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https://www.readbyqxmd.com/read/28520477/minimum-stocking-requirements-for-retailers-in-the-special-supplemental-nutrition-program-for-women-infants-and-children-disparities-across-us-states
#1
Jennifer E Pelletier, Liana R N Schreiber, Melissa N Laska
OBJECTIVES: To examine state variation in minimum stocking requirements for Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)-authorized small food retailers. METHODS: We obtained minimum stocking requirements for 50 states and the District of Columbia in 2017 from WIC Web pages or e-mail from the state WIC agency. We developed a coding protocol to compare minimum quantities and varieties required for 12 food and beverage categories. We calculated the median, range, and interquartile range for each measure...
May 18, 2017: American Journal of Public Health
https://www.readbyqxmd.com/read/28518086/ptr-tof-ms-coupled-with-an-automated-sampling-system-and-tailored-data-analysis-for-food-studies-bioprocess-monitoring-screening-and-nose-space-analysis
#2
Vittorio Capozzi, Sine Yener, Iuliia Khomenko, Brian Farneti, Luca Cappellin, Flavia Gasperi, Matteo Scampicchio, Franco Biasioli
Proton Transfer Reaction (PTR), combined with a Time-of-Flight (ToF) Mass Spectrometer (MS) is an analytical approach based on chemical ionization that belongs to the Direct-Injection Mass Spectrometric (DIMS) technologies. These techniques allow the rapid determination of volatile organic compounds (VOCs), assuring high sensitivity and accuracy. In general, PTR-MS requires neither sample preparation nor sample destruction, allowing real time and non-invasive analysis of samples. PTR-MS are exploited in many fields, from environmental and atmospheric chemistry to medical and biological sciences...
May 11, 2017: Journal of Visualized Experiments: JoVE
https://www.readbyqxmd.com/read/28491924/the-nutrient-density-of-snacks-a-comparison-of-nutrient-profiles-of-popular-snack-foods-using-the-nutrient-rich-foods-index
#3
Julie Hess, Goutham Rao, Joanne Slavin
Background: Although Americans receive almost a quarter of their daily energy from snacks, snacking remains a poorly defined and understood eating occasion. However, there is little dietary guidance about choosing snacks. Families, clinicians, and researchers need a comprehensive approach to assessing their nutritional value. Objective: To quantify and compare the nutrient density of commonly consumed snacks by their overall nutrient profiles using the Nutrient-Rich Foods (NRF) Index 10.3. Methods: NRF Index scores were calculated for the top 3 selling products (based on 2014 market research data) in different snack categories...
2017: Global Pediatric Health
https://www.readbyqxmd.com/read/28485415/prebiotics-increase-heme-iron-bioavailability-and-do-not-affect-non-heme-iron-bioavailability-in-humans
#4
Valerie Weinborn, Carolina Valenzuela, Manuel Olivares, Miguel Arredondo, Ricardo Weill, Fernando Pizarro
The aim of this study was to establish the effect of a prebiotic mix on heme and non-heme iron (Fe) bioavailability in humans. To this purpose, twenty-four healthy women were randomized into one of two study groups. One group ate one yogurt per day for 12 days with a prebiotic mix (prebiotic group) and the other group received the same yogurt but without the prebiotic mix (control group). Before and after the intake period, the subjects participated in Fe absorption studies. These studies used (55)Fe and (59)Fe radioactive isotopes as markers of heme Fe and non-heme Fe, respectively, and Fe absorption was measured by the incorporation of radioactive Fe into erythrocytes...
May 9, 2017: Food & Function
https://www.readbyqxmd.com/read/28482036/stability-of-second-line-tuberculosis-medications-mixed-with-milk-or-yogurt
#5
Elizabeth P Harausz, Jessica Leigh, Anthony J Garcia-Prats, Jennifer Furin, Charles A Peloquin
No abstract text is available yet for this article.
May 6, 2017: Clinical Infectious Diseases: An Official Publication of the Infectious Diseases Society of America
https://www.readbyqxmd.com/read/28475160/dietary-patterns-among-vietnamese-and-hispanic-immigrant-elementary-school-children-participating-in-an-after-school-program
#6
Megan A McCrory, Charles L Jaret, Jung Ha Kim, Donald C Reitzes
Immigrants in the U.S. may encounter challenges of acculturation, including dietary habits, as they adapt to new surroundings. We examined Vietnamese and Hispanic immigrant children's American food consumption patterns in a convenience sample of 63 Vietnamese and Hispanic children in grades four to six who were attending an after school program. Children indicated the number of times they consumed each of 54 different American foods in the past week using a food frequency questionnaire. We ranked each food according to frequency of consumption, compared the intake of foods to the USDA Healthy Eating Pattern, and performed dietary pattern analysis...
May 5, 2017: Nutrients
https://www.readbyqxmd.com/read/28473855/simultaneous-determination-of-preservatives-in-dairy-products-by-hplc-and-chemometric-analysis
#7
Fatemeh Zamani Mazdeh, Sima Sasanfar, Anita Chalipour, Elham Pirhadi, Ghazal Yahyapour, Armin Mohammadi, Akram Rostami, Mohsen Amini, Mannan Hajimahmoodi
Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH = 5) and acetonitrile (73 : 27 v/v) as mobile phase...
2017: International Journal of Analytical Chemistry
https://www.readbyqxmd.com/read/28462469/greater-yogurt-consumption-is-associated-with-increased-bone-mineral-density-and-physical-function-in-older-adults
#8
E Laird, A M Molloy, H McNulty, M Ward, K McCarroll, L Hoey, C F Hughes, C Cunningham, J J Strain, M C Casey
In this cohort of community dwelling older adults (>60 years), we observed significant positive associations between the frequencies of yogurt intake with measures of bone density, bone biomarkers, and indicators of physical function. Improving yogurt intakes could be a valuable health strategy for maintaining bone health in older adults. INTRODUCTION: The associations of yogurt intakes with bone health and frailty in older adults are not well documented. The aim was to investigate the association of yogurt intakes with bone mineral density (BMD), bone biomarkers, and physical function in 4310 Irish adults from the Trinity, Ulster, Department of Agriculture aging cohort study (TUDA)...
May 1, 2017: Osteoporosis International
https://www.readbyqxmd.com/read/28460988/thermal-treatment-of-lupin-based-milk-alternatives-impact-on-lupin-proteins-and-the-network-of-respective-lupin-based-yogurt-alternatives
#9
A Hickisch, K Bindl, R F Vogel, S Toelstede
In this study lupin-based milk alternative (LBMA), obtained from protein isolate of Lupinus angustifolius cv. Boregine, was homogenized and was subjected to different heat treatments (unheated; pasteurized: 80°C, 60s; ultra-high temperature heating (UHT): 140°C, 10s). Upon thermal treatment, lupin proteins, namely β-conglutin and α-conglutin, were stepwise denatured, which was accompanied by the exposure of masked sulfhydryl groups, the decrease of free sulfhydryl groups and reoxidation to disulfide bridges...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28460953/yogurt-viscosity-and-fruit-pieces-affect-satiating-capacity-expectations
#10
Amparo Tarrega, Johanna Marcano, Susana Fiszman
The extent to which a food is expected to deliver satiation is called expected satiation. Many factors affect this expectation, including a number of sensory properties such as texture. The present study explores the relationships between two kinds of texture variations in a yogurt and its expected satiating capacity (ESC). One texture variation consisted in adding three types of pineapple particles: fresh pineapple purée (+PP samples), small cubes of fresh pineapple (+PF samples), and small cubes of lyophilized pineapple (+LP samples)...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28457550/effects-of-rare-sugar-d-allulose-on-acid-production-and-probiotic-activities-of-dairy-lactic-acid-bacteria
#11
H Kimoto-Nira, N Moriya, S Hayakawa, K Kuramasu, H Ohmori, S Yamasaki, M Ogawa
It has recently been reported that the rare sugar d-allulose has beneficial effects, including the suppression of postprandial blood glucose elevation in humans, and can be substituted for sucrose as a low-calorie food ingredient. To examine the applications of d-allulose in the dairy industry, we investigated the effects of d-allulose on the acid production of 8 strains of yogurt starter (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and 4 strains of lactococci, including potential probiotic candidates derived from dairy products...
April 27, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28451663/the-effect-of-isabel-grape-addition-on-the-physicochemical-microbiological-and-sensory-characteristics-of-probiotic-goat-milk-yogurt
#12
Francyeli Araújo Silva, Maria Elieidy Gomes de Oliveira, Rossana Maria Feitosa de Figueirêdo, Karoliny Brito Sampaio, Evandro Leite de Souza, Carlos Eduardo Vasconcelos de Oliveira, Maria Manuela Estevez Pintado, Rita de Cássia Ramos do Egypto Queiroga
Goat milk is an attractive food because of its nutritional properties, easy digestibility and hypoallergenicity. Goat milk yogurt is an appropriate matrix for the inclusion of new ingredients such as probiotic cultures, fruit and its derivatives. Grapes are rich in polyphenols and recognized for their health benefits. The aim of this study was to improve the quality characteristics of probiotic goat milk yogurt by the addition of an Isabel grape (Vitis labrusca L.) preparation (IGP). For this, the influence of the addition of IGP on the physicochemical, microbiological and sensory characteristics of goat milk yogurt containing the probiotic Lactobacillus acidophilus LA-05 was evaluated during 28 days of refrigerated storage (5 ± 0...
April 28, 2017: Food & Function
https://www.readbyqxmd.com/read/28450504/complete-genome-sequence-of-the-gamma-aminobutyric-acid-producing-strain-streptococcus-thermophilus-apc151
#13
Daniel M Linares, Silvia Arboleya, R Paul Ross, Catherine Stanton
Here is presented the whole-genome sequence of Streptococcus thermophilus APC151, isolated from a marine fish. This bacterium produces gamma-aminobutyric acid (GABA) in high yields and is biotechnologically suitable to produce naturally GABA-enriched biofunctional yogurt. Its complete genome comprises 2,097 genes and 1,839,134 nucleotides, with an average G+C content of 39.1%.
April 27, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28448503/etiologic-effects-and-optimal-intakes-of-foods-and-nutrients-for-risk-of-cardiovascular-diseases-and-diabetes-systematic-reviews-and-meta-analyses-from-the-nutrition-and-chronic-diseases-expert-group-nutricode
#14
Renata Micha, Masha L Shulkin, Jose L Peñalvo, Shahab Khatibzadeh, Gitanjali M Singh, Mayuree Rao, Saman Fahimi, John Powles, Dariush Mozaffarian
BACKGROUND: Dietary habits are major contributors to coronary heart disease, stroke, and diabetes. However, comprehensive evaluation of etiologic effects of dietary factors on cardiometabolic outcomes, their quantitative effects, and corresponding optimal intakes are not well-established. OBJECTIVE: To systematically review the evidence for effects of dietary factors on cardiometabolic diseases, including comprehensively assess evidence for causality; estimate magnitudes of etiologic effects; evaluate heterogeneity and potential for bias in these etiologic effects; and determine optimal population intake levels...
2017: PloS One
https://www.readbyqxmd.com/read/28434721/characterization-of-probiotic-bacteria-involved-in-fermented-milk-processing-enriched-with-folic-acid
#15
Zhen Wu, Jing Wu, Pei Cao, Yifeng Jin, Daodong Pan, Xiaoqun Zeng, Yuxing Guo
Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28424896/maximum-tongue-pressure-is-associated-with-swallowing-dysfunction-in-als-patients
#16
Aya Hiraoka, Mineka Yoshikawa, Masahiro Nakamori, Naohisa Hosomi, Toshikazu Nagasaki, Takahiro Mori, Masaya Oda, Hirofumi Maruyama, Mitsuyoshi Yoshida, Yuishin Izumi, Masayasu Matsumoto, Kazuhiro Tsuga
Maximum tongue pressure (MTP) measurement is a convenient, less invasive assessment that has been developed to quantify tongue strength; however, it is unclear whether MTP is useful for the detection of swallowing disorders in amyotrophic lateral sclerosis (ALS) patients. The purpose of this study was to clarify the relationship between MTP and the characteristics of swallowing disorders on videofluorography and to determine the usefulness of tongue pressure measurement for the assessment of swallowing function in ALS patients...
April 19, 2017: Dysphagia
https://www.readbyqxmd.com/read/28421381/lactase-non-persistence-and-lactose-intolerance
#17
REVIEW
Theodore M Bayless, Elizabeth Brown, David M Paige
PURPOSE OF REVIEW: To evaluate the clinical and nutritional significance of genetically determined lactase non-persistence and potential lactose and milk intolerance in 65-70% of the world's adult population. RECENT FINDINGS: Milk consumption is decreasing in the USA and is the lowest in countries with a high prevalence of lactase non-persistence. The dairy industry and Minnesota investigators have made efforts to minimize the influence of lactose intolerance on milk consumption...
May 2017: Current Gastroenterology Reports
https://www.readbyqxmd.com/read/28417292/probiotic-strawberry-yogurts-microbiological-chemical-and-sensory-properties
#18
Tamer Turgut, Songül Cakmakci
This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L. acidophilus was greater than that of B. bifidum. The viability of L. acidophilus decreased during the storage period, but B. bifidum numbers remained stable during the storage period...
April 17, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28410796/-improving-diet-quality-in-children-through-a-new-nutritional-education-programme-infadimed
#19
Maria Del Mar Bibiloni, Jordi Fernández-Blanco, Noemí Pujol-Plana, Núria Martín-Galindo, Maria Mercè Fernández-Vallejo, Mariona Roca-Domingo, Juan Chamorro-Medina, Josep A Tur
OBJECTIVE: To assess the results of a nutritional education programme developed by using available local resources to improve diet quality and decrease overweight and obesity prevalence among children. METHOD: A longitudinal intervention study by means of nutritional education (INFADIMED) in children (aged 3-7 years) from Vilafranca del Penedès (Barcelona, Spain), recruited from preschool centres and primary schools, with an intervention or INFADIMED group (n=319; 50...
April 11, 2017: Gaceta Sanitaria
https://www.readbyqxmd.com/read/28404576/whole-dairy-matrix-or-single-nutrients-in-assessment-of-health-effects-current-evidence-and-knowledge-gaps
#20
Tanja Kongerslev Thorning, Hanne Christine Bertram, Jean-Philippe Bonjour, Lisette de Groot, Didier Dupont, Emma Feeney, Richard Ipsen, Jean Michel Lecerf, Alan Mackie, Michelle C McKinley, Marie-Caroline Michalski, Didier Rémond, Ulf Risérus, Sabita S Soedamah-Muthu, Tine Tholstrup, Connie Weaver, Arne Astrup, Ian Givens
Foods consist of a large number of different nutrients that are contained in a complex structure. The nature of the food structure and the nutrients therein (i.e., the food matrix) will determine the nutrient digestion and absorption, thereby altering the overall nutritional properties of the food. Thus, the food matrix may exhibit a different relation with health indicators compared to single nutrients studied in isolation. The evidence for a dairy matrix effect was presented and discussed by an expert panel at a closed workshop, and the following consensus was reached: 1) Current evidence does not support a positive association between intake of dairy products and risk of cardiovascular disease (i...
April 12, 2017: American Journal of Clinical Nutrition
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