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yogurt

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Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 56
Published: 07 June 1988
10.1159/000416229
EISBN: 978-3-318-04240-5
Book Chapter
Series: Medicine and Sport Science
Volume: 59
Published: 17 October 2012
10.1159/000341968
EISBN: 978-3-8055-9993-1
... mass with RE and milk or whey protein consumption. The amount of protein consumed post-exercise is also important; two trials using yogurt (5 g protein/6 oz) failed to demonstrate a positive change in body composition compared to placebo. For bone health, RE plus dairy improved bone mineral density...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 67
Published: 15 February 2011
10.1159/000325582
EISBN: 978-3-8055-9587-2
... significantly less calcium and have poorer bone health and probable higher risk of osteoporosis. Lactose intolerance is easily managed by: (1) regular consumption of milk that adapts the colon bacteria and facilitates digestion of lactose; (2) consumption of yogurts and cheeses and other dairy foods low...
Book
Book Cover Image
Series: World Review of Nutrition and Dietetics
Volume: 56
Published: 07 June 1988
10.1159/isbn.978-3-318-04240-5
EISBN: 978-3-318-04240-5
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 105
Published: 01 October 2012
10.1159/000341265
EISBN: 978-3-318-02228-5
... containing filaments or lumps or which have a sticky consistency should be avoided. Gelatine (which is ideal to hydrate), puree fruits and enriched vegetables, liquid or solid yogurts (taking care of removing the liquid that contains the solid yogurt), fruit pieces, or cereals are good foods to use...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 102
Published: 08 August 2011
10.1159/000327828
EISBN: 978-3-8055-9780-7
... for a popular brand of ‘yogurt’ to contain the following ingredients: cultured milk, water, sugar, whey protein concentrate, less than 1% dextrose, natural vanilla flavor, modified cornstarch, citric acid, sodium citrate, and (notably) active cultures including the trademarked L. casei Immunitas TM [ 5...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 67
Published: 15 February 2011
10.1159/000325581
EISBN: 978-3-8055-9587-2
..., in the fermented dairy products such as yogurt, sour milk and cheese. At least 26 BAPs are encrypted in the primary structure of milk proteins and many of them have been isolated from dairy products, including sour milk, yogurts, and cheeses [ 15 ]. During digestion, the caseins produce numerous BAPs...
Book Chapter
Series: Frontiers of Gastrointestinal Research
Volume: 30
Published: 22 June 2012
EISBN: 978-3-318-02184-4
... BY, Park JH, Lee MK, Lee HS, Kim JS, Jung HC, Song IS: Enhancement of gastric ulcer healing and angiogenesis by Cochinchina momordica seed extract in rats. J Korean Med Sci 2010;25:875-881 33. Uchida M, Shimizu K, Kurakazu K: Yogurt containing Lactobacillus gasseri OLL 2716 (LG21 yogurt...
Book Chapter
Series: Frontiers of Gastrointestinal Research
Volume: 30
Published: 22 June 2012
10.1159/000338364
EISBN: 978-3-318-02184-4
... accelerates the healing of acetic acid ulcers via upregulation of VEGF and angiogenesis. In Japan: (1) Uchida et al. [ 33 ] examined whether oral administration of LG21 yogurt (containing Lactobacillus gasseri OLL 2716) and γ-ray-radiated LG21 yogurt accelerates the healing of acetic acid ulcer...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 107
Published: 29 April 2013
EISBN: 978-3-318-02325-1
... immune response in patients with Crohn's disease by oral bacteriotherapy with Lactobacillus GG. Ann Nutr Metab 1996;40:137-145. 31. Hemsworth JC, Hekmat S, Reid G: Micronutrient supplemented probiotic yogurt for HIV-infected adults taking HAART in London, Canada. Gut Microbes 2012;3:414-419. 32...
Book Chapter
Series: Pediatric and Adolescent Medicine
Volume: 19
Published: 27 January 2015
10.1159/000368125
EISBN: 978-3-318-02799-0
... itself, the lactose in the milk, and the added sucrose or HFCS. An example of industry subterfuge is yogurt. A six-ounce plain yogurt has 7 g of sugar, all lactose. However, a six-ounce pomegranate yogurt has 19 g of sugar, indicating that 12 g of sugar was added, the same as in a bowl of sweetened...
Book
Book Cover Image
Series: World Review of Nutrition and Dietetics
Volume: 74
Published: 11 August 1993
10.1159/isbn.978-3-318-04258-0
EISBN: 978-3-318-04258-0
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 67
Published: 15 February 2011
10.1159/000325584
EISBN: 978-3-8055-9587-2
... consumption of 2-3 cups of low-fat or fat-free milk or complementary amounts of dairy products, such as yogurt and cheese. Evidence-based health benefits of dairy products have been supported by numerous health organizations and regulatory agencies. The diabetogenicity of bovine milk protein was suggested...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 67
Published: 15 February 2011
EISBN: 978-3-8055-9587-2
..., Calvez J, et al: A high-protein, moderate-energy, regular cheesy snack is energetically compensated in human subjects. Br J Nutr 2009;102:625-631 24. Tsuchiya A, Almiron-Roig E, Lluch A, et al: Higher satiety ratings following yogurt consumption relative to fruit drink or dairy fruit drink. J Am Diet...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 124
Published: 15 June 2022
10.1159/000516732
EISBN: 978-3-318-06296-0
..., the “limiting amino acid” will determine the nutritional value of the total protein in the diet. Protein Sources Protein from animal sources such as meat, poultry, fish, eggs, milk, cheese, and yogurt provide all nine IAAs and are called “high-quality” or “complete proteins.” Protein from plants, legumes...
Book Chapter
Series: Monographs in Oral Science
Volume: 28
Published: 07 January 2020
EISBN: 978-3-318-06517-6
..., Ashrafpour M, Ehsani A, Moghadamnia AA, Gharekhani S, Shahandashti EF, Bagheri M: Effect of milk and yogurt on streptococcus sobrinus counts and caries score in rats. Dent Res J (Isfahan) 2015;12:569–573. 68. Bowen WH, Pearson SK, VanWuyckhuyse BC, Tabak LA: Influence of milk, lactose-reduced milk...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 107
Published: 29 April 2013
EISBN: 978-3-318-02325-1
..., Parlesak A, Bode C, Bode JC, van't Hof MA, Grathwohl D, Guigoz Y: Probiotic yogurt in the elderly with intestinal bacterial overgrowth: endotoxaemia and innate immune functions. Br J Nutr 2009;101:961-966. 21. Ouwehand AC, Bergsma N, Parhiala R, Lahtinen S, Gueimonde M, Finne-Soveri H, Strandberg T...
Book Chapter
Series: Nestlé Nutrition Institute Workshop Series
Volume: 68
Published: 06 October 2011
10.1159/000325667
EISBN: 978-3-8055-9746-3
... slightly later, at 6-8.9 months, during which time nearly half of children consumed a protein source at least once a day, usually in the form of yogurt or baby food dinners. Similar to the growth pattern observed regarding fruit in the infant diet, meats and proteins surged in importance at the end...
Book Chapter
Series: Monographs in Oral Science
Volume: 28
Published: 07 January 2020
10.1159/000455365
EISBN: 978-3-318-06517-6
... diet with inclusion of dairy products such as cheese, milk and yogurt), and vegan (a restricted vegetarian diet with exclusion of any animal product or their by-products such as gelatine). Convenience, life style, nutritional status, health and weight management are among the factors which passively...
Book Chapter
Series: World Review of Nutrition and Dietetics
Volume: 124
Published: 15 June 2022
10.1159/000516701
EISBN: 978-3-318-06296-0
.../tofu, soy yogurts, mashed avocado, mashed vegetables with added fats/oils. Smooth nut butters, which are calorific, can be introduced after 1 year. Cow’s milk, if acceptable, can be started at 1 year of age. Vegan infants can commence fortified full-fat soya-based drinks at this time, which should...