نتایج جستجو برای: rice protein concentrate
تعداد نتایج: 1341711 فیلتر نتایج به سال:
The effect of brown rice with low protein intake was studied in five healthy young men. Feces were weighed, the digestibility of nutrients was determined, and blood tests were made. Each subject followed a diet consisting mainly of polished rice for 14 days and one consisting mainly of brown rice for 8 days. Both diets contained 0.5 g protein per kg of body weight. The brown rice diet had 3 tim...
In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...
Eighty-eight rice (Oryza sativa) cDNAs encoding rice leaf expressed protein kinases (PKs) were fused to a Tandem Affinity Purification tag (TAP-tag) and expressed in transgenic rice plants. The TAP-tagged PKs and interacting proteins were purified from the T1 progeny of the transgenic rice plants and identified by tandem mass spectrometry. Forty-five TAP-tagged PKs were recovered in this study ...
Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in formulation improvement low fat whipped cream properties
Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher (P...
This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The results show that the protein and total ash content increases by increasing the fortification level of both types of fish protein concentrate compared to the control sample. The crude fiber and carbohydrate of biscuit samples decre...
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