Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
An Acad Bras Cienc. 2022 Nov 25;94(4):e20201798. doi: 10.1590/0001-3765202220201798. eCollection 2022.NO ABSTRACTPMID:36449899 | DOI:10.1590/0001-3765202220201798 (Source: An Acad Bras Cienc)
Source: An Acad Bras Cienc - November 30, 2022 Category: Science Authors: Mustafa Şengül B üşra Can Bayram Ürkek Zeynep G ürbüz-Kaçan Source Type: research
Effect of blueberry addition on antioxidant activity, textural, microbiological and physicochemical properties of strained yoghurt
An Acad Bras Cienc. 2022 Nov 25;94(4):e20201798. doi: 10.1590/0001-3765202220201798. eCollection 2022.NO ABSTRACTPMID:36449899 | DOI:10.1590/0001-3765202220201798 (Source: An Acad Bras Cienc)
Source: An Acad Bras Cienc - November 30, 2022 Category: Science Authors: Mustafa Şengül B üşra Can Bayram Ürkek Zeynep G ürbüz-Kaçan Source Type: research
Long-term changes in dietary intake and its association with eating-related problems after gastric bypass in adolescents
CONCLUSION: To support optimization of long-term outcomes in adolescent RYGB patients, it is important to provide management strategies to reduce energy intake. Monitoring eating-related problems could identify potential individuals at risk of poor weight loss and to initiate treatment interventions.PMID:36195523 | DOI:10.1016/j.soard.2022.08.008 (Source: Surgery for Obesity and Related Diseases : official journal of the American Society for Bariatric Surgery)
Source: Surgery for Obesity and Related Diseases : official journal of the American Society for Bariatric Surgery - October 4, 2022 Category: Surgery Authors: Pia Henfridsson Kajsa J ärvholm Ola Wallengren Eva Gronowitz Claude Marcus Carl-Erik Flodmark Jovanna Dahlgren Anna Laurenius Source Type: research
[ASAP] Consolidated Bioprocessing in a Dairy Setting Concurrent Yoghurt Fermentation and Lactose Hydrolysis without Using Lactase Enzymes
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.2c04191 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - September 3, 2022 Category: Food Science Authors: Belay Tilahun Tadesse, Ge Zhao, Paul Kempen, and Christian Solem Source Type: research
Prenatal antibiotic exposure increases the risk of infant atopic dermatitis. Data from a Greek cohort
Conclusions. Αn increased risk of AD was recorded only when antibiotics were given prenatally by intravenous route and in women between 30-40 years of age. Children with food allergy had an increased risk for AD. The relatively high percentage of caesarean sections was not a risk factor for AD.PMID:36047711 | DOI:10.23822/EurAnnACI.1764-1489.266 (Source: European Annals of Allergy and Clinical Immunology)
Source: European Annals of Allergy and Clinical Immunology - September 1, 2022 Category: Allergy & Immunology Authors: E Stefanaki I Kalaitzidou M Aristou J Lakoumentas E Galanakis X Xepapadaki Source Type: research
Online information in Spanish on probiotics, yoghurt, kefir, kombucha, fibre and prebiotics: an analysis of the quality of information and the certainty of the evidence supporting health claims
Conclusions
Most online health claims for dietary interventions intended for improving health through the gut microbiome are supported by low or very low certainty of evidence. Online information does not align with the evidence and is incomplete or unbalanced. (Source: BMJ Open)
Source: BMJ Open - August 3, 2022 Category: General Medicine Authors: Prados-Bo, A., Rabassa, M., Bosch, M., Casino, G. Tags: Open access, Communication Source Type: research
In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate
Int J Biol Macromol. 2022 Jul 23:S0141-8130(22)01579-3. doi: 10.1016/j.ijbiomac.2022.07.147. Online ahead of print.ABSTRACTThe effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited ...
Source: International Journal of Biological Macromolecules - July 26, 2022 Category: Biochemistry Authors: Zhiwen Ge Xuan Bao Xue Feng Xintao Yin Xiaohong Chen Mingsheng Dong Source Type: research
In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate
Int J Biol Macromol. 2022 Jul 23:S0141-8130(22)01579-3. doi: 10.1016/j.ijbiomac.2022.07.147. Online ahead of print.ABSTRACTThe effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited ...
Source: International Journal of Biological Macromolecules - July 26, 2022 Category: Biochemistry Authors: Zhiwen Ge Xuan Bao Xue Feng Xintao Yin Xiaohong Chen Mingsheng Dong Source Type: research
Characterization of exopolysaccharide produced by Levilactobacillus brevis HDE-9 and evaluation of its potential use in dairy products
Int J Biol Macromol. 2022 Jul 12:S0141-8130(22)01487-8. doi: 10.1016/j.ijbiomac.2022.07.057. Online ahead of print.ABSTRACTThe bacterial strain HDE-9 was isolated from sauerkraut and identified as Levilactobacillus brevis. An exopolysaccharide (EPS) was isolated and purified from L. brevis HDE-9, and a preliminary investigation of its structural characteristics and biological activity was conducted. The molecular weight of the EPS was >1.0 × 106 Da. Fourier transform infrared (FT-IR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy revealed that the EPS was composed of α-(1 → 6) linked d-glucopyranose ...
Source: International Journal of Biological Macromolecules - July 15, 2022 Category: Biochemistry Authors: Renpeng Du Liansheng Yu Ningxin Yu Wenxiang Ping Gang Song Jingping Ge Source Type: research
UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research
UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research
UV tolerance of Lactococcus lactis 936-type phages: Impact of wavelength, matrix, and pH
Int J Food Microbiol. 2022 Jul 1;378:109824. doi: 10.1016/j.ijfoodmicro.2022.109824. Online ahead of print.ABSTRACTUltraviolet C (UVC) radiation is a widely used technology for the disinfection of surfaces, air flows, water and other liquids. Although extensive research has been conducted on the UV tolerance of bacteriophages used as surrogates for waterborne viruses, limited information is available on phages relevant to food processing. Phages of dairy starters may reach high numbers in dairy facilities and cause fermentation failure with great economic losses for the dairy industry. Here, the UV tolerance of virulent ph...
Source: International Journal of Food Microbiology - July 7, 2022 Category: Food Science Authors: Eirini Vitzilaiou Yuxin Liang Josu é L Castro-Mejía Charles M A P Franz Horst Neve Finn Kvist Vogensen Susanne Kn øchel Source Type: research
