ライフサイエンスコーパス: skim milk

1 us samples (drinking water, apple juice, and skim milk).

2 SB+ (purely plant based) and CSB++ (8% dried skimmed milk).

3 e interactions on the renneting behaviour of skim milk.

4 e to ones based on paper blocked with BSA or skim milk.

5 ifferent antibiotics including Gentamycin in skim milk.

6 Milk-clotting activity was analysed using skim milk.

7 minant disulfide bond-generating activity in skim milk.

8 .58 for full-fat milk, and 1.58 +/- 0.60 for skimmed milk.

9 uding Luria-Bertani broth, orange juice, and skimmed milk.

10 ll-fat milk (1052 +/- 267 g, P < 0.001), and skimmed milk (1049 +/- 334 g, P < 0.001).

11 ompare the extraction efficiency of EPS from skim milk acid gels using three different protocols.

12 The hydrolysis of lactose in full-fat or skim milk after 3-week storage reduced from>75% for free

13 teriocin-nanoclay systems was analyzed using skimmed milk agar as food simulant and the largest inhib

14 oluble casein, soluble calcium and the pH of skim milk all decreased as a function of increasing temp

15 Treatments contained skim milk and 50 g fat from high-oleic acid safflower an

16 pparently contained a combination of organic skim milk and conventional or imported organic cream.

17 matrices by six minipigs: unheated or heated skim milk and corresponding rennet gels.

18 ieved by consuming reduced-fat foods such as skim milk and limiting intakes of high-fat foods such as

19 In skimmed milk and deionised water, the type of stabiliser

20 free flowing powder characteristics, whereas skimmed milk and whey exhibited cohesive powder flow beh

21 -rac-alpha-tocopheryl acetate/d in capsules, skim milk, and 1%-fat milks containing soybean oil, milk

22 Amplicor UltraSensitive assay in whole-milk, skim milk, and lipid fractions.

23 rd consumed low-fat milk, one-tenth consumed skim milk, and one-tenth consumed mixed types of milk.

24 n were 9, 11 and 21 for long life whole and skimmed milk, and sunflower oil respectively.

25 Long life whole and skimmed milk, and sunflower oil were selected to validat

26 nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised wate

27 y male participants consumed the following 3 skimmed-milk-based test products (all 110 kcal): 2 drink

28 Skim milk, but not other dairy foods, was associated wit

29 ed L-5-MTHF was completely released from the skim milk coating material in simulated gastric fluid wi

30 of FAs was higher (67% for whole and 85% for skimmed milk) compared with AOAC method 905.02 recovery

31 1) lipids extraction from 10 muL of whole or skimmed milk containing omega-3 fatty acids (FAs) during

32 novel CSB recipe fortified with oil and dry skim milk, "CSB++," has been developed.

33 n in total fat intake, several age groups of skim milk drinkers have achieved the US dietary goal for

34 s actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinker

35 ormation of galactooligosaccharides (GOS) in skim milk during treatment with several commercial beta-

36 size of casein micelles were investigated in skimmed milk evaporated to concentrations of 12-45% tota

37 the thermal degradation of sulphonamides in skimmed milk exhibits enthalpy-entropy compensation.

38 involving conventional, organic and UHT semi-skimmed milk from four supermarkets over a six-month per

39 baseline, men who consumed >600 mg Ca/d from skim milk had lower plasma 1,25(OH)(2)D(3) concentration

40 Salmonella containing samples (i.e. skimmed milk) have been tested by using anti-Salmonella

41 and (c) percentage of total protein from dry skimmed milk, i.e., 0%, 20%, or 50%, in increasing fat-f

42 water (or 10 mL of orange juice, or 10 mL of skim milk) in less than 4 h with a solution-based assay

43 , compared with those who consumed "whole or skim milk less than once a month.

44 the 4 components of breast milk (whole milk, skim milk, lipid layer, and breast-milk cells) had the h

45 flavoprotein is not associated tightly with skim milk membranes.

46 consuming two or more glasses of "whole" or skim milk per day had a relative risk of 1.09 (95% CI 0.

47 ascorbate (ASC), was microencapsulated using skim milk powder (SMP) as the coating agent.

48 ncentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in

49 c activity and the coagulation properties of skim milk powder and cow's milk.

50 s of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohyd

51 Skim milk powder was enriched with some essential nutrie

52 21 degrees C for 60min; b) 1M NaCl and 1g of skimmed milk powder at 21 degrees C for 60min; and c) 2g

53 O3 (pH=8) containing: a) 0.1M NaCl and 2g of skimmed milk powder at 21 degrees C for 60min; b) 1M NaC

54 s was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen prote

55 wder at 21 degrees C for 60min; and c) 2g of skimmed milk powder at 60 degrees C for 60min.

56 ive surface energy of demineralised whey and skimmed milk powder showed a broad distribution ranging

57 es, and the influence of additives (NaCl and skimmed milk powder) in a total of 36 different conditio

58 ay-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two tem

59 method for measuring the available lysine in skim milk powders with good precision and high reproduci

60 means of monitoring the Maillard reaction in skim milk powders.

61 ods and to characterize 5 control materials (skim milk, processed cheese, cereal, orange juice, and s

62 FGM (milk fat globule membrane) proteins and skim milk proteins.

63 and null animals in the relative amounts of skim-milk proteins secreted from Golgi-derived secretory

64 loss of function in one QS-controlled trait (skim milk proteolysis) and then rescreened attenuated ca

65 overy in whole milk (r = 0.965, P < 0.0001), skim milk (r = 0.972, P < 0.0001), and the lipid fractio

66 Adiponectin was detected in human skim milk (range: 4.2-87.9 ng/mL).

67 ethod carried out for comparison purposes in skimmed milk samples.

68 ce energy profiles of demineralised whey and skimmed milk showed a characteristic steep exponential d

69 d beta-mercaptoethanol (SM-ME) and untreated skim milk (SM) were heated and then made into acid gels.

70 face energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and infant milk

71 d home-made cookies incurred with whole egg, skimmed milk, soy flour, ground hazelnut and ground pean

72 r accelerated storage and in fortified fluid skim milk stored under refrigeration.

73 The addition of skimmed milk to whey resulted in a new dietary product,

74 A medium containing skim milk, tryptone, glucose, and glycerin (STGG) has be

75 Swabs were transported in skim milk-tryptone-glucose-glycerin and cultured on gent

76 Swabs were placed in skim milk-tryptone-glucose-glycerin medium and frozen at

77 asopharynx is sampled using a swab placed in skim milk-tryptone-glucose-glycerol (STGG) transport med

78 NP specimens stored in skim milk-tryptone-glucose-glycerol medium were assessed

79 A 30-mL syringe filled with skim milk was inserted into a syringe pump.

80 f lactose, glucose and galactose in original skim milk was investigated.

81 physico-chemical study of casein micelles in skim milk was performed between 10 and 40 degrees C.

82 Skim milk was pH-adjusted from 6.6 to 7.5, high heat tre

83 Semi-skimmed milk was collected monthly for one year from fiv

84 lar uptake of astaxanthin nanodispersions in skimmed milk was significantly higher (p<0.05) than that

85 inhibition concentrations (IC50) in TBS and skim milk were 199.66 ng/mL and 360.81 ng/mL, respective

86 this novel detection platform in TBS and in skim milk were 52.65 ng/mL and 14.16 ng/mL, which are bo

87 In total, 55 samples of semi-skimmed milk were purchased from five supermarkets over

88 of the degradation of eight sulphonamides in skimmed milk when heated at 60, 70, 80, 90 and 100 degre

89 orption experiments using selected probes on skimmed milk, whey and demineralised whey powder materia

90 Skim milk with low levels of added beta-mercaptoethanol

91 is study investigated the effects of heating skim milk with soluble calcium salts, calcium chloride,

92 Recoveries of the sensor by spiking skimmed milk with different quantities of Salmonella of