Plant Foods for Human Nutrition

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Etude botanique, chimique et toxicologique de diverses espèces d'Atriplex L. (Tourn.) (Chénopodiacées)
Plant Foods for Human Nutrition - Tập 9 - Trang 71-102 - 1962
René Salgues
Constituents of plants growing in Qatar III — Nutritive constituents of Garawah (Glossonema edule)
Plant Foods for Human Nutrition - Tập 33 - Trang 71-76 - 1983
A. M. Rizk, F. M. Hammouda, L. Hussein
Both the pericarp and the unripe seeds of the unripe fruits ofGlossonema edule were separately analysed. The crude protein content of the unripe seeds is double that of the pericarp. Investigation of the amino acids of both parts revealed slight quantitative differences with chemical scores of 40, 40 for each of methionine and tryptophan and 65 for lysine. The ratio of essential total: amino acid ...... hiện toàn bộ
Hemagglutinins in vegetative tissues of Bengal gram
Plant Foods for Human Nutrition - Tập 55 - Trang 243-253 - 2000
Girija N. Nair, Hasi R. Das
Hemagglutinating activity was identified in the roots and vegetative tissues of Bengal gram using rabbit erythrocytes. The activity in the roots appears to be similar to that of the seeds in respect to their sugar inhibition property. Seed and root extracts were found to have fetuin inhibitory agglutinating activity, whereas cotyledons showed different sugar specificity. However, 7-day cotyledons ...... hiện toàn bộ
Relata
Plant Foods for Human Nutrition - - 1961
Identification of Novel -Glucosidase Inhibitors from Syzygium jambos (L.) Using Spectroscopy and Molecular Docking
Plant Foods for Human Nutrition - - Trang 1-10 - 2023
Yao Jiang, Feifei Liu, Dan Zhang, Xiujuan Fu, Siwei Chen, Mei Wei, Zhi Li, Hui Lei, Hong Niu
Fruits of Syzygium jambos (L.) are recognized as a “food”, exhibiting significant antidiabetic activities. However, the α-glucosidase inhibition of the components from Syzygium jambos (L.) have not yet been investigated. In this study, a total of 14 compounds were isolated from Syzygium jambos (L.) Alston, eight of which showed significant inhibitory effects on α-glucosidase, with IC50 values in t...... hiện toàn bộ
Einfluss von Reife und Stickstoffduengung auf die Gehalte von freien- und Proteingebundenen Aminosaeuren von Schwarzen Holunderbeeren
Plant Foods for Human Nutrition - Tập 28 - Trang 233-240 - 1978
U. Künsch, A. Temperli
In Schwarzen Holunderbeeren (Sambucus nigra) wurden der Gehalt an Kjeldahl-N, Nitrat-N sowie die freien- und proteingebundenen Aminosäuren bei 2 Stickstoffgaben untersucht. Reife Holunderbeeren erhalten durchschnittlich 17% Trockensubstanz, 0,33% Kjeldahl-N, 1,3% Protein, und 5,1 ppm Nitrat-N. Bezogen auf den Kjeldahl-N macht der Nitrat-N nur 0,2% aus. Die höhere N-Düngung führt zu einem statitisc...... hiện toàn bộ
Effects of gamma irradiation on mycotoxin disappearance and amino acid contents of corn, wheat, and soybeans with different moisture contents
Plant Foods for Human Nutrition - Tập 47 Số 3 - Trang 227-238 - 1995
H Hooshmand, C. F. Klopfenstein
Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds
Plant Foods for Human Nutrition - Tập 74 - Trang 192-199 - 2019
Christian Denisse Chavarín-Martínez, Roberto Gutiérrez-Dorado, Janitzio Xiomara Korina Perales-Sánchez, Edith Oliva Cuevas-Rodríguez, Jorge Milán-Carrillo, Cuauhtémoc Reyes-Moreno
Germination of grains is a bioprocess of emerging interest to improve nutritional and nutraceutical profile of cereals in a natural way. The aim of this work was to identify optimal germination conditions (temperature/duration) for producing a functional blue maize flour with maximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic and anthocyanin contents (TPC, TAC)...... hiện toàn bộ
Evaluation of Cellulolytic Enzyme-Assisted Microwave Extraction of Punica granatum Peel Phenolics and Antioxidant Activity
Plant Foods for Human Nutrition - Tập 75 - Trang 614-620 - 2020
Manoj Kumar, Maharishi Tomar, Sneh Punia, Ryszard Amarowicz, Charanjit Kaur
Conventional techniques for phenolics extraction from pomegranate (Punica granatum) peel (PP) have several insufficiencies like longer time duration, bioactive degradation, excess use of harmful chemicals and solvents. In the present study, we established the synergistic use of two non-conventional extraction strategies i.e., enzyme-assisted extraction (EAE) using a cellulolytic enzyme preparation...... hiện toàn bộ
Cereal and nut bars, nutritional quality and storage stability
Plant Foods for Human Nutrition - Tập 47 - Trang 309-317 - 1995
A. M. Estévez, B. Escobar, M. Vásquez, E. Castillo, E. Araya, I. Zacarías
Six snack-type bars were manufactured, to contain oat and wheat germ and two different walnut levels, agglutinated with natural sweeteners and fats. Two bars also contained toasted amaranth with brown sugar cover and wheat extrudate, while two others, contained puffed instead of toasted amaranth. Water activity (Aw) and moisture were determined in the manufactured products. Quality and sensory eva...... hiện toàn bộ
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