Будь ласка, використовуйте цей ідентифікатор, щоб цитувати або посилатися на цей матеріал:
http://elartu.tntu.edu.ua/handle/lib/42796
Повний запис метаданих
Поле DC | Значення | Мова |
---|---|---|
dc.contributor.author | Singh, R. B. | |
dc.coverage.temporal | 28-29 вересня 2023 року | |
dc.coverage.temporal | 28-29 September 2023 | |
dc.date.accessioned | 2023-11-21T09:06:15Z | - |
dc.date.available | 2023-11-21T09:06:15Z | - |
dc.date.created | 2023-09-28 | |
dc.date.issued | 2023-09-28 | |
dc.identifier.citation | Singh R. B. Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison / R. B. Singh // Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry", 28-29 September 2023. — Tern. : PE Palianytsia V. A., 2023. — P. 66–69. — (Food chemistry, biochemistry, biotechnology and functional foods). | |
dc.identifier.isbn | 978-617-7875-66-5 | |
dc.identifier.uri | http://elartu.tntu.edu.ua/handle/lib/42796 | - |
dc.description.abstract | Previous studies found variations in the health-promoting effects of consuming different dairy products. This study aims at investigating the chemical composition of microbial fermented yogurt, chemically acidified yogurt and whole milk to understand the differences in the effects these products exert on human health. For this purpose, peptides and small compounds present in the products were examined using a combination of liquid chromatography mass spectrometry and nuclear magnetic resonance spectroscopic techniques. Results revealed that each product had its own characteristic peptide, free amino acid and small compound profile, and database search for bioactivity disclosed that fermented yogurt manufactured using a starter culture is associated with a higher bioactivity potential than chemically acidified yogurt or whole milk. Additional cold storage (14 days) further enhances the bioactivity potential of fermented yogurt while heat-inactivation, ensuring long shelf-life, modulates the proteins available for proteolysis and thereby the peptide profile generated | |
dc.format.extent | 66-69 | |
dc.language.iso | en | |
dc.publisher | ФОП Паляниця В. А. | |
dc.publisher | PE Palianytsia V. A. | |
dc.relation.ispartof | Матеріали Ⅶ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“, 2023 | |
dc.relation.ispartof | Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry", 2023 | |
dc.relation.uri | https://doi.org/10.3389/fmicb.2018.0235 | |
dc.relation.uri | https://doi.org/10.1016/j.foodchem.2021.131919 | |
dc.subject | Metabolites | |
dc.subject | Bioactive | |
dc.subject | Proteolysis | |
dc.subject | Starter cultures | |
dc.subject | Mass spectrometry | |
dc.subject | Extended shelf-life | |
dc.title | Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison | |
dc.type | Conference Abstract | |
dc.rights.holder | © Тернопільський національний технічний університет імені Івана Пулюя, 2023 | |
dc.rights.holder | © ФОП Паляниця В. А., 2023 | |
dc.coverage.placename | Тернопіль | |
dc.coverage.placename | Ternopil | |
dc.format.pages | 4 | |
dc.relation.references | 1.Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2014 Mar 11;3(1):176-193. doi: 10.3390/foods3010176. | |
dc.relation.references | 2.Cyril Raveschot1,, Benoit Cudennec, François Coutte et al., Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application Front. Microbiol., 17 October 2018, Sec. Food Microbiology, https://doi.org/10.3389/fmicb.2018.0235 | |
dc.relation.references | 3.Søren D. Nielsen, Louise M.A. Jakobsen, Nina R.W. Geiker, Hanne Christine Bertram, Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles, Food Chemistry,Volume 376,2022,131919, https://doi.org/10.1016/j.foodchem.2021.131919. | |
dc.relation.referencesen | 1.Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2014 Mar 11;3(1):176-193. doi: 10.3390/foods3010176. | |
dc.relation.referencesen | 2.Cyril Raveschot1,, Benoit Cudennec, François Coutte et al., Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application Front. Microbiol., 17 October 2018, Sec. Food Microbiology, https://doi.org/10.3389/fmicb.2018.0235 | |
dc.relation.referencesen | 3.Søren D. Nielsen, Louise M.A. Jakobsen, Nina R.W. Geiker, Hanne Christine Bertram, Chemically acidified, live and heat-inactivated fermented dairy yoghurt show distinct bioactive peptides, free amino acids and small compounds profiles, Food Chemistry,Volume 376,2022,131919, https://doi.org/10.1016/j.foodchem.2021.131919. | |
dc.identifier.citationen | Singh R. B. (2023) Effects Of Adding Cow Milk To Curd On Microbes and Peptides, and their Effects on Gut Microbiota; Short Chain Fatty Acids and Peptides. A Double Blind, Randomized, Placebo controlled Comparison. Book of abstracts Ⅶ International Scientific and Technical Conference "State and perspectives of food science and industry" (Tern., 28-29 September 2023), pp. 66-69. | |
dc.contributor.affiliation | Department of Internal Medicine, Halberg Hospital and Research Institute, India | |
dc.citation.journalTitle | Матеріали Ⅶ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ | |
dc.citation.spage | 66 | |
dc.citation.epage | 69 | |
dc.citation.conference | Ⅶ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ | |
Розташовується у зібраннях: | Ⅶ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ (2023) |
Файли цього матеріалу:
Файл | Опис | Розмір | Формат | |
---|---|---|---|---|
SPFSI_2023_Singh_R_B-Effects_Of_Adding_Cow_Milk_66-69.pdf | 744,78 kB | Adobe PDF | Переглянути/відкрити | |
SPFSI_2023_Singh_R_B-Effects_Of_Adding_Cow_Milk_66-69.djvu | 61,62 kB | DjVu | Переглянути/відкрити | |
SPFSI_2023_Singh_R_B-Effects_Of_Adding_Cow_Milk_66-69__COVER.png | 513,54 kB | image/png | Переглянути/відкрити |
Усі матеріали в архіві електронних ресурсів захищені авторським правом, всі права збережені.