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https://www.readbyqxmd.com/read/28432677/development-of-yoghurt-with-ju%C3%A3-ara-pulp-euterpe-edulis-m-and-the-probiotic-lactobacillus-acidophilus-la5
#1
Marina V Geraldi, Fabricio L Tulini, Vanessa M Souza, Elaine C P De Martinis
Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of juçara (Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four formulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of probiotic, (c) yoghurt added of juçara pulp, and (d) yoghurt added of probiotic culture and juçara pulp...
April 21, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28396985/do-dietary-habits-influence-trace-elements-release-from-fixed-orthodontic-appliances
#2
Paulina Wołowiec, Katarzyna Chojnacka, Bartłomiej W Loster, Marcin Mikulewicz
The objective was to investigate the effect of dietary habits on the release of Cr and Ni ions from orthodontic appliances by hair mineral analysis. Patients (N = 47) underwent electronic questionnaire survey to investigate the effect of dietary habits on Cr and Ni levels in hair. The research was carried out on hair sampled at the beginning and in the 4th, 8th, and 12th months of the treatment. The content of Cr and Ni in the collected samples was determined by ICP-OES. The study showed that consumption of acidic dietary products may have the effect on increasing the release of Cr and Ni ions from orthodontic appliances...
April 11, 2017: Biological Trace Element Research
https://www.readbyqxmd.com/read/28378296/associations-between-dietary-patterns-socio-demographic-factors-and-anthropometric-measurements-in-adult-new-zealanders-an-analysis-of-data-from-the-2008-09-new-zealand-adult-nutrition-survey
#3
K L Beck, B Jones, I Ullah, S A McNaughton, S J Haslett, W Stonehouse
PURPOSE: To investigate associations between dietary patterns, socio-demographic factors and anthropometric measurements in adult New Zealanders. METHODS: Dietary patterns were identified using factor analysis in adults 15 years plus (n = 4657) using 24-h diet recall data from the 2008/09 New Zealand Adult Nutrition Survey. Multivariate regression was used to investigate associations between dietary patterns and age, gender and ethnicity. After controlling for demographic factors, associations between dietary patterns and food insecurity, deprivation, education, and smoking were investigated...
April 4, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#4
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28340269/prevention-of-dna-damage-and-anticarcinogenic-activity-of-activia-%C3%A2-in-a-preclinical-model
#5
S M A Limeiras, F M Ogo, L A L Genez, C M Carreira, E J T Oliveira, L R Pessatto, S C Neves, J R Pesarini, L C Schweich, R A Silva, W B Cantero, A C M B Antoniolli-Silva, R J Oliveira
Colorectal cancer is a global public health issue. Studies have pointed to the protective effect of probiotics on colorectal carcinogenesis. Activia(®) is a lacto probiotic product that is widely consumed all over the world and its beneficial properties are related, mainly, to the lineage of traditional yoghurt bacteria combined with a specific bacillus, DanRegularis, which gives the product a proven capacity to intestinal regulation in humans. The aim of this study was to evaluate the antigenotoxic, antimutagenic, and anticarcinogenic proprieties of the Activia product, in response to damage caused by 1,2-dimethylhydrazine (DMH) in Swiss mice...
March 22, 2017: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/28333071/combined-effects-of-curcumin-and-lycopene-or-bixin-in-yoghurt-on-inhibition-of-ldl-oxidation-and-increases-in-hdl-and-paraoxonase-levels-in-streptozotocin-diabetic-rats
#6
Renata Pires Assis, Carlos Alberto Arcaro, Vânia Ortega Gutierres, Juliana Oriel Oliveira, Paulo Inácio Costa, Amanda Martins Baviera, Iguatemy Lourenço Brunetti
Combination therapy using natural antioxidants to manage diabetes mellitus and its complications is an emerging trend. The aim of this study was to investigate the changes promoted by treatment of streptozotocin (STZ)-diabetic rats with yoghurt enriched with the bioactives curcumin, lycopene, or bixin (the latter two being carotenoids). Antioxidants were administered individually, or as mixtures, and biomarkers of metabolic and oxidative disturbances, particularly those associated with cardiovascular risk, were assessed...
March 23, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#7
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28294168/assessment-of-the-construct-validity-of-the-australian-health-star-rating-a-nutrient-profiling-diagnostic-accuracy-study
#8
S L Cooper, F E Pelly, J B Lowe
BACKGROUND/OBJECTIVES: Nutrient profiling models classify the healthiness of foods based on their nutritional composition and provide the science that underlies nutrition signposting schemes. The two objectives were to examine the construct validity of the Health Star Rating (HSR) system by determining its diagnostic accuracy and to detect the optimal HSR cutoff points to define healthiness in packaged dairy foods. We hypothesised that ultra-processed dairy, defined by NOVA, would have less stars (less healthy) and non-ultra-processed dairy would have more stars (more healthy)...
March 15, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28288581/prevalence-virulence-factor-genes-and-antibiotic-resistance-of-bacillus-cereus-sensu-lato-isolated-from-dairy-farms-and-traditional-dairy-products
#9
James Owusu-Kwarteng, Alhassan Wuni, Fortune Akabanda, Kwaku Tano-Debrah, Lene Jespersen
BACKGROUND: B. cereus are of particular interest in food safety and public health because of their capacity to cause food spoilage and disease through the production of various toxins. The aim of this study was to determine the prevalence, virulence factor genes and antibiotic resistance profile of B. cereus sensu lato isolated from cattle grazing soils and dairy products in Ghana. A total of 114 samples made up of 25 soil collected from cattle grazing farm land, 30 raw milk, 28 nunu (yoghurt-like product) and 31 woagashie (West African soft cheese)...
March 14, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28246573/milk-hygiene-in-rural-southwestern-uganda-prevalence-of-mastitis-and-antimicrobial-resistance-profiles-of-bacterial-contaminants-of-milk-and-milk-products
#10
Paul Ssajjakambwe, Gloria Bahizi, Christopher Setumba, Stevens M B Kisaka, Patrick Vudriko, Collins Atuheire, John David Kabasa, John B Kaneene
Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, its common causative agents, antimicrobial sensitivity of mastitis causing organisms, and contaminants of processed milk products: yoghurt and ghee...
2017: Veterinary Medicine International
https://www.readbyqxmd.com/read/28245227/delivery-of-iron-fortified-yoghurt-through-a-dairy-value-chain-program-increases-hemoglobin-concentration-among-children-24-to-59-months-old-in-northern-senegal-a-cluster-randomized-control-trial
#11
Agnes Le Port, Tanguy Bernard, Melissa Hidrobo, Ousmane Birba, Rahul Rawat, Marie T Ruel
BACKGROUND: Innovative strategies are needed to enhance the nutritional impact of agriculture. Value chain approaches, which use supply chains to add value (usually economic) to products as they move from producers to consumers, can be used to increase access to nutritious foods and improve nutritional status. This study tested whether a dairy value chain could be used to distribute a micronutrient-fortified yoghurt (MNFY) (conditional upon the producer supplying a minimum amount of cow milk/day) to improve hemoglobin and reduce anemia among preschool children in a remote area in Northern Senegal...
2017: PloS One
https://www.readbyqxmd.com/read/28242936/effect-of-flaxseed-oil-and-flour-on-sensory-physicochemical-and-fatty-acid-profile-of-the-fruit-yoghurt
#12
S Siva Kumar, B V Balasubramanyam, K Jayaraj Rao, P Heartwin Amala Dhas, B Surendra Nath
The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with incorporation of flaxseed oil up to 2% and flaxseed flour up to 1% in combination can be used for preparation of fruit yoghurt with acceptable sensory attributes. The scores drastically reduced for yoghurt samples wherein 2% flaxseed flour was incorporated...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28187330/experimental-effect-of-ozone-upon-the-microbial-flora-of-commercially-produced-dairy-fermented-products
#13
A Alexopoulos, S Plessas, Y Kourkoutas, C Stefanis, S Vavias, C Voidarou, I Mantzourani, E Bezirtzoglou
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties...
January 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28182844/characterization-of-antibiotic-resistance-genes-from-lactobacillus-isolated-from-traditional-dairy-products
#14
Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang, Wenyi Zhang
Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China...
February 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28107939/a-sensitive-chemiluminescent-immunoassay-to-detect-chromotrope-fb-chr-fb-in-foods
#15
Kun Xu, Hao Long, Rongge Xing, Yongmei Yin, Sergei A Eremin, Meng Meng, Rimo Xi
Chromotrope FB (Chr FB) is a synthetic azo dye permitted for use in foods and medicines. An acceptable daily intake (ADI) of Chr FB was 0-0.5mg/kg in China. In this study, we synthesized a Chr FB hapten with an amino group to prepare its artificial immunogen. Polyclonal antibodies obtained from New Zealand rabbits were applied to develop an indirect competitive chemiluminescent immunoassay (icCLIA) to detect Chr FB in foods. A horseradish peroxidase (HRP)-luminol-H2O2 system was used to yield CL signal with p-iodophenol as an enhancement reagent...
March 1, 2017: Talanta
https://www.readbyqxmd.com/read/28071015/the-changes-of-proteins-fractions-shares-in-milk-and-fermented-milk-drinks
#16
Genowefa Bonczar, Maria Walczycka, Iwona Duda
BACKGROUND: The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. METHODS: The research materials were raw and pasteurised milk, as well as fermented milk- based drinks...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28067644/eco-friendly-process-combining-physical-chemical-and-biological-technics-for-the-fermented-dairy-products-waste-pretreatment-and-reuse
#17
Mariam Kasmi, Moktar Hamdi, Ismail Trabelsi
Residual fermented dairy products resulting from process defects or from expired shelf life products are considered as waste. Thus, dairies wastewater treatment plants (WWTP) suffer high input effluents polluting load. In this study, fermented residuals separation from the plant wastewater is proposed. In the aim to meet the municipal WWTP input limits, a pretreatment combining physical-chemical and biological processes was investigated to reduce residual fermented dairy products polluting effect. Yoghurt (Y) and fermented milk products (RL) were considered...
January 2017: Water Science and Technology: a Journal of the International Association on Water Pollution Research
https://www.readbyqxmd.com/read/28025548/improvement-of-intestinal-immune-cell-function-by-lactic-acid-bacteria-for-dairy-products
#18
Tomonori Kamiya, Yohei Watanabe, Seiya Makino, Hiroshi Kano, Noriko M Tsuji
Lactic acid bacteria (LAB) form a major component of gut microbiota and are often used as probiotics for fermented foods, such as yoghurt. In this study, we aimed to evaluate immunomodulatory activity of LAB, especially that of Lactobacillus bulgaricus ME-552 (ME552) and Streptococcus thermophilus ME-553 (ME553). In vivo/in vitro assay was performed in order to investigate their effects on T cell function. After oral administration of ME553 to C57BL/6 mice, the amount of both interferon γ (IFN-γ) and interleukin 17 (IL-17) produced by cluster of differentiation (CD) 4⁺ T cells from Peyer's patches (PPs) were significantly enhanced...
December 23, 2016: Microorganisms
https://www.readbyqxmd.com/read/28006893/lifestyle-and-resulting-body-composition-in-young-athletes
#19
Gabriele Mascherini, Cristian Petri, Piergiuseppe Calà, Vittorio Bini, Giorgio Galanti
BACKGROUND: Key aspects in a lifestyle analysis are physical activity level and eating habits. An unhealthy lifestyle results in fat mass increase and in a predisposition to non communicable chronic diseases even in young age. The purpose of this study was to investigate the lifestyle and body composition in young athletes. METHODS: The subjects underwent to an assessment of body composition and they completed two questionnaires, one concerning the level of physical activity and the other regarding eating habits...
December 22, 2016: Minerva Pediatrica
https://www.readbyqxmd.com/read/27979289/rapid-ion-pair-liquid-chromatographic-method-for-the-determination-of-fenbendazole-marker-residue-in-fermented-dairy-products
#20
Venetia I Vousdouka, Elias P Papapanagiotou, Apostolos S Angelidis, Dimitrios J Fletouris
A simple, rapid and sensitive liquid chromatographic method that allows for the quantitative determination of fenbendazole residues in fermented dairy products is described. Samples were extracted with a mixture of acetonitrile-phosphoric acid and the extracts were defatted with hexane to be further partitioned into ethyl acetate. The organic layer was evaporated to dryness and the residue was reconstituted in mobile phase. Separation of fenbendazole and its sulphoxide, sulphone, and p-hydroxylated metabolites was carried out isocratically with a mobile phase containing both positively and negatively charged pairing ions...
April 15, 2017: Food Chemistry
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