Milk Fortified(牛奶强化)研究综述
Milk Fortified 牛奶强化 - Purpose: To investigate the synergistic effect of Saccharomyces boulardii and lactobacilli on lactic and acetic acids produced during fermentation of milk fortified with kiwi juice, relative to fermentation of unfortified milk. [1] Milk fortified with WP-Zn (@35 ppm Zn) showed similar sensory acceptability with control (unfortified milk). [2] Milk fortified with 0, 5 and 10% (wt /vol) dill extract and its pH, acidity, total phenolic compounds, DPPH inhibitory percentage, viscosity, syneresis, water holding capacity, color and sensory properties were evaluated after 1, 7, 14 and 21 days of production. [3] The physico-chemical qualities of milk fortified with encapsulated peptides did not show noticeable difference as well. [4] Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. [5] Fermented milk was prepared from cow’s milk fortified with 1% and 2% of sweet potato peels (SPP), before inoculation with starter culture containing (S. [6] The bioavailability of VA through sodium caseinate-VA complexes was evaluated by exposing Caco-2 cells to the digesta of milk fortified with various complexes. [7] To fill this gap the present study was designed to assess the feasibility of a RCT on acceptability of a multi-component intervention combining conventional periodontal treatment and consumption of milk fortified with calcium-vitamin D for improving periodontal conditions and maternal metabolic and inflammation status, among Brazilian low-income pregnant women with periodontitis. [8] The milk fortified with TE-NEP showed stability when stored for 21 days at 4 °C, exhibiting only slight changes in particle size and zeta potential, which indicated averages of 280 nm and −21 mV, respectively. [9] Our aim was to analyze the response of serum 25(OH)D and its predictive factors in postmenopausal healthy women after a dietary intervention with a milk fortified with vitamin D and calcium. [10] BACKGROUND The aim of this study was to develop nutritious fermented milk products from camel’s milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains. [11]目的：研究布拉氏酵母和乳酸杆菌对猕猴桃汁强化牛奶发酵过程中产生的乳酸和乙酸的协同作用，相对于未强化牛奶的发酵。 [1] 用 WP-Zn（@35 ppm Zn）强化的牛奶与对照（未强化的牛奶）表现出相似的感官可接受性。 [2] 用 0、5 和 10% (wt/vol) 莳萝提取物强化的牛奶及其 pH 值、酸度、总酚类化合物、DPPH 抑制百分比、粘度、脱水收缩、持水能力、颜色和感官特性在 1、7、14 后评估和21天的生产。 [3] 用封装肽强化的牛奶的物理化学质量也没有显示出明显的差异。 [4] 与对照牛奶相比，用 WPC-Fe 复合物（γ（铁）=15 mg/L）强化的牛奶在热稳定性、凝乳酶凝固时间、颜色估计、凝乳张力、粘度和感官属性方面没有显着差异。 [5] 发酵乳由添加了 1% 和 2% 甘薯皮 (SPP) 的牛奶制成，然后接种含有 (S. [6] 通过将 Caco-2 细胞暴露于用各种复合物强化的牛奶食糜，评估了酪蛋白酸钠-VA 复合物对 VA 的生物利用度。 [7] 为了填补这一空白，本研究旨在评估一项随机对照试验的可行性，该随机对照试验对结合常规牙周治疗和食用钙维生素 D 强化牛奶以改善牙周状况和母体代谢和炎症状态的多组分干预的可接受性进行评估，其中患有牙周炎的巴西低收入孕妇。 [8] 用 TE-NEP 强化的牛奶在 4°C 下储存 21 天时表现出稳定性，仅表现出粒径和 zeta 电位的轻微变化，其平均值分别为 280nm 和 -21 mV。 [9] 我们的目的是分析血清 25(OH)D 及其预测因素对绝经后健康女性在饮食干预后使用维生素 D 和钙强化的牛奶的反应。 [10] 背景 本研究的目的是从骆驼奶中开发营养丰富的发酵奶制品，并添加猕猴桃和鳄梨泥，并使用益生菌菌株进行发酵。 [11]
Breast Milk Fortified
Here, we report a case of a very-low-birth-weight infant born at 28 weeks of gestational age who developed recurrent episodes of bloody stools when he was fed cow's milk or given breast milk fortified with milk after NEC recovery on day of life (DOL) 29, 46, and 54. [1] SELECTION CRITERIA We included randomized and quasi-randomized controlled trials that compared preterm infants fed breast milk fortified with human milk-derived fortifier versus those fed with breast milk fortified with bovine milk-derived fortifier. [2]在这里，我们报告了一例出生于 28 周胎龄的极低出生体重婴儿，当他在出生当天 NEC 恢复后喂食牛奶或添加了牛奶强化的母乳时，反复出现血便。 (DOL) 29、46 和 54。 [1] 选择标准 我们纳入了随机和半随机对照试验，这些试验比较了用母乳强化剂喂养的早产儿与用牛乳强化剂强化母乳喂养的早产儿。 [2]
Human Milk Fortified
OBJECTIVE Amidst a high prevalence of prematurity, limited research on the growth of very low birth weight (VLBW) preterm infants and the availability of a reformulated fortifier (RF), the study aimed to compare in-hospital growth of such infants receiving exclusively human milk fortified with either of two different formulations in a tertiary South African hospital. [1] Due to clinical concern for a high incidence of metabolic acidosis among VLBW infants fed human milk fortified with acidified liquid human milk fortifier (ALHMF), we aimed to retrospectively compare the outcomes of infants fed ALHMF to those fortified with non-acidified liquid HMF (NLHMF). [2]客观的 在早产率高、对极低出生体重 (VLBW) 早产儿生长的研究有限以及重新配制的强化剂 (RF) 的可用性的情况下，该研究旨在比较仅接受强化母乳的此类婴儿的院内生长情况在南非三级医院使用两种不同配方中的任何一种。 [1] 由于临床关注喂食添加酸化液体母乳强化剂 (ALHMF) 的母乳的 VLBW 婴儿代谢性酸中毒的高发病率，我们旨在回顾性比较喂食 ALHMF 与添加非酸化液体母乳强化剂 (NLHMF) 的婴儿的结果）。 [2]