نتایج جستجو برای: protein nutritive value
تعداد نتایج: 1916394 فیلتر نتایج به سال:
Over 40 years ago Osborne & Mendel (1914) showed that the protein of wheat is deficient in lysine. This limitation of the nutritive value of wheat protein was emphasized when Rose’s (1937) classical work established that the requirement for lysine of the weanling rat is higher than for any of the other indispensable amino acids. If the amino-acid composition of wheat and flour proteins is consi...
This research was conducted to study the nutritive value of Jerusalem artichoke (JA) as animal feed. The aerial part of the JA plant was harvested, at full bloom stage, and then chopped and dried. The chopped JA hay included 0.0, 10, 20, 30 and 40 % of alfalfa hay, used as experimental diets, and tested for in vitro digestibility. In a changeover experiment with Latin square based design the in...
Protein analysis is of great importance in the nutritive value determination of food. In this context, crude protein and chemical index determination, with the essential amino acid composition, give a good estimation of protein quality. To determine the chemical index, proteins are first hydrolysed in amino acids and then these amino acids are analysed. Nonetheless, several problems are linked ...
That the protein of foods can suffer loss of nutritive value as a result of overheating during processing is well known, and Carpenter, Ellinger, Munro & Rolfe (1957) have reported the effects of heating under various conditions on the nutritive value and available lysine of the protein of fish meal. It has been shown also that interaction between proteins and reducing sugars can occur during s...
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