keyword
MENU ▼
Read by QxMD icon Read
search

Yoghurt

keyword
https://www.readbyqxmd.com/read/29146359/determination-of-tryptophan-derivatives-in-kynurenine-pathway-in-fermented-foods-using-liquid-chromatography-tandem-mass-spectrometry
#1
Cemile Yılmaz, Vural Gökmen
This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices. It was found that beer samples were found to contain kynurenine within the range of 28...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29136806/multivariate-analysis-of-organic-acids-in-fermented-food-from-reversed-phase-high-performance-liquid-chromatography-data
#2
Pablo Mortera, Federico A Zuljan, Christian Magni, Santiago A Bortolato, Sergio H Alarcón
Multivariate calibration coupled to RP-HPLC with diode array detection (HPLC-DAD) was applied to the identification and the quantitative evaluation of the short chain organic acids (malic, oxalic, formic, lactic, acetic, citric, pyruvic, succinic, tartaric, propionic and α-cetoglutaric) in fermented food. The goal of the present study was to get the successful resolution of a system in the combined occurrence of strongly coeluting peaks, of distortions in the time sensors among chromatograms, and of the presence of unexpected compounds not included in the calibration step...
February 1, 2018: Talanta
https://www.readbyqxmd.com/read/29127020/does-the-use-of-antifungal-agents-in-agriculture-and-in-food-foster-polyene-resistance-development-a-reason-for-concern
#3
REVIEW
Axel Dalhoff
Environmental fungicides are used in agriculture to reduce fungal spoilage of crop to a minimum and the polyene macrolide natamycin is used as a food preservative. The use of natamycin in yoghurt has recently been authorized in the USA and some other countries. However, resistance development is a serious risk associated with the use of antimicrobials as food additives and environmental fungicides. Cross-resistance between agricultural and medical azoles and amphothericin B, respectively, not being used in agriculture has been demonstrated in clinical and environmental isolates...
November 7, 2017: Journal of Global Antimicrobial Resistance
https://www.readbyqxmd.com/read/29109953/processing-challenges-and-opportunities-of-camel-dairy-products
#4
REVIEW
Tesfemariam Berhe, Eyassu Seifu, Richard Ipsen, Mohamed Y Kurtu, Egon Bech Hansen
A review on the challenges and opportunities of processing camel milk into dairy products is provided with an objective of exploring the challenges of processing and assessing the opportunities for developing functional products from camel milk. The gross composition of camel milk is similar to bovine milk. Nonetheless, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing of camel dairy products such as cheese, yoghurt, or butter using the same technology as for dairy products from bovine milk can result in processing difficulties and products of inferior quality...
2017: International journal of food science
https://www.readbyqxmd.com/read/29083435/dairy-intakes-in-older-irish-adults-and-effects-on-vitamin-micronutrient-status-data-from-the-tuda-study
#5
E Laird, M C Casey, M Ward, L Hoey, C F Hughes, K McCarroll, C Cunningham, J J Strain, H McNulty, A M Molloy
BACKGROUND: Consumption of dairy products has been associated with positive health outcomes including a lower risk of hypertension, improved bone health and a reduction in the risk of type 2 diabetes. The suggested dairy intake for health in older adults is three servings per day but recent analysis of the NHANES data for older adults reported 98% were not meeting these recommendations. No studies have investigated the consequences of such declines in the dairy intakes of Irish older adults and the subsequent effects on vitamin micronutrient status...
2017: Journal of Nutrition, Health & Aging
https://www.readbyqxmd.com/read/29080977/dairy-product-intake-and-mortality-in-a-cohort-of-70-year-old-swedes-a-contribution-to-the-nordic-diet-discussion
#6
Gianluca Tognon, Elisabet Rothenberg, Martina Petrolo, Valter Sundh, Lauren Lissner
INTRODUCTION: Conflicting results in the literature exist on the role of dairy products in the context of a Nordic Healthy Diet (NHD). Two recent Swedish studies indicate both negative and positive associations with total mortality when comparing key dairy products. There is no consensus about how to include these foods into the NHD. PURPOSE: To study consumption of cheese and milk products (milk, sour milk and unsweetened yoghurt) by 70-year-old Swedes in relation to all-cause mortality...
October 28, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/29073460/quantification-of-lactobacillus-paracasei-viable-cells-in-probiotic-yoghurt-by-propidium-monoazide-combined-with-quantitative-pcr
#7
Mirella Crhistine Scariot, Gustavo Luiz Venturelli, Elane Schwinden Prudêncio, Ana Carolina Maisonnave Arisi
Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The present study aimed to develop PMA-qPCR assay for quantification of Lactobacillus paracasei viable cells in probiotic yoghurt. L. paracasei grown in culture medium was submitted to heat treatment at 60°C for different periods of time and probiotic yoghurt containing L. paracasei were prepared and stored at 4°C for 30days. The viable cells were quantified using qPCR and PMA-qPCR assays targeting tuf gene and also by plate counting...
October 18, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29065710/effect-of-a-yoghurt-drink-containing-lactobacillus-strains-on-bacterial-vaginosis-in-women-a-double-blind-randomised-controlled-clinical-pilot-trial
#8
C Laue, E Papazova, A Liesegang, A Pannenbeckers, P Arendarski, B Linnerth, K J Domig, W Kneifel, L Petricevic, J Schrezenmeir
Bacterial vaginosis (BV) is characterised by a depletion of lactobacilli in favour of an overgrowth of anaerobic bacteria. It is associated with increased risk for urogenital infections and abortion. In this study we assessed the effect of a yoghurt drink containing Lactobacillus strains on BV. The strains had been isolated from healthy pregnant women and selected for acidification capacity, production of H2O2, glycogen utilisation, bile salt tolerance and inhibition of pathogens. Using Amsel criteria BV was diagnosed in 36 women aged ≥18 years with stable menstrual cycle or menopause...
October 25, 2017: Beneficial Microbes
https://www.readbyqxmd.com/read/29063967/sequence-analysis-of-changes-in-microbial-composition-in-different-milk-products-during-fermentation-and-storage
#9
Barbora Zalewska, Marija Kaevska, Iva Slana
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts...
October 24, 2017: Current Microbiology
https://www.readbyqxmd.com/read/29058322/influence-of-different-functional-ingredients-on-physical-properties-rheology-tribology-and-oral-perceptions-of-no-fat-stirred-yoghurt
#10
Sophia Bao Xian Ng, Phuong T M Nguyen, Bhesh Bhandari, Sangeeta Prakash
Effects of adding four functional ingredients: inulin, pectin, galacto-oligosaccharides (GOS), and beta glucan on physical, rheology, tribology and sensory characteristics of skim (0.1% fat) stirred yoghurt were studied. Three levels of each ingredient were chosen: inulin (7%, 8% and 9%), pectin (0.2%, 0.25% and 0.3%), GOS (9.1%, 11.3% and 13.6%), and beta glucan (0.1%, 0.2% and 0.3%). Among the investigated ingredients, inulin and GOS appeared to be preferable choices due to their ability to both reduce syneresis and slightly increase sample lubrication while maintaining texture, rheology and sensory characteristics of skim yoghurt...
October 23, 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/29057769/exploring-how-a-traditional-diluted-yoghurt-drink-may-mitigate-heat-strain-during-medium-intensity-intermittent-work-a-multidisciplinary-study-of-occupational-heat-strain
#11
Karin Lundgren-Kownacki, Mats Dahl, Chuansi Gao, Kristina Jakobsson, Caroline Linninge, Danping Song, Kalev Kuklane
It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-hour period of medium load physical intermittent work in a climatic chamber (34°C, 60 % RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random...
October 20, 2017: Industrial Health
https://www.readbyqxmd.com/read/28965518/in-vitro-and-in-vivo-antioxidant-potential-of-milks-yoghurts-fermented-milks-and-cheeses-a-narrative-review-of-evidence
#12
Anthony Fardet, Edmond Rock
The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects...
October 2, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28958555/triticale-nutritional-composition-and-food-uses
#13
REVIEW
Fan Zhu
Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28939407/taste-the-feeling-or-feel-the-tasting-tactile-exposure-to-food-texture-promotes-food-acceptance
#14
Chantal Nederkoorn, Julia Theiβen, Michelle Tummers, Anne Roefs
The texture of food can be a reason why children reject it: It matters if food is crispy, slimy, smooth or has pips and bits in it. In general, mere exposure is the best method to increase acceptance of food: becoming more familiar with a food by repeated exposure increases liking for it. However, exposure to texture can be difficult, as children can be reluctant to try tasting it. In the current study, it is tested if acceptance of a food with a specific texture is improved after exposure to the feel of it, with hands only...
January 1, 2018: Appetite
https://www.readbyqxmd.com/read/28919693/antimicrobial-activity-of-yeasts-against-some-pathogenic-bacteria
#15
Gamal Younis, Amal Awad, Rehab E Dawod, Nehal E Yousef
AIM: This study was designed to isolate and identify yeast species from milk and meat products, and to test their antimicrobial activity against some bacterial species. MATERIALS AND METHODS: A total of 160 milk and meat products samples were collected from random sellers and super markets in New Damietta city, Damietta, Egypt. Samples were subjected to yeast isolation procedures and tested for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli...
August 2017: Veterinary World
https://www.readbyqxmd.com/read/28888445/eating-flowers-exploring-attitudes-and-consumers-representation-of-edible-flowers
#16
H Rodrigues, D P Cielo, C Goméz-Corona, A A S Silveira, T A Marchesan, M V Galmarini, N S P S Richards
Edible flowers have gained more attention in recent years thanks to their perceived health benefits. Despite this attention, it seems that edible flowers are not popularized for consumption in South America, being considered unfamiliar for some cultures from this continent. In this context, the general goal of the present study was to investigate the three dimensions of social representation theory, the representational field, the information and the attitude of the two conditions of edible flowers: a more general "food made with flowers" and more directional product "yoghurt made with flowers", using Brazilian consumers...
October 2017: Food Research International
https://www.readbyqxmd.com/read/28875322/application-of-in-plant-control-measures-in-some-egyptian-micro-scale-dairy-enterprises-and-its-impact-on-heavy-metal-contents-of-their-products
#17
Magda Magdy Abd El-Salam, Mohamed F Farahat, Gaber I Abu-Zuid, Samia G Saad
Egypt is encouraging micro-scale enterprises as proved to be one of the most important reasons of economic growth. Most of the annual milk production is processed in micro-scale dairy enterprises located in squatter areas with high health risks and negative environmental impact. The aim of this study was to assess the effectiveness of in-plant control measures in controlling lead and cadmium levels in dairy products from nine Egyptian micro-scale enterprises. The results revealed that white cheese enterprises had the highest mean lead and cadmium contents; both in their raw milk (0...
September 5, 2017: Environmental Monitoring and Assessment
https://www.readbyqxmd.com/read/28859383/effect-of-alginate-in-patients-with-gerd-hiatal-hernia-matters
#18
R Vardar, M Keskin, E Valitova, B Bayrakci, E Yildirim, S Bor
Alginate-based formulations are frequently used as add-on proton pump inhibitor (PPI) therapy to help control of heartburn and regurgitation. There are limited data regarding the mechanisms and effects of alginate-based formulations. We aimed to evaluate the effects of the sodium alginate intake and its likely temporal relations on intraesophageal reflux events by MII-pH in patients with and without hiatal hernia (HH). Fifty GERD patients (18 with HH, 32 without HH) with heartburn or regurgitation once a week or more common were included...
October 1, 2017: Diseases of the Esophagus: Official Journal of the International Society for Diseases of the Esophagus
https://www.readbyqxmd.com/read/28856786/dietary-intake-and-physical-activity-levels-of-children-attending-australian-childcare-services
#19
Jannah Jones, Rebecca Wyse, John Wiggers, Sze L Yoong, Meghan Finch, Christophe Lecathelinais, Alison Fielding, Tara Clinton-McHarg, Jenna Hollis, Kirsty Seward, Luke Wolfenden
AIM: The primary aim of this study was to describe the dietary intake and physical activity levels of children while attending childcare. METHODS: A cross-sectional study was conducted with 18 centre-based childcare services in the Hunter region of New South Wales, Australia. Childcare service characteristics were assessed via telephone interview. Child dietary intake and physical activity levels were assessed during a one-day observation conducted at participating childcare services using previously validated tools...
August 30, 2017: Nutrition & Dietetics: the Journal of the Dietitians Association of Australia
https://www.readbyqxmd.com/read/28856430/habitual-yoghurt-consumption-and-depressive-symptoms-in-a-general-population-study-of-19-596-adults
#20
Bin Yu, Qi Zhu, Ge Meng, Yeqing Gu, Qing Zhang, Li Liu, Hongmei Wu, Yang Xia, Xue Bao, Hongbin Shi, Qian Su, Liyun Fang, Fei Yu, Huijun Yang, Shaomei Sun, Xing Wang, Ming Zhou, Qiyu Jia, Qi Guo, Kun Song, Andrew Steptoe, Kaijun Niu
PURPOSE: Epidemiological studies directly examining the association between habitual yoghurt consumption and mental health remain scarce. The aim of this study is to investigate the association of yoghurt consumption with depressive symptoms in adults. METHODS: This is a cross-sectional study of 19,596 Chinese adults (mean age 41.2, standard deviation 11.8 years; males, 54.3%). Depressive symptoms were assessed using the Self-Rating Depression Scale (SDS). Dietary intake was obtained through a valid food frequency questionnaire...
August 30, 2017: European Journal of Nutrition
keyword
keyword
47691
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"