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 l delivery systems to incorporate lactase in milk products.

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

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

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

6 alytical methods to test products containing milk products.

7 dietary sources, particularly red meats and milk products.

8 4 (95% CI 0.66-1.35; p for trend = 0.68) for milk products.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

36 Milk products fortified at the higher level reached on a

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

52 Moreover, milk products may contain contaminants such as pesticide

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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