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https://www.readbyqxmd.com/read/29771134/effects-of-the-incorporation-of-cantaloupe-pulp-in-yogurt-physicochemical-phytochemical-and-rheological-properties
#1
F Kermiche, L Boulekbache-Makhlouf, M Félix, L Harkat-Madouri, H Remini, K Madani, A Romero
The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29767743/premeal-low-fat-yogurt-consumption-reduces-postprandial-inflammation-and-markers-of-endotoxin-exposure-in-healthy-premenopausal-women-in-a-randomized-controlled-trial
#2
Ruisong Pei, Diana M DiMarco, Kelley K Putt, Derek A Martin, Chureeporn Chitchumroonchokchai, Richard S Bruno, Bradley W Bolling
Background: Metabolic endotoxemia is associated with obesity and contributes to postprandial inflammation. Objective: We aimed to determine if low-fat yogurt consumption prevents postprandial inflammation and dysmetabolism in healthy women by inhibiting biomarkers of metabolic endotoxemia. Methods: Premenopausal women defined as obese and nonobese [body mass index (BMI, in kg/m2) 30-40 and 18.5-27, respectively, n = 120] were randomly assigned to consume 339 g of low-fat yogurt (YN, yogurt nonobese; YO, yogurt obese) or 324 g of soy pudding (CN, control nonobese; CO, control obese) for 9 wk (n = 30/group)...
May 15, 2018: Journal of Nutrition
https://www.readbyqxmd.com/read/29767727/effects-of-long-term-intake-of-a-yogurt-fermented-with-lactobacillus-delbrueckii-subsp-bulgaricus-2038-and-streptococcus-thermophilus-1131-on-mice
#3
Yuki Usui, Yasumasa Kimura, Takeshi Satoh, Naoki Takemura, Yasuo Ouchi, Hiroko Ohmiya, Kyosuke Kobayashi, Hiromi Suzuki, Satomi Koyama, Satoko Hagiwara, Hirotoshi Tanaka, Seiya Imoto, Gérard Eberl, Yukio Asami, Kosuke Fujimoto, Satoshi Uematsu
The gut is an extremely complicated ecosystem where microorganisms, nutrients and host cells interact vigorously. Although the function of the intestine and its barrier system weakens with age, some probiotics can potentially prevent age-related intestinal dysfunction. Lactobacillus delbrueckii subsp. bulgaricus 2038 and Streptococcus thermophilus 1131, which are the constituents of LB81 yogurt, are representative probiotics. However, it is unclear whether their long-term intake has a beneficial influence on systemic function...
May 15, 2018: International Immunology
https://www.readbyqxmd.com/read/29765581/the-antimicrobial-activity-of-probiotic-bacteria-escherichia-coli-isolated-from-different-natural-sources-against-hemorrhagic-e-coli-o157-h7
#4
Sahar Karimi, Fatemeh Azizi, Mohammad Nayeb-Aghaee, Leila Mahmoodnia
Background: Diarrheal diseases have been seen in all geographical areas throughout the world. Therefore, considering treatment, could be deemed a necessary action. Objective: The aim of this study was to determine the antimicrobial effect of probiotic bacterial strains isolated from different natural sources against 2 pathotypes of pathogenic E. coli. Methods: This cross-sectional study of Martyr Chamran University of Ahvaz was carried out from December 2013 to July 2014...
March 2018: Electronic Physician
https://www.readbyqxmd.com/read/29765579/antagonistic-effect-of-isolated-probiotic-bacteria-from-natural-sources-against-intestinal-escherichia-coli-pathotypes
#5
Sahar Karimi, Ehsan Rashidian, Mehdi Birjandi, Leila Mahmoodnia
Background: Probiotics are live microorganisms which are beneficial bacteria that are normal flora of the digestive system which, in determined amounts, show beneficial effects on host health, and can balance gastrointestinal microflora. Digestive tract diseases such as diarrhea are one of the major causes of child mortality in developing countries. Different pathotypes of Escherichia coli cause diarrhea that affects children, therefore reduction of these colonization strains in humans or animals can decline gastrointestinal disorders such as diarrhea...
March 2018: Electronic Physician
https://www.readbyqxmd.com/read/29744324/effect-of-short-term-consumption-of-amul-probiotic-yogurt-containing-lactobacillus-acidophilus-la5-and-bifidobacterium-lactis-bb12-on-salivary-streptococcus-mutans-count-in-high-caries-risk-individuals
#6
Harshal Prakash Bafna, C G Ajithkrishnan, Thanveer Kalantharakath, Ricky Pal Singh, Pulkit Kalyan, Jagadishchandra Bheemasain Vathar, Hemal R Patel
Aim: This study aims to study the effect of short-term consumption of probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on salivary Streptococcus mutans count in high caries risk individuals. Materials and Methods: A double-blind randomized control trial was conducted, and 70 high caries risk individuals with a salivary S. mutans count of more than 106 CFU/ml of saliva were followed for 4 weeks. Participants ingested 100 g yogurt containing L...
April 2018: International Journal of Applied and Basic Medical Research
https://www.readbyqxmd.com/read/29744203/accuracy-of-cervical-auscultation-in-detecting-the-presence-of-material-in-the-airway
#7
Shinji Nozue, Yoshiaki Ihara, Koji Takahashi, Yuka Harada, Yoshiko Takei, Ken Yuasa, Kaoru Yokoyama
Several studies have investigated the accuracy of cervical auscultation (CA). However, both the sensitivities and the specificities of CA in detecting dysphagic conditions varied widely among these studies. These wide variations of the accuracy of CA might be caused by differences of the targeted sounds, such as the expiratory sound (ES) and/or swallowing sound (SS). Forty-six dysphagic patients were served as subjects. Patients who had unoccluded tracheostoma and patients who could not follow the instructions were excluded...
December 2017: Clinical and Experimental Dental Research
https://www.readbyqxmd.com/read/29739587/bioactive-evaluation-and-application-of-different-formulations-of-the-natural-colorant-curcumin-e100-in-a-hydrophilic-matrix-yogurt
#8
Heloísa H S Almeida, Lillian Barros, João C M Barreira, Ricardo C Calhelha, Sandrina A Heleno, Claudia Sayer, Cristiane Grella Miranda, Fernanda Vitória Leimann, Maria Filomena Barreiro, Isabel C F R Ferreira
Curcumin (E100) is a natural colorant that, besides conferring color, has bioactivity, serving as an alternative to some artificial colorants. As a hydrophobic colorant, its modification/compatibilization with the aqueous medium is required to improve stability and enable its application in hydrophilic food matrices. Herein, different formulations of curcumin (curcumin powder: PC, water-dispersible curcumin: DC: and nanoencapsulated curcumin: NC) were evaluated as yogurt colorants. PC showed the strongest bioactivity in all assays (EC50 values: 63 ± 2 to 7...
September 30, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29725715/fermented-dairy-products-consumption-is-associated-with-attenuated-cortical-bone-loss-independently-of-total-calcium-protein-and-energy-intakes-in-healthy-postmenopausal-women
#9
E Biver, C Durosier-Izart, F Merminod, T Chevalley, B van Rietbergen, S L Ferrari, R Rizzoli
A longitudinal analysis of bone microstructure in postmenopausal women of the Geneva Retirees Cohort indicates that age-related cortical bone loss is attenuated at non-bearing bone sites in fermented dairy products consumers, not in milk or ripened cheese consumers, independently of total energy, calcium, or protein intakes. INTRODUCTION: Fermented dairy products (FDP), including yogurts, provide calcium, phosphorus, and proteins together with prebiotics and probiotics, all being potentially beneficial for bone...
May 3, 2018: Osteoporosis International
https://www.readbyqxmd.com/read/29725229/some-properties-of-fresh-and-ripened-traditional-akcakatik-cheese
#10
Şimşek Bedia, Tuncer Yasin
Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples...
February 2018: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/29724529/the-effect-of-daily-fortified-yogurt-consumption-on-weight-loss-in-adults-with-metabolic-syndrome-a-10-week-randomized-controlled-trial
#11
M Mohammadi-Sartang, N Bellissimo, J O Totosy de Zepetnek, N R Brett, S M Mazloomi, M Fararouie, A Bedeltavana, M Famouri, Z Mazloom
BACKGROUND AND AIMS: Obesity is a complex and multifaceted condition. Thus, functional foods need investigation as novel adjunct treatments for obesity. The objective was to determine the effects of daily consumption of a fortified yogurt (FY) on weight loss in overweight and obese patients with metabolic syndrome on a caloric-restricted diet. METHODS AND RESULTS: This was a randomized, double-blind, 10-week study. Participants were randomly allocated to two groups receiving either two servings (2 × 250 g)/day of FY with whey protein, calcium, vitamin D, prebiotic fibre and probiotic cultures (n = 44) or a low-fat plain yogurt (PY) (n = 43)...
March 10, 2018: Nutrition, Metabolism, and Cardiovascular Diseases: NMCD
https://www.readbyqxmd.com/read/29705426/potential-probiotic-characterization-of-lactobacillus-reuteri-from-traditional-chinese-highland-barley-wine-and-application-for-room-temperature-storage-drinkable-yogurt
#12
Su Chen, Lin Chen, Lie Chen, Xueliang Ren, Hongjuan Ge, Baolei Li, Guanghui Ma, Xueqin Ke, Jun Zhu, Li Li, Yuhong Feng, Yanjun Li
The aim of this study was to select probiotic strains that could be used in drinkable yogurt to yield viable cells following storage at room temperature (RT). The uniquely high altitude conditions in Tibet and the alcoholic environment of certain products, such as the highland barley wine homemade in Tibet, may induce unusual characteristics of microbial strains. A total of 27 lactic acid bacteria were isolated from homemade highland barley wines. One strain, Lactobacillus reuteri WHH1689, demonstrated no ability for lactose utilization, exhibited a high survival rate during storage at RT in drinkable yogurts, and produced very weak post-acidification...
April 25, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29705412/use-of-%C3%AE-glucan-from-spent-brewer-s-yeast-as-a-thickener-in-skimmed-yogurt-physicochemical-textural-and-structural-properties-related-to-sensory-perception
#13
Vassilios Raikos, Shannon B Grant, Helen Hayes, Viren Ranawana
Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h...
April 25, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29699681/dipping-probe-electrospray-ionization-mass-spectrometry-for-direct-on-site-and-low-invasive-food-analysis
#14
Dilshadbek T Usmanov, Mridul K Mandal, Kenzo Hiraoka, Satoshi Ninomiya, Hiroshi Wada, Masaya Matsumura, Sachiyo Sanada-Morimura, Hiroshi Nonami, Shinichi Yamabe
Rapid, direct, on-site and noninvasive food analysis is strongly needed for quality control of food. To satisfy this demand, the technique of dipping probe electrospray ionization/mass spectrometry (dPESI/MS) was developed. The sample surface was pricked with a fine acupuncture needle and a sample of ∼200 pL was captured at the needle tip. After drying the sample, the needle tip was dipped into the solvent for ∼50 ms and was moved upward. A high-voltage was applied to the needle to generate electrospray when the needle reached the highest position, and mass spectra were measured with a time-of-flight mass spectrometer...
September 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29699030/-levels-of-calcaneus-bone-mineral-density-in-adults-from-10-regions-of-china
#15
Y J Qiao, X Li, M Wu, C Q Yu, Y Guo, Z Bian, Y L Tan, P Pei, J S Chen, Z M Chen, J Lyu, L M Li
Objective: To describe the regional and population-related differences in calcaneus bone mineral density (BMD) across ten regions of China. Methods: Based on the results: from the second Re-survey of China Kadoorie Biobank project, in which 5% of the surviving participants were interviewed during 2013-2014 and 24 677 participants aged 38-87 years were included in the study. We excluded those people with missing data for BMD and important variables. Calcaneus BMD was measured using the quantitative ultrasound bone densitometer...
April 10, 2018: Zhonghua Liu Xing Bing Xue za Zhi, Zhonghua Liuxingbingxue Zazhi
https://www.readbyqxmd.com/read/29696746/new-lactic-acid-bacteria-for-skin-health-via-oral-intake-of-heat-killed-or-live-cells
#16
Hiromi Kimoto-Nira
Lactic acid bacteria play an essential role in the food industry in the manufacture of many fermented products (cheese, yogurt, fermented vegetables, etc.). Application of these organisms is now being extended to the area of health improvement, as their probiotic activities become known. Probiotics are defined as viable microorganisms that exert a beneficial effect on the health of the host when they are ingested in sufficient quantity. Lactic acid bacteria and bifidobacteria isolated from the human intestine are the most common probiotics used for human consumption...
April 26, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
https://www.readbyqxmd.com/read/29691489/the-relationship-between-yogurt-consumption-body-weight-and-metabolic-profiles-in-youth-with-a-familial-predisposition-to-obesity
#17
Shirin Panahi, Annette Gallant, Angelo Tremblay, Louis Pérusse, Jean-Pierre Després, Vicky Drapeau
BACKGROUND/OBJECTIVES: This study examined the relationship between yogurt consumption, family history of obesity (FHO), and health determinants. SUBJECTS/METHODS: Youth (n = 198; mean age: 20 ± 0.5 years) from the Québec Family Study were first classified based on their FHO, defined as the presence or absence of at least one obese (BMI ≥30 kg/m2 ) parent [with FHO (FHO+; n = 112) or without FHO (FHO-; n = 86)] and then on their yogurt consumption [yogurt consumers (YC+) n = 61 or non-consumers (YC-) n = 137]...
April 25, 2018: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/29686652/application-of-bacteriocins-and-protective-cultures-in-dairy-food-preservation
#18
REVIEW
Célia C G Silva, Sofia P M Silva, Susana C Ribeiro
In the last years, consumers are becoming increasingly aware of the human health risk posed by the use of chemical preservatives in foods. In contrast, the increasing demand by the dairy industry to extend shelf-life and prevent spoilage of dairy products has appeal for new preservatives and new methods of conservation. Bacteriocins are antimicrobial peptides, which can be considered as safe since they can be easily degraded by proteolytic enzymes of the mammalian gastrointestinal tract. Also, most bacteriocin producers belong to lactic acid bacteria (LAB), a group that occurs naturally in foods and have a long history of safe use in dairy industry...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29681403/protective-effects-of-lactococcus-chungangensis-cau-28-on-alcohol-metabolizing-enzyme-activity-in-rats
#19
Maytiya Konkit, Kiyoung Kim, Jong-Hwa Kim, Wonyong Kim
In this study, we investigated the beneficial effects of Lactococcus chungangensis CAU 28, a bacterial strain of nondairy origin, on alcohol metabolism in rats treated with ethanol, focusing on alcohol elimination and prevention of damage and comparing the effects with those observed for Lactococcus lactis ssp. lactis ATCC 19435. Male Sprague-Dawley rats were orally administered 20% ethanol and 3 substrates (freeze-dried cells, cream cheese, and yogurt) containing Lc. chungangensis CAU 28 or Lc. lactis ssp...
April 19, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29679994/food-pyramid-for-subjects-with-chronic-pain-foods-and-dietary-constituents-as-anti-inflammatory-and-antioxidant-agents
#20
Mariangela Rondanelli, Milena Anna Faliva, Alessandra Miccono, Maurizio Naso, Mara Nichetti, Antonella Riva, Fabio Guerriero, Manuela De Gregori, Gabriella Peroni, Simone Perna
Emerging literature suggests that diet constituents may play a modulatory role in chronic pain (CP) through management of inflammation/oxidative stress, resulting in attenuation of pain. We performed a narrative review to evaluate the existing evidence regarding the optimum diet for the management of CP, and we built a food pyramid on this topic. The present review also describes the activities of various natural compounds contained in foods (i.e. phenolic compounds in extra-virgin olive oil (EVO)) listed on our pyramid, which have comparable effects to drug management therapy...
April 22, 2018: Nutrition Research Reviews
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