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https://www.readbyqxmd.com/read/29766698/eating-behaviours-of-primary-school-pupils-from-%C3%A5-l%C3%A4-skie-malopolskie-and-opolskie-voivodeships-in-poland
#1
Anna Dolipska, Mo Majerczyk, Aleksandra Góra, Karolina Janion, Elżbieta Szczepańska
Background: Nutrition is one of the major environmental factors affecting children’s physical development and health, with nutrition mistakes made in early years of life having short- and long-term health consequences. Objective: This study has been aimed at evaluating eating behaviours of primary school pupils and determining whether there are relationships between pupils’ eating habits and their area of residence. Material and methods: The study was conducted in primary schools located in the following voivodeships (administrative units) in Poland: Śląskie, Opolskie and Małopolskie, on a total sample of 1138 pupils...
2018: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/29764202/comparative-study-of-the-synbiotic-effect-of-inulin-and-fructooligosaccharide-with-probiotics-with-regard-to-the-various-properties-of-fermented-soy-milk
#2
Shalini Mishra, H N Mishra
Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10-3 pH units/min) and condensed the fermentation completion time...
January 1, 2018: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/29735076/differences-in-the-microstructure-and-rheological-properties-of-low-fat-yoghurts-from-goat-sheep-and-cow-milk
#3
Hanh T H Nguyen, Saeedeh Afsar, Li Day
Goat and sheep milks have long been used to produce a range of dairy products due to their nutritional value and health benefits. Information about the microstructure and rheology of goat and sheep yoghurts, however, is scarce. In this study, the microstructure, texture and rheological properties of cow, goat and sheep yoghurts were investigated and compared. The results show that a longer fermentation and gelation time was required for goat yoghurt with a lower storage modulus compared to cow and sheep yoghurts...
June 2018: Food Research International
https://www.readbyqxmd.com/read/29688576/physicochemical-evaluation-of-low-fat-yoghurt-produced-with-microbial-transglutaminase
#4
Belén García-Gómez, Ángeles Romero-Rodríguez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Manuel Vázquez
BACKGROUND: Currently consumers demand low-fat or non-fat yoghurt but their physical properties are less attractive than those of full-fat yoghurt. It was reported that microbial transglutaminase (TG) can be used in the production of low-fat yoghurt. The aim of this work was to evaluate the effect of TG on low-fat yoghurt to improve their physicochemical and textural properties to approach to those of full-fat yoghurt. Two TG application methods (addition before fermentation or simultaneously addition with the starter), three dose levels and TG origin were evaluated...
April 24, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29666517/effect-of-culture-levels-ultrafiltered-retentate-addition-total-solid-levels-and-heat-treatments-on-quality-improvement-of-buffalo-milk-plain-set-yoghurt
#5
Vijesh Yadav, Vijay Kumar Gupta, Ganga Sahay Meena
Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt. With 3% culture levels, the required TA (0.90% LA) was achieved in minimum 6 h incubation. With an increase in UF retentate addition, there was observed a highly significant decrease in overall acceptability, body and texture and colour and appearance scores, but there was highly significant increase in rheological parameters of yoghurt samples...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29660758/intracellular-expression-of-antifreeze-peptides-in-food-grade-lactococcus-lactis-and-evaluation-of-their-cryoprotective-activity
#6
Li Zhang, Quan Jin, Jing Luo, Jinhong Wu, Shaoyun Wang, Zhengwu Wang, Shengxiang Gong, Wei Zhang, Xiaohong Lan
Antifreeze peptides can protect living organisms from low temperatures by preventing damage or killing due to ice crystal formation between cells. Therefore, antifreeze peptides can be used as a low temperature protectant for cryopreservation of cells and tissues, and also in food production. In this study, a recombinant SF-P gene was constructed and inserted into pNZ8149 to construct a food grade expression vector, which was then electroporated into Lactococcus lactis NZ3900. The expression of the target protein was induced using Nisin, and the optimal expression condition was determined to be a pH of 6...
April 16, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29617330/fermented-food-and-non-communicable-chronic-diseases-a-review
#7
REVIEW
Doreen Gille, Alexandra Schmid, Barbara Walther, Guy Vergères
Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake...
April 4, 2018: Nutrients
https://www.readbyqxmd.com/read/29614042/technological-and-genomic-analysis-of-roles-of-the-cell-envelope-protease-prts-in-yoghurt-starter-development
#8
Hui Tian, Bailiang Li, Smith Etareri Evivie, Shuvan Kumar Sarker, Sathi Chowdhury, Jingjing Lu, Xiuyun Ding, Guicheng Huo
The cell-envelope protease PrtS was proved to be efficient in optimal bacterial growth and fast acidification in pure culture, while its positive effect on the performance of mixed-cultures in milk fermentation was not defined. The aim was to analyze effects of the PrtS on the symbiosis between strains during yoghurt production and cold storage. Two Streptococcus thermophilus strains, KLDS3.1012 and KLDS SM, and two different proteolytic strains of Lactobacillus delbrueckii subsp. Bulgaricus , L7 and L12, were used...
April 3, 2018: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/29609865/dairy-shows-different-associations-with-abdominal-and-bmi-defined-overweight-cross-sectional-analyses-exploring-a-variety-of-dairy-products
#9
E M Brouwer-Brolsma, D Sluik, C M Singh-Povel, E J M Feskens
BACKGROUND AND AIMS: Previous studies have suggested weight-regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross-sectional associations between dairy consumption and indicators of overweight. METHODS AND RESULTS: We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25-30 kg/m2 (n = 44,772) and obesity as BMI ≥30 kg/m2 (n = 15,339)...
March 30, 2018: Nutrition, Metabolism, and Cardiovascular Diseases: NMCD
https://www.readbyqxmd.com/read/29606182/review-dairy-foods-red-meat-and-processed-meat-in-the-diet-implications-for-health-at-key-life-stages
#10
D I Givens
Social and health care provision have led to substantial increases in life expectancy. In the UK this has become higher than 80 years with an even greater proportional increase in those aged 85 years and over. The different life stages give rise to important nutritional challenges and recent reductions in milk consumption have led to sub-optimal intakes of calcium by teenage females in particular when bone growth is at its maximum and of iodine during pregnancy needed to ensure that supply/production of thyroid hormones to the foetus is adequate...
April 2, 2018: Animal: An International Journal of Animal Bioscience
https://www.readbyqxmd.com/read/29602635/yeasts-and-filamentous-fungi-associated-with-some-dairy-products-in-egypt
#11
A-A H Moubasher, M A Abdel-Sater, Z S M Soliman
This work aimed to identify and evaluate the diversity of yeasts and filamentous fungi that contaminate some dairy products (fresh buffalo milk, plain yoghurt, butter and Kareisk cheese) in Assiut city, Egypt. The identification was based on phenotypic characteristics, and genotypically in case of yeasts. The pHs of all dairy products lie within the acidic range, but yoghurt registered the highest value. A total of 41 genera and 89 species+3 varieties were recovered from all dairy products investigated on DRBC (26 genera representing 59 species+1 variety), DG18 (32 genera, 56 species+2 varieties) and MY50G (31 genera, 64 species+2 varieties)...
March 27, 2018: Journal de Mycologie Médicale
https://www.readbyqxmd.com/read/29602454/optimise-the-microbial-flora-with-milk-and-yoghurt-to-prevent-disease
#12
James A Morris
Pathogenic bacteria, which are temporary or permanent members of our microbial flora, cause or contribute to a wide range of human disease at all ages. Conditions include Alzheimer's disease, atherosclerosis, diabetes mellitus, obesity, cancer, autoimmunity and psychosis, amongst others. The mechanism of damage is inflammation which can be chronic or acute. An optimal microbial flora includes a wide range of pathogenic bacteria in low dose. This allows specific immunity to be developed and maintained with minimal inflammatory damage...
May 2018: Medical Hypotheses
https://www.readbyqxmd.com/read/29580012/degradation-of-%C3%AE-casomorphins-and-identification-of-degradation-products-during-yoghurt-processing-using-liquid-chromatography-coupled-with-high-resolution-mass-spectrometry
#13
Duc Doan Nguyen, Francesco Busetti, Stuart Keith Johnson, Vicky Ann Solah
Liquid chromatography-high resolution mass spectrometry (LC-HRMS) was used to investigate the degradation of β-casomorphin 5 (β-CM5) and β-casomorphin 7 (β-CM7) by Streptococcus thermophilus and/or Lactobacillus delbrueckii ssp. bulgaricus, and to identify the degradation products forming during yoghurt processing. Bovine UHT milk was fermented with: (i) a single strain of L. delbrueckii ssp. bulgaricus, (ii) a single strain of S. thermophilus and (iii) the mixture of S. thermophilus and L. delbrueckii ssp...
April 2018: Food Research International
https://www.readbyqxmd.com/read/29553811/mediterranean-diet-in-a-sicilian-student-population-second-part-breakfast-and-its-nutritional-profile
#14
Daniela Metro, Mattia Papa, Luigi Manasseri, Teresa Gervasi, Luca Campone, Vito Pellizzeri, Roberta Tardugno, Giacomo Dugo
Breakfast habits affect the nutritional status and health of people, in particular children and adolescents. This is the second part a previous study about the adherence to the Mediterranean diet in a Sicilian (Italy) student population. The investigation analysed both normal weight and overweight subjects in order to understand how eating habits, number of meals and daily calorie intakes could affect their body mass indexes (BMI). The aim of this second part was to analyse the breakfast nutritional profiles of this student population...
March 19, 2018: Natural Product Research
https://www.readbyqxmd.com/read/29519117/assessment-of-nutritional-behaviours-of-children-aged-7-12-attending-to-primary-schools-in-biala-podlaska-poland
#15
Anna Galczak-Kondraciuk, Paweł Stempel, Jan Czeczelewski
Background: Children and youth constitute a group that is particularly prone to the effects of improper diet. In the puberty period, numerous significant lifestyle choices are made, for instance regarding particular nutritional behaviours which may be repeated later in life and may determine the state of health. Objective: The aim of the study was to assess nutritional behaviours of children aged 7-12 attending to primary schools in Biala Podlaska county (Eastern Region of Poland)...
2018: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/29506595/inverse-association-of-calcium-intake-with-abdominal-adiposity-and-c-reactive-protein-in-brazilian-children
#16
Lara Gomes Suhett, Brenda Kelly Souza Silveira, Mariana De Santis Filgueiras, Maria do Carmo Gouveia Peluzio, Helen Hermana Miranda Hermsdorff, Juliana Farias de Novaes
OBJECTIVE: To evaluate Ca intake and its association with cardiometabolic risk factors during childhood. DESIGN: A cross-sectional study with a representative sample. Food consumption was assessed through three 24 h dietary recalls. Anthropometry, body composition and biochemical measurements were also conducted. SETTING: Viçosa, Minas Gerais, Brazil. SUBJECTS: Children between 8 and 9 years old (n 350) enrolled in public and private schools in the urban area of the municipality of Viçosa...
March 6, 2018: Public Health Nutrition
https://www.readbyqxmd.com/read/29505912/modelling-survival-of-salmonella-enteritidis-during-storage-of-yoghurt-at-different-temperatures
#17
Derya Savran, Fernando Pérez-Rodríguez, A Kadir Halkman
The aim of this study was to evaluate the behaviour of Salmonella Enteritidis during the storage of yoghurt at different temperatures (4, 12, 20, and 25 °C), and to develop mathematical models to predict the behaviour of this bacterium as a function of storage temperature. Results indicated that Salmonella was able to survive longer during storage when temperature was low (e.g. 304 h at 4 °C, 60 h at 25 °C). The Geeraerd model with log-decrease and tailing was selected as the most suitable model to describe survival...
April 20, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29499570/determination-of-nutritional-parameters-of-yoghurts-by-ft-raman-spectroscopy
#18
Tomasz Czaja, Maria Baranowska, Sylwester Mazurek, Roman Szostak
FT-Raman quantitative analysis of nutritional parameters of yoghurts was performed with the help of partial least squares models. The relative standard errors of prediction for fat, lactose and protein determination in the quantified commercial samples equalled to 3.9, 3.2 and 3.6%, respectively. Models based on attenuated total reflectance spectra of the liquid yoghurt samples and of dried yoghurt films collected with the single reflection diamond accessory showed relative standard errors of prediction values of 1...
May 5, 2018: Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
https://www.readbyqxmd.com/read/29494487/dairy-fats-and-cardiovascular-disease-do-we-really-need-to-be-concerned
#19
REVIEW
Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra, Ioannis Zabetakis
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past...
March 1, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29489876/modulation-of-the-peripheral-blood-transcriptome-by-the-ingestion-of-probiotic-yoghurt-and-acidified-milk-in-healthy-young-men
#20
RANDOMIZED CONTROLLED TRIAL
Kathryn J Burton, Grégory Pimentel, Nadine Zangger, Nathalie Vionnet, Jocelyne Drai, Philip G McTernan, François P Pralong, Mauro Delorenzi, Guy Vergères
The metabolic health benefits of fermented milks have already been investigated using clinical biomarkers but the development of transcriptomic analytics in blood offers an alternative approach that may help to sensitively characterise such effects. We aimed to assess the effects of probiotic yoghurt intake, compared to non-fermented, acidified milk intake, on clinical biomarkers and gene expression in peripheral blood. To this end, a randomised, crossover study was conducted in fourteen healthy, young men to test the two dairy products...
2018: PloS One
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