Results 141 to 150 of about 40,657 (307)

Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis

Molecules
Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural ...
Chunlei Tan, Yang Tian, Liang Tao, Jing Xie, Mingming Wang, Feng Zhang, Zhijin Yu, Jun Sheng, Cunchao Zhao   +8 more
doaj   +1 more source

Biologically active peptides released in fermented milk: role and functions

, 2008
Recent years have seen a growing interest in the health enhancement effects of lactic acid bacteria (LAB). More evidence is accumulating that probiotics—foods that contain live bacteria—might constitute a valuable therapeutic and preventive tool against ...
Vinderola, Celso Gabriel, Matar, Chantal, Perdigon, Gabriela del Valle, de Moreno, Maria Alejandra   +3 more
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A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source

ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ES

Journal of Muhammadiyah Medical Laboratory Technologist, 2015
ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ES Siti Mardiyah, S.Si, M.Kes. Sitimardiyahfix2@gmail.com Prodi D3 Analis Kesehatan UM Surabaya   Abstract Fermented milk is one of dairy products, obtained by fermentation ...
Siti Mardiyah
doaj  

European Society for Paediatric Gastroenterology, Hepatology and Nutrition/North American Society for Pediatric Gastroenterology, Hepatology and Nutrition guidelines for treatment of functional constipation in children aged 0–18 years

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives Functional constipation (FC) is common in childhood, significantly impacting quality of life. Since the 2014 international guideline, new evidence has been published, and methods on making guidelines have developed. This treatment guideline for FC in children aged 0–18 years is a collaborative effort of the European and North ...
Morris Gordon, Anna de Geus, Mary Boruta, Marcin Banasiuk, Marc Benninga, Osvaldo Borrelli, Anil Darbari, Dawn Dore‐Stites, Michelle Gould, Juliette Hawa, Kirsten Jones, Alexandra Kilgore, Hayat Mousa, Samuel Nurko, Nikhil Thapar, Julie Khlevner, Vasiliki Sinopoulou, Merit Tabbers   +17 more
wiley   +1 more source

FERMENTED MILK AS A FUNCTIONAL FOOD

, 2000
Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of ...
Irena Rogelj
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Glutamine and partially hydrolyzed guar gum promote intestinal adaptation and modulate small intestinal microbiota in high‐output stoma: A case report

JPGN Reports, EarlyView.
Abstract We report a case of a very low‐birth‐weight infant with a high‐output stoma following necrotizing enterocolitis. The patient exhibited villous atrophy and microbial dysbiosis. Supplementation with glutamine and partially hydrolyzed guar gum (PHGG) was initiated, leading to reduced stoma output, improved feeding tolerance, and appropriate ...
Yunosuke Kawaguchi, Keita Terui, Ayako Takenouchi, Shugo Komatsu, Ryohei Shibata, Katsuhiro Nishimura, Shota Takiguchi, Yukiko Iwase, Rei Hashimoto, Keisuke Matsusaka, Yoshiteru Osone, Jun‐ichiro Ikeda, Tomoro Hishiki   +12 more
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Counterfeiting detection of fermented milk products [PDF]

, 2018
About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to establish counterfeit milk products ...
CRUCIRESCU, Diana, VOITCO, Elena, RABOTNICOVA, Ludmila, ACHIMOVA, Tatiana, GOLUBI, Roman, IORGA, Eugen   +5 more
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