نتایج جستجو برای: dairy product

تعداد نتایج: 323090  

Journal: :The British journal of nutrition 2014
Bamini Gopinath Victoria M Flood Jimmy C Y Louie Jie Jin Wang George Burlutsky Elena Rochtchina Paul Mitchell

Habitual consumption of dairy products has been shown to play an important role in the prevention of several chronic diseases. We aimed to prospectively assess the relationship between the change in dairy product consumption (both regular fat and low/reduced fat) and the 15-year incidence of age-related macular degeneration (AMD). In the Blue Mountains Eye Study, 2037 participants aged 49 years...

Journal: :The British journal of nutrition 2016
Simone J P M Eussen Martien C J M van Dongen Nicole Wijckmans Louise den Biggelaar Stefanie J W H Oude Elferink Cécile M Singh-Povel Miranda T Schram Simone J S Sep Carla J van der Kallen Annemarie Koster Nicolaas Schaper Ronald M A Henry Coen D A Stehouwer Pieter C Dagnelie

Observational studies suggest an inverse association between total dairy product intake and diabetes risk. However, there is a lack of information on the relationship of specific dairy products with impaired glucose metabolism (IGM) and type 2 diabetes mellitus (T2DM). Individuals aged 40-75 years were recruited for the Maastricht Study. All the participants filled out a 253-food item FFQ, cove...

2013
Ruth C Travis Paul N Appleby Afshan Siddiq Naomi E Allen Rudolf Kaaks Federico Canzian Silke Feller Anne Tjønneland Nina Føns Johnsen Kim Overvad J Ramón Quirós Carlos A González Maria-José Sánchez Nerea Larrañaga Maria-Dolores Chirlaque Aurelio Barricarte Kay-Tee Khaw Nick Wareham Antonia Trichopoulou Elisavet Valanou Erifili Oustoglou Domenico Palli Sabina Sieri Rosario Tumino Carlotta Sacerdote H B(as) Bueno-de-Mesquita Pär Stattin Pietro Ferrari Mattias Johansson Teresa Norat Elio Riboli Timothy J Key

High dairy protein intake has been found to be associated with increased prostate cancer risk in the European Prospective Investigation into Cancer and Nutrition (EPIC). To further examine this possible relationship, we investigated the hypothesis that a genetic polymorphism in the lactase (LCT) gene might be associated with elevated dairy product intake and increased prostate cancer risk in a ...

2005
Subarna M. Pradhan

According to the Agricultural Perspective Plan growth of the dairy sector will accelerate from 2.9 percent to 5.5 percent by the end of the Plan period. Nepal is a net importer of milk and milk products. In the past decade the private sector increased its presence in a dairy industry which was dominated by the state owned DDC.Farmers are still facing “milk holidays” and milk and milk product im...

Journal: :Roczniki Panstwowego Zakladu Higieny 2014
Natalia Ciesielczuk Paweł Glibowski Jolanta Szczepanik

BACKGROUND Osteoporosis is a growing problem facing modern society and currently poses one of the most serious health challenges. It is a progressive skeletal disease characterised by low bone mineral density whose development depends on multiple factors. These principally include increasing age, nutrition, physical activity, endocrine changes, lifestyles, general health condition and taken dru...

2014
K. Radha Lakshmi S. Nath

Microbial quality of air in a dairy processing plant was evaluated to ascertain the contribution of air as a source of contamination and spoilage of milk and milk products. The mean total aerobic counts obtained in the air by sedimentation method were 32.66 ± 3.82, 25.32 ± 4.17 and 33.36 ± 3.53 cfu/ m in raw milk reception dock, pasteurization room and product preparation room respectively. The...

Journal: :The American journal of clinical nutrition 2001
K J Heller

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...

2000
J. Hugenholtz M. Starrenburg I. Boels W. Sybesma A. C. Chaves A. Mertens M. Kleerebezem

The lactic acid bacteria Lactococcus lactis and Streptococcus thermophilus play a crucial role in the manufacture of dairy products such as cheese, buttermilk and yogurt. In this contribution, different metabolic engineering strategies are described aimed at improvement of the quality of the fermented dairy product. By increased production of diacetyl or acetaldehyde, the particular flavour of ...

2006
Hyunok Lee Daniel A. Sumner Byeong-il Ahn

This paper develops a simulation of Korean dairy policy that is tailored to the data, institutions, and policies in South Korea. It compares potential effects of changes in trade and domestic policy to baseline projections to 2015. Beverage milk continues to be supplied from domestic sources, implying imports compete in the manufacture of tradable products. We model manufactured dairy product s...

2017
Fang Qian Jiayue Sun Di Cao Yanfeng Tuo Shujuan Jiang Guangqing Mu

Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denatu...

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