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G H Meletharayil, H A Patel, L E Metzger, C Marella, T Huppertz
Innovative clean label processes employed in the manufacture of acid gels are targeted to modify the structure of proteins that contribute to rheological properties. In the present study, CO2-treated milk protein concentrate powder with 80% protein in dry matter (TMPC80) was mixed with nonfat dry milk (NDM) in different ratios for the manufacture of acid gels. Dispersions of NDM and TMPC80 that provided 100, 90, 70, and 40% of protein from NDM were reconstituted to 4.0% (wt/wt) protein and 12.0% (wt/wt) total solids...
January 10, 2018: Journal of Dairy Science
D A Hobbs, D I Givens, J A Lovegrove
PURPOSE: Yogurt consumption has been associated with higher nutrient intakes, better diet quality and improved metabolic profiles in adults. Few studies have investigated these associations in children. This study investigated the association of yogurt consumption with nutrient intakes, diet quality and metabolic profile in British children. METHODS: Data from  1687 children aged 4-10 and 11-18 years of the National Diet and Nutrition Survey (NDNS) years 1-4 were analysed...
January 12, 2018: European Journal of Nutrition
Judit Szabó-Fodor, András Bónai, Brigitta Bóta, Linda Szommerné Egyed, Ferenc Lakatos, Gréta Pápai, Attila Zsolnai, Róbert Glávits, Katalin Horvatovich, Melinda Kovács
In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, feed con¬sumption and immune response of rats (IgG and IgA level after immunisation), on the composition and volatile fatty acid production of the intestinal microbiota and on the structure of intestinal villi...
December 4, 2017: Polish Journal of Microbiology
Jinfeng Zhong, Rong Yang, Xiaoyi Cao, Xiong Liu, Xiaoli Qin
Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor. The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts. Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt. Yogurt with the nanoemulsion had significantly lower peroxide value (0...
January 2, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Gulcan Gurses, Mehmet Ozaslan, Fadile Yıldız Zeyrek, Ibrahim H Kılıç, Nebiye Yentür Doni, I Didem Karagoz, Nermin Uluca
In published article (Molecular Identification of Leishmania spp. Isolates Causes Cutaneous Leishmaniasis (CL) in Sanliurfa Province, Turkey, Where CL is Highly Endemic) Table 1 titled "The pH values of yogurts collected from villages in Turkey" doesn't belong to this article.
January 3, 2018: Folia Microbiologica
Cristhian R L Francisco, Sandrina A Heleno, Isabel P M Fernandes, João C M Barreira, Ricardo C Calhelha, Lillian Barros, Odinei Hess Gonçalves, Isabel C F R Ferreira, Maria Filomena Barreiro
Mushroom extracts contain bioactive compounds potentially useful to functionalize foodstuffs. Herein, alcoholic extracts of Agaricus bisporus were studied for their bioactivity and viability as functional ingredients in a food product with high water content (yogurt). Extracts were microencapsulated (to improve their stability and hydrophilicity) by spray-drying, using maltodextrin crosslinked with citric acid as encapsulating material. The effect of thermal treatment (after atomization) on crosslinking and bioactivity of microspheres was tested...
April 15, 2018: Food Chemistry
Seyed Mohammad Taghi Gharibzahedi, Ioannis S Chronakis
Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three-dimensional structure of yogurt. Yogurts treated with MTGase showed decreased syneresis, increased water-holding capacity and viscosity, homogeneous structure, desired texture, and physicochemical high stability during storage time...
April 15, 2018: Food Chemistry
Jing Duan, Zheng Cheng, Jiawei Bi, Yangguang Xu
The presence of organochlorine pesticides (OCPs) in dairy products can lead to human exposure. This study investigated the behavior of OCP residues in milk during yogurt and cheese production. Gas chromatography with electron-capture detection (GC-ECD) was used to detect α-hexachlorocyclohexane (HCH), hexachlorobenzene (HCB), γ-HCH, g-chlordane, and α-chlordane in fresh milk, yogurt, and cheese. The results showed that fermentation reduced the residual concentration of OCPs in yogurt, with processing factors (PFs) ranging from 0...
April 15, 2018: Food Chemistry
Behannis Mena, Kayanush Aryana
Lactose is an energy source for culture bacteria. Bile tolerance is an important probiotic property. Our aim was to elucidate the effect of lactose on bile tolerance of yogurt starter culture Lactobacillus bulgaricus LB-12 and Streptococcus thermophilus ST-M5. Bile tolerance of pure cultures was determined using 0.3% oxgall in MRS THIO broth (Difco, Becton Dickinson, Sparks, MD) for L. bulgaricus and 0.3% oxgall in M17 broth (Oxoid, Basingstoke, UK) for Strep. thermophilus. Lactose was added to both broths at 0 (control), 1, 3, and 5% (wt/vol) broth...
December 21, 2017: Journal of Dairy Science
Raquel Muelas, Paula Monllor, Gema Romero, Estrella Sayas-Barberá, Casilda Navarro, José Ramón Díaz, Esther Sendra
Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes...
December 18, 2017: Foods (Basel, Switzerland)
Yunfan Shi, Yulin Wan, Jiaming Zhang, Xiaoyi Hu, Qiuyun Liu
No abstract text is available yet for this article.
January 1, 2017: European Journal of Preventive Cardiology
Kathryn E Bradbury, Tammy Y N Tong, Timothy J Key
Vegetarian diets are defined by the absence of meat and fish, but differences in the intake of other foods between meat-eaters and low or non-meat eaters are also important to document. We examined intakes of high-protein foods (meat, poultry, fish, legumes, nuts, vegetarian protein alternatives, dairy products, and eggs) and other major food groups (fruit, vegetables, bread, pasta, rice, snack foods, and beverages) in regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians, and vegans of white ethnicity participating in UK Biobank who had completed at least one web-based 24-h dietary assessment (n = 199,944)...
December 2, 2017: Nutrients
Adam Drewnowski
The 4 domains of sustainable diets are nutrition, economics, society, and the environment. To be sustainable, foods and food patterns need to be nutrient-rich, affordable, culturally acceptable, and sparing of natural resources and the environment. Each sustainability domain has its own measures and metrics. Nutrient density of foods has been assessed through nutrient profiling models, such as the Nutrient-Rich Foods family of scores. The Food Affordability Index, applied to different food groups, has measured both calories and nutrients per penny (kcal/$)...
December 1, 2017: Nutrition Reviews
Grégory Pimentel, Kathryn J Burton, Marta Rosikiewicz, Carola Freiburghaus, Ueli von Ah, Linda H Münger, François P Pralong, Nathalie Vionnet, Gilbert Greub, René Badertscher, Guy Vergères
The absence of a dedicated transport for disaccharides in the intestine implicates that the metabolic use of dietary lactose relies on its prior hydrolysis at the intestinal brush border. Consequently, lactose in blood or urine has mostly been associated with specific cases in which the gastrointestinal barrier is damaged. On the other hand, lactose appears in the blood of lactating women and has been detected in the blood and urine of healthy men, indicating that the presence of lactose in the circulation of healthy subjects is not incompatible with normal physiology...
December 2017: British Journal of Nutrition
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
Sahar Karami, Mohammad Roayaei, Hosna Hamzavi, Mahmoud Bahmani, Hassan Hassanzad-Azar, Mahmoodnia Leila, Mahmoud Rafieian-Kopaei
Objective: Probiotics such as lactobacilli prevent the development of a wide range of human and animal's pathogens. The aim of this study was evaluation of antagonistic effect of isolated lactobacilli from local dairy products against three standard strains of Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa. Materials and Methods: Twenty samples of local dairy products including cow milk, buffalo milk, cheese, and yogurt were collected from different areas of Ahwaz city...
July 2017: International Journal of Pharmaceutical Investigation
Ruisong Pei, Diana M DiMarco, Kelley K Putt, Derek A Martin, Qinlei Gu, Chureeporn Chitchumroonchokchai, Heather M White, Cameron O Scarlett, Richard S Bruno, Bradley W Bolling
The anti-inflammatory mechanisms of low-fat dairy product consumption are largely unknown. The objective of this study was to determine whether low-fat yogurt reduces biomarkers of chronic inflammation and endotoxin exposure in women. Premenopausal women (BMI 18·5-27 and 30-40 kg/m2) were randomised to consume 339 g of low-fat yogurt (yogurt non-obese (YN); yogurt obese (YO)) or 324 g of soya pudding (control non-obese; control obese (CO)) daily for 9 weeks (n 30/group). Fasting blood samples were analysed for IL-6, TNF-α/soluble TNF II (sTNF-RII), high-sensitivity C-reactive protein, 2-arachidonoyl glycerol, anandamide, monocyte gene expression, soluble CD14 (sCD14), lipopolysaccharide (LPS), LPS binding protein (LBP), IgM endotoxin-core antibody (IgM EndoCAb), and zonulin...
November 28, 2017: British Journal of Nutrition
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
Hannah Menday, Bruce Neal, Jason H Y Wu, Michelle Crino, Surinder Baines, Kristina S Petersen
BACKGROUND: The Australian Government has introduced a voluntary front-of-package labeling system that includes total sugar in the calculation. OBJECTIVE: Our aim was to determine the effect of substituting added sugars for total sugars when calculating Health Star Ratings (HSR) and identify whether use of added sugars improves the capacity to distinguish between core and discretionary food products. DESIGN: This study included packaged food and beverage products available in Australian supermarkets (n=3,610)...
December 2017: Journal of the Academy of Nutrition and Dietetics
Daniel B Ibsen, Anne Sofie D Laursen, Lotte Lauritzen, Anne Tjønneland, Kim Overvad, Marianne U Jakobsen
The aim of this study was to investigate the associations for specified substitutions between different subgroups of dairy products and the risk of type 2 diabetes. We used data from the Danish Diet, Cancer and Health cohort including 54 277 men and women aged 50-64 years at baseline. Information regarding intake of dairy products was obtained from a validated FFQ, and cases of type 2 diabetes were identified through the Danish National Diabetes Register. Cox proportional hazards regressions were used to estimate associations...
November 27, 2017: British Journal of Nutrition
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