Relevant bibliographies by topics / Dairy products in human nutrition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dairy products in human nutrition'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Dairy products in human nutrition"

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Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.

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The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have
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Han, Juan, and Jiaqi Wang. "Dairy Cow Nutrition and Milk Quality." Agriculture 13, no. 3 (2023): 702. http://dx.doi.org/10.3390/agriculture13030702.

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Faccia, Michele. "Chemical and Technological Characterization of Dairy Products." Foods 9, no. 10 (2020): 1475. http://dx.doi.org/10.3390/foods9101475.

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Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.

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Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 %
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Savoini, G., G. Farina, V. Dell’Orto, and D. Cattaneo. "Through ruminant nutrition to human health: role of fatty acids." Advances in Animal Biosciences 7, no. 2 (2016): 200–207. http://dx.doi.org/10.1017/s2040470016000133.

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In the last decades, a new awareness on human nutrition has increased and the concept of ‘food’ has changed from ‘source of nutrients for body’s needs’ to ‘health promoter’. Fruits and vegetables have always been considered beneficial for human health. More recent studies have demonstrated that bioactive components are also present in animal-derived foods, such as milk and dairy products. A broader concept of ‘nutritional safety’ implies the knowledge of how the nutrients contained in animal-derived foods positively affect human health, and how to increase their content. The improvement of dai
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Formaggioni, Paolo, and Piero Franceschi. "New Insights into Milk and Dairy Products: Quality and Sustainability." Foods 13, no. 13 (2024): 1969. http://dx.doi.org/10.3390/foods13131969.

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Robinson, R. K. "IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition." International Journal of Dairy Technology 57, no. 4 (2004): 245. http://dx.doi.org/10.1111/j.1471-0307.2004.00162.x.

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Oktay, Yerlikaya. "A review of fermented milks: potential beneficial effects on human nutrition and health." African Health Sciences 23, no. 4 (2023): 498–507. http://dx.doi.org/10.4314/ahs.v23i4.54.

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Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on m
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Mashallah Mohamed Abdul-Aziz, Aya Abdul-Salam Algomati, Timh Salem Alhasi, et al. "Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university." World Journal of Advanced Research and Reviews 12, no. 1 (2021): 162–74. http://dx.doi.org/10.30574/wjarr.2021.12.1.0499.

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Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and perc
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Huppertz, Thom, Blerina Shkembi, Lea Brader, and Jan Geurts. "Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm." Nutrients 16, no. 7 (2024): 943. http://dx.doi.org/10.3390/nu16070943.

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When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as ‘The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product’, plays a critical role in determining important product properties, such as product stability, sensory properties and n
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Dissertations / Theses on the topic "Dairy products in human nutrition"

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Mannion, Cynthia. "The prevalence and effects of dairy product restriction during pregnancy and lactation on maternal dietary adequacy and infant birthweight /." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84291.

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This study was designed to measure the prevalence and nutritional impact of dairy product restriction in both pregnant and lactating women. Dairy product (DP) restriction was assessed in 2091 prenatal class attendees. Subsamples of 279 healthy pregnant and 175 exclusively breastfeeding women provided repeat 24-hour dietary recalls which were used to estimate nutrient intake and to assess dietary adequacy using adjusted nutrient distributions. Pregnancy outcome was recorded. Pregnancy. DP restriction was reported by 13.2% (95% CI: 12.7%,14.1%) of pregnant women. Significant differences w
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Conn, Jennifer, and jennifer conn@deakin edu au. "Associations between growth and diet in adolescence." Deakin University. School of Health Sciences, 2000. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20061207.141236.

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There is much interest in the nature and quality of the diet consumed by adolescents. To determine whether there are significant associations between diet and gain in height and weight in this age group, the present study analysed data on food intake and weight and height obtained on three occasions over a 30-month period from a total of 326 adolescents aged between 12 and 15 years. Information on sociodemographic and other lifestyle factors, including an indicator of physical activity, was also obtained. Energy intake was found to be a significant positive predictor of both height and weig
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MANCINO, ROBERTA. "Influence of cow diet on nutritional profile of milk and dairy products and effects on alterations of human gut microbiota by an in vitro digestion model." Doctoral thesis, Università di Foggia, 2018. http://hdl.handle.net/11369/363264.

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I consumatori richiedono costantemente la presenza sul mercato di alimenti salutistici, che in termini di latte e prodotti lattiero-caseari si traducono in un latte con percentuali più elevate di acidi grassi “sani” come gli acidi grassi polinsaturi (PUFA), ed una più bassa percentuale di acidi grassi saturi (SFA). Il latte e prodotti lattiero-caseari contribuiscono in modo significativo all’assorbimento di sostanze nutritive essenziali nella dieta. Nonostante ciò, il consumo di latte ha fatto registrare un’inflessione a causa delle linee guida nutrizionali che suggeriscono di limitare il cons
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Smedman, Annika. "Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4820.

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Abdullah, Mohammad. "Genetic heterogeneity in the impact of dairy product consumption on cholesterol metabolism in humans." Oxford University Press, 2014. http://hdl.handle.net/1993/30974.

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With the increased marketing and popularity of a range of dairy products in recent years, research has become widespread concerning the influence of dairy on human health. It is also becoming evident that an individual’s genetic make-up contributes to shaping their health responses to dietary intakes. This research was primarily designed to investigate the impact of genetic variability on responsiveness of cholesterol metabolism, a classic biomarker of cardiovascular health, to the recommended level of dairy consumption in Canada. A secondary objective was to assess the influence of dairy inta
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Asih, A. Rai Somaning. "Nitrogen utilization and production of dairy goats fed different nitrogen sources /." St. Lucia, Qld, 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16142.pdf.

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Trichia, Eirini. "Dairy products and cardio-metabolic health : aspects from nutritional, molecular and genetic epidemiology." Thesis, University of Cambridge, 2019. https://www.repository.cam.ac.uk/handle/1810/290034.

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There is accumulating evidence on differences in the link between types of dairy products and cardio-metabolic health, but inconsistent findings limit the field. In my PhD project, I undertook an epidemiological investigation comprising inter-related but distinct themes evaluating aspects of nutritional, molecular and genetic epidemiology to advance scientific understanding. I undertook research to describe dairy consumption patterns over time by evaluating nationally-representative data of the United Kingdom National Diet and Nutrition Survey. I observed significant time trends for specific d
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Kent, Kyle David. "Dairy proteins and lipids in the chemoprevention of prostate cancer." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1093276634.

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Thesis (Ph. D.)--Ohio State University, 2004.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 113 p.; also includes graphics. Includes bibliographical references (p. 99-113).
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Wu, Ruige, and 吴瑞阁. "Microchip-capillary electrophoresis with two-dimensional separation and isotachophoresis preconcentration for determining low abundanceproteins in human urine and dairy products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46506044.

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Liao, Shyh-Yuan. "Development of models to predict whey protein functionality /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.

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Books on the topic "Dairy products in human nutrition"

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Park, Young W., and George F. W. Haenlein, eds. Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.

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MacMahon, Deirdre (Nutrition consultant), editor of compilation and Food and Agriculture Organization of the United Nations, eds. Milk and dairy products in human nutrition. Food and Agriculture Organization of the United Nations, 2013.

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Dickmann, Nancy. Dairy. Heinemann Library, 2012.

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Colette, Shortt, and O'Brien, John, 1960 May 26-, eds. Handbook of functional dairy products. CRC Press, 2004.

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Miller, Gregory D. Handbook of dairy foods and nutrition. CRC Press, 1995.

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Miller, Gregory D. Handbook of dairy foods and nutrition. 3rd ed. CRC Press, 2007.

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Miller, Gregory D. Handbook of dairy foods and nutrition. 2nd ed. CRC Press, 2000.

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Marsico, Katie. Your healthy plate: Dairy. Cherry Lake Pub., 2012.

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Burstein, John. Delicious dairy. Crabtree Pub., 2010.

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Council, National Dairy. The Bridge project: Final report : translation of nutrition research information into marketing strategies for the dairy industry, 1989. The Council, 1989.

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Book chapters on the topic "Dairy products in human nutrition"

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Kilara, Arun, and Ramesh C. Chandan. "Frozen Dairy Foods." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch20.

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Torres, Duarte P. M., and Young W. Park. "Human Milk." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch31.

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Anand, Sanjeev, Khanal Som Nath, and Marella Chenchaiah. "Whey and Whey Products." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch22.

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Hae-Soo, Kwak, Ganesan Palanivel, and Mijan Mohammad Al. "Butter, Ghee, and Cream Products." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch18.

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Gall, Christian F. "Production Systems around the World." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch1.

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Graulet, Benoît, Bruno Martin, Claire Agabriel, and Christiane L. Girard. "Vitamins in Milks." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch10.

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Rodrigues, Lígia R. "Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch11.

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Ibrahim, Salam A., and Rabin Gyawali. "Lactose Intolerance." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch12.

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Park, Young W., Marzia Albenzio, Agostino Sevi, and George F. W. Haenlein. "Milk Quality Standards and Controls." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch13.

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Moatsou, Golfo. "Sanitary Procedures, Heat Treatments and Packaging." In Milk and Dairy Products in Human Nutrition. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch14.

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Conference papers on the topic "Dairy products in human nutrition"

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Aleksejeva, Svetlana, Inga Ciprovica, and Laila Meija. "A review: dairy phospholipids in human nutrition." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.013.

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More than six billion people worldwide consume dairy products every day. Dairy products and their constituents contain hundreds of different components, but milk fat globule membrane (MFGM) polar lipids are still underestimated from a nutritional point of view. The unique composition of phospholipids (PLs) – the main MFGM component – provides high nutraceutical properties. Therefore, the research of bioactive dairy components and their impact has promising potential in human health by various mechanisms. The positive effects of MFGM PLs are mainly based on animal studies, but there are a small
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Tristan Asensi, Marta, Giuditta Pagliai, Monica Dinu, et al. "The Use of Unconventional Feedings from the Industrial Waste of Oilseeds in Dairy Goat Nutrition: Effects on the Nutritional Quality of Milk and Dairy Products and on Human Health." In European Nutrition Conference. MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091263.

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Naguevschi, Ana-Maria. "Conformity analysis of fermented cream." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.29.

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Dairy products are of particular importance for human nutrition. They provide about 100 nutrients (26 fatty acids, 45 minerals and 25 vitamins). Especially, fermented cream is among the most important dairy product that has a major demand on the consumer market, being purchased daily by consumers. Cream is high in fat. Cream fats are easily assimilated by the human body. The purpose of this paper is to determine the conformity of fermented cream and the study of standardized indices. The following research methods were included: method of analysis, methods of scientific knowledge and expertise
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Shydlovska, Olga, and Yuliia Khmelnytska. "L. lactis Bacteriophages and Methods of Their Elimination from Dairy Products." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.ii.23.

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Dairy products are important in human diet and nutrition. That is why dairy production is critical not only economically, but also socially and medically. In recent decades, dairy production has had problems with disturbances in fermentation processes caused by bacteriophage contamination. It is important to note that every year there are new reports about newly discovered bacteriophages that disrupt fermentation processes in the production of kefir, yogurt, and various types of cheese. Lactococcus lactis strains are of particular importance in dairy technology, as they are used for the produc
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Lemiasheuski, V. O., M. M. Ozcan, and K. S. Ostrenko. "MILK AND MILK BY PRODUCTS AND ALTERNATiVE ASSESSMENT METHODS." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute, 2021. http://dx.doi.org/10.46646/sakh-2021-1-225-228.

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There are always byproducts and residues in the processing of raw material into final crops. These constitute parts of the original material that are not evaluated. In the dairy industry, various residues remain in the processing of the raw material milk into crops. “Skimmed milk, cheese water and buttermilk” are left over from the separation of milk into cream, processing into cheese and butter and making butter from yogurt. In terms of utilizing these substances, preventing the loss of nutritionally important nutrients, and also using them in animal and human nutrition, commercial products s
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Katanaeva, M. D. "FUNCTIONAL NUTRITION - THE MAIN TYPES AND THE IMPORTANCE FOR THE HUMAN BODY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.385-389.

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Functional nutrition is a modern concept in human nutrition, given the fact that this type of food contains functional food ingredients, the consumption of which allows a modern person to exist in unfavorable environmental and life conditions with the least loss to health, to prevent initial pathological changes, to find natural ways to restore and maintain optimal health. The goal is to emphasize the importance of functional food in daily nutrition. Functional products are used for the complex treatment and prevention of diseases; require wide application in production and further study.
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Ripleanscaia, Victoria. "Merceological characteristic of blueberries." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.26.

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The topicality of the topic is explained by the importance of fruits, namely blueberries for the health of human society, being an important segment of the food industry. The importance of blueberries in human nutrition and for the food industry remains indisputable due to their consumer properties. Nutritionists recommend the implementation of these products in the daily ration without restrictions in order to constantly benefit from its many health benefits. The aim is to study the product characteristics of blueberries, their consumption properties and the quality of blueberries. In order t
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Akca, Emine Erdağ, Özlem Çağındı, and Ergun Köse. "The Importance of Cereal Based Foods to Prevention of Iron Deficiency." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.025.

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Iron is vital for almost every organism, due to its role in a wide range of metabolic processes. For the human body, it contributes to crucial activities, especially haemoglobin synthesis and oxygen transport. Iron deficiency anaemia occurs when iron stores release inadequate amount of iron [1; 2; 3]. However, basic strategies can be used effectively in the prevention of iron deficiency and related anaemia. Although the applicability of these strategies mostly depends on the health infrastructure, the economy of the countries and people's access to resources, it is stated that food fortificati
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Jamarun, Novirman, Rahmani Welan, Arief Arief, Gusri Yanti, and Roni Pazla. "Nutrition Evaluation of Etawa Crossbreed Dairy Goat’s Milk as Human Food to Increase Immunity During The Covid-19 Pandemic." In 1st International Conference on Health Sciences and Biotechnology (ICHB 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220303.023.

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Kobelkova, I. V., and M. M. Korosteleva. "RELATIONSHIP OF DIET WITH IRON DEFICIENCY IN ATHLETES." In NOVEL TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2022. http://dx.doi.org/10.47501/978-5-6044060-2-1.235-241.

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A short-term imbalance between increased needs for macro- and micronutrients and their actual intake can lead to rapid fatigue, which is expressed in a decrease in endurance and sports performance. The cause of these symptoms may be iron deficiency conditions, which are widespread among athletes. The study of the features of actual nutrition, the relationship between the consumption of meat and dairy products with the nutritional status and health status of athletes with a high and extremely high level of physical activity is very relevant.
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Reports on the topic "Dairy products in human nutrition"

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Boisclair, Yves R., Alan W. Bell, and Avi Shamay. Regulation and Action of Leptin in Pregnant and Lactating Dairy Cows. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7586465.bard.

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The original project had four specific objectives: (1) To complete the development of a radioimmunoassay for bovine leptin; (2) To characterize the leptin system in lactating dairy cows during the transition from pregnancy to lactation; (3) To identify endocrine factors regulating the production of leptin by bovine adipose tissue; (4) To study the actions of leptin on bovine adipose and mammary tissues in vitro. However, BARD funded only the development of the bovine leptin RIA (Objective 1) for a single year. This report describes our work in completing this objective. Leptin, a protein hormo
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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination
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Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2)
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Mizrahi, Itzhak, and Bryan A. White. Exploring the role of the rumen microbiota in determining the feed efficiency of dairy cows. United States Department of Agriculture, 2011. http://dx.doi.org/10.32747/2011.7594403.bard.

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Expanding world hunger calls for increasing available food resources. Ruminants have the remarkable ability to convert human-indigestible plant biomass into human-digestible food products, due to a complex microbiome residing in the rumen compartment of their upper digestive tract. One way to tackle the problem of diminishing food resources is to increase the animals' energetic efficiency, i.e., the efficiency with which they convert energy from feed, thereby increasing food availability while lowering the environmental burden, as these animals would produce more and eat less. We hypothesize t
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.

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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support t
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6

Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeki
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7

Shpigel, Nahum, Raul Barletta, Ilan Rosenshine, and Marcelo Chaffer. Identification and characterization of Mycobacterium paratuberculosis virulence genes expressed in vivo by negative selection. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7696510.bard.

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Mycobacterium avium subsp. paratuberculosis (MAP) is the etiological agent of a severe inflammatory bowel disease (IBD) in ruminants, known as Johne’s disease or paratuberculosis. Johne’s disease is considered to be one of the most serious diseases affecting dairy cattle both in Israel and worldwide. Heavy economic losses are incurred by dairy farmers due to the severe effect of subclinical infection on milk production, fertility, lower disease resistance and early culling. Its influence in the United States alone is staggering, causing an estimated loss of $1.5 billion to the agriculture indu
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