Abstract: The present invention discloses strains of Lactobacillus and Streptococcus which have a capacity to degrade gliadin peptides involved in coeliac disease and which peptide degrading activity is stable under low pH and in the presence of mammalian digestive enzymes. These strains are suitable in a product for use in prevention and/or treatment of celiac disease.

Abstract: The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus. These peptides, extracts containing them and food products containing them are useful for the treatment and/or prevention of obesity and oxidative stress.

Abstract: The present invention discloses strains of Lactobacillus and Streptococcus which have a capacity to degrade gliadin peptides involved in coeliac disease and which peptide degrading activity is stable under low pH and in the presence of mammalian digestive enzymes. These strains are suitable in a product for use in prevention and/or treatment of celiac disease.

Abstract: The present invention concerns certain peptides obtainable by hydrolysis from soy glycinin by the action of supernatant cultures of strains belonging to the genera Lactobacillus or Streptococcus.

Abstract: The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: The present invention discloses strains of Lactobacillus and Streptococcus which have a capacity to degrade gliadin peptides involved in coeliac disease and which peptide degrading activity is stable under low pH and in the presence of mammalian digestive enzymes. These strains are suitable in a product for use in prevention and/or treatment of celiac disease.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.