Plant Foods for Human Nutrition

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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
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
Application de la chromatographie en phase gazeuse a l'analyse des corps gras, determination de la composition en acides gras du beurre et de ses succedanes
Plant Foods for Human Nutrition - Tập 11 - Trang 299-308 - 1964
Cl. Antoniani, A. Daghetta
Les auteurs passent en revue les expériences effectuées en Italie au cours de trois dernières années, par vérification statistique, de la composition en acides gras du beurre de production nationale et d'importation, aux fins d'obtenir une garantie contre la possibilité de falsifications du beurre par des graisses interestérifiées. Sont ensuite examinées, pour les soumettre à l'étude par chromatog...... hiện toàn bộ
Oil and protein quality of groundnut mutants
Plant Foods for Human Nutrition - Tập 31 - Trang 85-90 - 1981
N. D. Sharma, S. L. Mehta, S. H. Patil, B. O. Eggum
Variability in oil quality was observed in four groundnut mutants (TG-1, TG-3, TG-14, TG-16) induced by γ-irradiation. The fatty acid composition of the mutants differed from their parent Spanish Improved. All the mutants had lower linoleic and higher oleic acid than the parent Spanish Improved. TG-3 and TG-14 had substantially higher linoleic acid and lower oleic acid as compared with TG-1 and TG...... hiện toàn bộ
Content of starch and sugars and in vitro digestion of starch by α-amylase in five minor millets
Plant Foods for Human Nutrition - Tập 48 - Trang 327-333 - 1995
S. Krishnakumari, B. Thayumanavan
Five varieties of minor millets were studied for their amylose, soluble amylose, amylopectin, soluble amylopectin, reducing sugar, total sugar and starch contents. Pure starch was isolated from each variety and the enzymic degradation of starch by porcine pancreatic α-amylase were examined with and without gelatinisation. Gelatinised sample ofEchinochloa frumentacea (var. K2) showed minimal hydrol...... hiện toàn bộ
Effect of High Hydrostatic Pressure on the Physiology of Manila Mango
Plant Foods for Human Nutrition - Tập 68 Số 2 - Trang 137-144 - 2013
Manuel Vargas-Ortíz, Javier De La Cruz-Medina, J. J. Espinosa de los Monteros, Rosa María Oliart-Ros, Andrés Rebolledo-Martínez, José A. Ramı́rez, Hugo S. Garcı́a
Wirkungsmechanismen der Gründüngung gegenüber bodenbürtigen Pflanzenkrankheiten
Plant Foods for Human Nutrition - Tập 15 - Trang 239-256 - 1968
F. Grossmann
Bodenbürtige Pflanzenkrankheiten sind nicht nur das Ergebnis einer Auseinandersetzung zwischen Wirtspflanzen und Erregern. Vielmehr greifen edaphische Faktoren, insbesondere die Bodenmikroflora, modifizierend in dieses Geschehen ein. Nähere Untersuchungen mitOphiobolus graminis Sacc. undCercosporella herpotrichoides Fron an Weizen sowieFusarium oxysporum f.vasinfectum (Atk.)Snyder &Hansen an Baumw...... hiện toàn bộ
Soluble and insoluble fiber contents of some Cameroonian foodstuffs
Plant Foods for Human Nutrition - Tập 51 - Trang 199-207 - 1997
A. K. N. Tanya, C. M. F. Mbofung, O. O. Keshinro
As a result of the lack of reliable data on the fiber content of African foodstuffs, a study to determine the dietary fiber contents (soluble, insoluble and total) on a dry weight basis of a selected variety of major Cameroonian foods was conducted. The influence of processing and preparation methods on the fiber content was also assessed. Vegetables were found to be the richest source of total di...... hiện toàn bộ
Nutritional and biological evaluation of tobacco leaf protein concentrate
Plant Foods for Human Nutrition - Tập 38 - Trang 269-276 - 1988
M. Parameswaran, S. R. Parmar, K. S. Prajapati, M. K. Chakraborty
A tobacco leaf protein concentrate (TLPC) from bidi tobacco leaves was prepared by a heat coagulation method which contained 52% protein and was free from nicotine and polyphenols. When TLPC was fed to weanling wistar albino rats to supplement 25% of the dietary protein, the growth of the animals was found to be comparable to control animals. Reproductive performance of male and female rats fed th...... hiện toàn bộ
Sorghum Phenolics Inhibits Inflammasomes in Lipopolysaccharide (LPS)-Primed and Adenosine Triphosphate (ATP)-Activated Macrophages
Plant Foods for Human Nutrition - Tập 74 - Trang 307-315 - 2019
Vermont P. Dia, Jordan Bradwell, Philipus Pangloli
Sorghum contains phenolic compounds with reported biological activities. The objective was to evaluate the ability of sorghum phenolic extract to inhibit inflammasomes in THP-1 human macrophages. THP-1 human macrophages was pre-treated with sorghum phenolics and the inflammasome was activated by lipopolysaccharide and adenosine triphosphate treatment. Treatment of macrophages with 50 μg sorghum ex...... hiện toàn bộ
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