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skim milk

Jorge M Sztein, Toru Takeo, Naomi Nakagata
Confucius said study the past if you would define the future and a popular statement says that history depends on who writes it. To talk about history it is necessary to find and define a milestone where to start the narration. The intention of this quick review is to take the reader through moments and selected publications; part and pieces of memories showing how the concept of cryopreservation, specifically for mouse sperm, was conceived and sustained as we know it today. Beginning with the development of the microscope (1677) and continuing through the 17th century with the first documented observation by L...
April 13, 2018: Cryobiology
Il-Kyoon Mok, Jae Kwon Lee, Jeong Hwa Kim, Cheol-Ho Pan, Sang Min Kim
Our previous study reported the improved stability of fucoxanthin (FX) fortified in whole milk (WM) and skimmed milk (SM). In this study, in vivo and in vitro FX bioavailability were investigated using FX-fortified milk (FX-SM and FX-WM) and microalga Phaeodactylum tricornutum biomass (Pt-powder). Organ tissue accumulation of FX and its metabolites (FXOH: fucoxanthinol, AXA: amarouciaxanthin A) after repeated oral administration was in the following order: FX-SM > FX-WM > Pt-powder. In vivo pharmacokinetic study with a single oral administration also demonstrated that the absorption of FXOH and AXA was the highest for FX-SM...
August 30, 2018: Food Chemistry
Chong Shen, Bin Peng, Ying Wang, Qin Meng
Milk is often polluted by heavy metal ions due to the growing environment pollution, but few methods have been developed to remove the heavy metal ions. Here a non-toxic sorbent, namely di-acrylated Pluronic P123 (P123-DA) hydrogel, was fabricated for removal of Hg2+ and Pb2+ from milk without impairing their nutritive contents. This hydrogel possessed high mechanical stress and maximum adsorption capacity of 35.2 and 53.9 mg/g for Pb2+ and Hg2+ . The removal ratio of Pb2+ and Hg2+ by P123-DA hydrogel respectively reached 85...
August 30, 2018: Food Chemistry
Rohit Panwar, Narendra Kumar, Vipul Kashyap, Chand Ram, Rajeev Kapila
Aflatoxin M1 (AFM1 ) is known to be a potent carcinogen and continues to pose a public health concern through the consumption of contaminated dairy foods. It is anticipated that consumption of lactic acid bacteria capable of binding aflatoxins can reduce the risk of AFM1 on human health to a certain extent. Seldom reports have hinted the possibility of using lactic acid bacteria for the biological detoxification of AFM1 . Hence, the present study was conducted to assess the ability of selected probiotic Lactobacillus strains for their AFM1 binding ability in PBS and to reduce its bioaccessibility in artificially contaminated skim milk using an in vitro digestion model...
April 12, 2018: Probiotics and Antimicrobial Proteins
Te-Hua Liu, Tsung-Yu Tsai, Tzu-Ming Pan
Poor oral health and related diseases, including caries, periodontal disease, and oral cancer, are highly prevalent across the world, particularly in the elderly. This study aimed to investigate the anti-periodontitis activity of fermented skim milk produced using the promising probiotic Lactobacillus paracasei subsp. paracasei NTU 101 (NTU101FM). An initial analysis found that an ethanol extract of NTU101FM displayed anti-oxidative activities. Further investigation of pathogen growth inhibition zones, minimum inhibitory concentrations (MICs), and minimum bactericidal concentrations (MBCs) revealed that the NTU101FM ethanol extract also had anti-periodontal pathogen activities...
April 12, 2018: Nutrients
Ismael San Mauro Martín, Javier Andrés Blumenfeld Olivares, Eva Pérez Arruche, Esperanza Arce Delgado, María José Ciudad Cabañas, Elena Garicano Vilar, Luis Collado Yurrita
Raised serum cholesterol concentration is a well-established risk factor in cardiovascular disease. In addition, genetic load may have an indirect influence on cardiovascular risk. Plant-based sterol-supplemented foods are recommended to help reduce the serum low-density lipoprotein cholesterol level. The objective was to analyse the influence of different polymorphisms in hypercholesterolemia patients following a dietary treatment with plant sterols. A randomised double-blind cross-over controlled clinical trial was carried out in 45 people (25 women)...
April 3, 2018: Diseases (Basel)
E M Brouwer-Brolsma, D Sluik, C M Singh-Povel, E J M Feskens
BACKGROUND AND AIMS: Previous studies have suggested weight-regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross-sectional associations between dairy consumption and indicators of overweight. METHODS AND RESULTS: We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25-30 kg/m2 (n = 44,772) and obesity as BMI ≥30 kg/m2 (n = 15,339)...
March 30, 2018: Nutrition, Metabolism, and Cardiovascular Diseases: NMCD
Lucía Camacho-Barcia, Mònica Bulló, Jesús F García-Gavilán, Miguel A Martínez-González, Dolores Corella, Ramón Estruch, Montse Fitó, Enrique Gómez-Gracia, Fernando Arós, Miquel Fiol, José M Santos-Lozano, Lluís Serra-Majem, Xavier Pintó, Josep Basora, Estefanía Toledo, Miguel A Muñoz, Vicente Zanon-Moreno, Alfredo García-Layana, Jordi Salas-Salvadó
PROPOSAL: The aim of this study was to examine the association between the consumption of total and specific types of dairy products and the risk of incident cataracts in an elderly Mediterranean population at high cardiovascular risk. METHODS: We prospectively analyzed 5860 subjects from the PREvención con DIeta MEDiterránea (PREDIMED) Study. The time to cataract surgery was calculated as the time between recruitment and the date of the surgery, last visit of the follow-up, date of death, or until the end of the study...
March 27, 2018: European Journal of Nutrition
Carolin Wedel, Andreas Wunsch, Mareike Wenning, Anna Dettling, Karl-Heinz Kayser, Wolf-Dieter Lehner, Jörg Hinrichs
Endospores of thermophilic bacilli are a major concern for producers of dairy powders. In this study, we heat treated 10 different spore suspensions at 110 °C in skim milk and skim milk concentrate (36% dry matter) of the species Geobacillus stearothermophilus (10 min) and Anoxybacillus flavithermus (5 min) in a new shear-heating device. The highest log reduction in skim milk concentrate was 3.5. The death behavior of the spores was strain dependent. Particle formation and Maillard reaction were observed...
May 2018: Food Research International
Chong-Yun Kim, Byoungseung Yoo
The effects of different setting times (15-120 min) on the rheological properties of cold thickened protein-based beverage (PBB) samples prepared with different xanthan gum (XG)-based food thickeners were examined. In this study, four commercial XG-based food thickeners (coded A-D) and three commercial PBB products (whole milk, skim milk, and soybean milk) were used to prepare thickened PBB samples at a 3% thickener concentration. The fastest increases in ηa,50 values of thickened PBB samples were observed at 15 min, and at longer time periods their ηa,50 values gradually increased or remained constant with an increase in setting time (15-120 min)...
March 25, 2018: Journal of Texture Studies
Z Li, K Scott, D Otter, P Zhou, Y Hemar
Reconstituted skim milk was gelled with a crude protease extract from tamarillo (Cyphomandra betacea) fruit and compared with gels prepared with calf rennet. The effects of temperature and pH on the gelation of skim milk were investigated by small deformation oscillatory rheology. The tamarillo extract-induced gels had a faster rate of increase in the elastic modulus (G') at the early stage of gelation than rennet-induced milk gels. This was probably due to the broader proteolytic activity of tamarillo protease extracts as shown by sodium dodecyl sulfate-PAGE analysis...
March 21, 2018: Journal of Dairy Science
Ni Cheng, David M Barbano, Mary Anne Drake
The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10 degrees) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color...
March 21, 2018: Journal of Dairy Science
M Sager, C R McCulloch, D Schoder
Milk powder is a food for malnourished African children and for healthy infants of women with HIV/AIDS. High demand and low purchasing power has resulted in a huge informal, black market in Sub-Saharan Africa. Forty-three milk powder batches were analyzed for 43 chemical elements using ICP-MS One sample (2.3%) was contaminated at a lead concentration of 240 µg/kg dry weight exceeding the European threshold (130 µg/kg dry weight). Macroelement contents revealed a trend decreasing in concentration through skimmed, full cream products to infant formulae...
July 30, 2018: Food Chemistry
Erica Tirloni, Cristian Bernardi, Sandro Drago, Giuseppe Stampone, Francesco Pomilio, Patrizia Cattaneo, Simone Stella
Objective of the present study was to test the performances of a loop-mediated isothermal amplification (LAMP)-based method for the detection of Listeria monocytogenes , with particular focus on the dairy products. The specificity of the method was evaluated on 42 different Listeria spp. strains from collections, food and environmental samples. 100% (32 of 32) of the L. monocytogenes strains were correctly recognised, and none of other 10 Listeria spp. strains was misidentified. The sensitivity was evaluated on four L...
October 20, 2017: Italian Journal of Food Safety
Nashi K Alqahtani, John Ashton, Lita Katopo, Elisabeth Gorczyca, Stefan Kasapis
Development of malodourous compounds, hexanal and p -vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensity show a positive relationship between the content of hexanal and PVG, storage time and oat concentrations trialled...
March 2018: Heliyon
Soyoung Yeo, Hee Sung Shin, Hye Won Lee, Doseon Hong, Hyunjoon Park, Wilhelm Holzapfel, Eun Bae Kim, Chul Sung Huh
Beneficial effects of lactic acid bacteria (LAB) have been intensively investigated in recent decades with special focus on modulation of the host intestinal microbiota. Numerous discoveries of effective probiotics are driven by a significantly increasing demand for dietary supplements. Consequently, technological advances in the large-scale production and lyophilization are needed by probiotic-related industries for producing probiotic LAB for commercial use. Our study had a dual objective, i.e., to determine the optimum growth medium composition and to investigate appropriate cryoprotective additives (CPAs) for Lactobacillus salivarius , and compare its responses with other Lactobacillus species...
March 16, 2018: Journal of Microbiology and Biotechnology
Bernardette Cichon, Christian Fabiansen, Ann-Sophie Iuel-Brockdorf, Charles W Yaméogo, Christian Ritz, Vibeke B Christensen, Suzanne Filteau, André Briend, Kim F Michaelsen, Henrik Friis
Background: Children with moderate acute malnutrition (MAM) are treated with lipid-based nutrient supplements (LNSs) or corn-soy blends (CSBs) but little is known about the impact of these supplements on hemoglobin, iron status, and inflammation. Objective: The objective of this study was to investigate the impact of supplementary foods for treatment of MAM on hemoglobin, iron status, inflammation, and malaria. Design: A randomized 2 × 2 × 3 factorial trial was conducted in Burkina Faso...
February 1, 2018: American Journal of Clinical Nutrition
Joaquín Cicotello, Irma V Wolf, Luisa D'Angelo, Daniela M Guglielmotti, Andrea Quiberoni, Viviana B Suárez
The ability of twelve strains belonging to three Leuconostoc species (Leuconostoc mesenteroides, Leuconostoc lactis and Leuconostoc pseudomesenteroides) to grow under diverse sub-lethal technological stress conditions (cold, acidic, alkaline and osmotic) was evaluated in MRS broth. Two strains, Leuconostoc lactis Ln N6 and Leuconostoc mesenteroides Ln MB7, were selected based on their growth under sub-lethal conditions, and volatile profiles in RSM (reconstituted skim milk) at optimal and under stress conditions were analyzed...
August 2018: Food Microbiology
Gabriela Nogueira Viçosa, Cristian Botta, Ilario Ferrocino, Marta Bertolino, Marco Ventura, Luís Augusto Nero, Luca Cocolin
Previous studies have demonstrated the antagonistic potential of lactic acid bacteria (LAB) present in raw milk microbiota over Staphylococcus aureus, albeit the molecular mechanisms underlying this inhibitory effect are not fully understood. In this study, we compared the behavior of S. aureus ATCC 29213 alone and in the presence of a cheese-isolated LAB strain, Enterococcus faecalis 41FL1 in skimmed milk at 30 °C for 24 h using phenotypical and molecular approaches. Phenotypic analysis showed the absence of classical staphylococcal enterotoxins in co-culture with a 1...
August 2018: Food Microbiology
Katarzyna Turek, Jacek Domagała, Monika Wszołek
BACKGROUND: Yogurt is a dairy product with a high nutritional value. However, like all milk products, it contains milk fat and is rich in saturated fatty acids. It would be desirable to enrich dairy products in poly- unsaturated fatty acids to increase dietary intake amongst consumers and improve their health. Also, some LAB bacteria are able to produce CLA and CLnA isomers from linoleic and linolenic acids. The aim of this study was to investigate the chemical properties and fatty acid profile of yogurt with the addition of 3...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
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