Cargando…

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three diffe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Olmedilla-Alonso, Begoña, Nova-Rebato, Esther, García-González, Natalia, Martín-Diana, Ana-Belén, Fontecha, Javier, Delgado, David, Gredilla, Ana-Elisa, Bueno, Francisco, Asensio-Vegas, Carmen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taylor & Francis 2017
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5678502/ https://www.ncbi.nlm.nih.gov/pubmed/29151833 http://dx.doi.org/10.1080/16546628.2017.1391669

Ejemplares similares

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties
por: Alkobeisi, Fatemeh, et al.
Publicado: (2022)

Separator Skim-milk
Publicado: (1895)

Most children who are allergic to cow’s milk tolerate yogurt
por: Küçükosmanoğlu, Ercan, et al.
Publicado: (2018)

Diabetes Cured by Skim-milk
por: Jones, H. W.
Publicado: (1878)

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
por: Ibrahim, Iddrisu, et al.
Publicado: (2023)

Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends
por: Lee, Na-Kyoung, et al.
Publicado: (2015)

Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk
por: Fontes, Ana Luiza, et al.
Publicado: (2018)

Diabetes Mellitus: Skim Milk Treatment
por: Porteous, J. Lindsay
Publicado: (1884)

Cases of Anasarca Treated with Skimmed Milk
por: Dutt, Denobundhoo
Publicado: (1876)

Skimmed Milk as a Diet in Disease
Publicado: (1871)

Nutritional content, protein quantity, protein quality and carbon footprint of plant-based drinks and semi-skimmed milk in the Netherlands and Europe
por: Singh-Povel, Cécile M, et al.
Publicado: (2022)

Quality attributes of set yogurt made from lactoperoxidase system activated cow’s milk
por: Assen, Kedir Awol, et al.
Publicado: (2023)

Publisher Correction: Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk
por: Fontes, Ana Luiza, et al.
Publicado: (2019)

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese
por: Alonso, Leocadio, et al.
Publicado: (2018)

Manufacturing yogurt and fermented milks /
Publicado: (2006)

Comparative analysis of the skim milk and milk fat globule membrane proteomes produced by Jersey cows grazing pastures with different plant species diversity
por: Scuderi, R. A., et al.
Publicado: (2020)

Evaluation of skimmed milk flocculation method for virus recovery from tomatoes
por: Melgaço, Fabiana Gil, et al.
Publicado: (2018)

Case Illustrating the Skim-Milk Treatment of Diabetes Mellitus
por: Spencer, L. D.
Publicado: (1872)

Dietary treatment of congenital chylothorax with skimmed breast milk
por: Höck, Michaela, et al.
Publicado: (2021)

Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk
por: Nuñez de González, Maryuri T., et al.
Publicado: (2021)

Production of Conjugated Linoleic and Conjugated α-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk
por: Villar-Tajadura, María Antonia, et al.
Publicado: (2014)

A novel nucleic acid extraction method from aromatic herbs and dried herbal powders using cow skim milk
por: Verma, Sunil Kumar, et al.
Publicado: (2020)

Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase
por: Abbring, Suzanne, et al.
Publicado: (2019)

Voltamperometric Discrimination of Urea and Melamine Adulterated Skimmed Milk Powder
por: Hilding-Ohlsson, Astrid, et al.
Publicado: (2012)

Skimmed Milk an Important Adjunct in the Treatment of Catarrh of the Bladder and Cystitis
Publicado: (1877)

Cortisol levels in skimmed milk during the first 22 weeks of lactation and response to short-term metabolic stress and lameness in dairy cows
por: Gellrich, Katharina, et al.
Publicado: (2015)

The Effects of Coconut Skim Milk and Coco-Dairy Milk Blend on the Nutritional Status of Schoolchildren
por: Agdeppa, Imelda A., et al.
Publicado: (2022)

Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt
por: Huang, Zhipeng, et al.
Publicado: (2023)

Age-Dependent Serum Volatilomics of Milk and Yogurt Intake: A Randomized Crossover Study in Healthy Young and Older Men
por: Meng, Hélène Yi, et al.
Publicado: (2023)

The effects of whole milk compared to skim milk and apple juice consumption in breakfast on appetite and energy intake in obese children: a three-way randomized crossover clinical trial
por: Kavezade, Shima, et al.
Publicado: (2018)

Improvement of the Sensory Characteristics of Goat Milk Yogurt
por: De Santis, Diana, et al.
Publicado: (2019)

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk
por: Zhang, Tiehua, et al.
Publicado: (2011)

Effect of Enzyme Modified Soymilk on Rennet Induced Gelation of Skim Milk
por: Li, Kaixin, et al.
Publicado: (2018)

Effect of Preheating Treatment before Defatting on the Flavor Quality of Skim Milk
por: Tong, Lingjun, et al.
Publicado: (2019)

Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins
por: Li, Hongbo, et al.
Publicado: (2021)

Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt
por: Garczewska-Murzyn, Anna, et al.
Publicado: (2021)

Randomized Trial of a Yogurt-type Amino Acid−based Formula in Infants and Children With Severe Cow's Milk Allergy
por: Payot, François, et al.
Publicado: (2018)

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics
por: Papaioannou, Georgia, et al.
Publicado: (2021)

Obtaining of Recombinant Camel Chymosin and Testing Its Milk-Clotting Activity on Cow’s, Goat’s, Ewes’, Camel’s and Mare’s Milk
por: Akishev, Zhiger, et al.
Publicado: (2022)

Comparison of the Effects of the Alcalase-Hydrolysates of Caseinate, and of Fish and Bovine Gelatins on the Acidification and Textural Features of Set-Style Skimmed Yogurt-Type Products
por: Ma, Yan-Shi, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_ump3p2innsdnri2q96t61iri3h