منابع مشابه
A microbiological method for assessing the nutritional value of proteins
Within groups of similar proteins-for example whale-meat meals or fish meals of different manufacturethere may be large differences in nutritive quality but only relatively small differences in amino acid composition. From chemical and microbiological tests (Bunyan & Price, 1960; Ford, 1962) it appears that the differences in quality may not be specifically related to any one amino acid but ref...
متن کاملDetermination of Nutritional Value and Oxidative Stability of Fresh Walnut
Walnut (Juglans regia L.) is a tree with significant economic value and usage for human health and various food industries. However, fresh walnut kernels are a less widespread product than the dried kernels. This study aimed to determine the fresh walnut kernel properties including, fatty acid composition, proximate composition, total phenolics (TPs), total antioxidant capacity (TAC), acidic, p...
متن کاملNutritional Value of Soybean Meal
Protein feeds in the European Union (EU) cover only 25% demand for protein, what oblige the particular members to import feeds with a high protein content, where the main place have soybean meal. The share of this feed in total quantity of feeds utilization in EU is about 9%. Yearly consumption of soybean meal in EU is about 32mln ton, from what 5.6% it falls on Poland (Rynek Pasz, 2010). Polan...
متن کاملNutritional value of edible seaweeds.
This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily amounts of nutrients and are contrasted with ter...
متن کاملEffect of Gamma, Electron Beam and Infrared Radiation Treatment on the Nutritional Value and Anti-Nutritional Factors of Sorghum Grain
The present study describes the radiation-induced effects on nutritional quality and on anti-nutritional factors of sorghum grain: effects of electron beam (ER) and gamma irradiation (GR) at doses of 10, 20 and 30 kGy and infrared irradiation (IR) at 60, 90 and 120 s on the chemical composition, mineral content and bioavailability, in vitro protein and starch digestibility, total phenolic compo...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nature
سال: 1964
ISSN: 0028-0836,1476-4687
DOI: 10.1038/204005a0