Results 251 to 260 of about 40,937 (306)
Pasteurized non-fermented cow’s milk but not fermented milk is a promoter of mTORC1-driven aging and increased mortality [PDF]
Ageing Research Reviews, 2021 Recent epidemiological studies in Sweden, a country with traditionally high milk consumption, revealed that the intake of non-fermented pasteurized milk increased all-cause mortality in a dose-dependent manner.
Gerd Schmitz, Bodo Melník
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Fermented milk for hypertension
Cochrane Database of Systematic Reviews, 2009Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle interventions, such as fermented milk, would be of great ...
Lotte, Usinger +2 more
openaire +2 more sources
Biotherapeutic role of fermented milk
Biotherapy, 1994Fermented milk was used as therapy in infantile diarrhoea due to post-gastroenteritis syndrome. This treatment eliminated the disease in 4.0 days (mean value, SD = 2.8; n = 13) and allowed patients to return to free feeding according to their age. The weight percentile variation during treatment with fermented milk (15 days) was higher in the patients ...
S N, Gonzalez +3 more
openaire +2 more sources
Functional Fermented Milk Products
2007Fermented foods have been used since prehistoric times. Their number, variety and geographic origin are considerable, and different substrates and agents including bacteria, yeasts and moulds have been used in their preparation. In the last few decades the scientific approach to the study of the participating microorganisms and the resulting products ...
O, Brunser, M, Gotteland, S, Cruchet
openaire +2 more sources
Abstract This chapter introduces fermented milks, which are some of the oldest and most widespread dairy products, relatively easy to produce, and with an extended shelf-life compared to raw milk. It describes the production and manufacture of several of the important fermented milks, including yoghurt, cultured buttermilk, sour cream ...
Alan Kelly, Patrick Fox, Tim Cogan
openaire +1 more source
Alan Kelly, Patrick Fox, Tim Cogan
openaire +1 more source
Fermented Milks | Health Effects of Fermented Milks
2002T. Takano, N. Yamamoto
openaire +1 more source
Fermented Milks | Asian Fermented Milks
2011R. Akuzawa, T. Miura, I.S. Surono
openaire +1 more source