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Results 301 - 350 of 1451
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Dewan Sailendra - - 2007
Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged ...
Suárez V B - - 2007
The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate-high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are ...
Bechtel P J - - 2007
There are good markets for mature pollock roe; however, immature pollock roe is underutilized. The physical and nutritional properties of immature pollock roe (IPR) have not been reported, which limits its potential use as a food ingredient. The objective of this study was to evaluate the physical and nutritional properties ...
Bobe G - - 2007
Changing the milk fatty acid composition can improve the nutritional and physical properties of dairy products and their acceptability to consumers. A more healthful milk fatty acid composition can be achieved by altering the cow's diet, for example, by feeding supplemental fish oil (FO) or roasted soybeans (RSB), or by ...
Thurnhofer Saskia - - 2007
Anteiso fatty acids (aFAs)-long-chain carboxylic acids with a methyl branch on the (n - 2)-carbon-are among the most simple fatty acids that are chiral. The most frequently occurring aFAs in food are 12-methyltetradecanoic acid (a15:0) and 14-methylhexadecanoic acid (a17:0), structures where the asymmetric carbon is more than 10 carbons separated ...
Hu Fangyu - - 2007
In this study, various organic compounds in commercial whole milk were quantified simultaneously by 1H 1D and 1H - 13C HSQC 2D NMR spectra without any pretreatment. 2D NMR spectroscopy was applied to quantification of milk compounds for the first time. Milk fat content was easily determined to be 3.6 ...
Maduko C O - - 2007
Infant milk fat analogs resembling human milk fat were synthesized by an enzymatic interesterification between tripalmitin, coconut oil, safflower oil, and soybean oil in hexane. A commercially immobilized 1,3-specific lipase, Lipozyme RM IM, obtained from Rhizomucor miehei was used as a biocatalyst. The effects of substrate molar ratio, reaction time, ...
Glasser F - - 2007
Most publications reporting milk fatty acid (FA) yields estimate these yields from milk fat yields and a coefficient estimating the proportion of FA in milk fat. The most widely used coefficient is, in fact, the proportion of fatty acyl radicals (i.e., FA from which the OH group has been removed) ...
Juan B - - 2007
Ewe milk cheeses were submitted to 200, 300, 400, and 500 MPa (2P to 5P) at 2 stages of ripening (after 1 and 15 d of manufacturing; P1 and P15). The high-pressure-treated cheeses showed a more important hydrolysis of beta-casein than control and 2P1 cheeses. Degradation of alpha(s1)-casein was more ...
Szabó Eva - - 2007
BACKGROUND: Several observational studies indicate that trans isomeric fatty acids may interfere with the metabolism of essential fatty acids in the human organism. OBJECTIVE: The objective was to investigate the relation between trans fatty acids and long-chain polyunsaturates in mature human milk. DESIGN: Human milk samples (n=769) were obtained at ...
Dewhurst R J - - 2007
This study compared flows of odd- and branched-chain fatty acids (OBCFA) at the duodenum with corresponding yields in milk. Four mid-lactation Holstein-Friesian dairy cows were offered 4 dietary treatments, based on different ratios of ryegrass silage and concentrates (80:20, 65:35, 50:50, and 35:65 on a dry matter basis), in a ...
Sreedhar R V - - 2007
With the aiming of reducing the curing period, effects of pretreatments on flavor formation in vanilla beans during accelerated curing at 38 degrees C for 40 days were studied. Moisture loss, change in texture, levels of flavoring compounds, and activities of relevant enzymes were compared among various pretreatments as well ...
Kuipers Remko S - - 2007
BACKGROUND: We need information on the diet on which our genes evolved. OBJECTIVE: We studied the milk fatty acid [FA] composition of mothers living in the island of Chole [Tanzania, Indian Ocean]. These mothers have high intakes of boiled marine fish and coconut, and consume plenty amount of fruits and ...
Juan Bibiana - - 2007
The effect of high-pressure (HP) treatment (300 MPa, 10 min) on the volatile profile of semihard ewe milk cheeses was investigated. The HP treatment was applied at two different stages of ripening (1 and 15 days; 3P1 and 3P15) and microbiota, proteolysis indexes (soluble nitrogen and total free amino acid ...
Maduko C O - - 2007
The structure of triacylglycerols in vegetable oil blends was enzymatically modified, and the blends were incorporated into skim caprine milk to produce goat milk-based infant formula analogs, homologous to human milk. A modified lipid containing palmitic, oleic, and linoleic acids, resembling the composition of human milk fat, was synthesized by ...
Kaylegian K E - - 2007
Our objective was to determine if lipolysis or proteolysis of calibration sets during shelf life influenced the mid-infrared (MIR) readings or calibration slopes and intercepts. The lipolytic and proteolytic deterioration was measured for 3 modified milk and 3 producer milk calibration sets during storage at 4 degrees C. Modified and ...
Destaillats Frédéric - - 2007
Accurate quantification of trans-fatty acids (TFAs) could be achieved by infrared spectroscopy or by gas-liquid chromatography (GLC). Accurate quantification by GLC should be achieved using specific highly polar capillary columns such as 100 m CP-Sil 88 or equivalent. A pre-fractionation of cis and trans-fatty acids could be performed by silver-ion ...
Heussen Patricia C M - - 2007
In order to obtain a rapid method that can detect adulteration of butter fats with cheaper vegetable fats, the use of NIR spectroscopy and multivariate modelling was explored. For model building and validation, an extensive set of samples was collected, consisting of 152 butter samples, 42 oils and 200 blends ...
Osthoff G - - 2007
Milk was obtained from three captive servals. The average nutrient content was 158.3+/-44.4 g protein; 152.6+/-62.3 g fat; and 68.7+/-31.4 g lactose per kg milk. The protein fraction respectively consisted of 117.7+/-44.8 g caseins per kg milk and of 40.6+/-6.7 g whey proteins per kg milk. Electrophoresis and identification of ...
Shen Hsuan-Wen - - 2007
In this study, Salmonella typhimurium was acid adapted at pH 5.5 for 4 h. The viability of the acid-adapted and non-adapted cells of S. typhimurium was investigated both during the lactic fermentation of skim milk with Streptococcus thermophilus or Lactobacillus bulgaricus, and during the storage of lactic fermented milk products ...
Novak Franz R - - 2007
OBJECTIVE: The study was designed to test for the existence of a correlation between the total population of aerobic mesophilic microorganisms in processed raw breastmilk from a human milk bank and the Dornic acidity of that milk. METHODS: Two hundred consecutive samples of thawed expressed human breastmilk obtained from human ...
Odens L J - - 2007
Supplementing a high dose of dietary conjugated linoleic acid (CLA) inhibits milk fat synthesis in dairy cows immediately postpartum. During negative net energy balance (EBAL), it appears that moderate CLA-induced milk fat depression causes a positive response in milk yield; however, as milk fat depression becomes more severe, the milk ...
Carroll C D - - 2007
Turkey deli loaves were evaluated using organic marinades in the raw product to control the growth of Listeria monocytogenes (LM) and improve meat quality in the cooked product. Treatments included sodium tripolyphosphate (STP; 0.45%, control), sodium lactate (3%), sodium diacetate (0.25%), sodium citrate (0.75%), and sodium lactate (3%)/sodium diacetate (0.25%) ...
Hickey D K - - 2007
The evolution of free fatty acids (FFA) was monitored over 168 d of ripening in Cheddar cheeses manufactured from good quality raw milk (RM), thermized milk (TM; 65 degrees C x 15 s), and pasteurized milk (PM; 72 degrees C x 15 s). Heat treatment of the milk reduced the ...
Bokor Szilvia - - 2007
BACKGROUND: Fatty acid composition of human milk serves as guidance for the composition of infant formulae. The aim of the study was to systematically review data on the fatty acid composition of human milk of mothers of preterm compared to full-term infants. METHODS: An electronic literature search was performed in ...
Marhol P - - 2007
AIM: The purpose of our study was to determine the content of trans fatty acids in early human breast milk as an indicator of dietary exposure in a sample of Roma breast-feeding women and in a sample of women from the general Czech population. METHODS: We collected samples of early ...
Morris Chris A - - 2007
A quantitative trait locus (QTL) was identified by linkage analysis on bovine Chromosome 19 that affects the fatty acid, myristic acid (C14:0), in subcutaneous adipose tissue of pasture-fed beef cattle (99% level: experiment-wise significance). The QTL was also shown to have significant effects on ten fatty acids in the milk ...
Senyuva H Z - - 2007
The formation of furan as influenced by temperature and time of heating was studied in hazelnuts. Temperature was noted as the important processing parameter on the formation of furan in hazelnuts. The formation of furan was noticeably increased at temperatures exceeding 120 degrees C. Furan concentrations tended to increase linearly ...
Haug Anna - - 2007
Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short- and medium chain fatty acids, vitamins, minerals and ...
Osthoff G - - 2007
Milk was obtained from three free-ranging springbok ewes of the Karoo, South Africa. The nutrient content was 74.4+/-13.8 g protein; 145.2+/-4.5 g fat; and 42.3+/-16.4 g lactose/kg milk. Small amounts of glucose, galactose and fucose were noted, and 0.3+/-0.4 g oligosaccharides. The protein fraction respectively consisted of 60.0+/-13.7 g caseins/kg ...
Soyeurt H - - 2006
The aim of this research was to study the potential for selection of cows with a higher nutritional quality of milk fat by studying the differences in fatty acid profiles within and across the following breeds: Dual Purpose Belgian Blue, Holstein-Friesian, Jersey, Montbeliarde, and non-Holstein Meuse-Rhine-Yssel type Red and White. ...
Flachowsky Gerhard - - 2006
The objective of the study was to investigate the influence of two roughage-to-concentrate ratios, with or without linseed oil supplementation, on the flow of fatty acids in the intestinal chyme and the secretion in milk fat in late lactating cows. Seven late lactating cows fitted with cannulae in the dorsal ...
Tomotake Hiroyuki - - 2006
The fatty acid composition, the lipid digestibility and protein profile of Japanese-Saanen goat's milk were characterized. Caprine milk contained substantial quantities of C(4:0) to C(10:0) fatty acids as compared with Holstein cow's milk. The lipids of the former showed significantly higher digestibility in vitro by porcine lipase than those of ...
Kazala E Chris - - 2006
Enhanced intramuscular fat content (i.e., marbling) in beef is a desirable trait, which can result in increased product value. This study was undertaken with the aim of revealing biochemical factors associated with the marbling trait in beef cattle. Samples of longissimus lumborum (LL) and pars costalis diaphragmatis (PCD) were taken ...
Coda R - - 2006
Nine Italian ewes' milk cheeses were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for the gross composition were rather similar among cheeses. The lowest pH values were found for cheeses that used primary starters. At the end of ripening, cheeses made from raw milk contained >6.0 ...
Brufau Gemma - - 2006
On the basis of the high fat content of nuts, they are traditionally considered as foods that provide a high amount of energy. However, epidemiologic and clinical observations do not indicate an association between nut intake and increased BMI. There is a notorious variability in macronutrient composition among nuts, although ...
Rulquin H - - 2006
Methionine is one of the first limiting AA in dairy cows. The use of rumen-protected Met to correct deficient diets is limited by the lack of a product that could be incorporated into a pelleted concentrate. The main objective of this trial was to test, at practical doses (approximately 10 ...
Schauss Alexander G - - 2006
Euterpe oleraceae is a large palm tree indigenous to the Amazon River and its tributaries and estuaries in South America. Its fruit, known as acai, is of great economic value to native people. In this study, a standardized freeze-dried acai fruit pulp/skin powder was used for all analyses and tests. ...
Lake S L - - 2007
Two experiments were conducted with lactating Angus x Gelbvieh beef cows to determine the effects of postpartum lipid supplementation, BCS at parturition, and day of lactation on fatty acid profiles in plasma, adipose tissue, and milk. In Exp. 1, 36 pri-miparous cows (488 +/- 10 kg of initial BW; 5.5 ...
Laible Götz - - 2007
Cloning technology is an emerging biotechnological tool that could provide commercial opportunities for livestock agriculture. However, the process is very inefficient and the molecular events underlying the technology are poorly understood. The resulting uncertainties are causing concerns regarding the safety of food products derived from cloned livestock. There are similar ...
Osthoff G - - 2006
Milk was obtained from two captive bred cheetahs. The nutrient content was 99.6 g protein; 64.8 g fat; and 40.21 g lactose per kg milk. Small amounts of oligosaccharides, glucose, galactose and fucose were noted. The protein fraction respectively consisted of 34.2 g caseins per kg milk and of 65.3 ...
Hannon J A - - 2006
Fast-ripened Cheddar cheeses for ingredient purposes were produced by addition of a dried enzyme-modified cheese (EMC; 0.25 and 1 g/100 g of milled curd) at the salting stage during a standard Cheddar cheese-making procedure. Populations of starter and nonstarter lactic acid bacteria (NSLAB), levels of proteolysis and lipolysis, volatile analysis, ...
Friesen Russell - - 2006
Trans fatty acids in human milk have raised concerns because of possible adverse effects on infant growth and development. Analyses of human milk in the late 1990s in Canada showed high amounts of trans fatty acids from partially hydrogenated oils. Canada introduced labeling of trans fatty acids on retail foods ...
Jiang Jingli - - 2007
Yak milk casein derived from Qula, a traditional Tibetan acid curd cheese, was hydrolyzed by six commercially available proteases (Trypsin, Pepsin, Alcalase, Flavourzyme, Papain and Neutrase). These hydrolysates were assayed for their inhibitory activity of Angiotensin-I-converting enzyme (ACE). The hydrolysates obtained by Neutrase from Bacillus amyloliquefaciens showed the highest ACE ...
Wcisło Marzena - - 2007
D-amino acids are generally considered to be important markers of bacterial contamination of food products. A screen-printed amperometric biosensor for the detection of D-amino acids has been constructed by the immobilization of D-amino acid oxidase on a graphite working electrode of a screen-printed strip modified with Prussian Blue and Nafion ...
Khosrowshahi A - - 2006
The effect of the concentration of starter inoculated to milk on the composition, free tyrosine-tryptophan content, microstructure, opacity, and fracture stress of Iranian White cheese (IWC) was studied during 50 d of ripening in brine. Three treatments of cheese were made using 1-fold (IWC1S), 2-fold (IWC2S), and 4-fold (IWC4S) concentrations ...
Bilby T R - - 2006
Our objective was to examine effects of exogenous bovine somatotropin (bST), pregnancy, and dietary fatty acids on fatty acid distribution in various tissues of lactating dairy cows. Two diets were fed, starting about 17 d in milk (DIM), in which oil of whole cottonseed (control diet) was compared with a ...
Yuhas Rebecca - - 2006
Many published studies of breast milk FA composition are limited to populations from one or two countries. We aimed to examine the degree to which FA compositions vary across a number of diverse populations. Because diet and maternal adipose stores influence breast milk FA composition, differences in FA composition between ...
Soyeurt H - - 2006
Interest in the fatty acid composition of dairy products is increasing; however, the measurement of fatty acids requires using gas-liquid chromatography. Although this method is suitable, it involves a time-consuming procedure, expensive reagents, and qualified staff. By comparison, the mid-infrared (MIR) spectrometry method could be a good alternative for assessing ...
Bertrand Benoit - - 2006
For buyers of Arabica coffee (Coffea arabica L.) in Central America, elevation and variety are important indicators of quality. We compared coffee produced by three types of varieties established in various trials at elevations ranging from 700-1600 m in three countries (El Salvador, Costa Rica and Honduras). Arabica hybrids resulting ...
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