ACAC), and fatty acid synthetase (FAS) were studied in male Wistar rats after a period of starvation and refeeding of diets containing 400 g glucose, or raw or cooked starches as the source of carbohydrate/kg. Starches fed included maize, potato, wheat, rice, and tapioca. 2. When compared to the responses of rats given the glucose-containing diet, rats given raw maize-or rice-starch-containing ...

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

.................................................................................................................. 2 List of Figures ........................................................................................................... 5 Acknowledgements .................................................................................................... 6 List of abbreviations ...............

.................................................................................................................. 2 List of Figures ........................................................................................................... 5 Acknowledgements .................................................................................................... 6 List of abbreviations ...............

To study the effect of pH on dietary fiber components of vegetables, beans, cauliflower, potatoes, peas and corn were cooked in buffers of pH 2, 4, 6, and 10. Water-soluble pectin and hemicellulose, water-insoluble pectin and hemicellulose, cellulose and lignin were quantitated in raw, cooked vegetables and cooking medium. Tenderness and pH of raw and cooked vegetables were determined. Texture ...

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

We consider the Wiener sausage among Poissonian obstacles. The obstacle is called hard if Brownian motion entering the obstacle is immediately killed, and is called soft if it is killed at certain rate. It is known that Brownian motion conditioned to survive among obstacles is confined in a ball near its starting point. We show the weak law of large numbers, large deviation principle in special...

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the com...

Dietary conjugated linoleic acid (CLA) treatment reduced color a*- and b*-values of cooked chicken breast rolls. Sensory panels rated the color of cooked chicken rolls with CLA treatments darker than the control. The production of carbon monoxide (CO) in cooked chicken rolls increased dramatically after irradiation and was correlated with the increased redness of cooked chicken rolls after irra...

Dietary cooked casein promotes colon cancer in rats. We speculated and tested the hypothesis that cooking reduces the digestibility of casein, and increases the yield of bacterial metabolites, which are potential promoters of cancer. We investigated dietary means to manipulate nitrogen transfer and fermentation in the caecum. The caecal digestion of casein (cooked or not), keratin (hydrolysed o...