Relevant bibliographies by topics / High-energy yogurt

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  1. Journal articles
  2. Dissertations / Theses
  3. Conference papers

Academic literature on the topic 'High-energy yogurt'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "High-energy yogurt"

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Doyon, Caroline Y., Angelo Tremblay, Laurie-Eve Rioux, et al. "Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men." Applied Physiology, Nutrition, and Metabolism 40, no. 10 (2015): 980–89. http://dx.doi.org/10.1139/apnm-2014-0403.

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The objective of the study was to assess the impact of protein composition and/or fibre enrichment of yogurt on appetite sensations and subsequent energy intake. In this double-blind crossover study, 20 healthy men (aged 32.4 ± 9.1 years) were submitted to 5 randomized testing sessions, during which they had to consume 5 isocaloric and isonproteinemic yogurt snacks (120-g servings, ∼230 kJ, ∼4.5 g protein) differing by their casein-to-whey protein ratio (C:W) or dietary fibre content: (i) control C:W = 2.8:1; (ii) high whey (HW) C:W = 1.5:1, and fibre-enriched formulations using control; (iii)
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Rolls, B. J., S. Kim, A. L. McNelis, M. W. Fischman, R. W. Foltin, and T. H. Moran. "Time course of effects of preloads high in fat or carbohydrate on food intake and hunger ratings in humans." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 260, no. 4 (1991): R756—R763. http://dx.doi.org/10.1152/ajpregu.1991.260.4.r756.

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A high-carbohydrate (CHO) yogurt (81% CHO) and a high-fat yogurt (65% fat), containing similar levels of protein, were given in equal volumes as preloads to 14 normal-weight, nondieting males and 14 normal-weight, nondieting females. The yogurts were formulated to have similar energy densities and sensory properties, so that differences in responses to the preloads would depend on postingestive physiological effects. Three intervals (30, 90, and 180 min) between the preloads and a self-selection meal consisting of a variety of foods were utilized. The self-selection meal was served at the subj
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Ladyka, V., M. Samilyk, L. Ladyka, A. Helikh, and N. Bolgova. "A2 milk as an alternative to goat milk in yoghurt production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 18–22. http://dx.doi.org/10.32718/nvlvet-f9404.

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis usi
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Musiy, L. Y., O. Y. Tsisaryk, and I. M. Slyvka. "Development of technology of herodietic smoothies." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 38–45. http://dx.doi.org/10.32718/nvlvet-f9507.

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The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit
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Aslam, Hajara, Felice N. Jacka, Wolfgang Marx, et al. "The Associations between Dairy Product Consumption and Biomarkers of Inflammation, Adipocytokines, and Oxidative Stress in Children: A Cross-Sectional Study." Nutrients 12, no. 10 (2020): 3055. http://dx.doi.org/10.3390/nu12103055.

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The association between dairy product consumption and biomarkers of inflammation, adipocytokines, and oxidative stress is poorly studied in children. Therefore, these associations were examined in a representative subsample of 1338 schoolchildren with a mean age of 11.5 (±0.7) years in the Healthy Growth Study. Information on dairy product consumption was collected by dietary recalls. Total dairy consumption was calculated by summing the intake of milk, yogurt, and cheese. Inflammatory markers, i.e., high-sensitivity C-reactive protein (hs-CRP), interleukin-6 (IL-6), and adipocytokines, i.e.,
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Nachbar, Renato, Noëmie Daniel, Laurent Quinquis, et al. "Yogurt Consumption Improves Insulin Sensitivity and Hepatic Insulin Action in a Diet Induced Mouse Model of Obesity and Type 2 Diabetes." Current Developments in Nutrition 4, Supplement_2 (2020): 1664. http://dx.doi.org/10.1093/cdn/nzaa063_062.

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Abstract Objectives We investigated the effect of yogurt consumption at 8% energy intake on insulin sensitivity in mice fed high-fat high-sucrose diet that contains a protein mixture representative of US diet (HFHS-PM). Methods Yogurt (2% fat, 5% protein, 7% carbohydrate, Lactobacillus bulgaricus CNCM I-1519, Streptococcus thermophilus CNCM I-1630) was lyophilized and incorporated into the HFHS-PM diet (HFHS-PM + LYP; 4.8 kcal/g). The control group was kept on the HFHS-PM diet (4.8 kcal/g). A group of mice was fed a low-fat low sucrose diet (LFLS-PM; 3.7 kcal/g). Whole-body glucose homeostasis
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Cruijsen, Esther, Maria G. Jacobo Cejudo, Leanne K. Küpers, Maria C. Busstra, and Johanna M. Geleijnse. "Dairy consumption and mortality after myocardial infarction: a prospective analysis in the Alpha Omega Cohort." American Journal of Clinical Nutrition 114, no. 1 (2021): 59–69. http://dx.doi.org/10.1093/ajcn/nqab026.

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ABSTRACT Background Population-based studies generally show neutral associations between dairy consumption and ischemic heart disease (IHD) mortality, whereas weak inverse associations were found for cardiovascular disease (CVD) and stroke mortality. Whether dairy consumption affects long-term survival after myocardial infarction (MI) is unknown. Objectives We studied types of dairy and long-term mortality risk in drug-treated post-MI patients. Methods We included 4365 Dutch patients from the Alpha Omega Cohort aged 60–80 y (21% women) with an MI ≤10 y before enrollment. Dietary data were coll
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Günaydı, Zeynep Ece, and Ahmet Ayar. "Süt ve Ürünlerinde Tatlandırıcıların Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 9, no. 3 (2021): 476–83. http://dx.doi.org/10.24925/turjaf.v9i3.476-483.3718.

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Obesity and related diseases among children, adolescents and adults has increased. The decrease in physical activity and the increase in consumption of high energy products containing high amounts of fat and sugar are among the most important factors causing the spread of obesity. Accordingly, the demand for low energy products is also increasing. The use of non-nutritive natural and artificial sweeteners instead of sugar is one of the most used methods in the production of low energy products. The consumption of dairy products, such as ice cream, flavored milk and yogurt, and dairy desserts,
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Sahni, Shivani, Alyssa Dufour, Courtney Millar, Douglas Kiel, Paul Jacques, and Marian Hannan. "Dairy Food Intake Is Not Associated With Frailty or Frailty Progression Over Time in Adults: Framingham Offspring Study." Current Developments in Nutrition 5, Supplement_2 (2021): 48. http://dx.doi.org/10.1093/cdn/nzab033_048.

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Abstract Objectives High-fat dairy foods are calorically dense, which may prevent anorexia and malnutrition that are often seen in frail persons. We determined the association of dairy food intake [milk, yogurt, cheese, total dairy (milk + yogurt + cheese), low-fat, and high-fat dairy, serv/wk] with frailty and frailty progression in older adults from the Framingham Offspring study. Methods This prospective cohort study included non-frail participants at index exam (1998–01) with food frequency questionnaires (FFQ) and ≤2 follow-up frailty assessments (2005–08, 2011–14). Average dairy food int
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Buziau, Amée M., Sabita S. Soedamah-Muthu, Johanna M. Geleijnse, and Gita D. Mishra. "Total Fermented Dairy Food Intake Is Inversely Associated with Cardiovascular Disease Risk in Women." Journal of Nutrition 149, no. 10 (2019): 1797–804. http://dx.doi.org/10.1093/jn/nxz128.

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ABSTRACT Background The relation between fermented dairy consumption and type 2 diabetes mellitus (T2DM) and cardiovascular disease (CVD) in an Australian population remains to be established. Objectives The aim of this study was to investigate the association between fermented dairy consumption and T2DM and CVD risk. Methods The Australian Longitudinal Study on Women's Health included Australian women (aged 45–50 y) at baseline in 2001, who were followed up through 5 surveys until 2016. Dietary intake was assessed through the use of a validated 101-item FFQ at baseline. Main study outcomes we
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Dissertations / Theses on the topic "High-energy yogurt"

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Sjöberg, Frida. "Development of an energy dense, protein enriched oat-based yogurt." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-66941.

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As of today, there is a challenge amongst the elderly to get the energy they need. Malnutrition is a fact for too many and protein is one of the most common deficiencies among macronutrients in this age group. Another group, also in the need of extra energy and protein, are those with a higher level of physical activity. Aventure AB in Lund, Sweden, has earlier developed an “in between meal beverage”, based on oats, with high energy and protein content called “Skaka & Smaka”. This beverage has with promising results been distributed to selected hospitals in Sweden as a pilot-trial. As an e
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Conference papers on the topic "High-energy yogurt"

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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermenta
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