Results 41 to 50 of about 26,783 (211)
Nutrient Estimation from 24-Hour Food Recalls Using Machine Learning and Database Mapping: A Case Study with Lactose. [PDF]
, 2019 The Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24) is a free dietary recall system that outputs fewer nutrients than the Nutrition Data System for Research (NDSR).
Bouzid, Yasmine Y +6 more
core +2 more sources
Gastrointestinal Manifestations in Rubinstein‐Taybi Syndrome
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Rubinstein–Taybi syndrome is a rare genetic condition associated with a wide range of physical, cognitive, and developmental impairments, yet its gastrointestinal manifestations remain poorly characterized. Case reports and small series suggest a high prevalence of gastroesophageal reflux, constipation, dysphagia, and nutritional compromise ...
Mohamad Abi Nassif +3 more
wiley +1 more source
Lactase Deficiency and Lactose Intolerance: Current Understanding and Future Directions
Journal of Education, Health and SportIntroduction and purpose: Lactose, the primary carbohydrate in milk, requires the enzyme lactase for digestion. Deficiency in lactase activity leads to lactose intolerance, causing gastrointestinal symptoms.
Krystian RACHWAŁ +8 more
doaj +1 more source
The Relevance of Lactose Intolerance on the Development of Osteoporosis in Middle-Aged Adults via Bone Mass Density (BMD) Scanning [PDF]
, 2008 The purpose of this experiment was to determine whether or not lactose intolerance has an effect on the development of osteoporosis. I hypothesized that lactose intolerance would not increase a person\u27s risk of osteoporosis.
Duffy, Kristin
core +1 more source
Milk: Nature's Unique Nutritional Package
Animal Research and One Health, EarlyView.ABSTRACT Plant‐based beverages that attempt to mimic milk are increasingly popular with consumers, but there are profound differences in nutritional composition and microstructure compared to milk. A structural nutrition approach is needed to understand the effect on digestibility of microstructures, bioaccessibility and bioavailability of components ...
David W. Everett, Caroline Thum
wiley +1 more source
Severe osteopenia in adolescence: poor bone health for life [PDF]
, 2014 Osteoporosis is a systemic skeletal disorder characterized by low bone mass that leads to increased bone fragility and susceptibility to fracture. Lactose intolerance is characterized by abdominal pain and/or diarrhea following the ingestion of lactose
Baldan, Alessandro, et al.
core +1 more source
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley +1 more source
Lactose Intolerance: What Your Breath Can Tell You
Diagnostics, 2020 Lactose intolerance has seen recognized as a clinical syndrome characterized by pain, abdominal distention, flatulence, and diarrhea after the consumption of lactose.
Luelle Robles, Ronny Priefer
doaj +1 more source
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 +2 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source