Dairy Product Components and Weight Regulation: Symposium Overview
نویسندگان
چکیده
منابع مشابه
Regulation of gastrointestinal secretion: symposium overview.
The term secretion is used to cover a variety of different physiological phenomena, including transport of electrolytes and water across epithelia, release of neurotransmitters by nerve terminals and delivery of proteins to the plasma membrane by exocytosis. All these are relevant to gastrointestinal function, but distinct cellular mechanisms are involved in each case. The primary focus of the ...
متن کاملSymposium overview
The Life Sciences Research Office (LSRO) ofthe Federation of American Societies for Experimental Biology (FASEB), provides scientific assessments of topics in the biomedical sciences. Reports are based upon comprehensive literature reviews and the scientific opinions ofknowledgeable investigators engaged in specific areas of biology and medicine. The extrapolation of data on carcinogenic respon...
متن کاملDairy and Weight Management
Randomized clinical trials have found a significant relationship between calcium/dairy product intake and reduced body weight and/or fat in overweight and obese adults. The studies report that dairy foods exert a significantly greater effect on body weight, fat and inches around the waist compared to calcium supplements or a low-dairy diet. The body of research also includes mechanistic studies...
متن کاملEnergy balance and its components: implications for body weight regulation.
National Institute of Diabetes and Digestive and Kidney Diseases, NIH, Bethesda, MD; Pennington Biomedical Research Center, Baton Rouge, LA; Institute for Clinical and Translational Research, University of Wisconsin, Madison, WI; Washington University School of Medicine, St Louis, MO; Nutritional Sciences, University of Wisconsin, Madison, WI; and Institute of Biological and Environmental Scien...
متن کاملDairy Foods: Milk Protein and Enzymes Symposium
Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The Journal of Nutrition
سال: 2003
ISSN: 0022-3166,1541-6100
DOI: 10.1093/jn/133.1.243s