What is a Dietetic Food?

2015 ◽  
pp. 165-170
Author(s):  
E. J. Bigwood
Keyword(s):  
Dietetic Food

scholarly journals Non-controlled, open-label clinical trial to assess the effectiveness of a dietetic food on pruritus and dermatologic scoring in atopic dogs

2019 ◽  
Vol 15 (1) ◽  
Author(s):  
Angela Witzel-Rollins ◽  
Maryanne Murphy ◽  
Iveta Becvarova ◽  
Stephen R. Werre ◽  
Marie-Christine Cadiergues ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Open Label ◽  
Dietetic Food

Effect of Pullulan on Physicochemical, Microbiological, and Sensory Quality of Yogurts

2019 ◽  
Vol 20 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anna Chlebowska-Śmigiel ◽  
Katarzyna Kycia ◽  
Katarzyna Neffe-Skocińska ◽  
Marek Kieliszek ◽  
Małgorzata Gniewosz ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Quality ◽  
Culture Medium ◽  
Titratable Acidity ◽  
Refrigerated Storage ◽  
Ph Change ◽  
Fermentation Capacity ◽  
Dietetic Food

Background: Pullulan can partially or completely replace starch or fat, thanks to which it can be used for the production of dietetic food. It allows you to maintain the desired consistency, and increases the viscosity of the product. Objective: Therefore, an attempt was made to produce yogurts with pullulan addition and determine the effect of its presence on the number of LAB, pH change, titratable acidity, and sensory quality of yogurts during storage at 4°C for 28 days. Method: The effect of addition of 0; 1.0 and 2.0 % w/v pullulan as a yogurt ingredient on the changes in pH, acidity, LAB number, and sensory quality of yogurt during storage at 4°C for 28 days was examined. Results: Pullulan did not affect yogurt pH, but the addition of 2.0 % w/v pullulan increased the acidity of yogurt as compared to that of the control yogurt. A statistically significantly higher total number of Lactobacillus, by approximately 1 logarithmic cycle, was found in yogurts with pullulan than in the control yogurt on the 28th day of storage. The yogurt with 1.0% w/v pullulan addition showed better sensory characteristics than that with 2.0% pullulan w/v addition. Conclusion: The conducted research proved that the presence of pullulan in the culture medium stimulates the growth of selected lactic acid bacteria and influences their fermentation capacity. The use of 1.0 % w/v pullulan during the production of yogurts allowed to obtain a sensorically acceptable product, it had a protective effect on the number of lactic acid bacteria during 28 days of refrigerated storage of yogurt.

Potential of soyoghurt as a dietetic food

2006 ◽  
Vol 36 (1) ◽  
pp. 43-49 ◽  
Author(s):  
S. Sarkar
Keyword(s):  
Dietetic Food

Microbiological Determination of Thiram

1973 ◽  
Vol 56 (6) ◽  
pp. 1517-1518
Author(s):  
Andre Rappe ◽  
Guy Mauquoy ◽  
Serge Baur
Keyword(s):  
Bacillus Licheniformis ◽  
Agar Plate ◽  
Test Organism ◽  
Test Strain ◽  
Food Preparation ◽  
Plate Method ◽  
Saccharomyces Carlsbergensis ◽  
Dietetic Food

Abstract A rapid and simple agar plate method has been developed for the microbiological determination of thiram, using Saccharomyces carlsbergensis ATCC 9080 as the test organism. With this organism, as little as 25 ng thiram/ well or 200 ng/disk can be detected, well below the levels that can be detected with either Bacillus licheniformis or Flavobacterium as the test strain. The assay has been applied to a dietetic food preparation.

scholarly journals Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

2016 ◽  
Vol 62 (4) ◽  
pp. 97-106 ◽  
Author(s):  
Justyna Baraniak ◽  
Radosław Kujawski ◽  
Marcin Ożarowski
Keyword(s):  
Physiological Effect ◽  
Food Supplements ◽  
Consumer Information ◽  
Food Ingredients ◽  
Novel Food ◽  
Other Substances ◽  
Nutritional Needs ◽  
Food Legislation ◽  
Special Composition ◽  
Dietetic Food

Summary Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

scholarly journals HAEMATOLOGICAL STATUS IN CATS WITH CHRONIC RENAL FAILURE: EFFECT OF A RENAL DIET

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Smiljana PARAŠ ◽  
Goran PARAŠ ◽  
Bojan LUKAČ ◽  
Igor ČEGAR
Keyword(s):  
Renal Failure ◽  
Chronic Renal Failure ◽  
Blood Parameters ◽  
Study Data ◽  
Haematological Parameters ◽  
Mean Values ◽  
Renal Diet ◽  
The Mean ◽  
Dietetic Food

Chronic renal failure is a disease characterized by decreased kidney function andtherefore a change in haematological parameters in cats. In our work we analyzed the hematologicalparameters, course of renal disease and the lifespan of cats suffering from chronic renalinsufficiency. The aim of the study was to compare the haematological parameters of cats sufferingfrom CRF, fed a renal diet; cats suffering from CRF not fed a renal diet and cats that were completelyhealthy. Then, the importance of using CRF-approved food for diseased cats and the effectivenessof its application was determined.The study included a total of 60 cats, divided into three groups. The blood parameters of cats usedin our study were: erythrocytes, thrombocytes, total leucocytes, differential leukocyte, hemoglobinconcentration, hematocrit, MCV, MCH, MCHC, creatinine and urea. The study lasted for three yearsat the Veterinary Ambulance for pets "MIM COOP" Banja Luka.The study data were statistically analyzed using a T-test (p<0.05) and Pearson's correlationcoefficient. The results of our study show that the mean values of haematological parameters in thegroup of cats that did not use a renal diet for cats suffering from CRF were different statisticallyfrom other two groups of cats: the group that used a renal diet for cats suffering from CRF andcontrol groups of cats. Also, cats that used а renal diet have better quality of life and live longer thancats that did not receive this diet. Dietetic food recover kidneys of the cats suffering from CRF.

scholarly journals ПШЕНИЦА МЯГКАЯ ОЗИМАЯ: ЭКОЛОГИЧЕСКАЯ ПЛАСТИЧНОСТЬ БИОЛОГИЧЕСКИХ И ТЕХНОЛОГИЧЕСКИХ МАРКЕРОВ

2016 ◽  
Vol 6 (3) ◽  
pp. 311-318
Author(s):  
V. V. Moskalets ◽  
T. Z. Moskalets ◽  
S. P. Vasylkivskyi ◽  
I. V. Grynyk ◽  
A. G. Vovkohon ◽  
...  
Keyword(s):  
Winter Wheat ◽  
Seed Production ◽  
Raw Materials ◽  
Forest Steppe ◽  
Research Station ◽  
Technological Characteristics ◽  
Wide Range ◽  
New Perspective ◽  
Dietetic Food ◽  
New Cultivars

<p>The priority in studying new lines and varieties of common winter wheat was their ecological plasticity by biological and technological markers. It was revealed that for stability and plasticity on the basis of seed production the varieties and lines are divided into stable, narrow and wide-adaptive ones, the latter of which are characterized by a wide range of ecological valence (with high and medium variability and homeostasis, with variance of stability which is close to zero, and with environmental factor plasticity which is greater than one). We studied new cultivars and lines of hexaploid сommon winter wheat from Bila Tserkva National Agrarian University and Nosovka Breeding and Research Station of V.M. Remeslo Mironovka Institute of Wheat by seed production, technological indicators of grain, flour and bread quality. The new perspective highly productive and ecologically plastic varieties and lines of сommon wheat are: Yuvivata 60, Zoriana Nosivska, Nosshpa100, L3-95, KS 14, KS 22-04. According to representative criteria, the most promising genotypes, which are the main products in Forest-Steppe of Ukraine and high-quality raw materials for bakeries and bioethanol were identified. It was found that technological characteristics of grain, flour and bread of new cultivars and lines of common wheat meet the modern requirements for production of dietetic food and bioenergy products, that is important and relevant in the context of food security in Ukraine.</p>

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