Handbook of Dairy Foods and Nutrition

Miller, Gregory D.; Jarvis, Judith K.; McBean, Lois D.

doi:10.1201/9781420004311

Cited by 104 publications

(75 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Instead, despite high protein quality ( Fig. 1) [45][46][47][48][49][50], the digestion rate of proteins (e.g. whey and casein as well as soy protein) influences protein turnover and how amino acids support protein synthesis in central versus peripheral tissues [51][52][53][54].…”

Section: Differences In 'High-quality' Proteins and The Support Of Mumentioning

confidence: 99%

Maximizing muscle protein anabolism: the role of protein quality

Tang

Phillips

2009

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

157

View full text Add to dashboard Cite

show abstract

Section: Differences In 'High-quality' Proteins and The Support Of Mumentioning

confidence: 99%

Maximizing muscle protein anabolism: the role of protein quality

Tang

Phillips

2009

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

157

View full text Add to dashboard Cite

show abstract

“…Mineral content in cheese is observed from the ash, protein, and fat contents, and milk minerals such as calcium, phosphorus, and magnesium are concentrated in curd during coagulation process (Miller et al, 2006). According to Park (1990), ash content of goat milk cheese was higher in hard cheese than soft cheese.…”

Section: Chemical Characteristic Of Goat Cheesementioning

confidence: 99%

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

Setyawardani

Rahardjo

Sulistyowati

2017

Med Pet

View full text Add to dashboard Cite

This research was aimed to study the chemical characteristic of goat cheese that used various concentrations of probiotic starter with combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates. The experiment was conducted with a completely randomized design with a 4 x 4 factorial arrangement. The first factor was the concentration of probiotic starter consisted of 4 lavels i.e., 2.5, 5.0, 7.5, and 10% v/v. All probiotic concentrations used the same ratio of L. rhamnosus TW2 and L. plantarum TW14, i.e. 1:1. The second factor was the duration of ripening process consisted of 4 levels i.

show abstract

“…This observation was also reported by Gilbride et al (32) and Velasquez et al (33). A lack of adequate calcium is associated with increased risk of osteoporosis (33,34). In addition, elderly people have less exposure to sunlight and less efficient skin biosynthesis of vitamin D (35).…”

mentioning

confidence: 99%

A Nutritional Status Survey of Older Adults in Long-Term Care in the Yazd Province of Iran

Kaseb

Rabiei

Eshraghian

2009

Journal of Nutrition For the Elderly

View full text Add to dashboard Cite

It is important to assess the nutritional status of older adults because of its role in ensuring health and quality of life and its association with functional status. The purpose of this study was to evaluate the nutritional status of an older adult population living in long-term care institutions in the Yazd province of Iran. Fifty elderly subjects were randomly selected from each of two long-term care institutions in Yazd. A 3-day food intake survey was conducted using the direct weighing method and anthropometric measurements for calculating body mass index (BMI) were also collected. Of the participants, 54% of women and 41% of men had a BMI less than 19.9 kg/m(2). The mean intakes of energy, protein, vitamins A and C, riboflavin, and niacin as well as the minerals calcium, phosphorus, and iron, were significantly less than Dietary Reference Intakes (DRIs) for both genders. Thiamin intake was more than adequate in both women and men. In our study, the majority of elderly subjects displayed a poor reported nutritional intake according to the DRIs. Our findings support the development of national nutrition plans for older adults living in long-term care institutions as an important necessity.

show abstract

Handbook of Dairy Foods and Nutrition

Cited by 104 publications

References 0 publications

Maximizing muscle protein anabolism: the role of protein quality

Maximizing muscle protein anabolism: the role of protein quality

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

A Nutritional Status Survey of Older Adults in Long-Term Care in the Yazd Province of Iran

Contact Info

Product

Resources

About