نتایج جستجو برای: low fat yoghurt
تعداد نتایج: 1301363 فیلتر نتایج به سال:
BACKGROUND Lactase non-persistent (LNP) individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP) individuals. This may have an impact on body fat mass. OBJECTIVE This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other...
PURPOSE This study aims to analyse the association of European adolescents' ready-to-eat-cereal (RTEC) consumption frequency with their dietary intake by applying the concept of diet quality index and nutritional status. METHODS From the multi-centre European HELENA study, relevant data were available in 1,215 adolescents (12.5-17.5 years). RTEC consumption was identified from a food frequenc...
OBJECTIVE The aim of the study was to determine the relationship between fermented and unfermented dairy product consumption and Helicobacter pylori seropositivity in a Mexican population. DESIGN Dietary interviews were conducted as part of a population-based case-control study in 2005. Serum was obtained for each participant to determine H. pylori seropositivity status. Adjusted odds ratios ...
BACKGROUND/AIMS While probiotic bacteria are successfully used in the treatment of ulcerative colitis, the effect of commercially available probiotic products is still controversial. Here, we study whether the number of living probiotic bacteria in yoghurts is altered by an interruption of the cold chain. METHODS Three commonly available probiotic yoghurts were kept at 4°C or put at room temp...
Three yoghurt-based weaning foods (WF1, WF2 and WF3) designed for 1-3 years old toddlers which prepared by blending of mung beans (Vigna radiata), soybean (Glycine max) and brown rice (Oryza sativa), were evaluated for their chemical, physical, microbial and organoleptic properties. Proximate compositions of the yoghurt-based weaning foods were varied significantly (P<0.05) and fulfilled the nu...
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar a...
Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...
Introduction: Nowadays, thanks to improvements in fruit yoghurt tastes, more tendencies are seen in their consumption especially among children. Therefore, their cariogenicity evaluation as healthy snacks is important. The goal of this study was the assessment of the consumption effect of two kinds of Iranian fruit (apple) and plain yoghurts on dental plaque PH. Methods: In this experimental st...
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