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1 us samples (drinking water, apple juice, and skim milk).
2 SB+ (purely plant based) and CSB++ (8% dried skimmed milk).
3 c (31 whole milk, 11 semi-skimmed milk and 6 skimmed milk).
4 sion was concentrated and added to untreated skim milk.
5 or both milk fat globule membrane (MFGM) and skim milk.
6 ass classifier SIMCA model for reconstituted skim milk.
7 e interactions on the renneting behaviour of skim milk.
8 e to ones based on paper blocked with BSA or skim milk.
9 ifferent antibiotics including Gentamycin in skim milk.
10    Milk-clotting activity was analysed using skim milk.
11 minant disulfide bond-generating activity in skim milk.
12 n and sensitive determination of proteins in skimmed milk.
13 .58 for full-fat milk, and 1.58 +/- 0.60 for skimmed milk.
14 uding Luria-Bertani broth, orange juice, and skimmed milk.
15 ll-fat milk (1052 +/- 267 g, P < 0.001), and skimmed milk (1049 +/- 334 g, P < 0.001).
16 lized for lactose hydrolysis in concentrated skim milk (40% total solids).
17 ompare the extraction efficiency of EPS from skim milk acid gels using three different protocols.
18 oids significantly (45%) (p < 0.05), whereas skim milk addition did not result in any significant cha
19     The hydrolysis of lactose in full-fat or skim milk after 3-week storage reduced from>75% for free
20 were screened for proteolytic activity using skim milk agar-well diffusion test.
21 teriocin-nanoclay systems was analyzed using skimmed milk agar as food simulant and the largest inhib
22 oluble casein, soluble calcium and the pH of skim milk all decreased as a function of increasing temp
23                         Treatments contained skim milk and 50 g fat from high-oleic acid safflower an
24 evidence that EICP treatments assisted using skim milk and casein impart distinctive strength-enhance
25 pparently contained a combination of organic skim milk and conventional or imported organic cream.
26 matrices by six minipigs: unheated or heated skim milk and corresponding rennet gels.
27 ole human milk (HM) on protein aggregates in skim milk and cream fractions.
28 ieved by consuming reduced-fat foods such as skim milk and limiting intakes of high-fat foods such as
29               Results show that emulsions of skim milk and milk lipids (SM-ML) had a similar particle
30 on and average particle size as emulsions of skim milk and plant lipids (SM-PL).
31  and 48 were organic (31 whole milk, 11 semi-skimmed milk and 6 skimmed milk).
32 ks were conventional (34 whole milk, 11 semi-skimmed milk and 7 skimmed milk) and 48 were organic (31
33                                           In skimmed milk and deionised water, the type of stabiliser
34 free flowing powder characteristics, whereas skimmed milk and whey exhibited cohesive powder flow beh
35 ecoveries in the range 78-105% for whole and skimmed milk and yogurt matrix.
36 l (34 whole milk, 11 semi-skimmed milk and 7 skimmed milk) and 48 were organic (31 whole milk, 11 sem
37 -rac-alpha-tocopheryl acetate/d in capsules, skim milk, and 1%-fat milks containing soybean oil, milk
38 Amplicor UltraSensitive assay in whole-milk, skim milk, and lipid fractions.
39 rd consumed low-fat milk, one-tenth consumed skim milk, and one-tenth consumed mixed types of milk.
40 y of the proposed methodology to whole milk, skim milk, and ultrafiltered milk is demonstrated, and t
41  n were 9, 11 and 21 for long life whole and skimmed milk, and sunflower oil respectively.
42                          Long life whole and skimmed milk, and sunflower oil were selected to validat
43  nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised wate
44 rength than specimens cemented by regular or skim-milk-assisted EICP treatments.
45 y male participants consumed the following 3 skimmed-milk-based test products (all 110 kcal): 2 drink
46                                              Skim milk, but not other dairy foods, was associated wit
47 ates the reduction of aflatoxin M1 (AFM1) in skim milk by using ultraviolet light at 254 nm and the e
48 igated the movements of moisture and acid in skim milk clots formed during dynamic gastric digestion
49 ed L-5-MTHF was completely released from the skim milk coating material in simulated gastric fluid wi
50 of FAs was higher (67% for whole and 85% for skimmed milk) compared with AOAC method 905.02 recovery
51                 In this study, the effect of skim milk concentration by UF (2.5 and 5 fold) was asses
52                                         When skim milk containing pre-acidified micelles was re-equil
53 1) lipids extraction from 10 muL of whole or skimmed milk containing omega-3 fatty acids (FAs) during
54 le, we accidentally found that blocking with skim milk could severely damage the performance of the c
55  novel CSB recipe fortified with oil and dry skim milk, "CSB++," has been developed.
56 n in total fat intake, several age groups of skim milk drinkers have achieved the US dietary goal for
57 s actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinker
58  in the insoluble fractions of both MFGM and skim milk, due to insoluble aggregation through hydropho
59 ormation of galactooligosaccharides (GOS) in skim milk during treatment with several commercial beta-
60 size of casein micelles were investigated in skimmed milk evaporated to concentrations of 12-45% tota
61  the thermal degradation of sulphonamides in skimmed milk exhibits enthalpy-entropy compensation.
62 ied as a more efficient assisting agent than skim milk for low-level CaCO(3) precipitation by EICP tr
63 M, which increased LF level in the insoluble skim milk fraction.
64 involving conventional, organic and UHT semi-skimmed milk from four supermarkets over a six-month per
65 baseline, men who consumed >600 mg Ca/d from skim milk had lower plasma 1,25(OH)(2)D(3) concentration
66          Salmonella containing samples (i.e. skimmed milk) have been tested by using anti-Salmonella
67 and (c) percentage of total protein from dry skimmed milk, i.e., 0%, 20%, or 50%, in increasing fat-f
68 ) on the reduction of aflatoxin M1 (AFM1) in skim milk improved with increasing treatment times (1-20
69 water (or 10 mL of orange juice, or 10 mL of skim milk) in less than 4 h with a solution-based assay
70 y "creamier, fuller body" when compared with skim milk itself (alpha = 0.01).
71 , compared with those who consumed "whole or skim milk less than once a month.
72 the 4 components of breast milk (whole milk, skim milk, lipid layer, and breast-milk cells) had the h
73 tative analysis of the four compounds across skim milk, low fat milk and whole milk indicated the con
74 hs apart in quadruplicate, produced 360 semi-skimmed milk measurement spiked with nine MS2 bacterioph
75  flavoprotein is not associated tightly with skim milk membranes.
76 : whole (3.25%) or 2% milk; lower-fat: 1% or skim milk] of cow's milk consumed in early childhood (me
77 , 5 or 10%), diluent types (SHOTOR, lactose, skim milk or INRA-96(TM)), freeze rates (2, 4 or 8 cm ab
78  consuming two or more glasses of "whole" or skim milk per day had a relative risk of 1.09 (95% CI 0.
79                           Lactose hydrolyzed skim milk powder (LHSMP) was also added in the formulati
80 ascorbate (ASC), was microencapsulated using skim milk powder (SMP) as the coating agent.
81                                              Skim milk powder (SMP) as well as aqueous dispersions we
82                             Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citri
83 ncentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in
84 c activity and the coagulation properties of skim milk powder and cow's milk.
85 s of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohyd
86                                              Skim milk powder was enriched with some essential nutrie
87                             The inclusion of skim milk powder was found to further enhance the bioava
88 ave brewing method and supplemented with the skim milk powder, could serve as a functional beverage o
89 21 degrees C for 60min; b) 1M NaCl and 1g of skimmed milk powder at 21 degrees C for 60min; and c) 2g
90 O3 (pH=8) containing: a) 0.1M NaCl and 2g of skimmed milk powder at 21 degrees C for 60min; b) 1M NaC
91 s was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen prote
92 wder at 21 degrees C for 60min; and c) 2g of skimmed milk powder at 60 degrees C for 60min.
93                                              Skimmed milk powder can be blended with indigenous veget
94     Accuracy was validated using a certified skimmed milk powder reference material, yielding 100.5 +
95 ive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging
96 be used, but their impacts when blended with skimmed milk powder to formulate filled milk powder (FMP
97 es, and the influence of additives (NaCl and skimmed milk powder) in a total of 36 different conditio
98 lized Se-fortified sheep milk, and ERM-BD151 skimmed milk powder.
99 ay-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two tem
100                    To challenge the concept, skim milk powders were spiked with three of the most rea
101 method for measuring the available lysine in skim milk powders with good precision and high reproduci
102 means of monitoring the Maillard reaction in skim milk powders.
103 ods and to characterize 5 control materials (skim milk, processed cheese, cereal, orange juice, and s
104                                    Moreover, skimmed milk-protected spray-dried cells exhibit the hig
105 ulfide and non-covalent bonds, but insoluble skim milk protein aggregates were only stabilized by non
106 yrosine, alkyl side chains and sulfhydryl of skim milk proteins from UV-C photo-oxidation.
107 FGM (milk fat globule membrane) proteins and skim milk proteins.
108  and null animals in the relative amounts of skim-milk proteins secreted from Golgi-derived secretory
109         The test line consisted of buffalo's skimmed milk proteins (1.6 ug/cm), while the control lin
110 loss of function in one QS-controlled trait (skim milk proteolysis) and then rescreened attenuated ca
111           The lyophilisation matrix with 10% skimmed milk provided the best recovery and stability in
112 overy in whole milk (r = 0.965, P < 0.0001), skim milk (r = 0.972, P < 0.0001), and the lipid fractio
113            Adiponectin was detected in human skim milk (range: 4.2-87.9 ng/mL).
114 250 and 320 ug/g protein in whole and partly skimmed milk, respectively.
115 ethod carried out for comparison purposes in skimmed milk samples.
116 ce energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential d
117                 However, IMF production from skim milk (SM) involves harsh treatment.
118 d beta-mercaptoethanol (SM-ME) and untreated skim milk (SM) were heated and then made into acid gels.
119 gested faster in SM-ML compared to SM-PL and skim milk (SM).
120 face energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and infant milk
121 d home-made cookies incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground pean
122  detect Fe(3+) and K(+) ions in apple juice, skim milk, soybean and coconut water samples with recove
123     Furthermore, using a 2-AFC sensory test, skim milk spiked at two-fold higher concentrations of th
124 r accelerated storage and in fortified fluid skim milk stored under refrigeration.
125                              The addition of skimmed milk to whey resulted in a new dietary product,
126                          A medium containing skim milk, tryptone, glucose, and glycerin (STGG) has be
127                    Swabs were transported in skim milk-tryptone-glucose-glycerin and cultured on gent
128                         Swabs were placed in skim milk-tryptone-glucose-glycerin medium and frozen at
129 asopharynx is sampled using a swab placed in skim milk-tryptone-glucose-glycerol (STGG) transport med
130                       NP specimens stored in skim milk-tryptone-glucose-glycerol medium were assessed
131                  A 30-mL syringe filled with skim milk was inserted into a syringe pump.
132 f lactose, glucose and galactose in original skim milk was investigated.
133 physico-chemical study of casein micelles in skim milk was performed between 10 and 40 degrees C.
134                                              Skim milk was pH-adjusted from 6.6 to 7.5, high heat tre
135                                         Semi-skimmed milk was collected monthly for one year from fiv
136 lar uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p<0.05) than that
137  inhibition concentrations (IC50) in TBS and skim milk were 199.66 ng/mL and 360.81 ng/mL, respective
138  this novel detection platform in TBS and in skim milk were 52.65 ng/mL and 14.16 ng/mL, which are bo
139                 In total, 55 samples of semi-skimmed milk were purchased from five supermarkets over
140 of the degradation of eight sulphonamides in skimmed milk when heated at 60, 70, 80, 90 and 100 degre
141 orption experiments using selected probes on skimmed milk, whey and demineralised whey powder materia
142                                              Skim milk with low levels of added beta-mercaptoethanol
143 is study investigated the effects of heating skim milk with soluble calcium salts, calcium chloride,
144 the digestion of proteins (12 mg/mL) in goat skimmed milk with casein-to-whey protein ratios of 80:20
145          Recoveries of the sensor by spiking skimmed milk with different quantities of Salmonella of
146 fee formulations were prepared with whole or skimmed milk with or without sugar/sweetener in order to

 
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