Results 61 to 70 of about 12,237 (173)

Early‐Life Dietary Protein Source Reshapes Gut Microbiota but Fails to Curtail Diet‐Induced Metabolic Syndrome in Young Rats

Obesity, Volume 34, Issue 9, Page 1772-1784, September 2026.
ABSTRACT Objective Dairy consumption plays a protective role in obesity that may be mediated through the gut microbiota. This study examined the role of dairy proteins, casein, whey, and complete dairy (skim milk powder), and a plant‐based alternative, soy, on gut microbiota composition, obesity susceptibility, and insulin sensitivity in early ...
Chunlong Mu, Micaela Hartslief, Jessica Chong, Shrushti Shah, Jennifer Thompson, Raylene A. Reimer, David C. Wright, Jane Shearer   +7 more
wiley   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Potential Use of Hazelnut Beverage in Water Kefir Fermentation: Effects of Sugar Addition on Physicochemical, Microbiological, Rheological, Bioactive, Volatile, and Allergenic Properties

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study investigated the potential of hazelnut beverage, obtained from hazelnut cake through high‐pressure homogenization (100 MPa), for use in water kefir production. The effects of different sugar concentrations (2.5%, 5%, and 7.5%) on product properties and hazelnut allergenicity were also examined.
Latife Betul Gul, Abdullah Akgun, Osman Gul   +2 more
wiley   +1 more source

The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant‐Based Cream Cheese on Consumer Perception

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Plant‐based alternatives (PBAs) to dairy products are increasingly positioned as nutritionally beneficial, sustainable, and ethical food choices; however, consumer acceptance of PBAs remains limited, partly due to sensory challenges and uncertainty surrounding effective product communication strategies. This study investigated the influence of
Cayla E. J. Weiler, Chase D. Morhart, Brianna Power, Zach Adams, Matthew B. McSweeney   +4 more
wiley   +1 more source

Hvid mælk - om racialisering af mælk og laktoseintolerans i forbindelse med transnational adoption

Kvinder, Køn & Forskning, 2018
White Milk. In Denmark, ‘lactose intolerance’ refers to a medical diagnosis and a condition where the person is unable to digest lactose, a sugar found in milk and dairy products.
Mette A. E. Kim-Larsen
doaj   +1 more source

“Yet the Problem Remains”: Why Genetic Determinism Still Haunts Biomedical Research

Bioethics, Volume 40, Issue 7, Page 658-666, September 2026.
ABSTRACT After the horrors of the Holocaust and its connections to eugenics were revealed to the world, many post‐war population geneticists sought to establish rhetorical distance from the Nazi's state‐led campaigns, without abandoning their belief that actively shaping the population's genetics would produce a prosperous society.
Christopher R. Donohue, Ian A. Myles
wiley   +1 more source

Pre‐Exercise Galactose or Lactose Reduces Glycaemic Excursions During Exercise in Adults With Type 1 Diabetes: A Randomised, Double‐Blind, Crossover Trial

Diabetes, Obesity and Metabolism, Volume 28, Issue 9, Page 7825-7833, September 2026.
ABSTRACT Aims To test whether pre‐exercise galactose and lactose reduce glycaemic excursions during exercise compared with dextrose while maintaining protection against hypoglycaemia compared with placebo in adults with Type 1 diabetes Methods In a randomised, double‐blind, 4‐condition crossover trial, 14 adults with Type 1 diabetes completed four 60 ...
Karoline R. Schmidt, Rakel F. Johansen, Simon B. Riis, Mads S. Larsen, Henrik Støvring, Gareth A. Wallis, David Rowlands, Lars C. Gormsen, Esben Søndergaard   +8 more
wiley   +1 more source

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6326-6336, 30 August 2026.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Hydrogen Breath Test for Diagnosis of Lactose Malabsorption: The Importance of Timing and the Number of Breath Samples

Canadian Journal of Gastroenterology, 2006
BACKGROUND: The hydrogen breath test (H2BT) is the most widely used procedure in the diagnostic workup of lactose malabsorption and lactose intolerance.
Mauro Di Camillo, Vanessa Marinaro, Fiorenza Argnani, Tiziana Foglietta, Piero Vernia   +4 more
doaj   +1 more source

Milk and Its Sugar-Lactose: A Picture of Evaluation Methodologies

Beverages, 2017
Lactose is the major disaccharide found in milk, and is catabolized into glucose and galactose by the enzyme lactase. Lactose is an important energy source and ssometimes it is referred to simply as milk sugar, as it is present in high percentages in ...
Loretta Gambelli
doaj   +1 more source