نتایج جستجو برای: dairy products

تعداد نتایج: 329342  

2010
W. Claeys C. Vleminckx A. Dubois A. Huyghebaert M. Höfte P. Daenens B. Schiffers

Following the detection of formaldehyde in cultivated mushrooms, an evaluation was carried out to assess whether its presence in food poses a risk to public health. Formaldehyde, a carcinogenic chemical, has a broad range of industrial applications and, hence, exposure to formaldehyde is ubiquitous through diverse consumer goods, food, the air, etc. The observed levels of formaldehyde in mushro...

2013
Maria Kechagia Dimitrios Basoulis Stavroula Konstantopoulou Dimitra Dimitriadi Konstantina Gyftopoulou Nikoletta Skarmoutsou Eleni Maria Fakiri

Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014
Anna Winiarska-Mieczan

BACKGROUND The study aimed to assess the risk related to consumption of low-fat dairy products by expectant and lactating women. MATERIAL AND METHODS A survey was used to verify the popularity of such products among expectant and lactating women and then the content of Cd and Pb in low-fat dairy products was determined. RESULTS In the group of expectant women consuming dairy products, nearl...

Journal: :The British journal of nutrition 2005
Graham C Burdge Sabine Tricon Rebecca Morgan Kirsty E Kliem Caroline Childs Emma Jones Jennifer J Russell Robert F Grimble Christine M Williams Parveen Yaqoob Philip C Calder

The present study investigated whether consuming dairy products naturally enriched in cis-9, trans-11 (c9,t11) conjugated linoleic acid (CLA) by modification of cattle feed increases the concentration of this isomer in plasma and cellular lipids in healthy men. The study had a double-blind cross-over design. Subjects aged 34-60 years consumed dairy products available from food retailers for 1 w...

Journal: :Journal of dairy science 2003
Erik ten Grotenhuis Remco Tuinier Cornelus G de Kruif

The interactions between the two most important colloids in milk, fat globules and casein micelles, were investigated. Mixtures of oil droplets (as a model for fat globules) and casein micelles were prepared, and their phase behavior was studied. It was found that the oil droplets and the casein micelles phase separate as a result of depletion interaction. The experimentally determined phase bo...

2012
Danfeng Song Salam Ibrahim Saeed Hayek

Probiotic foods are a group of functional foods with growing market shares and large commercial interest [1]. Probiotics are live microorganisms which when administered in adequate amounts confer a beneficial health benefit on the host [2]. Probiotics have been used for centuries in fermented dairy products. However, the potential applications of probiotics in nondairy food products and agricul...

2016
Wei Lu Hanwen Chen Yuequn Niu Han Wu Dajing Xia Yihua Wu

BACKGROUND Dairy products are major components of daily diet and the association between consumption of dairy products and public health issues has captured great attention. In this study, we conducted a meta-analysis to investigate the association between dairy products intake and cancer mortality risk. METHODS After a literature search in PubMed and EMBASE, 11 population-based cohort studie...

2017
Yangyang Han Yuqiang Feng Luning Liu Jingrui Ju Zhanfeng Wang

Since the "melamine" incident was reported in China, China’s dairy industry attracts more and more attention, leading some scholars to conduct research on quality management and safety monitoring issues of China’s dairy industry. The technology of the Internet of Things (IOT) is viewed as one of the best ways to solve the safety problems of China’s dairy industry by supporting the development o...

2016
Martien P. M. Caspers Jos Boekhorst Anne de Jong Remco Kort Masja Nierop Groot Tjakko Abee

Spores of thermophilic spore-forming bacteria are a common cause of contamination in dairy products. Here, we report draft genome sequences of four thermophilic strains from a milk-processing plant or standard milk, namely, a Geobacillus thermoglucosidans isolate (TNO-09.023), Geobacillus stearothermophilus TNO-09.027, and two Anoxybacillus flavithermus isolates (TNO-09.014 and TNO-09.016).

2013
James C Doidge Leonie Segal

AUSTRALIAN AND NEW ZEALAND JOURNAL OF PUBLIC HEALTH 593 © 2013 The Authors This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. The copyright line for this article was...

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