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2020-3-1 A low temperature impact mill (LTIM) was created and used for grinding brown rice. The nutritional components and physicochemical properties of the resulting flour were investigated and compared with those ground by traditional wet colloid mill
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Nutritional components and physicochemical properties of hulled and naked oat flours according to particle sizes Journal of the Korean Society of Food Science and Nutrition , 45 ( 9 ) ( 2016 ) , pp. 1293 - 1301 , 10.3746/jkfn.2016.45.9.1293
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2021-6-1 Component analysis. The major nutritional components of the WCS flours were quantified using standard methods, including starch, protein, fat, soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) . The starch, protein, fat, SDF, and IDF contents of WCS M-0 were 50.5%, 13.6%, 8.6%, 0.96% and 15.5%, respectively. ISMS treatment caused ...
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2020-1-10 Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods Rui-Lin Yang 1 , Qin Li 2
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2003-9-1 Book reviewed in this article: The major nutritional components and physicochemical properties in the transgenic rice containing a synthetic Cry 1 Ab gene from Bacillus thuringiensis were comparatively studied together with the wild type and the recurrent parent. There were almost no differences in major nutritional components, i.e. crude protein, crude lipid, free amino acids, total ash,
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The functional properties of fonio starch resemble those of common cereal starches, such as wheat starch. Limited variations in the chemical composition and physicochemical properties of the components among different fonio varieties were recorded. Physicochemical properties of
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The nutritional components and physicochemical properties of the resulting flour were investigated and compared with those ground by traditional wet colloid mill (CM) and dry high-speed universal ...
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Rice yellowing affects not only the physicochemical properties of rice, but also involves its nutritional components, such as starch, amylose, protein, and lipids contents. Eggum et al. (1984) found that lysine content in yellowed rice was lower than that in normal rice. The field conditions, especially the time and temperature of stack heat ...
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2020-9-10 Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with
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2020-7-21 The major part of the fish musculature consists of fast skeletal (ordinary) muscle and slow skeletal (dark) muscle (Okagaki et al. 2005).The characteristics (molecular weight, isoelectric point, sequence profiles) of the major fish and shellfish muscle proteins are listed in Table 1.The numbers of amino acid residues of the listed proteins varies from 109 to 31,468, corresponding to 11,545 Da ...
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The functional properties of fonio starch resemble those of common cereal starches, such as wheat starch. Limited variations in the chemical composition and physicochemical properties of the components among different fonio varieties were recorded. Physicochemical properties of
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Request PDF Physicochemical Properties and Nutritional Components of Fermented Black Jujube The physicochemical properties and nutritional components of fermented black jujube (FBJ) were ...
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The digestibility of the starch component of raw cereals in newly weaned piglets is highly variable. Reasons for this must be elucidated if the most suitable cereals are to be used. A novel approach was employed, which consisted of assessing the physicochemical properties (rapid visco analysis, wate
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2016-1-20 The aim of the study was to investigate the physical, physicochemical and anti-nutritional properties of Horse Chestnut (HCN) seed. The average length, width and thickness of the seeds were 4.70, 4.00 and 3.20 cm, respectively. Geometric and arithmetic mean diameter were 3.92 and 3.97 cm. Average sphericity and aspect ratio of the seeds were 83.40 and 85.11 %, respectively. The true
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2021-11-1 Keywords: Plant-Based Ingredients, Food Components, Interactions, Regulation, Nutritional Properties, Physicochemical Properties, Structural Characteristics Important Note : All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements.
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2019-11-5 Nutritional and Physicochemical Properties of Acer truncatum Seed Protein. LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide. (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Online: 2021-01-18 Published: 2021-01-27.
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The nutritional components and physicochemical properties of the resulting flour were investigated and compared with those ground by traditional wet colloid mill (CM) and dry high-speed universal ...
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In the present, work chemical composition and nutritional value of aerial parts of Cassia occidentalis L. was studied. The aerial parts of C. occidentalis possess favorable physicochemical properties with good nutritional value, such as high energy value, crude fibers, and vitamin levels. The X-ray
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Abstract. This article deals with physicochemical, thermal and functional properties of cereals (maize), pulses (Bengal gram) vegetables (potato flour), oil seed (peanut, soybean), sweetener (sugar and glucose powder), milk powder, soybean oil,
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This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the ...
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Request PDF Physicochemical Properties and Nutritional Components of Fermented Black Jujube The physicochemical properties and nutritional components of fermented black jujube (FBJ) were ...
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This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the ...
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The digestibility of the starch component of raw cereals in newly weaned piglets is highly variable. Reasons for this must be elucidated if the most suitable cereals are to be used. A novel approach was employed, which consisted of assessing the physicochemical properties (rapid visco analysis, wate
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2019-11-5 Nutritional and Physicochemical Properties of Acer truncatum Seed Protein. LIU Yudi, LI Jiamei, WANG Kunhua, WANG Xiaojing, XU Huaide. (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Online: 2021-01-18 Published: 2021-01-27.
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2021-11-1 Keywords: Plant-Based Ingredients, Food Components, Interactions, Regulation, Nutritional Properties, Physicochemical Properties, Structural Characteristics Important Note : All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements.
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2017-2-28 Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide (SC-CO 2) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by SC-CO 2 (DBLSC-CO 2) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were ...
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Abstract. This article deals with physicochemical, thermal and functional properties of cereals (maize), pulses (Bengal gram) vegetables (potato flour), oil seed (peanut, soybean), sweetener (sugar and glucose powder), milk powder, soybean oil,
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Abstract This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. ...
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2016-1-20 The aim of the study was to investigate the physical, physicochemical and anti-nutritional properties of Horse Chestnut (HCN) seed. The average length, width and thickness of the seeds were 4.70, 4.00 and 3.20 cm, respectively. Geometric and arithmetic mean diameter were 3.92 and 3.97 cm. Average sphericity and aspect ratio of the seeds were 83.40 and 85.11 %, respectively. The true
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Pulses (dried beans and peas) differ from whole grains in their structural and physicochemical properties and have varying amounts of fiber, resistant starch, vitamins, minerals, and other bioactive components; nevertheless, these food groups complement each other. Observational as well as intervention trials show that pulse consumption has ...
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