Impact of bacteria and yeast with probiotic properties on performance, digestibility, health status and gut environment of growing pigs in Vietnam [PDF]
This thesis aimed to evaluate the effects of six lactic acid bacteria (LAB) strains and Bacillus subtilis H4, Saccharomyces boulardii Sb, and a microbial enzyme mixture, supplemented to basal diets on the performance, diet digestibility, health status ...
Giang, Hoang Huong
core
Prevalence of lactase deficiency in British adults. [PDF]
A Ferguson, Dean Macdonald, W. G. Brydon
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Effects of intraduodenally applied bile salts on pancreatic secretion [PDF]
Lehnert, Peter, Riepl, Rudolf L.
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Relationship between lactose digestion, gastrointestinal transit time and symptoms in lactose malabsorbers after dairy consumption [PDF]
Background: The relationship of symptoms with objective measurements, as well as some of the mechanisms involved in lactose tolerance after yoghurt consumption, remain unclear.
Forga, L. (Luis) +5 more
core
Association of Lactase Persistence Genotypes (rs4988235) and Ethnicity with Dairy Intake in a Healthy U.S. Population [PDF]
Elizabeth L. Chin +10 more
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Peroxisome proliferator‐activated receptor gamma (PPARγ) regulates lactase expression and activity in the gut [PDF]
Mathurin Fuméry +13 more
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Genotype C/C 13910 of the Lactase Gene as a Risk Factor for the Formation of Insulin-Resistant Obesity in Children [PDF]
Aleksandr Abaturov +1 more
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THE COMMERCIAL POTENTIAL OF NEW DAIRY PRODUCTS FROM MEMBRANE TECHNOLOGY [PDF]
Membrane filtration technologies are capable of creating entirely new, more functional food products. In this regard, potential new dairy products include high-protein, low-lactose fluid milk, high-protein, low-lactose ice cream, and non-far yogurt made ...
Kim, Sung-Yong +2 more
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Andrew Szilagyi,1 Henry Leighton,2 Barry Burstein,3 Xiaoqing Xue41Division of Gastroenterology, Department of Medicine, Jewish General Hospital, 2Department of Atmospheric and Oceanic Sciences, 3Department of Medicine, Jewish General Hospital ...
Szilagyi A +3 more
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