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https://www.readbyqxmd.com/read/28078255/quality-characteristics-and-antioxidant-activity-of-yogurt-supplemented-with-aronia-aronia-melanocarpa-juice
#1
Linh Nguyen, Eun-Sun Hwang
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28071005/fermentation-optimization-of-goat-milk-with-lactobacillus-acidophilus-and-bifidobacterium-bifidum-by-box-behnken-design
#2
Guowei Shu, Chunju Bao, He Chen, Changfeng Wang, Hui Yang
BACKGROUND: Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance in the full use of goats and the development of the goat milk industry in China. METHODS: The effect of fermentation temperature (35°C, 37°C, 39°C), strain ratio (1:1:1, 2:1:1, 3:1:1) and inoculum size (4%, 5%, 6%) on viable counts of L...
April 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28054078/development-of-dairy-beverages-functionalized-with-pure-ergosterol-and-mycosterol-extracts-an-alternative-to-phytosterol-based-beverages
#3
Sandrina A Heleno, Adenilson R Rudke, Ricardo C Calhelha, Márcio Carocho, Lillian Barros, Odinei H Gonçalves, Maria Filomena Barreiro, Isabel C F R Ferreira
In the present work, Agaricus bisporus extracts obtained by ultrasound-assisted extraction (UAE), and ergosterol, were incorporated into dairy beverages at concentrations mimicking commercial phytosterol-added yogurts, to work as alternatives. The samples were analysed for nutritional and bioactive properties, and compared with controls (yogurts with no additives or phytosterols), at two storage times (right after incorporation (ST = 0) and after seven days at 4 °C (ST = 7)). The ones incorporated with the extract (YAb) and with ergosterol at the same concentration as in the extract (YPEAb) showed similar antioxidant properties as the ones with phytosterols (YPhy), but a higher cytotoxicity against tumor cells...
January 5, 2017: Food & Function
https://www.readbyqxmd.com/read/28052291/yogurt-containing-lactobacillus-gasseri-mitigates-aspirin-induced-small-bowel-injuries-a-prospective-randomized-double-blind-placebo-controlled-trial
#4
Takayoshi Suzuki, Aya Masui, Jun Nakamura, Hirokazu Shiozawa, Jun Aoki, Hirohiko Nakae, Shingo Tsuda, Jin Imai, Ozawa Hideki, Masashi Matsushima, Tetsuya Mine, Akira Tamura, Toshihiro Ohtsu, Yukio Asami, Atsushi Takagi
BACKGROUND: Although there is evidence about the beneficial effects of probiotics, their effects on aspirin-induced small bowel injuries have not been well examined. We evaluated the effects of the probiotic Lactobacillus gasseri OLL2716 (LG) on aspirin-induced small intestinal lesions, such as ulcers, erosions, reddened lesions, and bleeding. SUMMARY: This study enrolled 64 patients who received aspirin for more than 1 month and provided written informed consent to be part of the study...
2017: Digestion
https://www.readbyqxmd.com/read/28041856/associations-between-both-lignan-and-yogurt%C3%A2-consumption-and-cardiovascular-risk%C3%A2-parameters-in-an-elderly-population-observations-from-a-cross-sectional-approach%C3%A2-in-the-predimed-study
#5
Anna Creus-Cuadros, Anna Tresserra-Rimbau, Paola Quifer-Rada, Miguel Angel Martínez-González, Dolores Corella, Jordi Salas-Salvadó, Montse Fitó, Ramon Estruch, Enrique Gómez-Gracia, José Lapetra, Fernando Arós, Miquel Fiol, Emili Ros, Lluís Serra-Majem, Xavier Pintó, Juan José Moreno, Miguel Ruiz-Canela, Jose Vicente Sorli, Josep Basora, Helmut Schröder, Rosa Maria Lamuela-Raventós
BACKGROUND: The study of dietary patterns is gaining interest. Although the health benefits of yogurt and lignans have been investigated separately, to our knowledge there are no studies on their associative effects. OBJECTIVE: The aim of this study was to evaluate a possible association between yogurt and lignans using biomarkers of cardiovascular disease risk in an elderly population. DESIGN: We conducted a cross-sectional analysis of the association between baseline dietary information and cardiovascular risk parameters using food frequency questionnaires...
December 29, 2016: Journal of the Academy of Nutrition and Dietetics
https://www.readbyqxmd.com/read/28041561/changes-in-equol-and-major-soybean-isoflavone-contents-during-processing-and-storage-of-yogurts-made-from-control-or-isoflavone-enriched-bovine-milk-determined-using-lc-ms-tof-analysis
#6
Jitka Kašparovská, Kateřina Dadáková, Jan Lochman, Sylvie Hadrová, Ludmila Křížová, Tomáš Kašparovský
The effect of supplementing a basal diet for dairy cows with "Soybean extract 40" (Biomedica, Prague, Czech Republic), containing 40% soybean isoflavones, on the contents of daidzein, glycitein, genistein, and equol in milk as well as fresh and mature yogurts was estimated. To determine the contents of these isoflavonoids, an efficient analytical LC-MS (TOF) technique was used. The "Soybean extract 40" used in our study contained an especially high proportion of daidzein (307gkg(-1)). In both milk and yogurt samples, the amounts of daidzein and its metabolite equol were significantly higher in samples obtained from cows that received the isoflavone extract-supplemented diet than from those that received the basal diet, as the precursor daidzein contributed to the increased equol concentrations...
May 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28039135/novel-variants-of-streptococcus-thermophilus-bacteriophages-indicate-genetic-recombination-across-phages-from-different-bacterial-species
#7
Paula Szymczak, Thomas Janzen, Ana Rute Neves, Witold Kot, Lars H Hansen, René Lametsch, Horst Neve, Charles M A P Franz, Finn K Vogensen
: Bacteriophages are the main cause of fermentation failures in dairy plants. The majority of Streptococcus thermophilus phages can be divided into either cos- or pac-type-phages and additionally characterized by examining the V2 region of their antireceptor. We screened a large number of S. thermophilus phages from the Chr. Hansen A/S collection, using PCR specific for the cos/pac-type, as well as for the V2 antireceptor region. Three phages did not produce positive results with the assays...
December 30, 2016: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28012628/syneresis-and-rheological-behaviors-of-set-yogurt-containing-green-tea-and-green-coffee-powders
#8
Özge Dönmez, Burçe Ataç Mogol, Vural Gökmen
This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate. It was confirmed that the effect of GTP on the syneresis rate was concentration dependent. In comparison to the control, GTP decreased syneresis rate when it was added at 0.02%, but it caused an increase when added at 2%. No significant difference was observed in the syneresis rates when GTP was added at amounts of 1 and 0...
December 21, 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27998788/health-benefits-of-fermented-foods-microbiota-and-beyond
#9
REVIEW
Maria L Marco, Dustin Heeney, Sylvie Binda, Christopher J Cifelli, Paul D Cotter, Benoit Foligné, Michael Gänzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J Smid, Robert Hutkins
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products...
December 17, 2016: Current Opinion in Biotechnology
https://www.readbyqxmd.com/read/27998695/influence-of-label-design-on-children-s-perception-of-2-snack-foods
#10
Alejandra Arrúa, Leticia Vidal, Lucía Antúnez, Leandro Machín, Joseline Martínez, María Rosa Curutchet, Ana Giménez, Gastón Ares
OBJECTIVE: To evaluate the influence of label design on children's perception of 2 popular snack foods across 3 income levels. DESIGN: Labels of 2 snack products (yogurt and sponge cake) were designed using a fractional factorial design with 3 2-level variables: cartoon character, nutrition claims, and front-of-package nutritional information. PARTICIPANTS: A total of 221 children (aged 9-13 years) from Montevideo, Uruguay, with different income levels, participated in the study...
December 17, 2016: Journal of Nutrition Education and Behavior
https://www.readbyqxmd.com/read/27990662/derivatizing-assay-for-the-determination-of-aldehydes-using-micellar-electrokinetic-chromatography
#11
Tiago Augusto Donegatti, Luís Moreira Gonçalves, Elisabete Alves Pereira
In this work, the use of a novel derivatization agent for the determination of aldehydes (in this particular case: formaldehyde, acetaldehyde, propionaldehyde and valeraldehyde) using micellar electrokinetic chromatography is reported. The derivatization reaction is based on the reaction of aldehydes with benzhydrazide to form the corresponding derivates with maximum absorbance at 250 nm. The experimental conditions of the derivatization reaction as well of the separation were optimized. The adducts were separated with a +22 kV voltage at a temperature of 29 °C...
December 19, 2016: Electrophoresis
https://www.readbyqxmd.com/read/27988132/survival-and-detection-of-coliforms-enterobacteriaceae-and-gram-negative-bacteria-in-greek-yogurt
#12
C J Hervert, N H Martin, K J Boor, M Wiedmann
Despite the widespread use of coliforms as indicator bacteria, increasing evidence suggests that the Enterobacteriaceae (EB) and total gram-negative groups more accurately reflect the hygienic status of high-temperature, short-time pasteurized milk and processing environments. If introduced into milk as postpasteurization contamination, these bacteria may grow to high levels and produce a wide range of sensory-related defects. However, limited information is available on the use and survival of bacterial hygiene indicators in dairy products outside of pasteurized fluid milk and cheese...
December 14, 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27941253/fermented-food-consumption-and-psychological-distress-in-pregnant-women-a-nationwide-birth-cohort-study-of-the-japan-environment-and-children-s-study
#13
Fumiaki Takahashi, Hidekazu Nishigori, Toshie Nishigori, Satoshi Mizuno, Taku Obara, Hirohito Metoki, Kasumi Sakurai, Mami Ishikuro, Noriyuki Iwama, Nozomi Tatsuta, Ichiko Nishijima, Ikuma Fujiwara, Takahiro Arima, Kunihiko Nakai, Takashi Sugiyama, Shinichi Kuriyama, Nobuo Yaegashi
Health benefits of fermented foods are attracting attention worldwide, and they have been traditionally eaten in Japan. Moreover, a recent study showed the association between the higher intake of yogurt and lower prevalence of depressive symptoms during pregnancy. Psychological problems, such as anxiety and depression, during pregnancy are serious health concerns and may increase the risk of adverse outcomes in children. In this study, we explored the association between fermented food consumption and psychological distress in 10,129 pregnant Japanese women, using the fixed data of the Japan Environment and Children's Study (JECS), an ongoing nation-wide birth cohort study...
2016: Tohoku Journal of Experimental Medicine
https://www.readbyqxmd.com/read/27935607/microencapsulated-cells-of-lactobacillus-paracasei-subsp-paracasei-in-biopolymer-complex-coacervates-and-their-function-in-a-yogurt-matrix
#14
L A Bosnea, T Moschakis, C G Biliaderis
L. paracasei subsp. paracasei E6 cells were encapsulated by complex coacervation using whey protein isolate (WPI) and gum arabic and introduced in stirred yogurts after fermentation. For comparison purposes, yogurts without addition of L. paracasei and yogurts with free cells of L. paracasei were produced. The survival of free and microencapsulated L. paracasei cells was evaluated during storage of the yogurts for 45 days at 4 °C. In addition, yogurts were exposed to simulated gastric juice and the reduction in viable numbers of L...
August 26, 2016: Food & Function
https://www.readbyqxmd.com/read/27920772/streptococcus-thermophilus-apc151-strain-is-suitable-for-the-manufacture-of-naturally-gaba-enriched-bioactive-yogurt
#15
Daniel M Linares, Tom F O'Callaghan, Paula M O'Connor, R P Ross, Catherine Stanton
Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27886374/effect-of-different-aloe-fractions-on-the-growth-of-lactic-acid-bacteria
#16
Giulia Chiodelli, Marco Pellizzoni, Gabriela Ruzickova, Luigi Lucini
Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensis and Aloe arborescens in fermented milk, taking into account both the prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites...
January 2017: Journal of Food Science
https://www.readbyqxmd.com/read/27884184/dietary-patterns-of-early-childhood-and-maternal-socioeconomic-status-in-a-unique-prospective-sample-from-a-randomized-controlled-trial-of-prenatal-dha-supplementation
#17
Brandon H Hidaka, Elizabeth H Kerling, Jocelynn M Thodosoff, Debra K Sullivan, John Colombo, Susan E Carlson
BACKGROUND: Dietary habits established in early childhood and maternal socioeconomic status (SES) are important, complex, interrelated factors that influence a child's growth and development. The aim of this study was to define the major dietary patterns in a cohort of young US children, construct a maternal SES index, and evaluate their associations. METHODS: The diets of 190 children from a randomized, controlled trial of prenatal supplementation of docosahexaenoic acid (DHA) were recorded at 6-mo intervals from 2-4...
November 25, 2016: BMC Pediatrics
https://www.readbyqxmd.com/read/27881593/dairy-food-intake-is-associated-with-reproductive-hormones-and-sporadic-anovulation-among-healthy-premenopausal-women
#18
Keewan Kim, Jean Wactawski-Wende, Kara A Michels, Torie C Plowden, Ellen N Chaljub, Lindsey A Sjaarda, Sunni L Mumford
BACKGROUND: Dairy food intake has been associated with infertility; however, little is known with regard to associations with reproductive hormones or anovulation. OBJECTIVE: We investigated whether intakes of dairy foods and specific nutrients were associated with reproductive hormone concentrations across the cycle and the risk of sporadic anovulation among healthy women. METHODS: We prospectively measured serum reproductive hormones ≤8 times/menstrual cycle for 2 cycles from 259 regularly menstruating women (mean age: 27...
November 23, 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27869663/dietary-protein-sources-and-incidence-of-breast-cancer-a-dose-response-meta-analysis-of-prospective-studies
#19
Jing Wu, Rong Zeng, Junpeng Huang, Xufeng Li, Jiren Zhang, James Chung-Man Ho, Yanfang Zheng
Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1...
November 17, 2016: Nutrients
https://www.readbyqxmd.com/read/27855936/microencapsulation-of-palm-oil-by-complex-coacervation-for-application-in-food-systems
#20
Josiane K Rutz, Caroline D Borges, Rui C Zambiazi, Michele M Crizel-Cardozo, Luiza S Kuck, Caciano P Z Noreña
This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. Lyophilization resulted in lower carotenoids losses, and higher yield and encapsulation efficiency. In addition, the release profile in both water and gastrointestinal fluid was satisfactory...
April 1, 2017: Food Chemistry
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