Results 101 to 110 of about 51,713 (248)
Benefit of lactose concentration between goat’s milk and commercialized powder milk [PDF]
, 2017 Even though goat’s milk naturally has lower lactose than cow’s milk (~4.39% compared to 4.51%), when it's consumed in a large amount, those intolerant to lactose may suffer several inconvenient symptoms, such as bloating, nausea, and diarrhoea.
Mustapa Kamal, Siti Mazlina +2 more
core +2 more sources
Drug Testing and Analysis, EarlyView.Nitazenes are increasingly present in the illicit drug supply, complicating harm reduction efforts. We have developed a rapid, nontargeted precursor ion scan method to detect emerging nitazenes in real‐world opioid samples. The method identified multiple nitazenes, often replacing pharmaceutical opioids or mixed with fentanyl and benzodiazepines ...
Allie Miskulin +6 more
wiley +1 more source
Lactose Intolerance: What Consumers Need to Know
, 2018 Lactose intolerance is a condition that occurs when people cannot effectively digest lactose. Lactose intolerance is often related to our age and genetic origin and the majority of the world’s population with Asian or African origins is lactose ...
Matt Krug, Amarat Simonne
core +2 more sources
Interactions between lactobacillus and yeast: A recent update
Food Biomacromolecules, EarlyView.Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen +10 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Process‐based functionalization of food materials has gained immense interest as they contribute to the development of clean label ingredients that can offer similar functional properties as food additives of synthetic origin. Chemical and conformational changes in proteins can induce diverse and targeted functionalities that can be useful as ...
Bindvi Arora +7 more
wiley +1 more source
Acta Scientiarum: Animal Sciences, 2008 Este trabalho teve como objetivo a avaliação da composição e do perfil de ácidos graxos do leite de vaca, antes e após o processo industrial de pasteurização rápida, conduzido em quatro minilaticínios das regiões de Maringá e de Londrina, Estado do ...
Lucimar Gonçalves de Souza +6 more
doaj +1 more source
Studies on tableting properties of lactose. VII. The effect of variations in primary particle size and percentage of amorphous lactose in spray dried lactose products [PDF]
, 1987 Sieve fractions of α-lactose monohydrate and dicalcium phosphate dihydrate, respectively, suspended in solutions of lactose, were spray dried in order to obtain products with various amorphous lactose contents.
Bolhuis, G.K. +4 more
core +1 more source
International Journal of Cancer, EarlyView.ABSTRACT In Lynch syndrome, colonoscopy surveillance for colorectal cancer (CRC) is burdensome and post‐colonoscopy CRCs still occur. Unlike the faecal immunochemical test (FIT), gut metabolomic alterations including amino‐acids have shown potential as non‐invasive biomarkers for detecting both advanced and non‐advanced sporadic colorectal neoplasia ...
Roza C. M. Opperman +18 more
wiley +1 more source
Whey protein como alternativa de suplemento proteico para indivíduos intolerantes à lactose
Revista Brasileira de Nutrição Esportiva, 2018 Introdução: As proteínas do soro do leite ou whey protein são extraídas durante o processo de fabricação do queijo e possuem alto valor nutricional. O teor de aminoácidos essenciais, especialmente os de cadeia ramificada, faz com que as proteínas do soro
Priscila Simone Oliveira Leitzke +3 more
doaj
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 +9 more
wiley +1 more source