ライフサイエンスコーパス: milk product

1 lted or unsalted Jameed from fermented sheep milk product.

2 ive factors include consumption of fermented milk products.

3 arabens and BPA were determined in forty-two milk products.

4 l delivery systems to incorporate lactase in milk products.

5 ting) on protein glycation degrees in bovine milk products.

6 ee (DGAC) include 3 cups of low-fat milk and milk products.

7 revealed the mislabeling of three Slovenian milk products.

8 oss-linking during processing and storage of milk products.

9 alytical methods to test products containing milk products.

10 dietary sources, particularly red meats and milk products.

11 4 (95% CI 0.66-1.35; p for trend = 0.68) for milk products.

12 dibutyl phthalate (DBP) in plastic-packaged milk products.

13 of 297 samples of Grade A pasteurized retail milk products (23 product types) were collected from 17

14 e consumer (27%), followed by meat (22%) and milk products (7%).

15 eals a high degree of species mislabeling in milk products (80%), underlining the need to enhance dai

16 ularly in the manufacture of reduced-lactose milk products among lactose-intolerant prehistoric farmi

17 ble protein from dairy and non-dairy expired milk products and (ii) to compare extraction efficiency

18 To guarantee quality and safety of milk products and at the same time deliver those as soon

19 o evidence was shown for consumption of sour milk products and cheese.

20 The consumption of fresh milk products and cow milk-based infant formulas was rel

21 site-specific deamidation patterns in modern milk products and experimental samples, confirming that

22 systematic vitamin D fortification of fluid milk products and fat spreads was started in 2003 in Fin

23 ing undercooked ground meat or unpasteurised milk products and juices, and about the importance of ha

24 effectively be used for the fortification of milk products and low-fat content foods to improve the i

25 orrelation between the consumption of bovine milk products and MS prevalence has been debated.

26 The intake of fat from all milk products and protein from fresh milk products was a

27 riety of fermented foods such as fish, meat, milk products and some kinds of beverages like wine, bee

28 its (HEI 1 and HEI 2), whole grains (HEI 6), milk products and soy beverages (HEI 7), and solid fat,

29 ate the prevalence of mislabeling among goat-milk products and, consequently, how far the ingredients

30 ponse to this B. lactis-containing fermented milk product, and therefore this model provides a framew

31 d by food fortification, especially of fluid milk products, and augmented vitamin D supplement use.

32 eu5Gc is rare in poultry and fish, common in milk products, and enriched in red meats.

33 roduction of complementary solids, excluding milk products, and food allergy and sensitization.

34 decreased eGFR, higher consumption of milk, milk products, and low-fat dairy was associated with les

35 les frequently isolated from bovine sera and milk products, and recently, also from colon cancer.

36 Since milk and milk products are consumed in large quantities on a dail

37 nalysis of total florfenicol content in milk/milk products as these lack a hydrolysis step, failing t

38 d nutritional products, quality control, and milk product authentication.

39 cell stimulative and antigenic properties of milk products, because humans ingest large quantities of

40 s a critical step in early agriculture, with milk products being rapidly adopted as a major component

41 , low consumption of total energy, meat, and milk products but high consumption of fruit, vegetables,

42 95% CI 0.46, 0.96), cheese, yogurt, or other milk products by 40% (95% CI 0.39, 0.92), yellow fruit b

43 dmium, lead and copper in milk and fermented milk products by potentiometric stripping analysis (PSA)

44 cium requirements, and avoidance of milk and milk products by some African Americans can result in lo

45 ing functionality of casein micelles, before milk products can be used as an appropriate platform for

46 Industrial processing and storage of milk products can strongly increase protein glycation le

47 Milk and milk product consumption and daidzein intake, but not le

48 ata provide the earliest direct evidence for milk product consumption and reveal a history of relianc

49 -/-)Rag2(-/-) mice that consumed a fermented milk product containing Bifidobacterium animalis subsp.

50 ic modeling, that consumption of a fermented milk product containing dairy starters and Bifidobacteri

51 cks were more likely to purchase and consume milk products, contributing to an improved households' d

52 t the vessels were used to feed infants with milk products derived from ruminants.

53 This provides a snapshot of HPAIV in milk products early in the event and reinforces that wit

54 In total, 91% of nonusers who consumed fluid milk products, fat spreads, and fish based on Finnish nu

55 ior work showed that a five-strain fermented milk product (FMP) improved colitis in T-bet(-/-) Rag2(-

56 Milk products fortified at the higher level reached on a

57 is led to the banning of imports of milk and milk products from China intended for the nutritional us

58 on packaging used in commercially available milk products from Spanish markets has been presented.

59 id detection of trace amounts of melamine in milk products has been achieved with a portable sensor s

60 Aflatoxin M(1) (AFM(1)) in milk and milk products has been recognised as an issue for over 3

61 The consumption of milk products has been shown to lower cholesterol.

62 he human gut, when administered in fermented milk products, has been investigated intensely in recent

63 Considering that mislabeled milk products have been widely reported throughout the w

64 roteomic characterization of variably-heated milk products, highlighting their limits as result of co

65 RSD: 0.91; 95% CI: 0.86, 0.97), and milk and milk products (HRSD: 0.92; 95% CI: 0.86, 0.97).

66 thobiont Bilophila wadsworthia compared to a milk product in subjects with irritable bowel syndrome (

67 ause it not only allowed the preservation of milk products in a non-perishable and transportable form

68 ssociations between consumption of probiotic milk products in pregnancy and infancy with questionnair

69 ndividuals consuming cattle, sheep, and goat milk products in the archaeological record.

70 ctively, whereas in the samples of fermented milk products in the range of 6.30-24.1, 210.1-463.6 and

71 Further, the intake of yogurt and fermented milk products increased by >2-folds after RYGB but remai

72 t quartiles of total calcium, vitamin D, and milk product intakes were as follows: 0.67 (95% confiden

73 h food allergy, and consumption of fermented milk products is associated with reduced asthma and atop

74 r intake of calcium, but not of vitamin D or milk products, is associated with reduced ischemic heart

75 erstand how, where, and when humans consumed milk products, it is necessary to link evidence of consu

76 ehensive proteomic resource of camel and cow milk products, mapping potential allergens and BPs that

77 Moreover, milk products may contain contaminants such as pesticide

78 er greater intakes of calcium, vitamin D, or milk products may protect against ischemic heart disease

79 o groups given FMPP (n = 12), a nonfermented milk product (n = 11, controls), or no intervention (n =

80 frequently via consumption of unpasteurized milk products or raw meat.

81 In the main food groups, only intakes of cow-milk products (OR: 1.05; 95% CI: 1.00, 1.10) and fruit a

82 05) and lower intakes of milk (P < 0.01) and milk products (P < 0.01).

83 ted goat milk products than in fermented cow milk products (p<0.05).

84 Raw-milk products pose a risk for multidrug-resistant Salmon

85 are needed to discourage consumption of raw milk products, promote healthier alternatives, and study

86 prine dairy products with lower-value bovine milk products, protecting consumer trust and the growing

87 t to assess whether consumption of probiotic milk products protects against atopic eczema, rhinoconju

88 and also points to a role for lipid rafts in milk product secretion.

89 The extraction rates from milk products showed consistently very good values over

90 However, reactivity to fermented milk products such as yogurt/cheese has not been previou

91 s were significantly lower in fermented goat milk products than in fermented cow milk products (p<0.0

92 liable microextraction applicable to various milk products using only standard laboratory equipment.

93 rom all milk products and protein from fresh milk products was associated with risk of advanced beta

94 re-treatment with GUC for EV separation from milk products was developed.

95 pertensive di- and tri-peptides in fermented milk products was established.

96 lation-based cohort consumption of probiotic milk products was related to a reduced incidence of atop

97 alyzing the effect of fortification of fluid milk products, we focused on supplement nonusers.

98 somatosensory flavor profile of bovine fluid milk products were investigated.

99 correlates of urinary equol concentrations; milk products were more strongly correlated (P for trend

100 Milk and milk products were the lowest-cost sources of calcium, w

101 Eggs, dry beans and legumes, and meat and milk products were the lowest-cost sources of protein.

102 ncet diet, such as (fatty) fish, (fermented) milk products which may be full-fat and eggs, lean meat

103 dren with cow's milk allergy tolerated baked milk products, which improved their prognosis and qualit

104 estigated whether consumption of a fermented milk product with probiotic (FMPP) for 4 weeks by health

105 In fermented milk product with yoghurt starter culture, pH adjustment

106 six tetracyclines simultaneously in various milk products with HPLC analysis time of 9 min.

107 uch as the widely publicised adulteration of milk products with melamine and the recent microbial con