Nutritional properties

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 viwalton 02-07-2024 2 1   Download

This greatly expanded and revised edition contains more than 1,000 entries, covering everything from common everyday foods to the latest in genetic research and beyond. ach substance's properties are objectively described based on the latest scientific evidence. Included are substances that not only claim to improve thinking and other brain functions.

409p vimeyers 29-05-2024 5 2   Download

This book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

319p vimeyers 29-05-2024 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 2 1   Download

Ebook "Sweeteners: Pharmacology, biotechnology, and applications" introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more).

652p tracanhphuonghoa1007 22-04-2024 4 3   Download

Ebook "Meat biotechnology" is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats.

495p manmanthanhla0201 27-02-2024 2 1   Download

Ebook "Food nanoscience and nanotechnology" have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

307p nhanphanguyet 28-01-2024 6 2   Download

Part 1 book "Equine applied and clinical nutrition" includes content: A cost aoalysis of epa and DHA in fish, supplements, and foods; flax seed - A potential medicinal food; a review on nutritional and nutraceutical properties of sesame; a study on the different methods of preparation of lutein from supercritical fluid processed lutein esters; chemical and sensory analysis of some egyptian virgin olive oils;... and other contents.

157p muasambanhan05 22-01-2024 6 3   Download

Ebook "In vitro screening of plant resources for extra-nutritional attributes in ruminants: Nuclear and related methodologies" is to provide a comprehensive guide to the methods involved in collecting, preparing and screening plants for bioactive properties for manipulating key ruminal fermentation pathways and against gastrointestinal pathogens.

252p tachieuhoa 28-01-2024 3 2   Download

Ebook "Functional properties of traditional foods" is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

396p lamquandat 28-12-2023 6 2   Download

This study hence aimed to investigate the ANFs and antioxidant property of adzuki bean flour (ABF) roasted at different temperatures. Comparison among samples were also conducted to evaluate the applicability of roasted ABF in food products.

7p vimichaelfaraday 28-12-2023 7 4   Download

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased the water-holding capacity (WHC) and decreased the oil-holding capacity (OHC) of the black gram samples.

6p vimichaelfaraday 28-12-2023 4 3   Download

Part 2 book "The joy of keeping horses - The ultimate guide to keeping horses on your property" includes content: What all horses need; feeding and nutrition; grooming and daily care; veterinary care and hoof maintenance; handling and riding.

115p muasambanhan02 25-12-2023 10 3   Download

Part 1 book "Advances in dairy microbial products" includes content: Global scenario of fermented dairy products - current advancements and future challenges; recent advances in microbial diversity usage in fermented dairy microbial products; recent trends in fungal dairy fermented foods; recent trends in alkaline fermented foods; recent trends in intellectual property rights protection in fermented dairy products; insights into the technological and nutritional aspects of lactic milk drinks - buttermilk,... and other contents.

198p oursky10 07-12-2023 4 2   Download

Part 1 book "Enzymes in human and animal nutrition, principles and perspectives" includes content: Selection, engineering, and expression of microbial enzymes; intellectual property on selection, expression, and production of enzymes; general aspects of phytases, phytase in animal feed, perspectives of phytases in nutrition, biocatalysis, and soil stabilization; depolymerizating enzymes—cellulases, laccases—properties and applications, amylases, nonstarch polysaccharide enzymes - general aspects;.... and other contents.

295p oursky07 23-10-2023 11 5   Download

The causes of food shortages in developing countries are many and frequent. This work was conducted in order to evaluate some physico-chemical properties of two varieties of dried okra consumed in Côte d'Ivoire.

5p viisac 23-09-2023 1 1   Download

To increase iron (Fe) intake in Fe deficiency-risk groups the combination of Fe source and food-vehicle must be chosen in order to minimize inhibitory effects of food matrix. Fe dialyzability and sensory properties were tested in six model systems (MS) made with extruded cereals fortified with different Fe sources such as FeNaEDTA, FeSO4 and EDTA/FeSO4 among others and with or without the addition of milk.

8p viisac 23-09-2023 2 1   Download

The effects of the coagulants on the functional properties of soybean curds have not or have rarely been investigated. The most common coagulant available to the local processor in Nigeria is lime juice. This research studies the yield, proximate composition and functional properties of soybean curd prepared using lime juice and compared it with those prepared with acetic acid and calcium chloride (CaCl2).

5p viisac 23-09-2023 2 1   Download

A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made.

5p viisac 23-09-2023 2 1   Download

Phenolics are an important constituent of fruit quality because of their contribution to the taste, color and nutritional properties of fruit. This study aimed to determine the level of phenolics in fig. In addition, it is also to study their impact on early atherosclerosis.

8p viisac 23-09-2023 2 1   Download