Results 41 to 50 of about 14,098 (208)

Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production

Foods, 2023
With increasing health awareness worldwide, lactose intolerance has become a major concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy foods.
Aili Li, Jie Zheng, Xueting Han, Sijia Yang, Shihui Cheng, Jingwen Zhao, Wenjia Zhou, Yan Lu   +7 more
doaj   +1 more source

Lactose Intolerance [PDF]

, 2022
Bakalářská práce pojednává o laktózové intoleranci. Teoretická část popisuje definici, klasifikaci, výskyt a příčiny onemocnění. Dále se věnuje všeobecným informacím o laktóze, jejímu výskytu a symptomům, které způsobuje nestrávená forma zmíněného ...
Renáta Fajtová
core  

Considerations for development of lactose-free food

Journal of Nutrition & Intermediary Metabolism, 2019
Lactose intolerance is a pathophysiological situation that occurs due to insufficiency of the “lactase” enzyme present in the jejunum. Ingestion of lactose containing products leads to alteration in intestinal digestion and colonic fermentation, leading ...
Sheenam Suri, Vikas Kumar, Rasane Prasad, Beenu Tanwar, Ankit Goyal, Sawinder Kaur, Yogesh Gat, Ashwani Kumar, Jaspreet Kaur, Digvijay Singh   +9 more
doaj   +1 more source

Screening of lactases suitable for the preparation of low-lactose prebiotic liquid milk and optimisation of their combination

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
Lactose intolerance is an important factor restricting the consumption of dairy products. Lactase is used to hydrolyze lactose in milk while generating galactooligosaccharides (GOS), thereby reducing the incidence of lactose intolerance. We used cow milk
Xu Yunli, Shu Guowei, Dai Chunji, Yin Chun, Dong Xu, Guo Yuliang, Chen He   +6 more
doaj   +1 more source

“Lactose free” depression- Antidepressant with and without lactose registered in Croatia

European Psychiatry, 2023
Introduction Depression is a common illness worldwide, with an estimated 3.8% of the population affected, including 5.0% among adults and 5.7% among adults older than 60 years. Lactose intolerance affects 70% of the world population.
D. Svetinović, I. Barun, S. Vuk Pisk, I. Filipčić, V. Grošić   +4 more
doaj   +1 more source

Lactose malabsorption and intolerance: a review

, 2018
Food lactose and lactose intolerance are today hot topics in the field of food and nutrition. About 70% of the adult world population is lactose-intolerant, due to low levels of intestinal lactase, also called lactase-phlorizin hydrolase (LPH), a β-D ...
Sánchez Mata, María De Cortes, Ugidos Rodríguez, Santiago, Matallana González, María Cruz   +2 more
core   +1 more source

Daily Lactose Supplementation in Lactase Non-Persistent Individuals Induces Colonic Adaptation and Reduces Intolerance Symptoms

Proceedings, 2023
Background and objectives: Globally, about 70% of the adult population is lactase non-persistent (LNP), lacking the enzyme required for lactose digestion.
Ellen Looijesteijn, Lonneke JanssenDuijghuijsen, Maartje van den Belt, Beatrix Gerhard, Renata Ariens, Reina Tjoelker, Jan Geurts   +6 more
doaj   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, EarlyView.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Lung Cancer Patients Display Increased Expression of Bovine Meat and Milk Factor (BMMF) Proteins in Peritumor Alveolar Macrophages

International Journal of Cancer, EarlyView.
Plasmid‐like DNA sequences frequently found in bovine milk and serum have been proposed as infectious agents promoting indirect carcinogenesis. This multi‐omics study detected immune cells positive for these bovine meat and milk factors (BMMFs) in patients with lung cancer, with BMMF expression inversely correlated with smoking intensity.
Nives Cecere, Kristina Alikhanyan, Claudia Ernst, Lisa Häfele, Lars Feuerbach, Imke Grewe, Sumen Siqin, Karin Gunst, Gunjan Shukla, Veronika Frehtman, Claudia Tessmer, Florian Eichhorn, Michael Allgäuer, Alexander Brobeil, Ilse Hofmann, Barbara Leuchs, Marc A. Schneider, Timo Bund   +17 more
wiley   +1 more source