ライフサイエンスコーパス: dairy product

1 ustry to perform the quality control of this dairy product.

2 modified according to the fat content of the dairy product.

3 loited to increase the functionality of this dairy product.

4 ort on quantification of pepsin diffusion in dairy product.

5 oducts, vegetables and fruits as well as for dairy products.

6 ne (6-MP) in the evening and without food or dairy products.

7 DNA) regions amplified on DNA extracted from dairy products.

8 developed for the analysis of Salmonella in dairy products.

9 ntrations and qualitative characteristics of dairy products.

10 protocols and microbial complexity of these dairy products.

11 eus from other bacteria that can be found in dairy products.

12 ially useful for detection of milk origin in dairy products.

13 tion and investigation of the fatty acids in dairy products.

14 ncentration and determination of melamine in dairy products.

15 ection of plant oil adulteration in milk and dairy products.

16 epared with the same mixes; (iii) commercial dairy products.

17 ped niosomes are suitable additives in these dairy products.

18 n demonstrated in the past but primarily for dairy products.

19 gnificantly impact on the nutritive value of dairy products.

20 Food records provided information on dairy products.

21 preparations to provide two novel functional dairy products.

22 sumption practices that are high in meat and dairy products.

23 ade in small-scale farms and in 57 fermented dairy products.

24 flammatory drugs (NSAIDs) in bovine milk and dairy products.

25 othelial function compared with conventional dairy products.

26 schemes and farming systems producing niche dairy products.

27 tic residues frequently detected in milk and dairy products.

28 in olive oil with fish/seafood and fermented dairy products.

29 ics residues frequently detected in milk and dairy products.

30 trating the ongoing hazards of unpasteurized dairy products.

31 ferentiate porcine and bovine gelatin in the dairy products.

32 for the determination of NSAIDs in milk and dairy products.

33 threshold of </=5.5 per thousand for organic dairy products.

34 total dairy products and sparse for types of dairy products.

35 ics residues frequently detected in milk and dairy products.

36 determination of aflatoxin M(1) in milk and dairy products.

37 s a major cause of digestive discomfort from dairy products.

38 ogether for the determination of melamine in dairy products.

39 ploited to modulate health-promoting fats in dairy products.

40 icillium commune and Mucor racemosus in four dairy products.

41 structure but has not been widely applied to dairy products.

42 t is also used to sterilize the packaging of dairy products.

43 may assist reverse engineering of a range of dairy products.

44 owering of immunity in consumers of meat and dairy products.

45 tial marker to monitor the hygienic level of dairy products.

46 ent milk-clotting agent in the production of dairy products.

47 eic acids (CLA) than conventionally produced dairy products.

48 cids in a typical Western diet that includes dairy products.

49 he highest with the lowest quintile of total dairy products: 1.01; 95% CI: 0.83, 1.34; P-trend = 0.92

50 Fermented dairy product A (FDP-A), but neither the supernatant fro

51 s observed are proportional to the levels of dairy products added.

52 ges promoted on starch performance from both dairy products addition, at higher level tested (25%): a

53 ables, fruits, legumes, cereals, fish, meat, dairy products, alcohol, and the monounsaturated-to-satu

54 lactose from the diet either by eliminating dairy products altogether or substituting lactose-free a

55 ssfully detected in the gelatin added to the dairy products analyzed, revealing that the detection of

56 Dairy product and calcium consumption have been associat

57 Dairy product and calcium intakes have been associated w

58 antly associated with more servings from the dairy product and the meat, eggs, nuts, and beans food g

59 A lower intake of dairy products and a higher intake of alcohol and carbon

60 ve.We studied associations between intake of dairy products and all-cause mortality with an emphasis

61 y, we evaluated 14:0, which is obtained from dairy products and beef, and also endogenously synthesiz

62 ty acids (BCFA) in western countries is from dairy products and beef.

63 etermination of lactate is also important in dairy products and beverages to access their quality.

64 nalysis of prospective studies on intakes of dairy products and calcium and prostate cancer risk.

65 Higher intake of dairy products and calcium reduces the risk of colon can

66 Dried, fermented blends of dairy products and cereals, such as kishk and tarhana, a

67 This analysis shows that dairy products and cereals/grains having inorganic phosp

68 ormed after plasminolysis of genuine WB milk/dairy products and comigrates in IEF with B gamma2-CN.

69 stigate the prospective association of total dairy products and different dairy subtypes with inciden

70 tive was to describe the association between dairy products and direct measures of glycemic status in

71 eans of food ingestion, mostly via red meat, dairy products and fatty marine foods.

72 fully applied to the determination of Tyr in dairy products and fermented drinks with good recoveries

73 aric acid, a saturated fatty acid present in dairy products and fish, inhibits Piezo1 activation and

74 actose has become the main byproduct of many dairy products and ingredients.

75 and a C18 isomer found from ruminant-derived-dairy products and meat) on endothelial NF-kappaB activa

76 Fat intake from dairy products and other relevant sources was expressed

77 reduction in hedonic responses to sweetened dairy products and reduced calorific intake, particularl

78 ort a positive association between intake of dairy products and risk of cardiovascular disease (i.e.,

79 The diverging results for types of dairy products and sources of calcium suggest that other

80 , but the evidence is inconclusive for total dairy products and sparse for types of dairy products.

81 The associations between the consumption of dairy products and the risk of hip fracture are less wel

82 association between other specific types of dairy products and the risk of type 2 diabetes and adjus

83 The association between intake of dairy products and the risk of type 2 diabetes has been

84 The extent to which dairy products and their fat content influence cardiovas

85 n between intakes of dairy products, low-fat dairy products, and cheese and risk of type 2 diabetes.

86 We examined meat, fish, dairy products, and eggs and risk for IHD in the pan-Eur

87 on of DNA of cow, goat, sheep and buffalo in dairy products, and for quantification of cow DNA in the

88 Added animal fats, eggs, fish, dairy products, and meats or meat products were negative

89 rition, especially increased intake of milk, dairy products, and other animal proteins during differe

90 diet rich in fruits, vegetables, and low-fat dairy products, and reduced in saturated fat and cholest

91 sugary foods and sweets, cereals, animal and dairy products, and sedentary time.

92 s, sucrose, sugars from milk-based desserts, dairy products, and sugary drinks (Ptrend <= 0.01).

93 ight patients were not tolerating almost all dairy products, and there was a high rate of completion

94 Most countries recommend consumption of dairy products; and when amounts are specified, recommen

95 nistration should be in a fasted state, with dairy products, antacids, or multivitamins avoided for >

96 Dairy products are a rich source of many minerals and vi

97 Specific recommendations for dairy products are based partly on culture and availabil

98 Milk and dairy products are considered important dietary sources

99 zyme should be taken into consideration when dairy products are consumed with tannin-rich food.

100 Milk and dairy products are major sources of fat in the human die

101 Dairy products are often considered challenging for heal

102 Dairy products are rich in nutrients that are essential

103 Dairy products are the main sources of calcium in wester

104 Because dairy products are the most important dietary sources of

105 olesterol, like meats, egg yolk and high-fat dairy products, are associated with increased CVD risk.

106 eveloped for food authenticity testing using dairy products as a model.

107 ial enzyme for the deterioration of milk and dairy products, as well as a candidate for industrial ap

108 r knowledge regarding the health benefits of dairy products, as well as improved monitoring for food

109 Kefir is a fermented dairy product, associated to health benefits because of

110 f bovine (B) milk in water buffalo (WB) milk/dairy products based on concomitant isoelectric focusing

111 Greater intake of high-fat dairy products, but not intake of low-fat dairy products

112 by dietary components such as meat, fish and dairy products, but only a few studies have compared uri

113 ted in the literature to quantify lactose in dairy products, but the official method of analysis is b

114 approach for the determination of Cr(III) in dairy products by microwave assisted extraction, complex

115 e peptide profile and bioactive potential in dairy products, by increasing the protein content and us

116 However, dairy products can be high in saturated fats, and dietar

117 e consumption of lactose-containing milk and dairy products can lead to the development of various ga

118 for protein-rich foods, especially meat and dairy products, causing concern about the impact this ma

119 er the ingestion of two solid and isocaloric dairy products (cheese) based either on whey or on casei

120 ), and a higher combined intake of fermented dairy products (cheese, yogurt, and thick fermented milk

121 e the concentrations of some heavy metals in dairy products, collected from five industrial regions i

122 ion studies that have assessed the impact of dairy product consumption (ie, milk, yogurt, and/or chee

123 The highest quintile of total dairy product consumption (versus the lowest) was associ

124 We investigated the association between dairy product consumption and all-cause, cardiovascular

125 vious observational studies of self-reported dairy product consumption and stroke risk have reported

126 Whether changes in dairy product consumption are related to subsequent risk

127 Dairy product consumption does not exert adverse effects

128 The relation of dairy product consumption to health and mortality is con

129 Dairy product consumption was assessed by validated semi

130 ated the association of long-term changes in dairy product consumption with subsequent risk of T2D am

131 C-reactive protein, IL-6, or TNF-alpha after dairy product consumption, whereas the other 4 studies s

132 on stage may be exploited for human milk and dairy product consumption.

133 ulate HRs for T2D associated with changes in dairy product consumption.

134 Dairy products contain many nutritious components that m

135 A profiles and UK milk fat intakes, milk and dairy products contribute around one-third of the maximu

136 Dairy products contribute important nutrients to our die

137 Strains naturally associated with meat and dairy products contribute towards specific textures and

138 In conclusion, dairy products could be discriminated for farming-system

139 Dairy products could therefore improve bone health and r

140 visaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce

141 .93 (0.87, 0.99; I(2) = 33%) per 400 g total dairy products/d (n = 12), 0.98 (0.94, 1.03; I(2) = 8%)

142 1 (0.86, 0.96; I(2) = 40%) per 200 g low-fat dairy products/d (n = 9), 0.87 (0.72, 1.04; I(2) = 94%)

143 8 (0.94, 1.03; I(2) = 8%) per 200 g high-fat dairy products/d (n = 9), 0.91 (0.86, 0.96; I(2) = 40%)

144 y condition (+4 servings conventional nonfat dairy products/d) and isocaloric no-dairy condition (+4

145 Intake of poultry, fish, eggs, or dairy products did not associate with risk of ESRD.

146 Overall, consumption of dairy products did not result in a significant reduction

147 ts were discouraged from consuming any other dairy products during the study.

148 troversy persists on the association between dairy products, especially milk, and cardiovascular dise

149 High consumption of dairy products, especially yogurt and cheese, may reduce

150 ed into eight categories, namely, beverages, dairy products, fats and oils, fish and shellfish, grain

151 tamin D, sun exposure, vitamin D intake from dairy products, fatty fish consumption, smoking, body ma

152 valuated the protective effects of fermented dairy products (FDPs) in an infection model, using the m

153 To determine the origin of HAAs in milk and dairy products, firstly a chromatographic method was dev

154 igher intakes of fruits, vegetables, low-fat dairy products, fish and nuts, and lower consumption of

155 acids butanoic and hexanoic acids, the main dairy product flavour and odour compounds.

156 t diet containing SFA-reduced, MUFA-enriched dairy products for 12 wk showed beneficial effects on fa

157 useful raw materials for designing tailored dairy products for specific population groups.

158 intake of red meat, processed meat, high-fat dairy products, French fries, refined grains, and eggs.

159 sholds are generally applicable to processed dairy products from Germany.

160 The demand for dairy products from grass-fed cows is driven, in part, b

161 as follows: meat and meat products, milk and dairy products, frozen and processed fruit and vegetable

162 scores for diversity within each food group (dairy products, fruits, vegetables, meat and alternative

163 ML concentration: beef, bacon>chicken > fish>dairy products>grain products>fruits/vegetables.

164 noconversion; however, higher consumption of dairy products had a 2-fold increased risk and may be a

165 The consumption of some types of dairy products has been associated with lower cardiometa

166 Instant detection of antibiotic residues in dairy products has been remained a challenge.

167 The consumption of dairy products has been suggested to ameliorate characte

168 Animal species identification of milk and dairy products has received increasing attention concern

169 ntext of dairy foods, particularly fermented dairy products, have neutral or inverse associations wit

170 New research on full-fat dairy products high in saturated fat, particularly ferme

171 with exposure to pesticides, consumption of dairy products, history of melanoma, and traumatic brain

172 within each food group, greater diversity in dairy products (HR 0.61 [0.45 to 0.81]), fruits (HR 0.69

173 ns and that the origins of traditional horse dairy products in eastern Eurasia are closely tied to th

174 Last, speakers described the role of dairy products in global public health and nutrition, th

175 IBD mothers, and further, that low intake of dairy products in IBD mothers is associated with reduced

176 alth concern for the consumption of milk and dairy products in Iran.

177 The frequency of dairy products in pottery increased as farming was progr

178 ce, and the cost-effectiveness of yogurt and dairy products in reducing health care expenses.

179 ssure was increased after the removal of all dairy products in the no-dairy condition (54 +/- 1 to 56

180 at the solitary manipulation of conventional dairy products in the normal routine diet would modulate

181 butter (TTB) is one of the most appreciated dairy products in Tunisia.

182 olled trials (RCTs) has examined the role of dairy products in weight loss and maintenance of healthy

183 The consumption of yogurt, and other dairy products, in observational studies is associated w

184 ically recommending the daily consumption of dairy products including maas (cultured milk) was introd

185 alternative method to authenticate milk and dairy products including PDO Feta cheese and to quantita

186 trients characteristic of animal (except for dairy) products, including arachidonic acid (standardize

187 h food sources of unsaturated fats, full-fat dairy products increase LDL cholesterol.

188 Fortified dairy products induce more favorable changes in biochemi

189 observed in the highest quintile of high-fat dairy product intake (HR: 0.92, 95% CI: 0.86, 0.99).

190 ive study found no association between total dairy product intake and diabetes risk.

191 ic review and dose-response meta-analysis of dairy product intake and the risk of type 2 diabetes.

192 nsistent findings on the association between dairy product intake and weight change and obesity.

193 Some of the benefits of dairy product intake during high school may be due to th

194 Dairy product intake may be inversely associated with ri

195 Baseline dairy product intake was assessed by using dietary quest

196 We prospectively investigated how dairy product intake was associated with weight change a

197 tion of cheese intake and combined fermented dairy product intake with diabetes is suggested, which m

198 zed infant formulas and breast milk ahead of dairy products intake, the symptom resolved.

199 zed infant formulas and breast milk ahead of dairy products intake, the symptoms resolved.

200 Higher calcium, vitamin D, and dairy product intakes are associated with lower colorect

201 ated associations of calcium, vitamin D, and dairy product intakes before and after colorectal cancer

202 Prediagnosis calcium, vitamin D, and dairy product intakes were not associated with any morta

203 also no association of consumption of other dairy products investigated with mortality.

204 resence of bacteria such as Brucella spp. in dairy products is an immense risk to public health.

205 The high consumption of low-fat and nonfat dairy products is associated with reduced risk of high b

206 nation of fenbendazole residues in fermented dairy products is described.

207 Heating of milk and dairy products is done using various technological proce

208 ectional studies suggest that consumption of dairy products is inversely associated with low-grade sy

209 ies indicate that the consumption of milk or dairy products is inversely related to incidence of CVD.

210 This study shows that intake of dairy products is lower in IBD mothers than in non-IBD m

211 vegetable rennet for the production of novel dairy products is suggested.

212 egetables, whole grains, low-fat or fat-free dairy products, lean protein sources, nuts, seeds, and l

213 present the food groups; fruits, vegetables, dairy products, legumes, offal, fish, and fortified infa

214 icant inverse association between intakes of dairy products, low-fat dairy products, and cheese and r

215 fish; low to moderate intake of poultry and dairy products; low intake of red and processed meat; an

216 Greater consumption of total dairy products may be of importance in the prevention of

217 However, dairy products may have modest benefits in facilitating

218 ngs indicate that fatty acid modification of dairy products may have potential as a public health str

219 ome intervention studies have suggested that dairy products may influence body weight, but the result

220 , legumes, cereal products, olive oil, fish, dairy products, meat products, and alcohol.

221 ups of fruits, vegetables, legumes, cereals, dairy products, meat, and offal were analyzed by two LC-

222 The daily mean intake (grams) of eggs, dairy products, meat, cereals and pasta, vegetables and

223 High intakes of dairy products, milk, low-fat milk, cheese, and total, d

224 egetables, meat and poultry, processed meat, dairy products, milk-based desserts, and starchy foods.

225 termined for more strongly processed organic dairy products (n=56).

226 Within dairy products, no appreciable lysine was detected in yo

227 Neither intake of individual dairy products nor intake of total dairy products was si

228 e the effect of a probiotic vs non-probiotic dairy product on symptoms in IBS with a constipation ele

229 supporting the beneficial effects of milk or dairy products on bone health show a significant inverse

230 on between a beneficial or neutral impact of dairy products on inflammation.

231 re recommendations regarding the benefits of dairy products on type 2 diabetes risk.

232 d prostate cancer risk, but whether specific dairy products or calcium sources are associated with ri

233 can be achieved without eliminating meat or dairy products or increasing the cost to the consumer.

234 CI: 0.11, 0.64; Ptrend < 0.001) and low-fat dairy products (OR: 0.39; 95% CI: 0.16, 0.92; Ptrend = 0

235 gnificantly associated with more servings of dairy products (P = 0.001), whereas the risk allele at T

236 inverse associations were observed for total dairy products (P-nonlinearity < 0.0001), low-fat dairy

237 products (P-nonlinearity < 0.0001), low-fat dairy products (P-nonlinearity = 0.06), cheese (P-nonlin

238 importance of pottery vessels in processing dairy products, particularly in the manufacture of reduc

239 By consuming 3 servings of dairy products per day, the recommended daily intakes of

240 and vitamin D, are typically associated with dairy products, plant-based sources of these nutrients a

241 Low intake of dairy products (portions/day) (Odds Ratio 0.85 [CI 0.78

242 ela cheese, as well as on other high-quality dairy products prone to adulteration, contributing to th

243 (spermidine and spermine) in 112 samples of dairy products purchased in the Czech Republic, namely i

244 In subgroup analysis, consumption of dairy products reduced body weight in the context of ene

245 Total intake of high-fat dairy products (regular-fat alternatives) was inversely

246 hildren through fortification of alternative dairy products results in significantly higher serum con

247 3) Different dairy products seem to be distinctly linked to health ef

248 oil, but lower in saturated fat, meats, and dairy products, seems an ideal nutritional model for car

249 5) In conclusion, the nutritional values of dairy products should not be considered equivalent to th

250 Fermented dairy products showed particularly strong inverse associ

251 In contrast, fermented dairy products, such as cheese and yogurt, generally sho

252 Dairy products, such as cheese, do not exert the negativ

253 k at high intake of high- but not of low-fat dairy products suggests that dairy fat partly could have

254 Intakes of total dairy products [summary RR: 1.07 (95% CI: 1.02, 1.12; n

255 um and urine metabolomes during postprandial dairy product tests through the association between lact

256 adults consumed fewer vegetables, fruit, and dairy products than did food secure adults and had lower

257 Yogurt is a dairy product that is generally very similar to milk, bu

258 When applied to commercial dairy products the qxPCR gave results comparable with ea

259 likely to have lactose intolerance and avoid dairy products, the observed association might have been

260 In fermented dairy products, the tested biogenic amines occurred in r

261 rom environmental matrixes (soil + water) to dairy products through the food web (forage) by a combin

262 quantification ranged from 0.6mug.kg(-1) in dairy products to 0.8mug.kg(-1) in cereal products.

263 rkers for detection of B material in WB milk/dairy products to a detection limit of 0.8% v/v.

264 ate blends are used in food such as meat and dairy products to improve their texture and stability by

265 flammatory bowel disease (IBD) tend to avoid dairy products to minimize abdominal pain and diarrhea.

266 gate whether the solitary addition of nonfat dairy products to the normal routine diet was capable of

267 beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared

268 e present in readily detectable amounts in a dairy product unless it contains undeclared plant materi

269 We find that infant consumption of dairy products, vegetables, and chicha (a fermented drin

270 High intake of low-fat dairy products was associated with increased risk, but t

271 after GOS feeding stopped and consumption of dairy products was encouraged (day 66).

272 Intake of total dairy products was not associated with diabetes (HR for

273 ndividual dairy products nor intake of total dairy products was significantly associated with overall

274 Perceived intolerance for dairy products was the most frequently reported intolera

275 at dairy products, but not intake of low-fat dairy products, was associated with less weight gain (P-

276 and >/=4 servings/day with <1 serving/day of dairy products were 0.95 (95% confidence interval (CI):

277 The dairy products were diluted 50-fold with 10 mmol/L NaOH

278 ducts, consumption of vegetables, fruits and dairy products were low compared to recommendations for

279 (+4 servings fruit products/d) in which all dairy products were removed.

280 g); mean concentrations in meat and milk and dairy products were similar (1.43+/-7.21 ng/g and 1.35+/

281 sults suggest that short-term consumption of dairy products, whether low or regular in fat, has no ov

282 etabolite (2-hydroxyoestradiol) in different dairy products (whole and skimmed natural yogurt, a prob

283 ts indicate that high consumption of low-fat dairy products, whole grains, and vegetables in adolesce

284 ium and had high factor loadings for low-fat dairy products, whole grains, and vegetables.

285 ignificant association of consumption of any dairy product with mortality was found in the fully adju

286 ural ingredients in the formulation of novel dairy products with high nutritional-properties.

287 f habitual consumption of total and types of dairy products with markers of metabolic risk and adipos

288 gated associations of consumption of various dairy products with mortality in the Italian cohort of t

289 alternative for the development of probiotic dairy products with reduced sodium content.

290 k than the population mean replaced habitual dairy products with study products (milk, cheese, and bu

291 ase has potential applications in developing dairy products with unique flavours.

292 Previous studies have examined dairy products with various fat contents in relation to

293 refined grains, nonjuice fruits, vegetables, dairy products) with odds of insomnia at baseline (betwe

294 t the high-saturated-fat content of full-fat dairy products would promote heart disease, recent meta-

295 e (RDA), through fortification of additional dairy products, would result in higher vitamin D status

296 identification of milk species in fermented dairy products (yoghurt and cheese).

297 Moreover, dairy products (yoghurt, white cheese and kefir) contain

298 ential to identify origin of gelatin in some dairy products; yoghurt, cheese and ice cream.

299 strains isolated from traditional Mongolian dairy products (yogurt and fermented milk), and to inves

300 For adiposity, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat che