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Background: Heat treatment influences gastric emptying of proteins and lipids in bovine milk. Whether heat treatment influences lactose gastric emptying and small intestinal lactose disappearance remains unknown.

Objectives: This study aimed to determine the gastric emptying of lactose and its disappearance from the small intestine of the growing pig as a model for the adult human.

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The aim was to examine the associations between breastfeeding intensity and changes in concentrations of mammary gland involution markers (protein and lactose) among mothers participating in federal food assistance programs. Pregnant women in their third trimester who planned to breastfeed were recruited from local prenatal clinics ( = 25). After delivery, six weekly home visits were conducted to collect human milk samples and 24-hour infant feeding recalls.

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Lactose malabsorption (LM) refers to the incomplete absorption of lactose in the small intestine, resulting in the arrival of ingested lactose in the colon, which can give rise to symptoms defined as lactose intolerance (LI). The lactose breath test (LBT), thanks to its low cost, availability, and noninvasiveness, is the most used diagnostic method. However, the LBT is a tedious tool, requiring prolonged involvement of patients, qualified staff, and infrastructure, of which the most time-consuming factor is the frequency and number of breath samples needed.

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The objective of this study was to examine the impact of the physicochemical properties of the loaded drug or excipient, the concentration of Kollidon®SR (KSR), and the mechanical characteristics of KSR compacts on their disintegration times. Using disintegration apparatus, a two-hour constraint was chosen as the process's end point. Lactose-KSR compacts subjected to the highest compression pressure and Microcrystalline cellulose-KSR compacts with KSR concentrations exceeding 30% exhibited disintegration times of less than ten minutes.

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Ultrafiltration: Effect of process temperature (7°C and 50°C) on process performance and protein beverage physical, chemical, and sensory properties.

J Dairy Sci

November 2024

Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research, Center, North Carolina State University, Raleigh, NC 27695. Electronic address:

Our objectives were to determine the effect of UF of skim milk at 7°C and 50°C on UF processing, lactose removal, mineral partitioning, and skim milk retentate physical, chemical, and sensory properties at 3 (3.4%, 7.5%, and 10.

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