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Evaluation of Dose-effect of a New Fermented Food in Healthy Adults

2014-08-27 03:14:26 | BioPortfolio

Summary

The aim of the study is to assess the safety and tolerance of a new fermented food versus a control product in healthy adults during the 4-week consumption period.

Study Design

Intervention Model: Parallel Assignment

Conditions

Healthy

Intervention

Fermented dairy product, milk-based non-fermented dairy product

Location

Harrison Clinical Research Clinical Unit, Hilblestrasse 54
München
Germany
D-80636

Status

Recruiting

Source

Danone Research

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:14:26-0400

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PubMed Articles [18615 Associated PubMed Articles listed on BioPortfolio]

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry.

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. Characteristic flavors are produced by LAB ...

Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products.

This study aimed to evaluate the rheological behavior and thermal conductivity of dairy products, composed of the same chemical components but with different formulations, as a function of temperature...

Fermentation results in quantitative changes in milk-derived exosomes and different effects on cell growth and survival.

The discovery of microRNAs encapsulated in milk-derived exosomes have revealed stability under extreme conditions reflecting the protection of membranes. We attempted to determine the variations in na...

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This article provides an overview of the influence of raw milk quality on the quality of processed dairy products and offers a perspective on the merits of investing in quality. Dairy farmers are freq...

Invited review: Anti-adhesive properties of bovine oligosaccharides and bovine milk fat globule membrane-associated glycoconjugates against bacterial food enteropathogens.

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Medical and Biotech [MESH] Definitions

A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.

A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.

A rod-shaped bacterium isolated from milk and cheese, dairy products and dairy environments, sour dough, cow dung, silage, and human mouth, human intestinal contents and stools, and the human vagina.

Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.

Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.

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