Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Colin G. Prosser"'
Autor:
Erin L. Wood, Sarah N. Gartner, Anica Klockars, Laura K. McColl, David G. Christian, Robin E. Jervis, Colin G. Prosser, Elizabeth A. Carpenter, Pawel K. Olszewski
Publikováno v:
Foods, Vol 11, Iss 2, p 141 (2022)
The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 6
Externí odkaz:
https://doaj.org/article/5d036ffa37f545c8b569f3410cd10d73
Autor:
Erin L. Wood, David G. Christian, Mohammed Arafat, Laura K. McColl, Colin G. Prosser, Elizabeth A. Carpenter, Allen S. Levine, Anica Klockars, Pawel K. Olszewski
Publikováno v:
Foods, Vol 10, Iss 3, p 658 (2021)
Adjustment of protein content in milk formulations modifies protein and energy levels, ensures amino acid intake and affects satiety. The shift from the natural whey:casein ratio of ~20:80 in animal milk is oftentimes done to reflect the 60:40 ratio
Externí odkaz:
https://doaj.org/article/e3481e81d8b445709aa273c03ec8776d
Autor:
Blair Lawley, Karen Munro, Alan Hughes, Alison J. Hodgkinson, Colin G. Prosser, Dianne Lowry, Shao J. Zhou, Maria Makrides, Robert A. Gibson, Christophe Lay, Charmaine Chew, Pheng Soon Lee, Khai Hong Wong, Gerald W. Tannock
Publikováno v:
PeerJ, Vol 5, p e3375 (2017)
Background Members of the genus Bifidobacterium are abundant in the feces of babies during the exclusively-milk-diet period of life. Bifidobacterium longum is reported to be a common member of the infant fecal microbiota. However, B. longum is compos
Externí odkaz:
https://doaj.org/article/9a3d186caa9940adbb91aeee168ec2fe
Compositional and functional characteristics of goat milk and relevance as a base for infant formula
Autor:
Colin G Prosser
Publikováno v:
Journal of Food Science. 86:257-265
Goat milk has a long history of use for human nutrition. There are a number of studies investigating the technofunctional properties and nutritional value of goat milk for production of consumer products such as cheese, yoghurts, and Ultra-high tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21ed1edb6f24842400af27b686ea225d
https://doi.org/10.1111/1750-3841.15574
https://doi.org/10.1111/1750-3841.15574
Autor:
Robert Knott, Liliana de Campo, Elizabeth Carpenter, Zhi Yang, Brooke Eastwood, Yiran Wang, Colin G. Prosser, Yacine Hemar
Publikováno v:
Food Hydrocolloids. 96:161-170
In this study, the viscoelastic properties of goat and cow skim milks and infant formula gels induced by acidification using Glucono-δ-Lactone (GDL) were investigated by small and large deformation rheology. The microstructures of the gels were char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aef21e3e7fffcc254e253baab74ab059
https://doi.org/10.1016/j.foodhyd.2019.05.020
https://doi.org/10.1016/j.foodhyd.2019.05.020
Publikováno v:
International Dairy Journal. 97:76-85
The gastric digestion behaviours of infant formulae made with goat milk and cow milk, with different ratios of casein to whey protein, were investigated using an in vitro dynamic infant human gastric simulator. The goat milk infant formulae formed sm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8a03bd681024fd87a6c54e6f802eef1
https://doi.org/10.1016/j.idairyj.2019.06.002
https://doi.org/10.1016/j.idairyj.2019.06.002
Publikováno v:
Food Chemistry. 274:886-890
Production of infant formulas involves high temperature processing for microbiological safety. However, heat processes generate Advanced Glycation End-products (AGEs), including Ne-carboxymethyllysine (CML) formed between lysine and lactose. Formulas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51c7b469615315ad11bb25e14751a424
https://doi.org/10.1016/j.foodchem.2018.09.069
https://doi.org/10.1016/j.foodchem.2018.09.069
Publikováno v:
Food Bioscience. 26:38-41
Goat milk has become more popular due to its attractive nutritional profile. Galactooligosaccharides (GOS) are prebiotics with health benefits. The enzymatic formation of GOS in reconstituted goat milk using two commercial β-galactosidases (L6500 fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81bb5d5dd9d21fd6e8d22593bdf53fd9
https://doi.org/10.1016/j.fbio.2018.09.005
https://doi.org/10.1016/j.fbio.2018.09.005
Publikováno v:
Nutrients, Vol 12, Iss 3486, p 3486 (2020)
Nutrients
Nutrients
Cow milk is the most common dairy milk and has been extensively researched for its functional, technological and nutritional properties for a wide range of products. One such product category is infant formula, which is the most suitable alternative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7f374dff3e10bb98eb06389a1a3e0e7
https://www.mdpi.com/2072-6643/12/11/3486
https://www.mdpi.com/2072-6643/12/11/3486
Publikováno v:
British Journal of Nutrition. 119:143-152
This study assessed bioavailability and utilisation of vitamin D3 in two feeding trials using young, growing Sprague–Dawley male rats. Trial one fed animals standard AIN-93G diet (casein protein) containing no vitamin D3 and goat or cow skimmed mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0287bbf0602bbddc8efdeaf1b646dda4
https://doi.org/10.1017/s0007114517003518
https://doi.org/10.1017/s0007114517003518