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Monday, December 11, 2017
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Cross-Linked Milk Protein May Reduce Allergy Concerns
Monday, September 06, 2010 (1097 reads)


Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland. The study, published in Food Hydrocolloids, suggests using fungal or microbial enzymes to link the milk protein beta-casein could change its physical properties, so enhancing its functional characteristics.



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Breast Milk Sugars Give Infants a Protective Coat
Friday, September 03, 2010 (1029 reads)


The details of this three-way relationship between mother, child and gut microbes are being worked out by three researchers at the University of California, Davis — Bruce German, Carlito Lebrilla and David Mills. They and colleagues have found that a particular strain of bacterium, a subspecies of Bifidobacterium longum, possesses a special suite of genes that enable it to thrive on the indigestible component of milk.



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Fonterra Opens Chicago Warehouse
Thursday, September 02, 2010 (1125 reads)


Fonterra has expanded U.S. operations with rental of a 500,000-square-foot warehouse near Chicago's O'Hare Airport. The warehouse will serve as a distribution point for products shipped from New Zealand to U.S. ports.



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