Ferric pyrophosphate is a water-insoluble Fe compound used to fortify infant cereals and chocolate-drink powders as it causes no organoleptic changes to the food vehicle. However, it is only of low absorption in man. Recently, an innovative ferric pyrophosphate has been developed (Sunactive Fe trade mark ) based on small-particle-size ferric pyrophosphate (average size 0.3 microm) mixed with em...

A number of intervention studies have reported that the prevalence of obesity may be in part inversely related to dairy food consumption while others report no association. We sought to examine relationships between energy, protein and calcium consumption from dairy foods (milk, yoghurt, cheese, dairy spreads, ice-cream) and adiposity including body mass index (BMI), waist (WC) and hip circumfe...

Yoghurt is a dairy product containing probiotics which have benefits for the body and can be innovated by adding flavours with aim of attracting interest people who consume it. Black cumin one spices that used in making yoghurt. spice contains essential compounds secondary metabolites improve health carbohydrates function as prebiotics. This study aims to reveal number lactic acid bacteria, pH ...

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives human health. Among milk proteins, lactoferrin and lysozyme are best-known for their antimicrobial. In this study, were extracted from donkey applied yoghurt surface by spraying. The obtained samples enriched with antimicrobial proteins compared control sample produced without addition...

The objective of the research was to evaluate biochemical characteristics various microbial isolates used in production plant based yoghurt, optimal growth temperatures and effect incubation time inoculum concentration on taste desirability yoghurt. Pure cultures five (5) strains (Lactobacillus acidophilus; Lactobacillus bulgaricus; casei; lactis; Streptococcus thermophilus) were obtained from ...

Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P < 0.05, 0.01,...

During July 1995, an outbreak of Salmonella typhimurium definitive type (DT) 170, an unusual strain, occurred in South Wales. A case-control study found that illness was associated with eating kebabs (odds ratio undefined, P = 0.002), doner kebabs (odds ratio 7.9, 95 % confidence interval 1.5-20.5, P = 0.02) and kebabs with yoghurt based relish (odds ratio undefined, P = 0.009) but not with eat...

The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin in Aspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which result...

The aim of this study was to assess the association between some dietary factors and prevalence of H. pylori infection or strain virulence in 294 adult asymptomatic blood donors. Methods. Seroprevalence was evaluated using ELISA. Logistic regression was used. Results. Anti-H. pylori IgG prevalence was 72.4%, and CagA IgG seroprevalence was 49.3%. In the multivariate analyses, the frequent (>5 d...