Tocochromanol content in commercially prepared fried foods
نویسندگان
چکیده
منابع مشابه
Reactive lysine content in commercially available pet foods*
The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (TL) ratio of commercial pet foods and to evaluate whether RL levels meet minimal lysine requireme...
متن کاملWALTHAM SUPPLEMENT Reactive lysine content in commercially available pet foods*
The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (TL) ratio of commercial pet foods and to evaluate whether RL levels meet minimal lysine requireme...
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The fluoride content of commercially prepared strained fruit juices was assessed using a fluoride ion-specific electrode in conjunction with a reference electrode. Most of the products contained less than 0.33 gg of fluoride per ml, but six of the 18 products contained more than 0.50 gg of fluoride per ml. When used in normal quantities, the fluoride content of commercially prepared strained fr...
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Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...
متن کاملFried foods, olive oil and colorectal cancer.
BACKGROUND The epidemiologic evidence for an etiologic role of fried foods and heterocyclic amines in colorectal carcinogenesis is inconsistent. PATIENTS AND METHODS We have investigated the relation between fried foods and colorectal cancer risk using data from a large, multicentric case-control study conducted in Italy and Switzerland between 1992 and 2000, with 1394 cases of colon cancer, ...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2018
ISSN: 1212-1800,1805-9317
DOI: 10.17221/143/2018-cjfs