in the mediumcontaining inorganic salts (KH2PO4, Na2HPO4, MnSO4, and MgSO4) likely as using 10% skim milk...
2017: PloS One
https://www.readbyqxmd.com/read/28586169/metabolomic-based-identification-of-clusters-that-reflect-dietary-patterns
#5
Helena Gibbons, Eibhlin Carr, Breige A McNulty, Anne P Nugent, Janette Walton, Albert Flynn, Michael J Gibney, Lorraine Brennan
SCOPE: Classification of subjects into dietary patterns generally relies on self-reporting dietary data which are prone to error. The aim of the present study was to develop a model for objective classification of people into dietary patterns based on metabolomic data. METHODS AND RESULTS: Dietary and urinary metabolomic data from the National Adult Nutrition Survey (NANS) was used in the analysis (n = 567). Two-step cluster analysis was applied to the urinary data to identify clusters...
June 6, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28578038/particle-formation-induced-by-sonication-during-yogurt-fermentation-impact-of-exopolysaccharide-producing-starter-cultures-on-physical-properties
#6
Adrian Körzendörfer, Stefan Nöbel, Jörg Hinrichs
Two major quality defects of yogurt are syneresis and the presence of large particles, and several reasons have been extensively discussed. Vibrations during fermentation, particularly generated by pumps, must be considered as a further cause as latest research showed that both ultrasound and low frequencies induced visible particles. The aim of this study was to investigate the impact of sonication during fermentation with starter cultures differing in exopolysaccharide (EPS) synthesis on the physical properties of set (syneresis, firmness) and stirred yogurt (large particles, laser diffraction, rheology)...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28559627/physico-chemical-functional-and-rheological-properties-of-milk-protein-concentrate-60-as-affected-by-disodium-phosphate-addition-diafiltration-and-homogenization
#7
Ganga Sahay Meena, Ashish Kumar Singh, Sumit Arora, Sanket Borad, Rajan Sharma, Vijay Kumar Gupta
Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28559621/physico-chemical-microstructural-and-rheological-properties-of-camel-milk-yogurt-as-enhanced-by-microbial-transglutaminase
#8
Nagwa H I Abou-Soliman, Sally S Sakr, Sameh Awad
Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28556370/inhibitor-assisted-high-pressure-inactivation-of-bacteria-in-skim-milk
#9
Hai-Bin Liu, Ping Li, Chang Sun, Xin-Jun Du, Yan Zhang, Shuo Wang
The combined inactivation effects of high hydrostatic pressure (HHP) and antimicrobial compounds (potassium sorbate and ε-polylysine [ε-PL]) on 4 different bacterial strains present in skim milk and the effect of these treatments on milk quality were investigated in this study. HHP treatment at 500 MPa for 5 min reduced the populations of Escherichia coli, Salmonella enterica Typhimurium, Listeria monocytogenes, and Staphylococcus aureus from 6.5 log colony-forming units (CFUs) or higher to less than 1 log CFU/mL...
May 27, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28551437/continuous-fast-fourier-transforms-cyclic-voltammetry-as-a-new-approach-for-investigation-of-skim-milk-k-casein-proteolysis-a-comparative-study
#10
Javad Shabani Shayeh, Yahya Sefidbakht, Seyed Omid Ranaei Siadat, Kaveh Niknam
Cheese production is relied upon the action of Rennet on the casein micelles of milk. Chymosin assay methods are usually time consuming and offline. Herein, we report a new electrochemical technique for studying the proteolysis of K-casein. The interaction of rennet and its substrate was studied by fast Fourier transform continuous cyclic voltammetry (FFTCCV) based on a determination of k-casein in aqueous solution. FFTCCV technique is a very useful method for studying the enzymatic procedures. Fast response, no need of modified electrodes or complex equipment is some of FFTCCV advantages...
May 24, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28551244/rapid-and-selective-detection-of-e-coli-o157-h7-combining-phagomagnetic-separation-with-enzymatic-colorimetry
#11
Yun Zhang, Chenghui Yan, Hang Yang, Junping Yu, Hongping Wei
Mammal IgG antibodies are normally used in conventional immunoassays for E. coli O157:H7, which could lead to false positive results from the presence of protein A producing S. aureus. In this study, a natural specific bacteriophage was isolated and then conjugated with magnetic beads as a capture element in a sandwich format for the rapid and selective detection of E. coli O157:H7. To the best of our knowledge, it was the first time to utilize a natural bacteriophage to develop a phagomagnetic separation combined with colorimetric assay for E...
November 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28551156/evaluation-of-hydrophilic-interaction-liquid-chromatography-tandem-mass-spectrometry-and-extraction-with-molecularly-imprinted-polymers-for-determination-of-aminoglycosides-in-milk-and-milk-based-functional-foods
#12
David Moreno-González, Ahmed M Hamed, Ana M García-Campaña, Laura Gámiz-Gracia
An analytical method for the determination of eleven aminoglycosides in different types of milk and milk-based functional products has been optimized and validated. A hydrophilic interaction chromatography (HILIC) column was proposed for the separation of analytes by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). A commercially molecularly imprinted polymer has been used for the solid phase extraction of the analytes, in order to achieve high selectivity in the sample treatment...
August 15, 2017: Talanta
https://www.readbyqxmd.com/read/28547183/performance-evaluation-of-a-high-pressure-microwave-assisted-flow-digestion-system-for-juice-and-milk-sample-preparation
#13
Thiago L Marques, Helmar Wiltsche, Joaquim A Nóbrega, Monika Winkler, Günter Knapp
Acid digestion is usually required for metal determination in food samples. However, this step is usually performed in batch mode which is time consuming, labor intensive, and may lead to sample contamination. Flow digestion can overcome these limitations. In this work, the performance of a high-pressure microwave-assisted flow digestion system with a large volume reactor was evaluated for liquid samples high in sugar and fat (fruit juice and milk). The digestions were carried out in a coiled perfluoroalkoxy (PFA) tube reactor (13...
May 26, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/28522003/lactobacillus-plantarum-cidca-8327-an-%C3%AE-glucan-producing-strain-isolated-from-kefir-grains
#14
M V Gangoiti, A I Puertas, M F Hamet, P J Peruzzo, M G Llamas, M Medrano, A Prieto, M T Dueñas, A G Abraham
Lactobacillus plantarum CIDCA 8327 is an exopolysaccharide (EPS)-producer strain isolated from kefir with promising properties for the development of functional foods. The aim of the present study was to characterize the structure of the EPS synthesized by this strain grown in skim milk or semidefined medium (SDM). Additionally, genes involved in EPS synthesis were detected by PCR. L. plantarum produces an EPS with a molecular weight of 10(4)Da in both media. When grown in SDM produce an heteropolysaccharide composed mainly of glucose, glucosamine and rhamnose meanwhile the EPS produced in milk was composed exclusively of glucose indicating the influence of the sugar source...
August 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28493294/commercial-mineral-enhanced-dairy-by-products-as-sodium-replacers-antioxidants-and-calcium-fortifiers-in-sausages
#15
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug, Berit Nordvi
Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28455690/comparative-growth-behaviour-and-biofunctionality-of-lactic-acid-bacteria-during-fermentation-of-soy-milk-and-bovine-milk
#16
Subrota Hati, Nikita Patel, Surajit Mandal
The study reports the growth, acidification and proteolysis of eight selected lactic acid bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial profiles of skim and soy milk fermented by the lactic acid bacteria were also determined. Among eight lactic cultures (S. thermophilus MD2, L. helveticus V3, L. rhamnosus NS6, L. rhamnosus NS4, L. bulgaricus NCDC 09, L. acidophilus NCDC 15, L. acidophilus NCDC 298 and L. helveticus NCDC 292) studied, L. bulgaricus NCDC 09 and S. thermophilus MD2 decreased the pH of skim and soy milk in greater extent...
April 29, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28446633/lactose-intolerance-lct-13910c-t-genotype-is-associated-with-plasma-25-hydroxyvitamin-d-concentrations-in-caucasians-a-mendelian-randomization-study
#17
Ohood Alharbi, Ahmed El-Sohemy
Background: The LCT-13910C>T gene variant is associated with lactose intolerance (LI) in different ethnic groups. Individuals with LI often limit or avoid dairy consumption, a major dietary source of vitamin D in North America, which may lead to inadequate vitamin D intake.Objective: The objective was to determine the prevalence of genotypes predictive of LI in different ethnic groups living in Canada and to determine whether the LCT genotype is associated with plasma 25(OH)D concentrations.Methods: Blood samples were drawn from a total of 1495 men and women aged 20-29 y from the Toronto Nutrigenomics and Health Study for genotyping and plasma 25(OH)D analysis...
April 26, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28436830/antimicrobial-activity-of-free-and-liposome-encapsulated-thymol-and-carvacrol-against-salmonella-and-staphylococcus-aureus-adhered-to-stainless-steel
#18
Juliana Both Engel, Caroline Heckler, Eduardo Cesar Tondo, Daniel Joner Daroit, Patrícia da Silva Malheiros
Antimicrobial activity of thymol, carvacrol and thymol/carvacrol liposomes (TCL) was evaluated against two bacterial pools, each one consisting of four strains of Staphylococcus aureus or Salmonella enterica. TCL were prepared using thin-film hydration, showing 270.20nm average diameter (polydispersity index of 0.33) and zeta potential of +39.99mV. Minimum inhibitory concentration (MIC) of thymol, carvacrol and TCL against S. aureus pool was 0.662mg/ml, while MIC for Salmonella pool was 0.331mg/ml for thymol and carvacrol, and for TCL was 0...
July 3, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28434743/the-effect-of-emulsifying-salts-on-the-turbidity-of-a-diluted-milk-system-with-varying-ph-and-protein-concentration
#19
M D Culler, Y Saricay, F M Harte
Solutions of 10 commonly used emulsifying salts (ES) listed in the Code of Federal Regulations (21CFR133.179) for pasteurized process cheese were tested for their effect on the turbidity of a diluted milk system at different pH and protein concentrations to characterize the conditions that affect micellar structure. Emulsifying salt solutions were made by mixing the ES in a 1-in-20 dilution of water in skim milk ultrafiltrate (3 kDa molecular weight cut-off) to obtain ES concentrations from 0 to 248 mM. Skim milk was added to solutions containing nanopure water, skim milk ultrafiltrate, and a specific ES ranging in concentration from 0 to 248 mM and pH 5, 5...
June 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28434733/short-communication-discrimination-between-retail-bovine-milks-with-different-fat-contents-using-chemometrics-and-fatty-acid-profiling
#20
Einar Vargas-Bello-Pérez, Paula Toro-Mujica, Daniel Enriquez-Hidalgo, María Angélica Fellenberg, Pilar Gómez-Cortés
We used a multivariate chemometric approach to differentiate or associate retail bovine milks with different fat contents and non-dairy beverages, using fatty acid profiles and statistical analysis. We collected samples of bovine milk (whole, semi-skim, and skim; n = 62) and non-dairy beverages (n = 27), and we analyzed them using gas-liquid chromatography. Principal component analysis of the fatty acid data yielded 3 significant principal components, which accounted for 72% of the total variance in the data set...
April 20, 2017: Journal of Dairy Science
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