نتایج جستجو برای: lactose hydrolysed yoghurt

تعداد نتایج: 10910  

Journal: :European journal of nutrition & food safety 2023

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 ...

متن کامل
Journal: :Allergologia et immunopathologia 2009
J Antunes L M Borrego A Queiroz M Chambel S Rosa A Romeira P Pinto

متن کامل
2005
D. C. WILLIAMS Chester Beatty

Aromatic amines are oxidized in animal tissues to oand p-aminophenols, which are rapidly conjugated to give either sulphates or glucosiduronates. Some of the carcinogenic aromatic amines appear to produce their biological effects after conversion into o-aminophenols. 2-Naphthylamine, for example, which produces bladder cancer, is oxidized to 2-amino-6-naphthol and 2-amino-inaphthol by liver sli...

متن کامل
Journal: :YAKUGAKU ZASSHI 1913

متن کامل
Journal: :Journal of clinical pathology 1954
J C POOLE

The classification of the genus Proteus is still to some extent controversial, although recent investigations have clarified the position considerably. The basis of the modern work was the demonstration by Moltke (1927) that 194 Proteus strains all rapidly hydrolysed urea. For the purposes of this paper, the genus Proteus includes all motile, Gramnegative, straight rods which do not ferment lac...

متن کامل
Journal: :International journal of systematic and evolutionary microbiology 2013
Andrei N Shkoporov Ekaterina V Khokhlova Andrei V Chaplin Lyudmila I Kafarskaia Alexei A Nikolin Vladimir Yu Polyakov Victoria A Shcherbakova Zoya A Chernaia Boris A Efimov

A novel obligately anaerobic, non-spore-forming, rod-shaped, non-motile Gram-reaction-negative bacterium was isolated from infant faeces. The strain, designated NSB1(T), was able to grow on rich media at 30-37 °C, in the presence of up to 2 % (w/v) Oxgall and 2 % (w/v) NaCl. Cells of strain NSB1(T) produced catalase, but not urease and indole. Aesculin was not hydrolysed. The strain was able to...

متن کامل
2010
Carlo Agostoni Jean-Louis Bresson Susan Fairweather-Tait Albert Flynn Ines Golly Hannu Korhonen Pagona Lagiou Martinus Løvik Rosangela Marchelli Ambroise Martin Bevan Moseley Monika Neuhäuser-Berthold Hildegard Przyrembel Seppo Salminen Yolanda Sanz Stephan Strobel Inge Tetens Daniel Tomé Hendrik van Loveren

This Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) deals with lactose thresholds in lactose intolerance and galactosaemia. LACTASE DEFICIENCY AND LACTOSE INTOLERANCE: Primary lactase deficiency, also referred to as lactase-nonpersistence (LNP), is genetically determined and a normal, developmental phenomenon characterised by the down-regulation of lactase activit...

متن کامل
2011
Zehra Güler Young W. Park

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,...

متن کامل
Journal: :United European gastroenterology journal 2013
Benjamin Misselwitz Daniel Pohl Heiko Frühauf Michael Fried Stephan R Vavricka Mark Fox

Lactose malabsorption is a common condition caused by reduced expression or activity of lactase in the small intestine. In such patients, lactose intolerance is characterized by abdominal symptoms (e.g. nausea, bloating, and pain) after ingestion of dairy products. The genetic basis of lactose malabsorption is established and several tests for this condition are available, including genetic, en...

متن کامل
2017
Indoumady Baskara Céline Niquet-Leridon Pauline M. Anton Carine Delayre-Orthez

Food allergies, which are T helper cell Type 2 aberrant responses of the immune system to food proteins, are increasing. Environmental factors, including food contaminants, are often mentioned to explain this increase. Heat treatment of food induces the Maillard reaction, a non-enzymatic reaction between reducing sugars and free amino groups of proteins or free amino acids. This leads to the ge...

متن کامل

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید

function paginate(evt) { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term pg=parseInt(evt.target.text) var data={ "year":filter_year, "term":term, "pgn":pg } filtered_res=post_and_fetch(data,url) window.scrollTo(0,0); } function update_search_meta(search_meta) { meta_place=document.getElementById("search_meta_data") term=search_meta.term active_pgn=search_meta.pgn num_res=search_meta.num_res num_pages=search_meta.num_pages year=search_meta.year meta_place.dataset.term=term meta_place.dataset.page=active_pgn meta_place.dataset.num_res=num_res meta_place.dataset.num_pages=num_pages meta_place.dataset.year=year document.getElementById("num_result_place").innerHTML=num_res if (year !== "unfilter"){ document.getElementById("year_filter_label").style="display:inline;" document.getElementById("year_filter_place").innerHTML=year }else { document.getElementById("year_filter_label").style="display:none;" document.getElementById("year_filter_place").innerHTML="" } } function update_pagination() { search_meta_place=document.getElementById('search_meta_data') num_pages=search_meta_place.dataset.num_pages; active_pgn=parseInt(search_meta_place.dataset.page); document.getElementById("pgn-ul").innerHTML=""; pgn_html=""; for (i = 1; i <= num_pages; i++){ if (i===active_pgn){ actv="active" }else {actv=""} pgn_li="
  • " +i+ "
    • "; pgn_html+=pgn_li; } document.getElementById("pgn-ul").innerHTML=pgn_html var pgn_links = document.querySelectorAll('.mypgn'); pgn_links.forEach(function(pgn_link) { pgn_link.addEventListener('click', paginate) }) } function post_and_fetch(data,url) { showLoading() xhr = new XMLHttpRequest(); xhr.open('POST', url, true); xhr.setRequestHeader('Content-Type', 'application/json; charset=UTF-8'); xhr.onreadystatechange = function() { if (xhr.readyState === 4 && xhr.status === 200) { var resp = xhr.responseText; resp_json=JSON.parse(resp) resp_place = document.getElementById("search_result_div") resp_place.innerHTML = resp_json['results'] search_meta = resp_json['meta'] update_search_meta(search_meta) update_pagination() hideLoading() } }; xhr.send(JSON.stringify(data)); } function unfilter() { url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":"unfilter", "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } function deactivate_all_bars(){ var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(bar) { bar.dataset.active = false bar.style = "stroke:#71a3c5;" }) } year_chart.on("created", function() { var yrchart = document.querySelectorAll('.ct-bar'); yrchart.forEach(function(check) { check.addEventListener('click', checkIndex); }) }); function checkIndex(event) { var yrchart = document.querySelectorAll('.ct-bar'); var year_bar = event.target if (year_bar.dataset.active == "true") { unfilter_res = unfilter() year_bar.dataset.active = false year_bar.style = "stroke:#1d2b3699;" } else { deactivate_all_bars() year_bar.dataset.active = true year_bar.style = "stroke:#e56f6f;" filter_year = chart_data['labels'][Array.from(yrchart).indexOf(year_bar)] url=/search_year_filter/ var term=document.getElementById("search_meta_data").dataset.term var data={ "year":filter_year, "term":term, "pgn":1 } filtered_res=post_and_fetch(data,url) } } function showLoading() { document.getElementById("loading").style.display = "block"; setTimeout(hideLoading, 10000); // 10 seconds } function hideLoading() { document.getElementById("loading").style.display = "none"; } -->