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
Constituents of plants growing in Qatar III — Nutritive constituents of Garawah (Glossonema edule)
Plant Foods for Human Nutrition - Tập 33 - Trang 71-76 - 1983
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 ...
Hemagglutinins in vegetative tissues of Bengal gram
Plant Foods for Human Nutrition - Tập 55 - Trang 243-253 - 2000
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
...
Identification of Novel -Glucosidase Inhibitors from Syzygium jambos (L.) Using Spectroscopy and Molecular Docking
Plant Foods for Human Nutrition - - Trang 1-10 - 2023
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...
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
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...
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
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
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)...
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
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...
Cereal and nut bars, nutritional quality and storage stability
Plant Foods for Human Nutrition - Tập 47 - Trang 309-317 - 1995
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...
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