نتایج جستجو برای: lactose hydrolysed yoghurt
تعداد نتایج: 10910 فیلتر نتایج به سال:
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 ...
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...
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...
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...
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...
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,...
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...
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...
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