THE NUTRITIONAL VALUE OF MILK
نویسندگان
چکیده
منابع مشابه
The effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
متن کاملThe effect of heat treatment on the nutritional value of milk and milk products
The nutritional value of milk proteins is determined by their digestive abilities and the availability of essential amino acids. These nutritional values are not affected by heat treatment, although the functional characterisations of milk proteins (e.g. emulsifying, water binding, and dissolving properties) might change. Short-term high temperature treatment does not cause significant chemical...
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ارزش در معرض ریسک یکی از مهمترین معیارهای اندازه گیری ریسک در بنگاه های اقتصادی می باشد. برآورد دقیق ارزش در معرض ریسک موضوع بسیارمهمی می باشد و انحراف از آن می تواند موجب ورشکستگی و یا عدم تخصیص بهینه منابع یک بنگاه گردد. هدف اصلی این مطالعه بررسی کارایی روش copula-garch شرطی در برآورد ارزش در معرض ریسک پرتفویی متشکل از دو سهام می باشد و ارزش در معرض ریسک بدست آمده با روشهای سنتی برآورد ارزش د...
Effect 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...
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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...
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ژورنال
عنوان ژورنال: American Journal of Public Health
سال: 1925
ISSN: 0271-4353
DOI: 10.2105/ajph.15.3.237