[Lipid composition of eggs from hens fed with marine protein and fat products] [0.03%]
[饲喂海洋蛋白和脂肪制品蛋鸡产蛋的脂类组成]
C García,C Albala
C García
This study describes the composition of shell eggs produced by hens fed marine sources of feeds and eggs from hens fed only vegetable ingredients, as a control group. The nutritional characteristics of eggs, yolk fatty acids profile and the...
[Presence of total coliforms, Escherichia coli and Listeria sp. in enteral formulas] [0.03%]
管饲食品中总菌群、大肠杆菌和李氏杆菌的存在的研究
M L Arias,R Monge,J Rodríguez
M L Arias
The presence of total coliforms, Escherichia coli and Listeria sp. was evaluated in 65 samples of enteral nutrition formulas. In more than the 75% of the samples made up from cooked vegetables, fruits or meat broth, the score level of total...
E R Elpo,R J de Freitas,E C Gomes
E R Elpo
The components of the basic food diet available at the food markets in Curitiba were evaluated according to their contents of iron. The method used for this analysis was atomic absorption spectrophotometry. The results obtained for samples ...
P Vit
P Vit
A manual procedure for simple detection of cane sugar honey is described in terms of a visual reaction of honey, water and diethyl ether mixtures. Analyses of 30 samples of genuine honey were contrasted with 30 samples of cane-sugar-honey f...
A Pinelli Saavedra,A R Toledo Guillén,I R Esquerra Brauer et al.
A Pinelli Saavedra et al.
Shrimp shell waste obtained from several industrial freezing-purchasing plants of Guaymas, Sonora, Méx., was studied as a source of value-added chitin biopolymers. In part I, the effect of different isolation conditions on the chitin yield...
[Lipoxygenase and trypsin inhibitor inactivation in soymilk processing by direct milling and ultra high temperature (DM-UHT)] [0.03%]
[直接磨浆制造的超高温灭菌豆奶中脂氧合酶和胰蛋白酶抑制剂的失活作用]
H Geronazzo,A Macoritto,A Mercado et al.
H Geronazzo et al.
Soymilk production by a new process based on Direct Milling of soy grits and Ultra High Temperature (DM-UHT) has been studied at laboratory scale in order to evaluate solids and protein extraction, lipoxygenases (LO) and Trypsin Inhibitors ...
[Effect of cooking on protein digestibility of sorghum (Sorghum bicolor (L.) Moench)] [0.03%]
烹饪对高粱蛋白消化率的影响
R A Agudelo,O M Alarcón,G Fliedel
R A Agudelo
The changes in protein digestibility that occur during cooking have interested many scientists. In this study the effect of cooking sorghum in water on the in vitro protein digestibility (IVPD) was evaluated using sorghum grains not contain...
Comparative Study
Archivos latinoamericanos de nutricion. 1998 Mar;48(1):47-51. DOI: 1998
Comparative study of beans from vine and bush type of vegetative growth. Effect of storage on cell wall components as factors in increasing cooking time [0.03%]
比较研究藤本与直立大豆的细胞壁组分对煮制时间的影响
R Bressani,E Calderon,C Chon
R Bressani
Four samples each of black beans representing two types of vegetative growth were collected from farmers' fields in four locations in Guatemala. Soon after collection, samples were stored at 4 degrees and 38 degrees C at ambient relative hu...
Comparative Study
Archivos latinoamericanos de nutricion. 1998 Mar;48(1):41-6. DOI: 1998
Methionine supplementation of soya products: effects on nitrogen balance parameters [0.03%]
蛋氨酸增补大豆产品对氮平衡参数的影响
J E de Oliveira,N de Souza,A A Jordão Júnior et al.
J E de Oliveira et al.
Soybean protein is one of the best quality foods available. Contribution of soy to human nutrition increases because of its overall positive nutritional profile, low cost, high protein and excellent functional properties. Addition of methio...
Comparative Study
Archivos latinoamericanos de nutricion. 1998 Mar;48(1):35-40. DOI: 1998
[Diet as a determinant of central nervous system development: role of essential fatty acids] [0.03%]
[ diet 是中枢神经系统发育的决定因素 : 必需脂肪酸的作用 ]
M Lutz
M Lutz
Nervous system is second to adipose tissue in containing the highest lipid concentration. Membrane phospholipids possess a high content of long chain polyunsaturated fatty acids (LCPUFA) of the n-3 and n-6 families, derived from the corresp...