Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa最新文献

Physicochemical characteristics of lentil varieties as related to their cookability. 小扁豆品种的理化特性及其可煮性。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021565

H M El-Saied, A E El-Shirbeeny

引用次数: 2

The effect of L-tryptophan loading on glucose tolerance in kwashiorkor children. l -色氨酸负荷对营养不良儿童葡萄糖耐量的影响。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021569

E M El-Bassousy, F A El-Shobaki, S M El-Sallab

引用次数: 0

Enzymatic degradation of polar lipids in deep-frozen parsley. 深冻欧芹中极性脂质的酶降解。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021562

R Duden, A Fricker

{"title":"Enzymatic degradation of polar lipids in deep-frozen parsley.","authors":"R Duden, A Fricker","doi":"10.1007/BF02021562","DOIUrl":"https://doi.org/10.1007/BF02021562","url":null,"abstract":"Under the frozen storage at usual storage temperatures of leafy tissues not pretreated by heat, enzymatic lipid degradation reactions take place, which lead already after a few weeks to a considerable or complete loss of the native polar lipids. These degradation processes being accompanied by a deterioration of the flavour have been studied in greater detail in parsley leaves. Among the reaction products we found large amounts of 6-acylmonogalactosyl diglycerides (formed from monogalactosyl diglycerides by enzymatic transacylation) and phosphatidic acid (formed from phospholipids through phospholipase-D action). The generally assumed reaction sequence: formation of free fatty acids by acyl hydrolases followed by hydroperoxidation through lipoxygenase and degradation of the hydroperoxidation through lipoxygenase and degradation of the hydroperoxides into off-flavour compounds may hence take place, if at all, only to a limited extent. Considerable phospholipase D as well as minor acyl transferase activities are detected at --24 degrees C, whereas at --32 degrees C the lipid loss is very low. Deterioration processes can be avoided by blanching, a treatment not leading to any substantial quality loss.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"172-81"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021562","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17996253","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: 3

Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements. 几种理化指标对蚕豆品种蒸煮品质的影响。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021566

H M El-Saied, A El-Farra Abdel-Hamid

{"title":"Cooking-quality of broad-bean varieties as influenced by some physicochemical measurements.","authors":"H M El-Saied, A El-Farra Abdel-Hamid","doi":"10.1007/BF02021566","DOIUrl":"https://doi.org/10.1007/BF02021566","url":null,"abstract":"Cooking and processing-characteristics of eight Egyptian dry broad-bean varieties were studied along with some of their chemical and physical tests. Good correlation was found between their cooking-quality and their contents of seed coat and phytic acid as well as their amylograms. Seeds of Giza 2 variety contained the lowest contents of seed coat and phytic acid phosphorus and showed the lowest peak viscosity, which were associated with excellent cooking and processing-characteristics. The cooked seeds of this variety were soft and absorbed more water as well as the liquid after cooking contained more color intensity. Other tested varieties contained more of these chemical and physical tests, which were associated with variable cooking and processing-characteristics. Conversely, Rebaya 40 variety contained the highest contents of these chemical and physical tests, which were associated with less cooking and processing-characteristics. Moreover, the water absorption of the raw seeds was correlated to the water absorption of cooked seeds as well as their cookability in the tested varieties. The cooking-quality was not significantly correlated with gelatinization temperatures, protein content and amino acid composition. The amino acids were determined quantitatively by the amino acid analyser, and the predominant amino acids were found to be aspartic acid and glutamic acid, whereas the other acids were found in variable amounts. The nutritional value of broad-bean protein, generally, showed that they are deficient in methionine and isoleucine, compared with the provisional reference of amino acid pattern of the Food and Agricultural Organization of the United Nations.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"200-7"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17996040","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: 7

Changes in composition and enzyme activities of mitochondrial and post-mitochondrial fractions of tissues of rats given mustard oil diet with carnitine and/or fish oil. 添加肉碱和/或鱼油的芥菜油日粮对大鼠线粒体和线粒体后组织组成和酶活性的影响

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021564

J K Gill, R Sood, S P Ahuja, P P Gupta

{"title":"Changes in composition and enzyme activities of mitochondrial and post-mitochondrial fractions of tissues of rats given mustard oil diet with carnitine and/or fish oil.","authors":"J K Gill, R Sood, S P Ahuja, P P Gupta","doi":"10.1007/BF02021564","DOIUrl":"https://doi.org/10.1007/BF02021564","url":null,"abstract":"The effects of short-term feeding of a 20% mustard oil (containing 47% erucic acid) diet with 0.1% carnitine and/or fish oil on the activity of enzymes of lipid metabolism in mitochondrial and post-mitochondrial fractions of heart, liver, and skeletal muscles of rats were determined to study the reversal of erucic acid-induced lipidosis. Histopathological changes were also studied. The inclusion of fish oil or fish oil plus carnitine in a mustard oil diet, especially the latter, eliminated the histopathologically detectable lipidosis in heart and skeletal muscles. The reason for this appears to be the increased activity of lipase and phospholipase in tissue homogenates and of cholesterol ester hydrolase in the post-mitochondrial fraction; and also an increase in mitochondrial succinate dehydrogenase which may increase the utilization of the liberated fatty acids. The results suggest that the erucic acid-induced lipidosis is prevented or eliminated by increased lipolysis and oxidation of fatty acids when such a diet is supplemented with carnitine and/or fish oil.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"188-93"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17996254","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: 3

[Free and total amino acids in the muscles of ice fish (Champsocephalus gunnari Lönnberg) and krill (Euphausia superba Dana)]. [冰鱼(Champsocephalus gunnari Lönnberg)和磷虾(Euphausia superba Dana)肌肉中的游离氨基酸和总氨基酸]。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01

W Partmann

引用次数: 0

Unconventional protein sources: apricot seed kernels. 非常规蛋白质来源:杏子仁。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021567

G N Gabrial, F I El-Nahry, M Z Awadalla, S M Girgis

{"title":"Unconventional protein sources: apricot seed kernels.","authors":"G N Gabrial, F I El-Nahry, M Z Awadalla, S M Girgis","doi":"10.1007/BF02021567","DOIUrl":"https://doi.org/10.1007/BF02021567","url":null,"abstract":"Hamawy apricot seed kernels (sweet), Amar apricot seed kernels (bitter) and treated Amar apricot kernels (bitterness removed) were evaluated biochemically. All kernels were found to be high in fat (42.2--50.91%), protein (23.74--25.70%) and fiber (15.08--18.02%). Phosphorus, calcium, and iron were determined in all experimental samples. The three different apricot seed kernels were used for extensive study including the qualitative determination of the amino acid constituents by acid hydrolysis, quantitative determination of some amino acids, and biological evaluation of the kernel proteins in order to use them as new protein sources. Weanling albino rats failed to grow on diets containing the Amar apricot seed kernels due to low food consumption because of its bitterness. There was no loss in weight in that case. The Protein Efficiency Ratio data and blood analysis results showed the Hamawy apricot seed kernels to be higher in biological value than treated apricot seed kernels. The Net Protein Ratio data which accounts for both weight, maintenance and growth showed the treated apricot seed kernels to be higher in biological value than both Hamawy and Amar kernels. The Net Protein Ratio for the last two kernels were nearly equal.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"208-15"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021567","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17996041","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

Determining the kinetic behaviour for the secretion of milk toxin as related to dosage level of aflatoxin B1. 测定牛乳毒素分泌动力学行为与黄曲霉毒素B1用量的关系。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021568

S E Megalla, Y Y Kamel, H M Abdel-Fattah, A H Hafez

{"title":"Determining the kinetic behaviour for the secretion of milk toxin as related to dosage level of aflatoxin B1.","authors":"S E Megalla, Y Y Kamel, H M Abdel-Fattah, A H Hafez","doi":"10.1007/BF02021568","DOIUrl":"https://doi.org/10.1007/BF02021568","url":null,"abstract":"39 species which belong to 14 genera were isolated from 110 milk samples collected from different dairy sources at Assiut City. The most frequent fungi were A. niger, A flavus and Clasdosporium cladosporioides, followed by Curvularia spicifera and Penicillium corylophilum. The remaining species were of rare occurrence. The fluorescence-method for detecting aflatoxin-producing strains demonstrated the presence of two isolates namely A. flavus possesses this property. One of these toxic isolates was proved to produce high level of aflatoxin B1. It was used as a tool for determining the kinetic behaviour for the secretion of M1 toxin in milk of lactating animals which had received a toxic diet. The results revealed the following: 1. The milk toxin was detected in the milk of lactating animals next day after the toxin-containing ration was fed. 2. The level of milk toxin is gradually decreased when the feeding programme was interrupted. 3. When the animals supplied a ration containing the same concentration of aflatoxin for successive days, the milk toxin concentration was maintained at the same level. 4. The total amount of milk toxin secreted was less than one per cent of the amount of aflatoxin B1 received. 5. The concentration of milk toxin secreted by goats was higher than that of dairy cows. 6. Milk toxin failed to be detected five days after the feeding programme was discontinued.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"216-22"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021568","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17845865","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: 3

Efficiency of conventional versus marker technique for shortening the time in digestion trials. 传统技术与标记技术缩短消化试验时间的比较。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1981-09-01 DOI: 10.1007/BF02021563

E A Khafagi, Y I El-Talty, M S Samy

{"title":"Efficiency of conventional versus marker technique for shortening the time in digestion trials.","authors":"E A Khafagi, Y I El-Talty, M S Samy","doi":"10.1007/BF02021563","DOIUrl":"https://doi.org/10.1007/BF02021563","url":null,"abstract":"Investigation was carried out to determine the digestibility of the main nutrients (DM, CP and energy) in digestion trials using some roughages in order to reduce the collection period and to study the suitable time of the marker technique and its application. This study revealed the following results: (1) The average recovery of chromic oxide in feces were 99.71 +/- 3.75% in the 3rd day (after administrating the marker), 95.17 +/- 1.03% in the 5th day and 96.53 +/- 2.35% in the 7th day. It could be concluded that this marker is indigestible and could be used as an ideal one. (2) There were no significant differences between the digestibility values with the conventional method and those of the two short-period techniques (the first three days and the first five days collection periods). The percentage differences were not exceeding 6% except some deviations with CP digestibility in one trial (hay : rice straw mixture). These two methods seemed to be reliable in practice. (3) The same differences were found between the digestion coefficients, which conducted from the conventional method, and those of the marker technique using three times for collection except high deviations were found with one trial in the last two procedures. Using marker technique appeared promising from the 3rd day up to the 7th day after its administration.","PeriodicalId":76841,"journal":{"name":"Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa","volume":"20 3","pages":"182-7"},"PeriodicalIF":0.0,"publicationDate":"1981-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/BF02021563","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"17332792","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: 1

[The protein value of food: improvement or reduction from industrial preparation]. [食品的蛋白质价值:从工业制备中得到改善或减少]。

Zeitschrift fur Ernahrungswissenschaft. Journal of nutritional sciences. Supplementa Pub Date : 1979-01-01

J Mauron

引用次数: 0