发布求助
文献互助 智能选刊 最新文献

Die Nahrung最新文献

筛选
英文 中文
Influence of an inhibitor of monoaminooxidase (nialamide) on the serum levels, urinary excretion and plasma clearance of urea, uric acid and creatinine in adult and growing rats. 单氨氧化酶抑制剂(烟酰胺)对成年和生长大鼠血清水平、尿排泄和血浆尿素、尿酸和肌酐清除率的影响
Die Nahrung Pub Date : 1989-01-01
I Lopez Aliaga, A Reche, M Barrionuevo, M S Campos
{"title":"Influence of an inhibitor of monoaminooxidase (nialamide) on the serum levels, urinary excretion and plasma clearance of urea, uric acid and creatinine in adult and growing rats.","authors":"I Lopez Aliaga,&nbsp;A Reche,&nbsp;M Barrionuevo,&nbsp;M S Campos","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Serum levels, urinary excretion and plasma clearance of urea, uric acid and creatinine were studied in adult (230 g) and growing (75 g) rats under the influence of nialamide (an IMAO) administered in daily doses of 20 mg/100 g diet during 15 or 30 days in adults and 10 mg/100 g diet during 15 days in growing rats. A pair feeding design was used in both ages. Serum levels of urea rose in adult rats fed nialamide for 30 days while urinary excretion decreased. No change in serum levels were noted in growing rats although urinary excretion showed a net increase. Serum uric acid levels were increased in adult female rats given nialamide for 30 days, while urinary excretion fell in both sexes. Growing rats showed a drop in urinary excretion of uric acid. Serum creatinine levels were unchanged in adult and growing rats after treatment with nialamide, although a marked increase was recorded in urinary excretion in both groups.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 6","pages":"575-81"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13934578","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: 0
Response of adult rats to lysine supplementation. 成年大鼠对补充赖氨酸的反应。
Die Nahrung Pub Date : 1989-01-01
K G Mekhael, N S Bassily, N A Mekhael, A K Said
{"title":"Response of adult rats to lysine supplementation.","authors":"K G Mekhael,&nbsp;N S Bassily,&nbsp;N A Mekhael,&nbsp;A K Said","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The response of adult rats to wheat flour protein fortified by addition of lysine was studied by utilizing the relative protein value (RPV) compared to non-fortified wheat flour. Lactalbumin was used as a standard protein. Fortification of wheat flour by 0.3% lysine resulted in better growth of rats when fed at 6% protein level. However, no significant difference was observed in the growth of rats fed non-fortified or fortified wheat flour at 4% or 2% protein level. The relative nutritive value (RNV) of supplemented wheat flour protein is higher than that of the non-supplemented when change in body weight or change in body water are used as response parameters. When the dietary protein is provided at maintenance or below maintenance levels, lysine is not limiting. Therefore, supplementation of wheat flour protein with lysine did not result in any better growth response. When protein is provided at levels above maintenance requirements lysine is limiting and better growth was achieved by lysine supplementation to wheat flour protein.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 7","pages":"625-30"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13654565","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: 0
[Practical experiences in animal experimental studies with 3(3)-BN-research plans]. [3(3)- bn -研究计划的动物实验研究实践经验]。
Die Nahrung Pub Date : 1989-01-01
D W Bleyl, V Erhardt, R Plass
{"title":"[Practical experiences in animal experimental studies with 3(3)-BN-research plans].","authors":"D W Bleyl,&nbsp;V Erhardt,&nbsp;R Plass","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 7","pages":"683-6"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13950503","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: 0
Reduction of aflatoxin content of infected cowpea seeds during processing into food. 降低受感染豇豆种子在加工成食品过程中的黄曲霉毒素含量。
Die Nahrung Pub Date : 1989-01-01
B M Ogunsanwo, O O Faboya, O R Idowu, T Ikotun
{"title":"Reduction of aflatoxin content of infected cowpea seeds during processing into food.","authors":"B M Ogunsanwo,&nbsp;O O Faboya,&nbsp;O R Idowu,&nbsp;T Ikotun","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Cowpeas have been a major source of protein, especially in developing nations. Despite of the fact that aflatoxin contaminations have been found to be mainly common in substrates such as carbohydrates, detection of the toxins in raw cowpeas has also been reported [7]. It is therefore important and necessary to investigate fate of the aflatoxin when raw cowpeas are processed into various products. In Nigeria, cowpea seeds are usually consumed after boiling to softness and mixed with ingredients such as pepper, salt and palm-oil to form a porridge. Other processing methods involve wet milling the cowpea seeds and either steaming in aluminium cups or in leaves to form 'moinmoin', or frying in oil to form 'akara' balls. In this work therefore, the fate of the aflatoxins as a result of the processing of artificially contaminated cowpeas was investigated.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 6","pages":"595-7"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13934579","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: 0
Effect of varying levels of oyster shell on serum constituents and erythrocyte indices in growing chicken fed gossypol-containing Nigerian cottonseed cake. 不同水平牡蛎壳对饲喂含棉酚尼日利亚棉籽饼生长鸡血清成分和红细胞指标的影响
Die Nahrung Pub Date : 1989-01-01
V A Aletor
{"title":"Effect of varying levels of oyster shell on serum constituents and erythrocyte indices in growing chicken fed gossypol-containing Nigerian cottonseed cake.","authors":"V A Aletor","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The addition of calcium ions to iron-gossypol complex in phosphate solution has been reported to effect the removal of the soluble ferrous-gossypol complex from solution. These workers then postulated that the formation of insoluble ferrous-gossypol by calcium may explain the biological synergistic effect of calcium with iron in the inactivation of gossypol. Earlier studies by Skutches et al. indicated reduced haemoglobin, haematocrit and total serum protein in pigs fed 0.06% free gossypol diet. While other attempts at gossypol detoxification using divalent ions have been, mainly, in the form of calcium hydroxide and/or ferrous sulphate, this paper describes the dose-response relationships between dietary oyster shell (a much cheaper source of calcium than Ca(OH)2) and some serum constituents and erythrocyte indices in the chicken fed gossypol-containing cottonseed cake (CSC) diets.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 9","pages":"905-7"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13771371","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: 0
[Progress report. Factors influencing nutritional toxic effects]. (进展报告。影响营养毒性作用的因素]。
Die Nahrung Pub Date : 1989-01-01
D W Bleyl
{"title":"[Progress report. Factors influencing nutritional toxic effects].","authors":"D W Bleyl","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The basis of the requirement for nutrio-toxicological model investigations is the result of many years of international experience. They are, however, limited for pragmatic reasons to standardized one-dimensional test conditions and can only be partially compared with the variable exposure conditions of man. Therefore, we have tried to review the practical significance of factors influencing nutrio-toxic effects. It has been shown that due to physiological and genetic differences, different lifestyle, biogeochemical and nutritional factors, additional occupational exposure as well as spontaneous diseases individual sensitivity shows a great variation range in man and laboratory animals. The multiple exposure which is common practice makes it difficult to provide proven evidence. The safety factor used for the extrapolation of results obtained in animal experiments as compared with man is a suitable pragmatic safety measure, but in the case of 1:100 as to the order of magnitude it is not always in accordance with the range of response to xenobiotics in a human population. This fact raises the necessity of searching for so-called \"risk-groups\" in the population. Additionally, the possible acceleration of spontaneous diseases by exposure to xenobiotics has to be taken into consideration.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 7","pages":"641-81"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13824057","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: 0
Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread staling. 蜡样芽孢杆菌在埃及面包中的存活、生长及其对面包变质的影响。
Die Nahrung Pub Date : 1989-01-01
I R Rizk, H M Ebeid
{"title":"Survival and growth of Bacillus cereus in Egyptian bread and its effect on bread staling.","authors":"I R Rizk,&nbsp;H M Ebeid","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Bread was made from dough previously inoculated with spores of three Bacillus cereus strains at different inoculation levels. Counts of survivors and bread staling were determined in bread during storage at 25 degrees C. The total aerobic bacteria, sporeformer and B. cereus counts in seven different wheat flours were 3.0 x 10(6) to 9.1 x 10(7), 3.2 x 10(5) to 1.5 x 10(6) and 50-100 colony forming units (CFU/g). About one in a thousand bacteria were found to survive baking. On the other hand, no multiplication took place, however, until the bread had been stored for more than 3 days. Also, survival and multiplication of B. cereus spores was shown to depend on the kind of strains and type of bread. The addition of B. cereus strains to the dough gave bread with higher freshness than the control sample. This was quite noticeable in inoculated pan bread during storage. It is possible to conclude from the results that B. cereus survive the baking process particularly if original contamination is high. Also increasing the freshness of the bread does not necessarily mean better ingredient and processing conditions.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 9","pages":"839-44"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13660578","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: 0
The varietal differences in some biological activities of proteins extracted from flours of wheat seeds harvested in 1986. 1986年收获的小麦种子面粉中提取的蛋白质某些生物活性的品种差异。
Die Nahrung Pub Date : 1989-01-01
J R Warchalewski, D Madaj, J Skupin
{"title":"The varietal differences in some biological activities of proteins extracted from flours of wheat seeds harvested in 1986.","authors":"J R Warchalewski,&nbsp;D Madaj,&nbsp;J Skupin","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Six wheat seeds varieties taken for experiments showed some differences in crude protein content ranging from 10.4-12.8%. A procedure for protein fractionation by the successive elimination of albumins, globulins and gliadins from the wheat varieties studied was elaborated. In the obtained protein fractions endogenous amylolytic and inhibitory activities tested against bovine pancreas trypsin and alpha-amylases of mammalian and insect origin were determined. The determined biological activities differ considerable among wheat varieties studied and were mainly located in albumins and gliadins while only a small amount were detected in globulins. Extractable proteins were relatively thermostabile and powerful inhibitors of the alpha-amylases examined. As the influence of environmental conditions was the same for all wheat varieties studied the observed differences in biological activities should be rather attributed to the genetic differences.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 9","pages":"805-21"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13703925","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: 0
Some considerations about the tyramine content of some Cuban beers and wines. 关于一些古巴啤酒和葡萄酒酪胺含量的一些考虑。
Die Nahrung Pub Date : 1989-01-01
Z Vidaud, E García González, M O Roché
{"title":"Some considerations about the tyramine content of some Cuban beers and wines.","authors":"Z Vidaud,&nbsp;E García González,&nbsp;M O Roché","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 8","pages":"793-4"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13749903","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: 0
Relationship between protein nutritive quality and technological property parameters of wheat flour. 小麦粉蛋白质营养品质与工艺性能参数的关系
Die Nahrung Pub Date : 1989-01-01
M Horvatić, M Grüner, N Mulalić
{"title":"Relationship between protein nutritive quality and technological property parameters of wheat flour.","authors":"M Horvatić,&nbsp;M Grüner,&nbsp;N Mulalić","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>The biological value of proteins as well as their importance for the technological quality of wheat flours have been extensively researched. Apart from the other factors, gluten content, structure and functional characteristics are responsible for the flour's technological properties. Functional properties of gluten complex and thus also rheological properties of flour are influenced by the specificity and intensity of interactions among individual protein fractions and likewise of protein interactions with other flour components. Rheological properties of flour and quality parameters of bread are changed to a greater or lesser extent, among other, by addition of free amino acids. The purpose of this work was to explore the relationship between certain essential amino acids of wheat flour and the parameters of flour rheology and bread baking quality.</p>","PeriodicalId":11281,"journal":{"name":"Die Nahrung","volume":"33 9","pages":"901-3"},"PeriodicalIF":0.0,"publicationDate":"1989-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"13771370","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: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信