ライフサイエンスコーパス: yogurt

1 s in a food product with high water content (yogurt).

2 ms during storage and when incorporated into yogurt.

3 incorporate the obtained microcapsules into yogurt.

4 hest stability when these TM were added into yogurt.

5 trace elements such as Cu, Cr, Cd and Pb in yogurt.

6 affect negatively the sensory attributes of yogurt.

7 cemic load between orange juice and milk and yogurt.

8 our stability of a selected complex added to yogurt.

9 took a dose of Stona IB Gel(R) after eating yogurt.

10 aracasei subsp. paracasei (ATCC(R) BAA52) in yogurt.

11 and facilitated by the buffering capacity of yogurt.

12 amidst the complex milk proteins present in yogurt.

13 ilar but nutritionally distinct from low-fat yogurt.

14 st cereals, American cheese, margarines, and yogurt.

15 y many children, particularly in the form of yogurt.

16 sunflower oils in clarified butter, milk and yogurt.

17 emains to be explored for sugar reduction in yogurt.

18 n nanoemulsion (Zea-NE) were incorporated in yogurt.

19 in water solubility, and color stability in yogurt.

20 stabilize the three-dimensional structure of yogurt.

21 when applied into a model food system, i.e. yogurt.

22 psulated fish oil was utilized in fortifying yogurt.

23 ncreased the ash and total fiber contents of yogurts.

24 ts the viable starter and probiotic cells in yogurts.

25 ersus synthetic antioxidant preservatives in yogurts.

26 ubjects continued the consumption of control yogurts.

27 ducts, no appreciable lysine was detected in yogurts.

28 content on lipid basis compared to full-fat yogurts.

29 urated fatty acid (PUFA) in low-fat cow milk yogurts.

30 nd 120 min after intake of high- and low-fat yogurts.

31 itional effect on the bioactive potential of yogurts.

32 ive to increase the functional properties of yogurts.

33 lb), fruits (-0.49 lb), nuts (-0.57 lb), and yogurt (-0.82 lb) (P</=0.005 for each comparison).

34 s detection of AA in common foods [e.g., bio-yogurt (12.2 mg/L), and the existence of endogenous Eth

35 nts received plant stanol enriched soy-based yogurts (4.0 g plant stanols/d), whereas the other one-h

36 s below the maximum level allowed for use in yogurt (5-30mg/100g dyes).

37 nt dairy products (whole and skimmed natural yogurt, a probiotic yogurt-type drink and cheese).

38 For the production of yogurt, a standard yogurt culture and a probiotic strain

39 Y), yogurt added of nanoparticles (Y-NP) and yogurt added of nanoemulsion (Y-NE) were evaluated weekl

40 Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yogurt added of

41 The yogurt added with this nanoencapsulate remained stable f

42 yogurt immediately after purchasing, (2) the yogurt after expiry date stored in the refrigerator and

43 europein into dairy products (cow's milk and yogurt) aiming to produce novel functional foods.

44 Zea-NP can be incorporated in yogurt, allowing the dispersion of a hydrophobic compoun

45 med cow milk and semi-skimmed goat milk) and yogurt (an unsweetened natural yogurt) prior to their LC

46 Odds ratios for one more daily serving of yogurt and 100 mg Mg for MetS were 0.40 (95% CI: 0.18, 0

47 on strawberry jam, low-fat milk, soft drink, yogurt and a commercial mixture of steviol glycosides.

48 gh consumption of dairy products, especially yogurt and cheese, may reduce the risk of overall and CV

49 e intolerance, and the cost-effectiveness of yogurt and dairy products in reducing health care expens

50 Recovery percentages of spiked yogurt and egg samples with 10(3), 10(4) and 10(5) CFU/m

51 se, and eggs, although the associations with yogurt and eggs may be influenced by reverse causation b

52 per 20-g/d increment); the associations with yogurt and eggs were attenuated and nonsignificant after

53 d from traditional Mongolian dairy products (yogurt and fermented milk), and to investigate their cap

54 The food industry must reconcile that yogurt and its microorganisms cannot be expected to prov

55 We assessed the relation of yogurt and other dairy consumption to incidence of T2D i

56 nts in 1995 and 2001 provided information on yogurt and other dietary intake.

57 the LP trait, the fermentation of milk into yogurt and related products (a process known for >/=8500

58 by the dairy industry for the manufacture of yogurt and specialty cheeses.

59 As early-life exposure, the introduction of yogurt and the diversity of food introduced in the first

60 wledge with regard to the health benefits of yogurt and to identify areas where further research is n

61 s that have examined the association between yogurt and weight gain.

62 s of all NSAIDs from bottled milk, raw milk, yogurt and white cheese samples were in the ranges of 86

63 s on a method to determine synthetic dyes in yogurts and milk drinks.

64 unsaturated fatty acids (MUFA) in sheep milk yogurts and of polyunsaturated fatty acid (PUFA) in low-

65 additive in food products such as ice-cream, yogurts and other products.

66 li O157:H7 were 106.98, 96.52 and 102.65 (in yogurt) and 107.37, 105.64 and 93.84 (in egg) samples us

67 tables, nuts, legumes, fish, vegetable oils, yogurt, and minimally processed whole grains; and fewer

68 The consumption of yogurt, and other dairy products, in observational studi

69 intake of fermented dairy products (cheese, yogurt, and thick fermented milk) was inversely associat

70 pact of dairy product consumption (ie, milk, yogurt, and/or cheese) on biomarkers of inflammation in

71 ontent did not affect the peptide profile in yogurts, and the addition of Lactobacillus helveticus LH

72 Compared with unflavored yogurts, flavored yogurts appear to exhibit somewhat reduced lactase activ

73 Specific properties of yogurt are discussed, which highlight that yogurt is an

74 Moreover, the role of yogurt as a modulator of the gut microbiota in infancy i

75 of lactose because the bacteria inherent in yogurt assist with its digestion.

76 The consumption of 1 + servings per week of yogurt at baseline, compared to no yogurt consumption, w

77 Similarly, those who consumed yogurt at least once every other day had a lower serum u

78 s showed limited sensitivity for analysis of yogurt bacteria amidst the complex milk proteins present

79 In children who develop persistent diarrhea, yogurt-based or amino acid-based diets may accelerate th

80 e lactase capability of different commercial yogurts, because they apparently contain Lactobacillus b

81 Bacteria used to ferment milk to obtain yogurt belong to thermophilic, bile-sensitive species of

82 at show lactose digestion and tolerance from yogurt by lactose-intolerant people.

83 produce classical and probiotic sheep's milk yogurt by using a non-standard temperature of heat treat

84 lant decoctions can be used to develop novel yogurts, by replacing synthetic preservatives and improv

85 se association between intake of whole milk, yogurt, calcium, and magnesium and metabolic disorders.

86 The addition of TM into yogurt caused minimal changes in the yogurt's color and

87 creams, precooked meals, breads, beverages, yogurts, cereals, meat products, rice cake and nougat.

88 and inversely associated with consumption of yogurt, cheese, and eggs, although the associations with

89 of milk (total, full fat, and reduced fat), yogurt, cheese, butter, and dairy calcium consumption wi

90 cessed meat with 100 kcal/d from fatty fish, yogurt, cheese, or eggs was associated with ~20% lower r

91 ine whether children with CMA could tolerate yogurt/cheese and whether a patient's IgE and IgG4-bindi

92 eactivity to fermented milk products such as yogurt/cheese has not been previously evaluated.

93 tides, particularly anti-hypertensives, from yogurt compared with their milk counterparts.

94 consume by the older population, which makes yogurt consumption a feasible approach to enhance older

95 Yogurt consumption and low-fat dairy consumption have be

96 Although a link between regular yogurt consumption and mortality appears plausible, data

97 We examined the association between regular yogurt consumption and risk of all-cause and cause-speci

98 gnificant inverse trend was observed between yogurt consumption and the colorectal cancer mortality.

99 have considered the relation between regular yogurt consumption and the incidence of and mortality fr

100 rials, and mechanistic studies suggests that yogurt consumption as part of a healthy diet may be bene

101 We modeled yogurt consumption at baseline and cumulatively updated

102 Increasing yogurt consumption by >0.5 serving/d was associated with

103 For example, over 3.7 y, increasing yogurt consumption by 1 serving/d was associated with a

104 tudies reported that individuals with higher yogurt consumption gained less weight over time.

105 Yogurt consumption has been associated with health benef

106 verweight men, but it also found that higher yogurt consumption in normal-weight women was associated

107 ts for both weight and WC changes for higher yogurt consumption in overweight men, but it also found

108 Regular yogurt consumption may contribute to a favorable gut mic

109 We compared the effect of the PY with LF yogurt consumption on body weight and cardiometabolic ri

110 ducing new concepts underlying the effect of yogurt consumption on body weight maintenance and the pr

111 nals Follow-Up Study, to examine the role of yogurt consumption on colorectal cancer incidence and mo

112 tly exists to support a beneficial effect of yogurt consumption on gastrointestinal health, there is

113 udy do not support an inverse association of yogurt consumption or other dairy consumption with T2D r

114 The benefits of yogurt consumption to gastrointestinal function are most

115 important window of opportunity for regular yogurt consumption to prevent colorectal cancer was 16-2

116 ve observational evidence on the relation of yogurt consumption to the management and maintenance of

117 Yogurt consumption was assessed by updated validated FFQ

118 Increasing yogurt consumption was associated with a moderately lowe

119 Results: Baseline yogurt consumption was associated with a reduced risk of

120 In these large cohorts, the frequency of yogurt consumption was associated with a reduced risk of

121 st circumference (WC) and showed that higher yogurt consumption was associated with smaller increases

122 When yogurt consumption was cumulatively updated, association

123 , an increase in milk (total and low-fat) or yogurt consumption was positively associated with HDL ch

124 In our study, regular yogurt consumption was related to lower mortality risk a

125 Compared with no yogurt consumption, the multivariable-adjusted HRs (95%

126 r week of yogurt at baseline, compared to no yogurt consumption, was associated with a multivariable

127 Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 an

128 d fibers contents, and sensory acceptance: a yogurt containing 1.7% GSF and 8.0% PGJ had a high fiber

129 ey were randomized into two groups receiving yogurt containing either placebo or B. animalis for 28 d

130 h oil had a higher DHA and EPA contents than yogurt containing free fish oil.

131 The yogurt containing microcapsules, presented a pH range fr

132 Modulation of the frontal operculum by the yogurt containing the olive oil extract suggests that it

133 ary mixtures of cows', ewes' and goats' milk yogurt, containing 0.01 to 5% of cows' yogurt in ewes' a

134 viewed here are encouraging and suggest that yogurt could play a role in improving the nutritional st

135 For the production of yogurt, a standard yogurt culture and a probiotic strain Lactobacillus rham

136 The viability of yogurt culture bacteria and Lactobacillus rhamnosus GG w

137 Control yogurt (CY), yogurt added of nanoparticles (Y-NP) and yo

138 and 0.78 (0.60, 1.02; I(2) = 70%) per 200 g yogurt/d (n = 7).

139 Specifically, girls who consumed >125 g yogurt/d had -10.2 cm(3) (95% CI: -20.2, -0.3 cm(3)) les

140 In particular, girls who consumed >125 g yogurt/d had menarche, on average, 4.6 mo (95% CI: 1.9,

141 The HR for consumption of >=1 serving of yogurt/d relative to <1 serving/mo was 0.99 (95% CI: 0.8

142 work, rats provided with a fixed amount of a yogurt diet mixed with saccharin gained more weight and

143 as also demonstrated when animals consumed a yogurt diet sweetened with an alternative high-intensity

144 chow diet did not gain extra weight when fed yogurt dietary supplements sweetened with saccharin comp

145 to obesity prior to the introduction of the yogurt diets.

146 alysis of selected ethyl esters present in a yogurt drink.

147 Inclusion of MTGase into acidified yogurt drinks reduces the serum separation with an impro

148 The extract-containing yogurt elicited higher CBF in the frontal operculum 30 a

149 The increasing pH as the yogurt enters the small intestine and a slower gastroint

150 n both the control and the selenium-enriched yogurt except chaperones, which were only detected in th

151 Monitoring yogurt fermentation by the image analysis of diffraction

152 he quantification of EPS produced during the yogurt fermentation, while Protocol 3 was dedicated to t

153 Compared with unflavored yogurts, flavored yogurts appear to exhibit somewhat red

154 lis subsp. lactis DN-173010 versus a placebo yogurt, followed by a 5-day non-brushing period.

155 foods and its application to yogurt, use of yogurt for lactose intolerance, and the cost-effectivene

156 ple in terms of sensory characteristics than yogurt fortified with free fish oil.

157 analyses revealed that after 21days storage, yogurt fortified with nano-encapsulated fish oil had a h

158 on of several commercial, traditional, Greek yogurts from different geographical origin.

159 that adding nano-encapsulated fish oil into yogurt gave closer characteristics to control sample in

160 fermented dairy products, such as cheese and yogurt, generally show inverse associations.

161 r consumed yogurt than in those who consumed yogurt >15 times/mo, approximately 7.4% higher in subjec

162 The optimized yogurt had 79% acceptability index, indicating the use o

163 Yogurt has been part of the human diet for thousands of

164 propose the idea that the specific matrix of yogurt has bioavailability and metabolic properties that

165 L. acidophilus LA-5 fell below 10(6)cfu/g in yogurts, however, the addition of fruit juice appeared t

166 isk was inversely associated with intakes of yogurt (HR, 0.93 [95% CI, 0.89-0.98] per 100-g/d increme

167 ce and its origin from food products such as yogurt, ice cream, milk dessert or other gelatin contain

168 tions of yogurt were analyzed: (1) the fresh yogurt immediately after purchasing, (2) the yogurt afte

169 milk yogurt, containing 0.01 to 5% of cows' yogurt in ewes' and goats' yogurts, respectively.

170 vations that support a value proposition for yogurt in health.

171 pport further investigation into the role of yogurt in healthy and active aging.

172 able on nutritional and health attributes of yogurt in older adults.

173 The evidence base for the benefits of yogurt in promoting bone health, maintaining health thro

174 The introduction of yogurt in the first year of life also reduced the risk f

175 possible role for dairy foods, particularly yogurt, in the prevention of T2D.

176 Physicochemical properties of produced yogurt including pH, acidity, syneresis, fatty acid comp

177 High-fat yogurt induced a pronounced decrease in CBF in the hypot

178 onlinear inverse associations were found for yogurt intake (at 80 g/d, RR: 0.86 compared with 0 g/d;

179 y observed no association between changes in yogurt intake and weight gain, but the results suggested

180 ted that those with the largest increases in yogurt intake during the study also had the highest incr

181 ssociated with a higher %FGV, whereas higher yogurt intake is associated with a lower FGV and delayed

182 fracture are less well established, although yogurt intake shows a weakly positive protective trend f

183 Yogurt intake was associated with a lower FGV.

184 with a higher risk of T2D, whereas whole-fat yogurt intake was associated with a lower risk of T2D.

185 a higher risk of diabetes, whereas whole-fat yogurt intake was associated with a lower risk.In a Medi

186 e in dairy consumption was not achieved, but yogurt intake was higher in the intervention group at 3

187 y and 16% lower CVD mortality risk with high yogurt intake.

188 was measured before and 30 and 120 min after yogurt intake.

189 ble models, low-fat dairy, low-fat milk, and yogurt intakes were associated with a later age at menar

190 nterventions, but the difference between the yogurt intervention and the control diet was only signif

191 They both showed greater weight losses with yogurt interventions, but the difference between the yog

192 n, and regulatory policy oversight to propel yogurt into the central role for health-promoting food p

193 Sugar reduction in yogurt is a challenging endeavor due to the changes in t

194 Yogurt is a commonly consumed fermented food.

195 Yogurt is a dairy product that is generally very similar

196 Yogurt is abundant in calcium, zinc, B vitamins, and pro

197 Furthermore, yogurt is accessible and convenient to consume by the ol

198 f yogurt are discussed, which highlight that yogurt is an easy-to-digest, nutrient-dense, and satiati

199 entation of milk with gut-friendly bacteria, yogurt is an excellent aid to balance the bacteriologica

200 The lactose in yogurt is digested more efficiently than other dairy sou

201 Yogurt is traditionally consumed throughout the world am

202 date stored in the refrigerator and (3) the yogurt left outside, without refrigeration.

203 yogurt (PY) compared with a standard low-fat yogurt (LF) during a hypoenergetic program.

204 le mice treated with antibiotics followed by yogurt made from these bacterial genera displayed a decr

205 range 78-105% for whole and skimmed milk and yogurt matrix.

206 art from supplying valuable dairy nutrients, yogurt may also exert beneficial probiotic effects.

207 Cr intakes for healthy adults, goat and cow yogurts may be important dietary sources.

208 le-blinded a plain low-fat yogurt or low-fat yogurt mixed with a fat-free aroma extract of olive oil.

209 on relative to rats given the same amount of yogurt mixed with glucose.

210 cid level than did those who did not consume yogurt (multivariate difference -0.26 [95% CI -0.41, -0.

211 HRs with 95% CIs for yogurt (nonfrozen or frozen) and other dairy consumption

212 ated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) in sheep

213 es have specifically addressed the impact of yogurt on the nutritional and health status of older adu

214 tial underlying mechanisms for the action of yogurt on weight are briefly discussed.

215 ngal agents and health care exposures (e.g., yogurt) on the epidemiology of this yeast.

216 ects consumed single-blinded a plain low-fat yogurt or low-fat yogurt mixed with a fat-free aroma ext

217 Our study suggests that substituting yogurt or reduced-fat milk for cheese is associated with

218 Substituting 1 serving/d of yogurt or reduced-fat milk for cheese was associated wit

219 high in primarily low-fat dairy (from milk, yogurt, or custard) with no red meat, and a control diet

220 = 0.06), cheese (P-nonlinearity = 0.05), and yogurt (P-nonlinearity = 0.004), and there was a flatten

221 .9, 7.4 mo) later than girls who consumed no yogurt (P-trend = 0.01).More-frequent consumption of swe

222 (3)) less FGV than did girls who consumed no yogurt (P-trend = 0.03).

223 ased viscosity and water holding capacity of yogurts (p<0.05), and also enhanced their sensory accept

224 0.40 for each); and relative weight loss for yogurt, peanut butter, walnuts, other nuts, chicken with

225 for practical application, particularly, in yogurt preparation.

226 be added as an active ingredient in milk and yogurt preparations to provide two novel functional dair

227 oat milk) and yogurt (an unsweetened natural yogurt) prior to their LC-MS analysis.

228 red to assess the viability of probiotics in yogurts protected using MTGase-mediated microcapsules.

229 fect on weight loss of consuming a probiotic yogurt (PY) compared with a standard low-fat yogurt (LF)

230 ntific and policy needs related to dairy and yogurt recommendations.

231 more servings/d of low-fat dairy other than yogurt relative to <1 serving/mo and 1.06 (95% CI: 0.91,

232 01 to 5% of cows' yogurt in ewes' and goats' yogurts, respectively.

233 TM into yogurt caused minimal changes in the yogurt's color and texture but slightly altered the yogu

234 s color and texture but slightly altered the yogurt's viscosity.

235 In the yogurt samples analyzed, the dye E122 (1.4-11.75mgL(-1))

236 ts showed that most proteins in all milk and yogurt samples were digested within the early phase of g

237 ributes and morphology were evaluated in all yogurt samples, and zeaxanthin bioaccessibility after in

238 In both milk and yogurt samples, the amounts of daidzein and its metaboli

239 k from different species and their fermented yogurt samples, their protein digestion and resulting pe

240 prove the detection of bacteria 2-6 times in yogurt samples.

241 ation of Cd, Cr, Cu and Pb in some Brazilian yogurt samples.

242 samples and between 0.29 and 4.54mug/kg for yogurt samples.

243 ere 1) dairy, which included low-fat milk or yogurt servings providing >/=1200 mg Ca/d or 2) control,

244 IC added in milk and yogurt show the highest percentage recovery of catechin

245 Functionalized yogurts showed an overall maintenance of nutritional pro

246 However, the fortified yogurts showed higher antioxidant activity, mainly the y

247 Low-fat milk yogurts showed lower values of c-9, t-11 CLA content on

248 A recent report found that yogurt specifically is a good marker of diet quality.

249 eeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analys

250 igestion is not the only benefit provided by yogurt starter cultures; some additional effects will be

251 lactase to be active, digesting lactose from yogurt sufficiently to prevent symptoms in lactose-intol

252 9, respectively; P = .02) and improved after yogurt supplementation (n = 18, 10 vs 5, respectively; P

253 The use of a probiotic yogurt supplemented with B. animalis can have a positive

254 y is to evaluate the effect of 4-week use of yogurt supplemented with Bifidobacterium animalis subsp.

255 in-sweetened compared with glucose-sweetened yogurt supplements.

256 y 6.4% higher in subjects who never consumed yogurt than in those who consumed yogurt >15 times/mo, a

257 beta-Lg and beta-CN were digested faster in yogurt than milk, which was most evident for sheep produ

258 gher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life.

259 storage time of the classical and probiotic yogurt the totals of non-denatured whey proteins were 92

260 When the tocotrienols were incorporated into yogurt, the TM and bulk oil forms showed a loss of 23.5%

261 bers observed in fruit yogurts than in plain yogurt throughout the shelf life.

262 ghest viability (10(8)cfu/g) in all types of yogurt throughout the storage period, while the viabilit

263 The ability of yogurt to provide the nourishing properties of milk toge

264 ty, an increase in fermented dairy products [yogurt (total or low-fat) or low-fat cheese] consumption

265 Yogurts treated with MTGase showed decreased syneresis,

266 tosystemic shunting (TIPS), and before/after yogurt treatment.

267 hole and skimmed natural yogurt, a probiotic yogurt-type drink and cheese).

268 ient density of foods and its application to yogurt, use of yogurt for lactose intolerance, and the c

269 Besides, the sensory profile of IC added yogurt was also determined.

270 for the monitoring of oleuropein in milk and yogurt was also developed and validated.

271 The shelf lives of both these yogurt was compared in terms of the decrease in bacteria

272 cteria during the preparation of Se-enriched yogurt was evaluated.

273 First Global Summit on the Health Effects of Yogurt was to review and evaluate the strength of curren

274 nd equol in milk as well as fresh and mature yogurts was estimated.

275 The fat content of yogurts was in the order of goat<cow<sheep.

276 in the determination of phthalate esters in yogurt, water, and soybean oil samples.

277 ted from cultures in classical and probiotic yogurt were analysed during 21days of storage at 4 degre

278 Three different conditions of yogurt were analyzed: (1) the fresh yogurt immediately a

279 Cow, goat and sheep milk and yogurt were compared at designated timepoints throughout

280 tococcus thermophilus from home-made natural yogurt were investigated in histidine (HDB) and lysine d

281 Classical and probiotic set yogurt were made using non-standard heat treatment of sh

282 physicochemical, and textural properties of yogurts were analyzed using response surface methodology

283 The yogurts were assessed for morphology, pH, titratable aci

284 Probiotic plain and stirred fruit yogurts were made from goat's milk using bacterial cultu

285 t the MRPPC was useful as a food colorant in yogurt, where it improved color quality without affectin

286 ere incubated with several concentrations of yogurt whey (YW), cheese whey (CW), beta-lactoglobulin (

287 However, Lin (Feng-Yin) yogurt which initially (fresh) had 10(8) cells/mL, even

288 Replacement of 1 serving/d of yogurt with 1 serving/d of nuts (women and men) or whole

289 ) and b( *) (yellowness) indices compared to yogurt with added extract, indicating a higher protectio

290 elease of bioactive peptides, a high-protein yogurt with adjunct culture was developed.

291 all-cause mortality, whereas replacement of yogurt with red meat, processed meat (women and men), an

292 The yogurt with the added complex produced by ultrasonic hom

293 ee and thermally untreated forms resulted in yogurts with higher initial antioxidant activity (EC50 v

294 nt of innovative probiotic and non-probiotic yogurts with improved functional and quality characteris

295 owed higher antioxidant activity, mainly the yogurts with natural additives (and among these, the one

296 The fortification of yogurts with natural and synthetic antioxidants did not

297 which they consumed 150 mL control soy-based yogurt without added plant stanol esters/d.

298 l value, in comparison with control samples (yogurt without any additive).

299 t was possible to apply the microcapsules in yogurt, without compromising the rheological properties

300 oxidant dietary fibre (ADF) was fortified in yogurt (Y), Italian (I) and Thousand Island (T) salad dr