Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats From: Journal of Dairy Science | Date: October 1, 2005| Author: Burgess, C; de Giori, G Savoy; Sesma, F; van Sinderen, D; LeBlanc, J G | Copyright American Dairy Science Association Oct 2005. Provided by ProQuest LLC.Copyright information

ABSTRACT

Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the costs involved during conventional vitamin fortification and satisfy consumer demands for healthier foods. The present study was conducted to assess in a rat bioassay the response of administ...

Related newspaper, magazine, and journal articles from HighBeam Research

	Ingestion of Milk Fermented by Genetically Modified Lactococcus lactis Improves the Riboflavin Status of Deficient Rats Journal of Dairy Science ; ABSTRACT Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses is feasible and economically attractive because it would decrease the
	Determination of the Antihypertensive Peptide LHLPLP in Fermented Milk by High-Performance Liquid Chromatography-Mass Spectrometry Journal of Dairy Science ; ABSTRACT Among different lactic acid bacteria isolated from raw milk, 4 Enterococcus faecalis strains have stood out as producers of fermented milk with potent antihypertensive activity. The peptide β-casein f(133-138), LHLPLP, was identified as one of the major peptides responsible for the
	LIFE DOCTOR The Independent - London ; A COUPLE OF years ago there appeared in the shops these weird miniature bottles of creamy fluid. We were told to take one a day. This would revolutionise our health. They were called Yakult. I have to admit they didn't jump off the shelf shouting "eat me" like, say, cream eclairs. Yet another
	Brazil: Nestle develops fermente milk. South American Business Information ; ... reserved. Source: Gazeta Mercantil Page: c6 Date: March 21, 2000 Country: Brazil Product: Milk Concentrates Company: Nestle ; Yakult Event: Product Development SABI (South American Business Information) News Provided by COMTEX (http://www.comtexnews.com)
	Folic Acid Supplementation and Riboflavin Status Clinical Chemistry ; To the Editor: Flour in the US is fortified with folic acid and riboflavin. Folic acid reduces mean plasma total homocysteine (tHcy) concentration (7). Riboflavin has been associated with reduced tHcy in homozygotes for the methylenetetrahydrofolate reductase (MTHFR) C677T polymorphism (2). In a
	Short Communication: Effects of Lactobacillus helveticus-Fermented Milk on the Differentiation of Cultured Normal Human Epidermal Keratinocytes Journal of Dairy Science ; ABSTRACT Effects of Lactobacillus helveticus-fermented milk whey on the differentiation of normal human epidermal keratinocytes were studied. Analysis using real-time reverse transcription-polymerase chain reaction revealed that addition of Lactobacillus helveticus-fermented milk whey to the
	BRIT YOGHURT; EXCLUSIVE EU says we have to call it Fermented Milk Pudding.(News) Sunday Mirror (London, England) ; ... composition and labelling of yoghurt. But she added: No formal proposals for legislation have been made by the European Commission. news@sundaymirror.co.uk EURO CANNOT BE SERIOUS.. OTHER daft rules include: Cucumbers have to be straight and bananas not excessively ...
	Technology to achieve smooth fermented milk products.(ENGINEERING NEWS) Food Engineering & Ingredients ; The quality of fermented milk products can differ because of unavoidable variations in factors such as temperature, pH and mechanical vibration during production. The result can be a crude structure ( grits ), syneresis, incorrect viscosity and varying viscosities. The oldest procedure for
	Use a dairy yeast to produce heterologous proteins Emerging Food R&D Report ; Yeasts have several advantages over bacteria and animal cells when producing heterologous proteins, especially mammalian proteins. The dairy industry has used species of Kluyveromyces yeast to produce fermented milk products. But because of its distinctive metabolic characteristics, there are
	Brazil : Nestle and Yakult struggle for leadership. South American Business Information ; ... milk per year. In 2000 the sector moved R$400mil. Copyright (c) 2001, South American Business Information, All rights reserved. INDUSTRY KEYWORD: Dairy Products EVENT: Sales Strategy and Planning News Provided by COMTEX (http://www.comtexnews.com)

See all results.