Bioactive Components in Milk and Dairy Products - Prof. Dr. Aulanni ...

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Bioactive Components in Milk and Dairy Products
Page 1: Bioactive Components Milk in Dairy
Page 5 and 6: Edition fi rst published 2009 © 20
Page 7 and 8: vi Table of Contents Chapter 10 Bio
Page 9 and 10: viii Contributors Sanghoon Ko Depar
Page 12: An old saying declares that “time
Page 16 and 17: 1 Overview of Bioactive Components
Page 18 and 19: Table 1.1. Major biologically activ
Page 20 and 21: 7 2 Peptide Sequence QMEAES * IS *
Page 22 and 23: Chapter 1: Overview of Bioactive Co
Page 24 and 25: Chapter 1: Overview of Bioactive Co
Page 26: Section I Bioactive Components in M
Page 29 and 30: 16 Weight management Mood, memory,
Page 31 and 32: Table 2.1. Major bioactive protein
Page 33 and 34: 20 Section I: Bioactive Components
Page 41 and 42: 28 Table 2.3. Commercial dairy prod
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40 Section I: Bioactive Components
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Isidra 4 Bioactive Components in Sh
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Table 4.2. Triglyceride composition
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tion of PUFA caused by rumen microo
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Table 4.4. Relative composition (%
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Lysozyme is mainly active against G
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93 Peptide Fragment a Sequence b Bi
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Chapter 4: Bioactive Components in
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N - glycolylneuraminic acid (Neu5Gc
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of action . Annual Reviews of Nutri
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— — — . 2008 . Potential Anti
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peptides inhibit platelet - aggrega
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INTRODUCTION 5 Bioactive Components
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have antimicrobial activities, part
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products are used effectively in hu
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units/mL) (Priyadarshini and Kansal
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was 0.77 mM; Vmax value was 4.83 μ
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and pig milk contained fractions, w
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Table 5.8. Oligosaccharides in milk
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of milk oligosaccharides depends on
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etween treatments, and the consumer
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ackbone in a GS is a hydrophobic ac
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eef and dairy lipids only accounts
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(310 - 320 and 400 - 420 mg/day −
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separated from whey proteins, which
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1977 ). Concentrations of GnRH in m
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NUCLEOTIDES Nucleotides, nucleoside
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Bell , K. , McKenzie , H.A. , Mulle
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Bifi dobacterium species . J. Appl.
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is well tolerated by and reduces bo
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Isaacs , C.E. , Kashyap , S. , Heir
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Kumar , R. , Bhatia , K.L. , Dauter
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Malven , P. , and McMurtry , J. ( 1
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Papakonstantinou , E. , Flatt , W.P
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( 2005 ). Production of conjugated
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controlled trial of peroral magnesi
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content in French processed foods c
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A B Antibody titer 1200 1000 800 60
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+ (A) (B) Figure 6.5. Immunoelectro
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Table 7.5. Specifi c bioactive func
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Section II Bioactive Components in
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218 Section II: Bioactive Component
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9 Bioactive Components in Yogurt Pr
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such as peptidoglycan, polysacchari
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Bacterial β - glucuronidase and ni
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who are lactose intolerant. The ben
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weeks of refrigeration at 4 ° C (I
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composition of most yogurt products
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Guyonnet D , Chassany O , Ducrotte
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tion by lactic acid bacteria . J. D
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10 Bioactive Components in Kefi r a
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Cow milk Heat treatment (95°C, 5 m
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Table 10.2. Some typical values of
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Table 10.3. Percentages of lactic a
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Chopin A . 1993 . Organization and
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INTRODUCTION 11 Bioactive Component
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protein powder. About 50% of cheese
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271 Table 11.5. Antimicrobial and a
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amines (Yoshida et al. 1991 ). Othe
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caused by cariogenic streptococci (
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pathogenic organisms . Australian J
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Gomez , H.F. , Ochoa , T.J. , Herre
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Amino and Keto Acids in Health and
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Pihlanto - Lepp ä l ä , A. , Rokk
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Warner , E.A. , Kanekanian , A.D. ,
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Table 12.5. Market volume of oligos
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13 Regulatory Issues and Functional
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Chapter 13: Regulatory Issues and F
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330 Section III: Other Related Issu
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Nanofiltrate (9.22 1) Figure 14.2.
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15 Potential for Improving Health:
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Antigen binding site F ab V L Chapt
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Chapter 15: Potential for Improving
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16 Potential for Improving Health:
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A Icm A532 nm B Icm A532 nm 4 3 2 1
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398 Index Aldersterone, 220 Algeria
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400 Index Balanced source, 19 Bardi
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402 Index Carboxymethyl (CM), 337 S
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404 Index Concordance, 370 Condense
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406 Index Egg, 45, 339 white, 113,
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408 Index Formic acid, 66, 290 Form
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410 Index Heating, 380 raw whole mi
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412 Index Industrial, 15, 17, 217,
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414 Index Lactose, 20, 65, 66, 67,
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416 Index Milk (Continued) fat, 27,
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418 Index Obligatory, 367 loss, 367
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420 Index Plasma (Continued) phosph
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422 Index Reverse, 387 osmosis, 17
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424 Index Subtilisin, 25 Subunit, 3
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426 Index Vasoconstrictor, 48 Vasod
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