Nutritional composition

The objective of this study was to investigate effect of the addition with different ratios Macadamia oil cake (MOC) on physical properties (color and texture), nutritional composition (moisture content, protein content, fat content, fiber and energy value) and sensory quality of cookies were investigated.

9p viling 11-10-2024 0 0   Download

Although macadamia oil cake (MOC) is a by-product of macadamia oil processing, this material still has high nutritional value, making it a promising ingredient for food products. This study aimed to investigate effects of the MOC supplementation at different ratios on physical properties, nutritional composition and sensory quality of bread.

11p vibecca 01-10-2024 3 2   Download

The content of unsaturated fatty acids did differ between males and females of the two species studied. However, these differences are few and can be explained by the timing of their breeding seasons. The fatty acid composition of the fats from both investigated octopus species permits their use as food with nutritional value, and the production of bioactive additives.

8p dianmotminh02 03-05-2024 4 1   Download

In summary, our study provides novel insights into the lipid composition and content of Pacific oysters cultured in Van Don, Quang Ninh. The results demonstrate the temporal variability in lipid classes and fatty acid composition throughout the year, with the highest lipid content observed during the pre-reproductive period. These findings could contribute to better understanding the nutritional value of Pacific oysters and inform future aquaculture practices.

8p dianmotminh02 03-05-2024 5 3   Download

The thesis has identified the chemical composition, nutritional value of several tannin-fed leaf tops common in Vietnam and the effects of the source and the level of each type of plant to the substrate on the rate and in vitro gas characterization, methane production, in vitro digestibility, energy value (ME) and short-chain fatty acid content.

27p mangamanga 21-02-2020 36 6   Download

This paper focuses on an autotrophic cultivation of Chlorella vulgaris, in low nitrogen-content media, using indoor photobioreactors. Nutritional factors, which controlled the Chlorella growth and the chemical composition of cells (i.e., proteins, carbohydrates, lipids), were studied. The moderate feeding of both N and P and/or their starvation in the photobioreactor were investigated in order to induce a high accumulation of lipids into Chorella cells.

18p vannhat_xq 25-02-2017 76 4   Download

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Changes in body weight, body composition and cardiovascular risk factors after long-term nutritional intervention in patients with severe mental illness: an observational study

8p thulanh29 18-12-2011 44 3   Download

Table 73-10 Enteral Formulas Composition Characteristics Clinical Indications STANDARD ENTERAL FORMULA 1. Complete dietary products (+)a Suitable for most patients requiring tube feeding; some can be a. Caloric density 1 kcal/mL used orally b. Protein ~14% cals, caseinates, soy, lactalbumin c. CHO ~60% cals, hydrolyzed corn starch, maltodextrin, sucrose d. Fat ~30% cals, corn, soy, safflower oils e. Recommended daily intake of all minerals and vitamins in 1500 kcal/d f. Osmolality (mosmol/kg): ~300 MODIFIED ENTERAL FORMULAS 1. Caloric density 1.

5p konheokonmummim 03-12-2010 88 5   Download

Physiologic Factors Growth, strenuous physical activity, pregnancy, and lactation increase needs for energy and several essential nutrients, including water. Energy needs rise during pregnancy, due to the demands of fetal growth, and during lactation, because of the increased energy required for milk production. Energy needs decrease with loss of lean body mass, the major determinant of REE. Because both health and physical activity tend to decline with age, energy needs in older persons, especially those over 70, tend to be less than those of younger persons.

5p konheokonmummim 03-12-2010 73 4   Download

There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

602p truongbao 31-07-2009 889 309   Download