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Overview

A double-blind, randomised crossover design will be employed with three experimental conditions; High protein/high fat hard cheese, high protein/low fat hard cheese, and low protein/high fat creme cheese served at least 7 days apart. After having successfully completed screening procedures, eligible participants will be invited for three separate test days. The test days should be performed at least 7 days apart; however for logistical reasons 4 days can be accepted. On the test days, the products will be provided in a randomized order, and subjective appetite ratings will be measured every 30 minutes for the following 3 hours. Subsequent energy intake will be measured by an ad libitum meal 3 hours following serving of the breakfast meal.

Start Date01 Sep 2015

Sponsor / Collaborator

University of Copenhagen

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100 Clinical Results associated with Bel SA

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0 Patents (Medical) associated with Bel SA

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3

Literatures (Medical) associated with Bel SA

Cahiers de Nutrition et de Dietetique

Milk protein concentrates: obtainment, use, and nutritional values

Author: Goudal, R. ; Chambre, Maryse

Techniques for recovery proteins from milk, the compositions and nutritional value of milk protein concentrates, and use of the concentrates in food supplementation or as additives in manufacture of food products are discussed.A study of the biochem. and physiol. characteristics of casein obtained by acid precipitation, total proteins from ultrafiltration of skim milk, and proteins from ultrafiltration of whey confirmed the good nutritional value of milk protein concentratesThese products had a balanced amino acid composition, especially for essential amino acids, with the exception of casein which was limited in S-containing amino acids.The whey proteins had biol. values similar to those of egg.Most water-soluble vitamins, especially B vitamins, were preserved in concentrates from ultrafiltration.Total proteins from milk had a Ca/P ratio of ∼1.6, whereas concentrates from whey had lower Ca and P contents.

Revue de l'Institut Pasteur de Lyon

Lactic yeast

Author: Vrignaud, Y.

Two yeasts (Saccharomyces fragilis and Saccharomyces lactis) were grown on deproteinated whey to yield com. quantities of the dried yeasts, which were analyzed to determine nutritional value for animals and man.Data are reported on gross composition, amino acids, lipids, fatty acids, choline, glutathione, and carbohydrates.The dried material contained about 47% protein, with sufficient of the essential amino acids to render it useful as a supplement for cereals.Feeding tests on pigs and calves yielded satisfactory results in terms of rate of weight gain and improved health.The dried yeast was also well accepted when introduced into the diet of man as a protein supplement in a number of situations: infants and adolescents, pregnant women, obese persons, the aged, and destitute individuals.

XV. EuroFoodChem

Identification of odour active compounds generated in a processed cheese-like model system

Author: Cyril Chevarin ; Jean-Louis Berdagué ; Said Abou El Karam ; Anne-Sophie Guillard ; Emmanuel Bertrand ; Alain Kondjoyan ; Pascal Tournayre ; Stéphane Portanguen

100 Deals associated with Bel SA

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100 Translational Medicine associated with Bel SA

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