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https://www.readbyqxmd.com/read/29230830/in-vitro-bioaccessibility-of-individual-carotenoids-from-persimmon-diospyros-kaki-cv-rojo-brillante-used-as-an-ingredient-in-a-model-dairy-food
#1
Tomás García-Cayuela, Beatriz Nuño Escobar, Jorge Welti-Chanes, M Pilar Cano
BACKGROUND: Addition of persimmon fruit, which is highly rich in carotenoids, to dairy products represents an alternative to obtain functional foods. However, carotenoid bioaccessibility is strongly influenced by fat content and food composition. That is why in vitro bioaccessibility of individual carotenoids was evaluated in persimmon-based dairy products formulated with whole (3.6 % fat) or skimmed milk (0.25% fat) and different freeze-dried persimmon tissues. RESULTS: Unambiguous identification of 7 xanthophylls (neoxanthin, violaxanthin, antheraxanthin, lutein, zeaxanthin, lutein epoxide and β-cryptoxanthin) and 3 hydrocarbon carotenes (α-carotene, β-carotene and lycopene) was achieved using high perfomance liquid chromatography with a reverse phase C-30...
December 11, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29229955/effect-of-whole-milk-compared-with-skimmed-milk-on-fasting-blood-lipids-in-healthy-adults-a-3-week-randomized-crossover-study
#2
Sara Engel, Mie Elhauge, Tine Tholstrup
BACKGROUND/OBJECTIVES: Dietary guidelines have for decades recommended choosing low-fat dairy products due to the high content of saturated fat in dairy known to increase blood concentration of LDL cholesterol. However, meta-analyses including observational studies show no association between overall dairy intake and risk of cardiovascular disease and even point to an inverse association with type 2 diabetes. The objective was to compare the effects of whole milk (3.5% fat) with skimmed milk (0...
December 11, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29203350/molecular-characterization-of-a-proteolytic-bacterium-in-panchagavya-an-organic-fertilizer-mixture
#3
D S Sayi, Surya Mohan, K Vinod Kumar
Fermented product of combination of five major substances obtained from cow, viz., urine, milk, ghee, curd, and dung, is known as Panchagavya. Its pro-agricultural and medicinal value has been traditionally known to Indian farmers from Vedic period. In this study, the proteolytic properties of Panchagavya were investigated using Skim Milk Agar (SMA) form, a commercially available Panchagavya product. Proteolytic bacteria, SNCK-3, was successfully isolated. Further identification using 16s rDNA sequencing revealed that SNCK-3 belonged to Acinetobacter spp...
December 1, 2017: Journal of Ayurveda and Integrative Medicine
https://www.readbyqxmd.com/read/29202922/simultaneous-analysis-of-multiple-allergens-in-food-products-by-lc-ms-ms
#4
Lee Sun New, Andre Schreiber, Jianru Stahl-Zeng, Hua-Fen Liu
There is currently no cure for food allergies, and sufferers can only rely on the correct labeling of foods toavoid allergens. Hence, it is important that analytical methods are sensitive and accurate enough to screen for the presence of multiple allergens in food products. In this study, we developed an LC-tandem MS method that is able to simultaneously screen or quantify the signature tryptic peptides of multiple allergen commodities. This method is capable of screening and identifying egg white, skim milk, peanut, soy, and tree nuts (almond, Brazil nut, cashew, hazelnut, pecan, pine nut, pistachio, and walnut) at a detection limit of 10 ppm in incurred bread and cookies...
December 5, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/29195987/physiological-comparability-of-the-harmonized-infogest-in-vitro-digestion-method-to-in-vivo-pig-digestion
#5
Lotti Egger, Patrick Schlegel, Christian Baumann, Helena Stoffers, Dominik Guggisberg, Cédric Brügger, Desirée Dürr, Peter Stoll, Guy Vergères, Reto Portmann
Recently, a static in vitro digestion (IVD) protocol was published by Minekus and coworkers (Minekus et al., 2014) within the COST INFOGEST network. The protocol, concentrating on physiological enzyme activities had the main goal to improve the comparability of experimental data between labs. The protocol was validated in several inter-laboratory studies using skim milk powder (SMP) and indeed demonstrated improved harmonization compared with previous experiments with individual IVD protocols (Egger et al., 2016)...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29195966/thermal-stability-of-reconstituted-milk-protein-concentrates-effect-of-partial-calcium-depletion-during-membrane-filtration
#6
H Eshpari, R Jimenez-Flores, P S Tong, M Corredig
Milk protein concentrate (MPC) powders are increasingly utilized in manufacturing of protein fortified beverages. Thermal stability of the protein dispersions is of significant importance in such applications. It is known that a decrease in pH can induce partial dissociation of casein micelles and modify the natural equilibrium of calcium and phosphate between the micelles and the serum phase. The presence of soluble casein may improve the rehydration properties of MPC powders, and may impact their thermal stability...
December 2017: Food Research International
https://www.readbyqxmd.com/read/29188729/aspiration-as-a-function-of-age-sex-liquid-type-bolus-volume-and-bolus-delivery-across-the-healthy-adult-life-span
#7
Susan G Butler, Andrew Stuart, Lisa Markley, Xin Feng, Stephen B Kritchevsky
OBJECTIVES: The purpose of this investigation was to examine, via flexible endoscopic evaluation of swallowing (FEES), factors that affect penetration and aspiration during swallowing across the adult lifespan. METHODS: Healthy adults (N = 203) across the third to ninth decades of life participated. Penetration Aspiration Scale (PAS) scores were assessed during FEES as a function of age, sex, liquid type (water and skim, 2%, and whole milk), volume (5, 10, 15, and 20 ml), and delivery (cup and straw)...
November 1, 2017: Annals of Otology, Rhinology, and Laryngology
https://www.readbyqxmd.com/read/29188035/oxidative-changes-in-lipids-proteins-and-antioxidants-in-yogurt-during-the-shelf-life
#8
Anna Citta, Alessandra Folda, Valeria Scalcon, Guido Scutari, Alberto Bindoli, Marco Bellamio, Emiliano Feller, Maria Pia Rigobello
Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Total phenols, free radical scavenger activity, degree of lipid peroxidation, and protein oxidation were determined in plain and skim yogurts with or without fruit puree. After production, plain, skim, plain berries, and skim berries yogurts were compared during the shelf life up to 9 weeks...
November 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/29187750/beverage-consumption-in-australian-children
#9
Nicole Cockburn, Ratilal Lalloo, Lisa Schubert, Pauline J Ford
BACKGROUND/OBJECTIVES: While beverages are an important dietary source of water and some essential nutrients, consumption of sweet beverages has increasingly been linked to adverse health outcomes. Currently there is a paucity of longitudinal consumption data on beverage consumption in Australian children. SUBJECTS/METHODS: The Longitudinal Study of Australian Children has run biennially since 2004. Twenty four-hour recall data collected over 6 waves from the birth cohort (aged 0-1 year at baseline) was analysed and demographics were assessed for associations...
November 30, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29176008/viability-and-growth-promotion-of-starter-and-probiotic-bacteria-in-yogurt-supplemented-with-whey-protein-hydrolysate-during-refrigerated-storage
#10
Anna Dąbrowska, Konrad Babij, Marek Szołtysik, Józefa Chrzanowska
The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control...
November 22, 2017: Postȩpy Higieny i Medycyny Doświadczalnej
https://www.readbyqxmd.com/read/29160394/effect-of-milk-renewal-on-cell-viability-in-vitro-at-different-time-frames
#11
Beatriz Dulcineia Mendes de Souza, Ana Maria Hecke Alves, Dayane Machado Ribeiro, Luciane Geanini Pena Dos Santos, Claudia Maria de Oliveira Simões, Wilson Tadeu Felippe, Mara Cristina Santos Felippe
The purpose of this study was to evaluate if the renewal of milk as a storage medium, every 12, 24 and 48 h, is able to increase its ability to maintain human periodontal ligament fibroblasts (PDLF) viability over time. PDLF were soaked in Minimum Essential Medium at 37 °C (MEM-37) (positive control), tap water (Water) (negative control) and in skimmed milk (44 wells) at 5 °C and 20 °C. The skimmed milk was renewed every 12 h (Milk-12), 24 h (Milk-24) and 48 h (Milk-48) in 11 wells of each plate, and the milk in the remaining 11 wells of each plate was maintained in situ (not renewed milk) (NRM)...
July 2017: Brazilian Dental Journal
https://www.readbyqxmd.com/read/29160159/reported-habitual-intake-of-breakfast-and-selected-foods-in-relation-to-overweight-status-among-seven-to-nine-year-old-swedish-children
#12
Bente B Nilsen, Agneta Yngve, Celia Monteagudo, Richard Tellström, Henrik Scander, Bo Werner
AIM: The aim of this study was to examine the reported frequency of breakfast intake and selected food and beverages in the investigated group of Swedish children in comparison with recommended intakes. Furthermore, the study analyses these food habits and some demographic and lifestyle factors in relation to overweight and obesity. METHODS: This cross-sectional study builds on data collected in 2008 and 2010. Measured anthropometric data and parent questionnaire data were collected...
August 1, 2017: Scandinavian Journal of Public Health
https://www.readbyqxmd.com/read/29158139/expression-and-evaluation-of-recombinant-p32-protein-based-elisa-for-sero-diagnostic-potential-of-capripox-in-sheep-and-goats
#13
Gnanavel Venkatesan, Mahesh Kumar Teli, Muthu Sankar, Amit Kumar, M Dashprakash, Sargam Arya, Aparna Madhavan, Muthannan Andavar Ramakrisnan, Awadh Bihari Pandey
The study is aimed to develop and evaluate a recombinant P32 protein based ELISA for sero-monitoring and sero-surveillance using known and suspected serum samples for capripox from sheep and goats. Truncated P32 gene of goatpox virus (with an ORF of 750 bp) was expressed in E. coli BL-21 CodonPlus (DE3) cells using pET32a vector and characterized by SDS-PAGE analysis and confirmed by western blotting as 48 KDa Poly-His tagged fusion protein. The protein was purified under denaturing conditions using 8M urea and characterized by SDS-PAGE and immunoblotting...
November 17, 2017: Molecular and Cellular Probes
https://www.readbyqxmd.com/read/29153530/physicochemical-and-sensory-properties-of-yogurts-containing-sacha-inchi-plukenetia-volubilis-l-seeds-and-%C3%AE-glucans-from-ganoderma-lucidum
#14
Ana-Milena Vanegas-Azuero, Luis-Felipe Gutiérrez
Dairy products have been widely used for adding various biomolecules with the aim of improving their functional properties and health benefits. In this study, the physicochemical properties and sensory acceptance of yogurts enriched with sacha inchi (Plukenetia volubilis) seeds (SIS) and β-glucans from Ganoderma lucidum (BGGL) were investigated. The angiotensin-converting enzyme-inhibitory activity of some yogurt samples was also evaluated. Yogurts were produced from reconstituted skim milk powder, and SIS (4% wt/wt) and BGGL were added at different concentrations (0-1...
November 15, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153522/short-communication-growth-of-dairy-isolates-of-geobacillus-thermoglucosidans-in-skim-milk-depends-on-lactose-degradation-products-supplied-by-anoxybacillus-flavithermus-as-secondary-species
#15
Y Zhao, M Kumar, M P M Caspers, M N Nierop Groot, J M B M van der Vossen, T Abee
Thermophilic bacilli such as Anoxybacillus and Geobacillus are important contaminants in dairy powder products. Remarkably, one of the common contaminants, Geobacillus thermoglucosidans, showed poor growth in skim milk, whereas significant growth of G. thermoglucosidans was observed in the presence of an Anoxybacillus flavithermus dairy isolate. In the present study, we investigated the underlying reason for this growth dependence of G. thermoglucosidans. Whole-genome sequences of 4 A. flavithermus strains and 4 G...
November 15, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153516/determination-of-lactadherin-concentration-in-dairy-by-products-by-elisa-effect-of-heat-treatment-and-hydrolysis
#16
Daniel Ripollés, José A Parrón, Javier Fraguas, Miguel Calvo, María D Pérez, Lourdes Sánchez
Lactadherin is a peripheral glycoprotein of the milk fat globule membrane with several attributed biological activities. In this study, we developed an indirect competitive ELISA to determine lactadherin concentration by using a rabbit polyclonal antiserum. The ELISA was applied to quantify lactadherin in several dairy by-products. Of the products tested, raw and commercial buttermilk had the highest concentrations of lactadherin (6.79 and 5.27 mg/g of product, respectively), followed by commercial butter serum (4...
November 15, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153178/a-100-year-review-the-production-of-fluid-market-milk
#17
David M Barbano
During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29151833/effect-of-ewe-s-semi-skimmed-and-whole-and-cow-s-milk-yogurt-consumption-on-the-lipid-profile-of-control-subjects-a-crossover-study
#18
Begoña Olmedilla-Alonso, Esther Nova-Rebato, Natalia García-González, Ana-Belén Martín-Diana, Javier Fontecha, David Delgado, Ana-Elisa Gredilla, Francisco Bueno, Carmen Asensio-Vegas
Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/29147103/antibacterial-effects-against-various-foodborne-pathogens-and-sensory-properties-of-yogurt-supplemented-with-panax-ginseng-marc-extract
#19
Su Jin Eom, Ji Eun Hwang, Kee-Tae Kim, Hyun-Dong Paik
Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifidobacterium longum, and Streptococcus thermophilus). After fermentation at 40°C for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29111079/phytosterol-enriched-milk-lowers-ldl-cholesterol-levels-in-brazilian-children-and-adolescents-double-blind-cross-over-trial
#20
S A Ribas, R Sichieri, A S B Moreira, D O Souza, C T F Cabral, D T Gianinni, D B Cunha
BACKGROUND AND AIMS: Despite evidence of the lipid-lowering effect of plant sterols among adults with hypercholesterolemia, data regarding phytosterol use in children are limited. In this paper, we examined the effects of daily consumption of a phytosterol-enriched milk compound on the lipid profiles of Brazilian children and adolescents with dyslipidemia. METHODS AND RESULTS: This was a randomized, double blind, crossover clinical trial. Twenty eight dyslipidemics outpatients (aged 6-9 years) from an University Hospital were randomly allocated to control or intervention group...
October 2, 2017: Nutrition, Metabolism, and Cardiovascular Diseases: NMCD
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