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 our stability of a selected complex added to yogurt.

3 stabilize the three-dimensional structure of yogurt.

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

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

6 and facilitated by the buffering capacity of yogurt.

7 amidst the complex milk proteins present in yogurt.

8 ilar but nutritionally distinct from low-fat yogurt.

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

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

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

12 uld possibly benefit from the consumption of yogurt.

13 bacterial cultures used in the production of yogurt.

14 psulated fish oil was utilized in fortifying yogurt.

15 ms during storage and when incorporated into yogurt.

16 incorporate the obtained microcapsules into yogurt.

17 hest stability when these TM were added into yogurt.

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

19 affect negatively the sensory attributes of yogurt.

20 cemic load between orange juice and milk and yogurt.

21 ive to increase the functional properties of yogurts.

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

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

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

25 ncreased the ash and total fiber contents of yogurts.

26 ts the viable starter and probiotic cells in yogurts.

27 ersus synthetic antioxidant preservatives in yogurts.

28 ubjects continued the consumption of control yogurts.

29 ducts, no appreciable lysine was detected in yogurts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

45 The benefits of yogurt and LAB on gastrointestinal health have been inve

46 ed the therapeutic and preventive effects of yogurt and lactic acid bacteria, which are commonly used

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

48 have been published on the health effects of yogurt and the bacterial cultures used in the production

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

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

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

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

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

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

55 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

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

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

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

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

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

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

62 Foods such as milk and yogurt are likely to be beneficial; others, such as cott

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

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

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

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

67 reloads consisted of isoenergetic (2088 kJ), yogurt-based milk shakes that varied in volume (300, 450

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

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

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

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

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

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

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

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

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

77 In this population-based study, milk, yogurt, cold breakfast cereals, peppers, and cruciferous

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

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

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

81 Yogurt consumption has been associated with health benef

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

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

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

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

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

87 The benefits of yogurt consumption to gastrointestinal function are most

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

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

90 rationale for the hypothesis that increased yogurt consumption, particularly in immunocompromised po

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

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

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

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

95 The yogurt containing microcapsules, presented a pH range fr

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

123 ese diseases, an immunostimulatory effect of yogurt has been proposed and investigated by using mainl

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

125 studies, in general, support the notion that yogurt has immunostimulatory effects, problems with stud

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

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

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

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

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

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

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

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

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

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

136 Some studies using yogurt, individual LAB species, or both showed promising

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

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

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

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

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

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

143 Yogurt intake was associated with a lower FGV.

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

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

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

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

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

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

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

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

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

153 Yogurt is a dairy product that is generally very similar

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

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

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

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

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

159 Yogurt is traditionally consumed throughout the world am

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

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

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

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

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

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

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

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

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

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

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

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

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

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

174 = 0.06), cheese (P-nonlinearity = 0.05), and yogurt (P-nonlinearity = 0.004), and there was a flatten

175 .9, 7.4 mo) later than girls who consumed no yogurt (P-trend = 0.01).More-frequent consumption of swe

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

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

178 0.40 for each); and relative weight loss for yogurt, peanut butter, walnuts, other nuts, chicken with

179 for practical application, particularly, in yogurt preparation.

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

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

182 ic acid bacteria, which are commonly used in yogurt production, on diseases such as cancer, infection

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

184 80 mL (2 cups) milk, 56 g cheese, and 240 mL yogurt provided as conventional products (34 g lactose/d

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

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

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

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

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

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

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

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

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

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

195 Functionalized yogurts showed an overall maintenance of nutritional pro

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

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

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

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

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

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

202 9, respectively; P = .02) and improved after yogurt supplementation (n = 18, 10 vs 5, respectively; P

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

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

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

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

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

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

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

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

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

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

213 Yogurts treated with MTGase showed decreased syneresis,

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

233 The yogurt with the added complex produced by ultrasonic hom

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

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

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

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

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

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

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

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