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https://www.readbyqxmd.com/read/28807068/secular-trends-in-dietary-patterns-of-young-children-in-brazil-from-1996-to-2006
#1
Ana Elisa Madalena Rinaldi, Wolney Lisboa Conde
OBJECTIVE: To describe dietary patterns (DP) from 1996 to 2006 and in the first 5 years of life and to explore individual and contextual characteristics associated with each DP. DESIGN: DP were defined by principal component analysis. The association between DP and individual (sociodemographic, maternal and child) and contextual (geographic regional and year) characteristics was analysed by multilevel analysis. SETTING: Two complex probabilistic Brazilian Demographic and Health Surveys (BDHS 1996, 2006)...
August 15, 2017: Public Health Nutrition
https://www.readbyqxmd.com/read/28805747/what-is-nutritious-snack-food-a-comparison-of-expert-and-layperson-assessments
#2
Tamara Bucher, Christina Hartmann, Megan E Rollo, Clare E Collins
The term "nutritious" is being increasingly used by product manufacturers but the term is not currently regulated as a nutrition claim. It is unclear how lay consumers and experts define and interpret the term or how they evaluate the "nutritiousness" of various foods. To address this evidence gap, a mixed methods design was applied and both nutrition experts (n = 206) and lay participants (n = 269) provided definitions of the term "nutritious" and evaluated the "nutritiousness" of 20 different snack foods in a cross-sectional survey...
August 14, 2017: Nutrients
https://www.readbyqxmd.com/read/28758215/application-of-new-insoluble-dietary-fibers-from-triticale-as-supplement-in-yoghurt-effects-on-physicochemical-rheological-and-quality-properties
#3
Jelena Miočinović, Nikola Tomić, Biljana Dojnov, Igor Tomašević, Sanja Stojanović, Ilija Djekic, Zoran Vujčić
BACKGROUND: The need to increase the daily intake of dietary fibers opens a new chapter in the research of functional foods enriched with fibers. Potential application of innovative product - insoluble dietary fibers from triticale in yoghurts, deployed by characterizing their food application and evaluating physicochemical, rheological and sensory properties was the aim of this research. RESULTS: Detailed characterizations of these fibers are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents...
July 30, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28753102/the-influence-of-a-bifidobacterium-animalis-probiotic-on-gingival-health-a-randomized-controlled-clinical-trial
#4
Bahar Eren Kuru, Isabelle Laleman, Tuğçe Yalnızoğlu, Leyla Kuru, Wim Teughels
BACKGROUND: There is a growing interest for probiotics in periodontal therapy, however, until to date, most research is focused on lactobacilli probiotics. The aim of this study was to evaluate the effect of the 4-week usage of a Bifidobacterium animalis subsp. lactis DN-173010 supplemented yoghurt versus a placebo yoghurt, followed by a 5-day non-brushing period. METHODS: Individuals were included in this single-blind, randomized controlled study if probing depth was (PD) ≤ 3 mm and attachment loss ≤ 2 mm...
July 28, 2017: Journal of Periodontology
https://www.readbyqxmd.com/read/28740292/optimization-of-low-fat-set-type-yoghurt-effect-of-altered-whey-protein-to-casein-ratio-fat-content-and-microbial-transglutaminase-on-rheological-and-sensorial-properties
#5
Somayeh Pakseresht, Mostafa Mazaheri Tehrani, Seyed Mohammad Ali Razavi
In the present study the amount of whey protein to casein ratio (W/C ratio) (0.22-0.7), fat content (FC) (0.5-1.5%) and microbial transglutaminase (mTGase) (0.0-1.0 U/g substrate protein) in the formulation of low fat set type yoghurt, prepared from reconstituted milk, were optimized by response surface method to achieve the best rheological properties and sensory characteristics. The selected parameters consisted of higher consistency coefficient, consistency, texture and mouth feeling and lower syneresis and pH...
July 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28736048/long-chain-branching-as-an-innovative-up-cycling-process-of-polypropylene-post-consumer-waste-possibilities-and-limitations
#6
Florian Kamleitner, Bernadette Duscher, Thomas Koch, Simone Knaus, Vasiliki-Maria Archodoulaki
Long chain branching (LCB) was used the first time as an innovative tool for value adding to PP from household post-consumer waste. Due to the highly improved melt properties, the possible application profile is extended and not only a "re-cycling" process, even a real "up-cycling" is presented. The used PP was collected from commingled household polyolefin waste, which contained different types of PP and macromolecular impurities such as 10% of polyethylene with high density (PE-HD). In addition, a single PP waste fraction from cleaned beverage and yoghurt cups was manually sorted...
July 20, 2017: Waste Management
https://www.readbyqxmd.com/read/28731553/trends-in-fluid-consumption-and-beverage-choices-among-adults-reveal-preferences-for-ayran-and-black-tea-in-central-turkey
#7
Reyhan Nergiz-Unal, Emine Akal Yildiz, Gülhan Samur, H Tanju Besler, Neslisşah Rakicioğlu
AIM: Beverages are globally significant sources of water in the diet. There is a lack of knowledge about fluid intake from beverage and water consumption in Turkey. Thus, the aim of this study was to examine the type of drinks preferred at meals and snacks as well as the daily fluid, beverage and water intakes based on age and gender. METHODS: A cross-sectional survey was administered to 3411 randomly chosen adult participants (n = 1522 male, n = 1919 female) representing the general profile of central Turkey...
February 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28720381/tolerance-to-baked-and-fermented-cow-s-milk-in-children-with-ige-mediated-and-non-ige-mediated-cow-s-milk-allergy-in-patients-under-two-years-of-age
#8
A Uncuoglu, N Yologlu, I E Simsek, Z S Uyan, M Aydogan
BACKGROUND: IgE-mediated cow's milk allergy (CMA) has been shown consistent in milder heated-milk tolerant and severe heated-milk reactant groups in patients older than two years. Little is known whether fermentation of milk gives rise to similar clinical phenotypes. We aimed to determine the influence of extensively heated and fermented cow's milk on the IgE-mediated and non-IgE-mediated CMA in children younger than two years. METHODS: Subjects followed with the diagnosis of IgE-mediated and non-IgE-mediated CMA for at least six months underwent unheated milk challenge...
July 15, 2017: Allergologia et Immunopathologia
https://www.readbyqxmd.com/read/28681026/a-seasonal-study-for-determination-of-aflatoxin-m1-level-in-dairy-products-in-iranshahr-iran
#9
N Sohrabi, H Gharahkoli
BACKGROUND AND PURPOSE: Aflatoxin M1, in milk and dairy products, is classified by the International Agency for Research on Cancer as human carcinogens (class 2B). The aim of this study was to evaluate aflatoxin M1 contamination level in dairy products from Iranshahr city, Iran, using ELISA technique. MATERIALS AND METHODS: In our study, 87 samples of milk, white cheese, yoghurt, and butter were collected in different seasons and after preparation, were analyzed by ELISA technique...
September 2016: Advances in Medical Mycology (Iran)
https://www.readbyqxmd.com/read/28659975/influence-of-dietary-factors-on-helicobacter-pylori-and-caga-seroprevalence-in-bulgaria
#10
Daniel Yordanov, Lyudmila Boyanova, Rumyana Markovska, Juliana Ilieva, Nikolay Andreev, Galina Gergova, Ivan Mitov
The aim of this study was to assess the association between some dietary factors and prevalence of H. pylori infection or strain virulence in 294 adult asymptomatic blood donors. Methods. Seroprevalence was evaluated using ELISA. Logistic regression was used. Results. Anti-H. pylori IgG prevalence was 72.4%, and CagA IgG seroprevalence was 49.3%. In the multivariate analyses, the frequent (>5 days per week) honey consumption was associated with both reduced H. pylori seroprevalence OR, 0.68 with 95% confidence interval (CI), 0...
2017: Gastroenterology Research and Practice
https://www.readbyqxmd.com/read/28659729/some-current-applications-limitations-and-future-perspectives-of-lactic-acid-bacteria-as-probiotics
#11
REVIEW
Smith Etareri Evivie, Gui-Cheng Huo, John Oamen Igene, Xin Bian
Several mechanism and non-mechanism-based studies supporting the claim that lactic acid bacteria (LAB) strains confer health benefits and play immune-modulatory roles were examined in this review. Probiotic applications of LAB on global burdens such as obesity and type-2 diabetes were discussed as well as the use of yoghurt and ice cream as important vehicles to convey several beneficial LAB strains. Probiotic and symbiotic dairy products may be used in the nearest future to treat a variety of health disorders...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28637531/minimising-generation-of-acid-whey-during-greek-yoghurt-manufacturing
#12
Gangani Uduwerella, Jayani Chandrapala, Todor Vasiljevic
Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey...
June 22, 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28627333/influence-of-preservation-methods-on-the-quality-of-colostrum-sourced-from-new-zealand-dairy-farms
#13
K S Denholm, J C Hunnam, E L Cuttance, S McDougall
AIMS: To assess the effect of two temperatures (ambient temperature and 4°C), three preservation methods (no preservative, yoghurt and potassium sorbate), and two periods of storage (3 and 7 days) on Brix and total bacterial and coliform counts of colostrum collected from New Zealand dairy farms. METHODS: One litre of colostrum destined to be fed to newborn calves was collected from 55 New Zealand dairy farms in the spring of 2015. Six aliquots of 150 mL were obtained from each colostrum sample, with two aliquots left untreated, two treated with potassium sorbate and two with yoghurt, and one of each pair of aliquots stored at ambient temperature and the other at 4°C...
September 2017: New Zealand Veterinary Journal
https://www.readbyqxmd.com/read/28578054/formation-of-tyramine-in-yoghurt-during-fermentation-interaction-between-yoghurt-starter-bacteria-and-lactobacillus-plantarum
#14
Cemile Yılmaz, Vural Gökmen
This study aimed to investigate the formation of tyramine during yoghurt fermentation with the focus on interaction between Streptococcus thermophilus RSKK 04082, Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 and Lactobacillus plantarum RSKK 02030. These microorganisms were used in the yoghurt fermentation as single strains or mixed cultures containing double or triple strains. The interactions between microorganisms have been also revealed by determining total free amino acids and the pH of the medium together with the microbial count of the strains...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28536022/effect-of-microencapsulation-using-extrusion-technique-on-viability-of-bacterial-cells-during-spray-drying-of-sweetened-yoghurt
#15
Dibyakanta Seth, Hari Niwas Mishra, Sankar Chandra Deka
An improved extrusion spraying technique was employed for encapsulation of mixed bacteria culture of Streptococcus thermophilus and Lactobacillus bulgaricus using sodium alginate as the coating material for the purpose of better survival during spray drying of sweetened yoghurt. The effects of nozzle air pressure (200, 300, 400 and 500kPa), sodium alginate concentration (1%, 1.5%, 2%, 2.5% and 3% w/v), calcium chloride concentration (0.1, 0.2, 1M) and hardening time (15, 30, 45 and 60min) on the viability of encapsulated bacteria were investigated...
October 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28524017/effect-of-homogenisation-in-formation-of-thermally-induced-aggregates-in-a-non-and-low-fat-milk-model-system-with-microparticulated-whey-proteins
#16
Isabel Celigueta Torres, Gema Nieto, Tommy Nylander, Adam Cohen Simonsen, Alexander Tolkach, Richard Ipsen
The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28513755/re-assembled-casein-micelles-improve-in-vitro-bioavailability-of-vitamin-d-in-a-caco-2-cell-model
#17
Yifat Cohen, Moran Levi, Uri Lesmes, Marielle Margier, Emmanuelle Reboul, Yoav D Livney
The pandemic of vitamin D (VD) deficiency, and the global rise in obesity stimulate a need for staple low-fat foods and beverages enriched with VD. In light of consumer demand for a clean label, the use of natural endogenous food ingredients as delivery vehicles is of great interest. To this end, re-assembled casein micelles (rCM) have been shown to help retain VD during processing and shelf life and provide high bioavailability in low-fat milk and non-fat yoghurt. This follow-up study focused on the performance of VD-loaded rCM after drying and reconstitution, considering VD retention during simulated digestion, and the subsequent in vitro bioavailability of the vitamin...
June 1, 2017: Food & Function
https://www.readbyqxmd.com/read/28432677/development-of-yoghurt-with-ju%C3%A3-ara-pulp-euterpe-edulis-m-and-the-probiotic-lactobacillus-acidophilus-la5
#18
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
#19
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
#20
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
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