Search results for "Milk"
showing 10 items of 602 documents
Analysis of dietary patterns and nutritional adequacy in lactating women : a multicentre European cohort (ATLAS study)
2021
Abstract Eating habits of lactating women can influence the nutrient composition of human milk, which in turn influences nutrient intake of breastfed infants. The aim of the present study was to identify food patterns and nutritional adequacy among lactating women in Europe. Data from a multicentre European longitudinal cohort (ATLAS study) were analysed to identify dietary patterns using cluster analysis. Dietary information from 180 lactating women was obtained using 3-d food diaries over the first 4 months of lactation. Four dietary patterns were identified: ‘vege-oils’, ‘fish-poultry’, ‘confectionery-salads’ and ‘mixed dishes’. Nutrition adequacy was not significantly different between …
Nutrient intakes of children aged 1-2 years as a function of milk consumption, cows' milk or growing-up milk.
2012
AbstractObjectiveTo evaluate the nutritional adequacy of diets in early childhood as a function of milk intake, cows’ milk (CM) or growing-up milk (GUM).DesignFrom a cross-sectional food consumption survey, two groups of children aged 1–2 years were defined: Group CM fed exclusively on CM ≥ 250 ml/d and Group GUM fed on GUM ≥ 250 ml/d. Proportions of children at risk of nutrient excess or insufficiency were estimated relative to the French Recommended Daily Allowances, Estimated Average Requirements or Adequate Intakes.SettingParents participating in the survey were recruited from all regions of France by a polling organization. Distribution was adjusted to that of the French population.Sub…
Liquid chromatographic determination of Vitamin D3 in infant formulas and fortified milk
2005
Abstract An isocratic reverse-phase liquid chromatographic (LC) method with electrochemical (EC) detection has been developed and validated for determining Vitamin D 3 in fortified milk and infant formulas. LC–EC determination provides linear responses in the range from 0.03 to 0.7 μg Vitamin D 3 /ml, with inter- and intra-day variations (R.S.D.%) of 4.1 and 4.4, respectively, and detection and quantification limits of 0.012 ng in assay (48 ng/100 g of sample) and 0.039 ng in assay (156 ng/100 g of sample), respectively. Application of the method to a set of infant formulas and fortified milk confirmed its usefulness.
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
2007
Abstract The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice–skim milk mixtures. The proliferation of ready-to-drink beverages has caused the market to focus its interest on these products. Commercial conventionally pasteurized or sterilized beverages based on a mixture of fruit juice and skim milk were evaluated nutritionally for their concentrations of vitamin C, vitamin A and phenolic compounds and their total antioxidant capacity, taking the influence of physicochemical parameters into account. The main contribution to the total antioxidant capacity (TEAC, trolox equivalent antio…
Antioxidant capacity of cow milk, whey and deproteinized milk
2009
The total antioxidant capacity (hydrophilic plus lipophilic) of sixteen different commercial samples of pasteurized and ultra high temperature (UHT) treated milk was determined using the oxygen radical absorbance capacity assay using fluorescein as a fluorescent probe. A significant correlation between the percentage of fat and the value of the total antioxidant capacity was found in milk samples obtained from the same batch of raw milk. Analyses of the whole milk, whey and deproteinized milk showed that the major contributor to the total antioxidant capacity of whole milk was the casein fractions, while albumin was the major contributor to the total antioxidant capacity of whey protein. Hy…
Determination of cow’s milk in non-bovine and mixed cheeses by capillary electrophoresis of whey proteins in acidic isoelectric buffers
2000
An improved method for the determination of cow's milk in non-bovine cheese is reported: electrophoresis of whey proteins in acidic, isoelectric buffers. Two background electrolytes (BGEs) have been tested: (i) 50 mM iminodiacetic acid (pH=isoelectric point=2.30 at 25 degrees C), 0.5% hydroxyethylcellulose, 0.1% Tween 20 and 6 M urea (apparent pH 3.1), E=300 V/cm, for the separation of alpha-lactalbumins (alpha-LAs); (ii) a BGE with the same composition, but supplemented with 10% Tween 20, E=450 V/cm, for the fractionation of beta-lactoglobulins (beta-LGs). Surfactants have a discriminating effect on the retention behaviour of the bovine alpha-LA and beta-LG proteins, owing to the different…
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
2018
International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…
The impact of whey protein preheating on the properties of emulsion gel bead
2014
Thermal treatment effect (70 or 80 °C for 5 or 30 min) was evaluated on functional properties of whey protein isolate (WPI) dispersions used for the development of novel vitamin A delivery systems based on emulsion gel beads. This process combines an (O/W) emulsion diluted by a polysaccharide solution and a cold-set gelation induced by salt addition. Pre-heated WPI had a significant impact on the denaturation degree and on the surface hydrophobicity, respectively studied by differential scanning calorimetry and fluorescence. Stronger heating conditions (i.e. duration or temperature) induced complete denaturation, an increase of surface hydrophobicity and of viscosity. Under these conditions…
Xanthine oxidase catalyzes the synthesis of retinoic acid
2001
Milk xanthine oxidase (xanthine: oxygen oxidoreductase; XO; EC 1.1.3.22) was found to catalyze the conversion of retinaldehyde to retinoic acid. The ability of XO to synthesize all trans-retinoic acid efficiently was assessed by its turnover number of 31.56 min-1, determined at pH 7.0 with 1 nM XO and all trans-retinaldehyde varying between 0.05 to 2 microM. The determination of both retinoid and purine content in milk was also considered in order to correlate their concentrations with kinetic parameters of retinaldehyde oxidase activity. The velocity of the reaction was dependent on the isomeric form of the substrate, the all trans- and 9-cis-forms being the preferred substrates rather tha…
Large-scale distribution of arrival directions of cosmic rays detected above 1018 eV at the Pierre Auger Observatory
2012
A thorough search for large-scale anisotropies in the distribution of arrival directions of cosmic rays detected above 1018 eV at the Pierre Auger Observatory is presented. This search is performed as a function of both declination and right ascension in several energy ranges above 1018 eV, and reported in terms of dipolar and quadrupolar coefficients. Within the systematic uncertainties, no significant deviation from isotropy is revealed. Assuming that any cosmic-ray anisotropy is dominated by dipole and quadrupole moments in this energy range, upper limits on their amplitudes are derived. These upper limits allow us to test the origin of cosmic rays above 1018 eV from stationary Galactic …