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Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations
glycemic index glycemic load healthy participants macronutrients and fiber variability
2018/11/13
Background: The potential confounding effect of different amounts and proportions of macronutrients across eating patterns on meal or dietary glycemic index (GI) and glycemic load (GL) value determina...
南京师范大学金陵女子学院营养学英文课件 Food nutritional value。
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Formulation of Value Added Biscuits Using Defatted Coconut Flour
Defatted Coconut Flour Value Added Biscuits
2016/6/2
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
Nutritional value of the protein of consumer carp Cyprinus carpio L.
amino acid profile fish food of standard value
2014/2/24
The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content wa...
Amla, a richest source of vitamin ‘C’ ranges upto 950 mg/100 g. Due to its astringent taste, it is not palatable for direct consumption, hence processing is essential. Present study was an effort to d...
Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.)
Sorghum Ogi Fortified Groundnut Seed
2016/6/1
The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorg...
Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk
Nutritional Value Yogurt Resulting Date Palm Syrup Skim Milk
2010/11/8
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
Potential Value of Hepatic Lipids from White Sea Bream（Diplodus sargus, L.）as a Good Source of Biomedical
Adriatic Sea Diplodus sargus fatty acid composition
2010/2/1
The aim of this study is to evaluate the potential value of hepatic lipids of the white sea bream, Diplodus sargus, as a source of important biomedical components. Fatty acid compositions of hepatic n...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Diagnostic Value of ELISA Tests for the Detection of Specific Antibodies in Cats and Rabbits
ELISA diagnostic evaluation rabbit cat
2009/3/20
Two indirect ELISA tests developed for the detection of specific IgG in cats and rabbits, infected with M. canis and T. mentagrophytes , respectively, were evaluated and compared. The levels of specif...
Enhancement of Nutritional Value of Cereals with γ-Linolenic Acid by Fungal Solid-State Fermentations
cereals fungi γ-linolenic acid
2009/3/13
The capability of lower filamentous fungi to utilize and to enrich cereals with γ-linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production str...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Functional properties infusion drink mineral content medicinal property nutritive value sorghum stem flour
2008/10/26
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2016/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
The Nutritive Value of Cucumis melo var. agrestis Scrad (Cucurbitaceae) Seeds and Oil in Nigeria
agrestis Scrad Seeds and Oil
2016/5/31
This study investigated the biochemical properties of the Cucumis melo var. agrestis seed and its oil. Also the effect of fungi on the biochemical properties of artificially infected oil after 14 days...