Die Nahrung Pub Date : 2010-07-01 DOI: 10.1016/j.toxlet.2010.03.1102

H. Dönmez-Altuntaş, Z. Hamurcu, N. Imamoğlu, B. Liman

引用次数: 31

Influence of UV radiation and nitrosamines on the induction of mycotoxins synthesis by nontoxigenic moulds isolated from feed samples. 紫外线辐射和亚硝胺对饲料中分离的非产毒霉菌合成真菌毒素的影响。

Die Nahrung Pub Date : 2002-03-01 DOI: 10.1002/1521-3803(20020301)46:2<118::AID-FOOD118>3.0.CO;2-#

N. Aziz, B. Smyk

引用次数: 11

Requirements for non-food applications of pea proteins. A review. 对豌豆蛋白非食品应用的要求。综述。

Die Nahrung Pub Date : 2001-10-01 DOI: 10.1002/1521-3803(20011001)45:6<408::AID-FOOD408>3.0.CO;2-#

L A De Graaf, P F Harmsen, J M Vereijken, M Mönikes

{"title":"Requirements for non-food applications of pea proteins. A review.","authors":"L A De Graaf, P F Harmsen, J M Vereijken, M Mönikes","doi":"10.1002/1521-3803(20011001)45:6<408::AID-FOOD408>3.0.CO;2-#","DOIUrl":"10.1002/1521-3803(20011001)45:6<408::AID-FOOD408>3.0.CO;2-#","url":null,"abstract":"So far, limited research is performed on technical applications of pea proteins and no applications have yet been reported. At ATO, three technical applications were investigated: surfactants, films, and microspheres as encapsulation matrices. Pea protein hydrolysates are surfactants with good emulsifying and foaming properties. By variation of enzyme type and degree of hydrolysis, the surfactant properties can be tailored toward specific applications. Pea protein films could be prepared by casting from dispersions at pH 7 and 10, and by compression moulding at 140 degrees C. Opposite to many other proteins, pea protein films combine strength (5-7.5 MPa) with high elongation at break (150%). A protein isolate derived from peas was applied as matrix material for the microencapsulation of beta-carotene, intended for cosmetic applications. Supercritical CO2 technology appeared to be a promising encapsulation technique for beta-carotene in porous pea protein microspheres. Advantages of this method are that no organic solvents are used, and that encapsulation is achieved under mild conditions, thereby preventing the sensitive beta-carotene from degradation.","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2001-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1002/1521-3803(20011001)45:6<408::AID-FOOD408>3.0.CO;2-#","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81683768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 42

Protein from pea mutants as a co-product in starch separation--isolates from wet and dry separation: yield, composition and solubility. 作为淀粉分离副产品的豌豆突变体蛋白质--湿分离和干分离的分离物：产量、组成和溶解度。

Die Nahrung Pub Date : 2001-10-01 DOI: 10.1002/1521-3803(20011001)45:6<390::AID-FOOD390>3.0.CO;2-#

W Bergthaller, B H Dijkink, H C Langelaan, J M Vereijken

引用次数: 12

Nutritional and bacteriological properties of some game duck carcasses. 某些野鸭尸体的营养和细菌学特性。

Die Nahrung Pub Date : 2001-08-01 DOI: 10.1002/1521-3803(20010801)45:4<286::AID-FOOD286>3.0.CO;2-#

A. Khalifa, A. Nassar

{"title":"Nutritional and bacteriological properties of some game duck carcasses.","authors":"A. Khalifa, A. Nassar","doi":"10.1002/1521-3803(20010801)45:4<286::AID-FOOD286>3.0.CO;2-#","DOIUrl":"https://doi.org/10.1002/1521-3803(20010801)45:4<286::AID-FOOD286>3.0.CO;2-#","url":null,"abstract":"The aim of this work was to evaluate the body composition, bacteriological quality, proximate composition, amino acids content, total lipids fractionation, as well as fatty acids profile in breast and thigh meat (with skin) of males and females of two species of game ducks namely: Pintail (Anas acuta) and garganey (Anas querquedula). The obtained results are as follows. The live weight of pentail and garganey females constituted 59.0 and 86.0% of male's weight in pintail and garganey, respectively. The bacteriological quality revealed that the mean values of psychrotrophs, enterobacteriaceae, pseudomonas, coliforms, streptococci and Staph. aureus were 4.1, 2.8, 1.7, 2.0, 2.5 and 3.1 log 10 n/g of pintail breast muscle. The corresponding values in garganey breast muscle was 3.8, 3.2, 2.0, 3.0, 2.9 and 3.1, respectively. In the thigh of pintail and garganey, the results were more or less different. Neither salmonella nor Clostridium perfringens could be isolated from examined game duck carcasses. Protein content ranged from 19.0 to 23.8%, fat 4.8 to 23.2%, ash 1.0 to 1.4% and energy value 580 to 1191 kJ/100 g in pintail meat against 20.8 to 23.3% protein, 9.3 to 16.1% fat, 1.3 to 1.4% ash and 741 to 952 kJ/100 g in garganey meat. Breast meat of pintail recorded high content of iron (5.12 and 6.19 mg/100 g wet basis) in males and females, respectively, against 4.22 and 6.14 mg/100 g in garganey meat. The essential amino acids content ranged from 34.3 to 38.6 g/100 g protein in pintail meat against 36.3 to 38.1 g/100 g protein in garganey meat. The total lipids of pintail and garganey were fractionated to seven fractions. The major fatty acids in pintail and garganey lipids were oleic, palmitic and stearic. Besides, garganey lipids had more unsaturated fatty acids content compared with pintail.","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2001-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72969386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 14

Food allergies. What is meant by this expression? Is there an advantage in a marketing duty for allergic persons? 食物过敏。这个表达是什么意思?对过敏人群的营销职责是否有优势?

Die Nahrung Pub Date : 2000-10-01

H Steinhart

引用次数: 0

New trends in nutrition--a new challenge for food science. 营养学的新趋势——食品科学的新挑战。

Die Nahrung Pub Date : 2000-08-01

R Lásztity

引用次数: 0

Interactive effects of food additives on functional and nutritional properties. 食品添加剂对功能和营养特性的相互作用。

Die Nahrung Pub Date : 2000-06-01

F Shih

引用次数: 0

Biosynthesis of glucuronic acid by means of tea fungus. 茶菌生物合成葡萄糖醛酸的研究。

Die Nahrung Pub Date : 2000-04-01 DOI: 10.1002/(SICI)1521-3803(20000301)44:2<138::AID-FOOD138>3.0.CO;2-#

S E Petrović, S E Petrović, R V Malbasa, R M Verac

引用次数: 54

Effect of amaranth and oat bran on blood serum and liver lipids in rats depending on the kind of dietary fats. 苋菜和燕麦麸对不同脂肪种类大鼠血清和肝脏脂质的影响。

Die Nahrung Pub Date : 1999-04-01 DOI: 10.1002/(SICI)1521-3803(19990301)43:2<114::AID-FOOD114>3.0.CO;2-#

H Grajeta

{"title":"Effect of amaranth and oat bran on blood serum and liver lipids in rats depending on the kind of dietary fats.","authors":"H Grajeta","doi":"10.1002/(SICI)1521-3803(19990301)43:2<114::AID-FOOD114>3.0.CO;2-#","DOIUrl":"https://doi.org/10.1002/(SICI)1521-3803(19990301)43:2<114::AID-FOOD114>3.0.CO;2-#","url":null,"abstract":"The effect of amaranth and oat bran on the lipids of blood and liver in rats depending on the kind of fats in diet was the subject of our study. Sixty male Buffalo rats were fed for 28 days one of six diet containing 15% of fat (lard or sunflower oil), 20% of protein and 0.5% of cholesterol. Amaranth and oat bran added to diet provided 4-4.5% of dietary fiber, water soluble fraction of which amounted to 30%. Amaranth significantly decreased the level of total cholesterol in rats blood serum (by 10.7% in the case of diet with lard and by 14% with sunflower oil) and in liver (by 20% in the case of diet with lard and by 23% with sunflower oil). Similarly oat bran decreased the level of total cholesterol in the blood serum: by 19% in the case of diet with lard and by 22% with sunflower oil; and in liver by 22 and 27%, respectively. Amaranth and oat bran did not influence HDL-cholesterol in the blood of rats. The influence of amaranth and oat bran on the concentration of triglycerides in the blood serum depended on the kind of fats in a diet. The diets containing amaranth or oat bran with lard did not decrease the concentration of this lipids, however, the same diets but with sunflower oil decreased this concentration significantly (by 22%). In liver significant hypotriglyceridemic effect of amaranth and oat bran was observed for both of the diets: based on lard and sunflower. The decrease of triglycerides concentration under the influence of amaranth amounted to 10% (diet with lard) and 15% (diet with sunflower oil). Oat bran decreased the concentration of triglycerides in liver by 15% (diet with lard) and 20% (diet with sunflower oil). Sunflower oil added to the diets augmented the hypolipemic effect of amaranth and oat bran.","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1999-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"21201131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 39

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