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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
https://www.readbyqxmd.com/read/27918426/do-health-claims-and-front-of-pack-labels-lead-to-a-positivity-bias-in-unhealthy-foods
#15
Zenobia Talati, Simone Pettigrew, Helen Dixon, Bruce Neal, Kylie Ball, Clare Hughes
Health claims and front-of-pack labels (FoPLs) may lead consumers to hold more positive attitudes and show a greater willingness to buy food products, regardless of their actual healthiness. A potential negative consequence of this positivity bias is the increased consumption of unhealthy foods. This study investigated whether a positivity bias would occur in unhealthy variations of four products (cookies, corn flakes, pizzas and yoghurts) that featured different health claim conditions (no claim, nutrient claim, general level health claim, and higher level health claim) and FoPL conditions (no FoPL, the Daily Intake Guide (DIG), Multiple Traffic Lights (MTL), and the Health Star Rating (HSR))...
December 2, 2016: Nutrients
https://www.readbyqxmd.com/read/27917749/introduction-of-complementary-foods-in-sweden-and-impact-of-maternal-education-on-feeding-practices
#16
Sofia Klingberg, Johnny Ludvigsson, Hilde K Brekke
OBJECTIVE: To describe the introduction of complementary foods in a population-based cohort in relation to recommendations and explore the possible impact of maternal education on infant feeding practices. DESIGN: Prospective data from the All Babies in Southeast Sweden (ABIS) cohort study were used. The ABIS study invited all infants born in south-east Sweden during October 1997-October 1999 (n 21 700) to participate. A questionnaire was completed for 16 022 infants...
December 5, 2016: Public Health Nutrition
https://www.readbyqxmd.com/read/27907225/informativeness-of-ngs-analysis-for-vaginal-fluid-identification
#17
Saverio Giampaoli, Elisabetta DeVittori, Federica Valeriani, Andrea Berti, Vincenzo Romano Spica
The identification of vaginal fluids in forensic examinations plays an important role in crime scene reconstruction. Molecular detection of vaginal bacterial communities can lead to the correct discrimination of body fluids. These kinds of studies can be performed through multiplex real-time PCR using primers for a specific selection of bacteria. The availability of next-generation sequencing (NGS) protocols provided for the extension of the analysis to evaluate the prokaryotes present in specimens. In this study, DNA was extracted from 18 samples (vaginal, oral, fecal, yoghurt) and analyzed by real-time PCR and NGS...
January 2017: Journal of Forensic Sciences
https://www.readbyqxmd.com/read/27872717/the-antibacterial-effect-of-ziziphora-clinopodioides-essential-oil-and-nisinagainst-salmonella-typhimurium-and-staphylococcus-aureus-in-doogh-a-yoghurt-based-iranian-drink
#18
Yasser Shahbazi
Doogh is the most popular and commonly consumed yoghurt-based Iranian drink. The aim of this study was to investigate the antibacterial effects of Ziziphora clinopodioides essential oil (ZEO) at 0.10 and 0.20% concentrations, nisin at 250 and 500 IU mL(-1), and their combination against Salmonella typhimurium and Staphylococcusaureus in doogh during storage at 4 ˚C for  9 days. Nine batches were studied as follows: control: no ZEO or nisin added, A: 0.10% ZEO, B: 0.20% ZEO, C: 250 IU mL(-1) nisin, D: 500 IU mL(-1) nisin, E: 0...
2016: Veterinary Research Forum
https://www.readbyqxmd.com/read/27847427/prevalence-of-campylobacter-jejuni-and-campylobacter-coli-in-raw-milk-and-some-dairy-products
#19
Mona A El-Zamkan, Karima G Abdel Hameed
AIM: This study was accomplished to test raw milk and certain dairy products sold in local markets of Qena, Egypt, for the presence of Campylobacter coli and Campylobacter jejuni. MATERIALS AND METHODS: A total of 150 samples of raw milk, kareish cheese, and yoghurt (50 samples each) were subjected first to enrichment in Bolton broth at 42°C for 2 days under a microaerobic condition, subsequently campylobacter blood free selective agar plates were cultured and incubated in the same condition of the broth...
October 2016: Veterinary World
https://www.readbyqxmd.com/read/27846923/socio-economic-disparities-in-the-diet-of-french-children-and-adolescents-a-multidimensional-issue
#20
Peggy Drouillet-Pinard, Carine Dubuisson, Isabelle Bordes, Irène Margaritis, Sandrine Lioret, Jean-Luc Volatier
OBJECTIVE: The present research aimed to study the multidimensionality of the link between dietary intake and socio-economic position (SEP) in a representative sample of French children and adolescents, using a variety of SEP indicators. DESIGN: Data from the second French national food consumption survey (INCA2) were used. Information on food consumption was collected using a 7d food record and SEP data (occupation, education, income, household wealth indices) using questionnaires...
November 16, 2016: Public Health Nutrition
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