Bibliografias temáticas / Nutritional value

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Literatura científica selecionada sobre o tema "Nutritional value"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 9 de março de 2023

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Artigos de revistas sobre o assunto "Nutritional value"

ŁYSOŃ, Ewelina, Wioletta BIEL, Maja CIERNIAK e Katarzyna M. KAVETSKA. "NUTRITIONAL VALUE OF GRANULATED ADULT DOG FEED". Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 336, n.º 43 (30 de setembro de 2017): 83–88. http://dx.doi.org/10.21005/aapz2017.43.3.10.

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Kalač, P., e J. Moudrý. "Composition and nutritional value of amaranth seeds". Czech Journal of Food Sciences 18, No. 5 (1 de janeiro de 2000): 201–6. http://dx.doi.org/10.17221/9651-cjfs.

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There are reviewed literature data on proteins, lipids, starch, oligosaccharides, dietary fibre, mineral constituents, vitamins and antinutritional compounds of amaranth seeds. Moreov r, information on isolation of squalene from oil and betacyanin pigments from leaves and inflorescence is given. Data on hypocholesterolemic effect of amaranth seeds are also mentioned.

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Ovidiu, Tita. "Obtaining Low-Fat Foods and Improved Nutritional Value". International Journal of Pharmacognosy & Chinese Medicine 2, n.º 4 (2018): 1–3. http://dx.doi.org/10.23880/ipcm-16000143.

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One of the biggest challenges facing food research is the achievement of sustainable food production and, at the same time, the supply of quality food with added functionality for the prevention of diseases regarding the lifestyle. Currently consumers are more aware of food problems and monitor and attempt to harmonize their diet, they have become more preoccupied with improving their general health through daily nutrition

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Aslanova, M. A., O. K. Derevitskaya, A. S. Dydykin, A. L. Bero e N. E. Soldatova. "Nutritional and biological value of functional culinary products". Vsyo o myase, n.º 6 (30 de dezembro de 2021): 12–15. http://dx.doi.org/10.21323/2071-2499-2021-6-12-15.

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Karklelienė, R., E. Dambrauskienė, D. Juškevičienė, A. Radzevičius, M. Rubinskienė e P. Viškelis. "Productivity and nutritional value of dill and parsley". Horticultural Science 41, No. 3 (26 de agosto de 2014): 131–37. http://dx.doi.org/10.17221/240/2013-hortsci.

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Investigations of productivity and biochemical valueof dill cvs Moravan, Szmaragd, Common, Mammoth and parsley cvs Moss Curled, Astra, Festival, Gigant d’Italiawere estimated. Dill cv. Commonwas the highest, 62.3 cm, and the most productive, up to 29.1 t/ha. The analyses of biochemical compounds showed that cv. Szmaragd accumulated significantly highest amount of the dry matter (14.7%) and total sugar (3.07%). Dill cvs Moravan and Common were close as to the ability for chlorophyll accumulation (2.04–2.02 mg/g). The highest amount of essential oils was estimated in the cvs Szmaragd and Mammoth, 0.17 and 0.18%, respectively. Investigations of parsley showed that even-leaved parsley cv. Gigant d‘Italia formed rosette with higher leaf up to 56.7 cm, whereas cv. Festival was the most productive – 36.0 t/ha. Parsley cv. Moss Curled accumulated the highest amount of dry matter (19.4%) and ascorbic acid (162.8 mg/100 g). Cv.  Astra accumulated the highest amount of essential oils (0.10%) and chlorophyll (1.44 mg/g).  

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ST, El-Hadidie. "The Nutritional Value of Improving Dried Lentil Soup". Food Science & Nutrition Technology 4, n.º 5 (19 de setembro de 2019): 1–14. http://dx.doi.org/10.23880/fsnt-16000192.

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The main objective of this investigation is to prepare a quick and high quality lentil soup characterized with nutritional value in the form of powder from formulated dried soups. Dried soup mixtures formulated by lentil, mushroom, egg powder and dried sweet whey at different ratio. Three formulas were prepared and compared with lentil soup only for organoleptic properties, color, rehydration ratio, proximate analysis and energy, total phenolic compounds, antioxidant activity, amino acids profile and water activity during storage at room temperature. The organoleptic evaluation of different dried soup mixtures showed that the control lentil soup (M1) recorded the highest score (46.05) followed by died whey soup (M4) (45.05). Color measurements indicated significantly increases in lightness, redness and yellowness values. The M4, M2and M3 formulas, recorded the highest value respectively. The rehydration ratio resulted in significant increase for control, and those containing mushroom and egg powder (M1, M2, and M3), main while the presence of dried whey showed significant decrease. The chemical composition indicated that the M3 formula had the highest protein content followed by M2 and M4 compared with control. Fat and fiber content in the different soup mixtures had no significant differences as well as total carbohydrates which had the highest values in M4 followed M1, M2 and M3, respectively. The obtained results revealed that different dried lentil soup mixtures may contain a sufficient amount of minerals (Fe, Zn, Ca, and Se) to cover the human mineral requirements and also a good source of phenolic acids and antioxidant activity. The major essential amino acid in the different mixtures (M2,M3 and M4) soups was leucine which found in high amounts followed by lysine and valine compared to the control (M1) .The major non- essential amino acids were glutamic, aspartic and arginine acids followed by serine, alanine and proline which were nearly, similar all different soups mixtures. The water activity of different soups mixes increased with progressive the storage period with the type of packaging materials. The overall increase was laid safe limits was aw=o.6. From the obviously results it could be recommended that the lentil, mushroom, egg and whey powders could be a common new and successful ingredient to use in preparing a novel generation of healthy food products. The formulas from these ingredients increased the nutritional value, antioxidant activity and the amino acids. Finally, high quality and nutritional properties of different lentil soups mixtures were in order of M3 M2 and M4, comparable by M1 as a control.

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Călin, Sorina Monica, Mădălina Gavrilescu, Adrian-Petruş Vişan, Roxana Chiţu, Marius Sorinel Neacşu e Magdalena Mititelu. "Nutritional value of sausages". Farmacist.ro 2, n.º 193 (2020): 38. http://dx.doi.org/10.26416/farm.193.2.2020.3092.

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Stanton, R. "NUTRITIONAL VALUE OF VEGETABLES". Acta Horticulturae, n.º 247 (setembro de 1989): 391–96. http://dx.doi.org/10.17660/actahortic.1989.247.75.

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Hewitt, David, e Helen J. Bancroft. "Nutritional value of yogurt". Journal of Dairy Research 52, n.º 1 (fevereiro de 1985): 197–207. http://dx.doi.org/10.1017/s002202990002402x.

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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk. The concentration of most vitamins was less in yogurt than in milk and was most noticeably so for biotin which was 60% less. The effect on folic acid content was inconsistent. In nutritional experiments with rats, high values for true digestibility, biological value and net protein utilization were obtained for both yogurt and its base milk, only minor differences being apparent between the two materials. In growth tests with rats, yogurt was not found to be consistently superior to the base milk when the milk was subjected to a double heat treatment to reduce bacterial contamination. Yogurt did not confer a nutritional advantage on fresh milk in this respect.

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Perumpuli, P. A. B. N., S. M. S. J. M. Singharathne e I. P. Wanninaika. "Caryota urens: value addition, nutritional and medicinal values". Food Research 6, n.º 2 (30 de abril de 2022): 489–500. http://dx.doi.org/10.26656/fr.2017.6(2).200.

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Caryota urens which is commonly known as Kithul, is a multipurpose and underutilized palm mainly distributed in Asia. Due to its numerous applications, it has been considered an important plant that ensures the livelihood of the village people in Sri Lanka. Thus, this article reviews the nutritional and medicinal values of kithul palm and its value-added products. Kithul sap is widely used in the production of kithul treacle and jaggery due to its high amount of sugar content. Kithul seed oil is high in palmitic and oleic acid and is a good source of biofuels. Kithul fruit has skin-irritating nature due to the presence of oxalic acid, and also it contains anti-nutritional substances such as phytate, tannin and saponin. Different parts of Kithul palm such as leaves, flowers, fruit, sap is rich in antioxidants, anti -inflammatory, antimicrobial, and anti-diabetic properties due to the existence of flavonoids, glycosides like phytochemicals. Low gelatinization temperature has identified Kithul flour as a good gelling agent, stabilizer and thickener. Owning to its low Glycemic Index, kithul flour has become beneficial for people suffering from diabetics. Thus, valueadded products like biscuits, noodles, bread, muffin, rotti, porridge, dessert, yoghurt are identified as potential products that must be commercialized with more investigations.

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Mais fontes

Teses / dissertações sobre o assunto "Nutritional value"

Chaudhry, Abdul Shakoor. "Nutritional improvements of cereal straws". Thesis, University of Cambridge, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.279301.

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Clarke, Emily Jane. "Nutritional value of soya beans for broiler chicks". Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.366471.

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Rehman, Salim-Ur. "Factors influencing quality and nutritional value in chapaties". Thesis, University of Strathclyde, 1994. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=23309.

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Chapati, an unleavened flat bread, is a staple in the diet in Pakistan. Wheat in the form of chapati can contribute as much as 90% of the total dietary energy intake to the rural population and generally provides more than half dietary energy and protein. Such a heavy dependence on this cereal food has led to protein malnutrition due to wheat proteins being deficient in lysine, an essential amino acid. The aim of this study was to produce savoury chapati with enhanced nutritional value. Attitudes to a variety of savoury flavours were determined in consumers of Pakistan and in immigrants to Glasgow. Chicken and meaty were most and cheesy least preferred. Amongst chapati quality characters, nutritional value was rated highest followed by flavour. These studies suggested that consumers favoured a product with appropriate flavour, a soft texture and of high nutritional value. Typically chapaties are prepared with wholemeal flours with medium rheological optima. Doughs of British wheat varieties Fresco and Galahad (33+67) and Mercia and Galahad (50+50) had moderate stickiness, high sheeting ability, and were low in shrinkage after sheeting. Such suitable mixtures yielded flours suitable for chapati production. Wheat protein profiles were determined by electrophoresis and relationships between proteins and rheological properties determined with partial least squares regression (PLS2). Dough development time was positively correlated with aggregated values of high molecular weight (HMW) and low molecular weight (LMW) glutenins, ratio of polymeric to monomeric and LMW glutenins, and negatively correlated with the total of gliadin, globulin and albumin fractions. Dough stability showed negative and tolerance index positive correlations with gliadin. Resistance to extension was associated with dough stability and inversely with gliadin content. Such studies reveal that glutenin contributes strength and gliadin imparts weakness to flour. Response surface methodology, used to optimise chapa ties , revealed that a successful savoury product could be produced by incorporating 1.5 to 2.0 % yeast extract without any deleterious effect on dough physical characteristics. Yeast extract enhanced the concentrations of protein from 13.1 % to 14.4 % in chapati. In addition to enhanced nutritional value, yeast extract imparted a desirable savoury flavour to chapati.

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Matos, Bárbara Cartagena da Silva. "Do sea otters according to prey's nutritional value?" Master's thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17176.

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Mestrado em Ecologia Aplicada
A Teoria do Forrageio Ótimo propõe que o estímulo nutricional na escolha de presas e busca de alimento em carnívoros é o ganho energético. Em contraste, pesquisas recentes sugerem que os carnívoros selecionam presas que fornecem uma dieta com um equilíbrio específico de macronutrientes (gordura, proteína, hidratos de carbono), ao invés do maior conteúdo energético. Para este efeito, as escolhas de presas de lontras-marinhas (Enhydra lutris) que habitam Sitka Sound no sudeste do Alasca, foram estudadas durante os meses de maio a agosto de 2016. Os objetivos desta pesquisa foram: 1) descrever a dieta das lontras-marinhas em Sitka Sound; 2) descrever o valor nutricional das suas presas; 3) comparar diferenças na escolha de presas de acordo com o sexo; e 4) avaliar e comparar o valor nutricional das presas com as escolhas das lontras-marinhas. Os dados de observação foram coletados oportunisticamente, através de uma plataforma de oportunidade. As presas de lontras-marinhas foram capturadas em áreas arbitrárias de Sitka Sound, e analisadas quanto à sua percentagem em lípidos (teor de gordura) e calorias (densidade de energia). O consumo de presas foi significativamente diferente: as amêijoas foram as presas mais consumidas (68,6%), seguidos pelos ouriços-do-mar (14,3%), vieiras (5,7%), pepinos-do-mar (5,7%), caranguejos (2,9%) e estrelas-do-mar (2,9%). Além disso, os resultados revelaram uma significativa diversidade no conteúdo de gordura e densidade energética entre presas de lontra-marinha. O abalone registou maior teor de densidade energética, seguido pelas vieiras, enquanto que os ouriços-do-mar registaram maior teor em lípidos. A escolha de presas e a ingestão de nutrientes não diferiram significativamente entre machos e fêmeas, no entanto, os machos de lontras-marinhas consumiram mais moluscos do que as fêmeas, enquanto que as fêmeas consumiram mais ouriços-do-mar do que os machos. O trabalho sobre nutrição em carnívoros é preliminar, e estes resultados fornecem um ponto de partida para futuras pesquisas. As respostas a estas questões não só terão implicações significativas na gestão das populações de predadores e das comunidades ecológicas de que fazem parte, mas também acrescentarão informações importantes sobre a biologia de predadores que até agora foram negligenciadas. Além disso, os conflitos nas comunidades sobre os impactos que as lontras-marinhas têm na pesca comercial no sudeste do Alasca, não podem ser ignorados. Compreender as escolhas de presas de lontras-marinhas pode fornecer previsões de como a pesca pode ser afetada, de acordo com o crescimento da população de lontras nesta área, a fim de ajudar políticos, membros da comunidade e pescadores comerciais, a responder em conformidade.
Foraging theory proposes that the nutritional driver of prey choice and foraging in carnivores is energy gain. In contrast, recent research suggests that carnivores select prey that provides a diet with a specific balance of macronutrients (fat, protein, carbohydrates), rather than the highest energy content. To this effect, the prey choices of sea otters (Enhydra lutris) inhabiting Sitka Sound, in southeast Alaska, were studied during the months of May-August of 2016. The goals of this research were to 1) describe sea otter’s diet in Sitka Sound; 2) describe the nutritional value of sea otters’ prey items; 3) compare differences in prey choice according to sex; and 4) evaluate and compare prey’s nutritional value with sea otter’s prey choices. Foraging observational data were collected opportunistically on a boat-based platform of opportunity. Sea otter’s main prey were captured in arbitrary areas of Sitka Sound, and analyzed for percentage in lipids (fat content), and calories (energy density). Prey consumption was significantly different: clams were the most frequently consumed prey (68,6%), followed by sea urchins (14,3%), scallops (5,7%), sea cucumbers (5,7%), crabs (2,9%) and sea stars (2,9%). Also, the results revealed a significant diversity in content of fat and energy density between sea otter prey specimens. Abalone ranked first on content of energy density, followed by scallops, while sea urchins recorded the highest lipid content. Prey choice and nutrient intake were not significant different between male and female sea otters, nevertheless, males consumed more clams than females, while females consumed more sea urchins than males. The work on carnivore nutrition is preliminary, and these results provide a starting point for future work. Answers to such questions not only will have significant implications for managing predator populations and the ecological communities of which they are a part, but will also add important information on predator biology that has been neglected so far. Moreover, communities’ conflicts over the impacts sea otters are having on commercial shellfisheries in southeast Alaska cannot be overlooked. Understanding sea otter’s prey choices may provide information and predictions of how fisheries may be affected as the sea otter population grows in this area, in order to help decision makers, policy makers, community members, and commercial fishermen respond accordingly.

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Abdel-Muttalab, Salah Ahmed. "Nutritional value of rapeseed and faba bean for poultry". Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283076.

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D'Souza, Frances M. L. "The nutritional value of microalgae to penaeid prawn larvae". Thesis, Queensland University of Technology, 1997. https://eprints.qut.edu.au/36935/1/36935_Digitised%20Thesis.pdf.

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This is the first study to investigate the nutritional requirements of the penaeid prawn protozoeal phase (the first feeding stage of the prawn life cycle) using micro algae to provide different nutritional conditions. The work was a simultaneous examination of the biochemical composition of the larvae and their microalgal diets. In addition, the influence of naupliar composition on later larval stages was studied. The biochemical parameters measured were total protein, lipid and carbohydrate (i.e. gross biochemical composition) and total lipid was further resolved into individual fatty acids. The nutritional requirements of penaeid prawn larvae were assessed by measuring the survival, development (metamorphosis) and growth (in terms of dry weight) of larvae in response to various algal diets. In this way differences in survival, development and growth could be related to biochemical differences in the algal diets and associated larval body composition. The changes in biochemical composition of *Penaeus japonicus* and *P. monodon* larvae during metamorphosis from nauplii to protozoea 1 (PZl) and the time course of these changes during starvation and feeding for the ~42 h period that the PZl stage lasts, were examined. The larvae utilised lipid as a major energy source during metamorphosis. The fatty acid fraction of the lipid in nauplii was high (60 to 80%) compared with protozoeae (30 to 60%) and provided a large proportion of the energy required for metamorphosis. Of the total fatty acids, the monounsaturated (MUFAs) and saturated fatty acids contributed most of this energy. During starvation the MUFAs and polyunsaturated fatty acids (PUPAs) were metabolised while the highly unsaturated fatty acids (HUFAs) were conserved, presumably because of their role as structural components in cell membranes. The PUFA linoleic acid (18:2n-6) appeared to have a role as a component of cell membranes when in short supply, but it accumulated as an energy reserve when in excess in the diet. Linolenic acid (18:3n-3) was actively metabolised to other membrane fatty acids or used for energy. The effect of altering the biochemical composition of the microalga *Tetraselmis suecica* on *P. semisulcatus* larvae was studied by reducing the nitrate concentration from -1760 μ*M* to 176 μ*M* in the culture media. Carbohydrate increased three fold in the low nitrate algae, and protein and lipid were reduced slightly compared to the control. The low protein:energy ratio (0.1 to 0.2) of the low nitrate diets resulted in a delay in the development of the larvae compared to that of the animals fed the control diet (ratio 0.3 to 0.4). Survival was not affected by the algal diets. Four species of algae (*Tetraselmis suecica*, *Chaetoceros muelleri*, Tahitian *Isochrysis* sp. (T-iso) and *Dunaliella tertiolecta*) differing predominantly in their fatty acid composition were fed to *P. japonicas* larvae as single species diets. The two best diets (in terms of growth and survival of the prawn larvae) were subsequently fed in combination to *P. semisulcatus* and *P. monodon* larvae to assess their nutritional value as part of a mixed diet. The survival and development to mysis 1 (M1), i.e. performance, of the larvae was affected by the algal diets such that the diets could be ranked: *C. muelleri* > *T. suecica* > *Isochrysis* sp. (T-iso) > *D. tertiolecta*. The fatty acid profiles of the algae, particularly those of arachidonic acid (20:4n-6) and eicosapentaenoic acid (20:5n-6), were related to those of the larvae and their performance. The presence of both of these fatty acids in the algal diet was necessary to produce high performance whereas docosahexaenoic acid (22:6n-3) was not. The low requirements for the PUPAs 18:2n-6 and 18:3n-3 were modulated by the presence of HUFAs such as 20:4n-6, 20:5n-6 and 22:6n-3. Therefore when these HUFAs were present in the diet, less 18:2n-6 and 18:3n-3 were required. However high proportions of 18:2n-6 and 18:3n-3 alone, did not replace the requirements for 20:4n-6, 20:5n-6 and 22:6n-3. Understanding the nutritional requirements of penaeid prawn larvae will lead to the production of a cost effective and optimum diet for use in hatcheries. In addition, this research will contribute to the production of a purified artificial diet for penaeid prawn larvae which can be used to examine the requirements for other nutrients.

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Lewu, Muinat Nike. "Studies on the nutritional value of seven accessions of cocoyam growing in South Africa". Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/d1001054.

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Cocoyam [Colocasia esculenta (L.) Schott] is widely cultivated as a staple food in the tropical and subtropical regions of the world. The crop, however, remains unpopular and not well known outside KwaZulu-Natal Province of South Africa where it is cultivated mainly for subsistence. The aims of the study were to collect local landraces (accessions) of the crop from where it is found growing within the country for various studies and also to document its nutritional values as well as the safety/toxicity of the crop. The study was carried out using various methods. These included a comparative assessment of the proximate, mineral and antinutrient compositions of cooked and uncooked tubers of a typical commercially available cocoyam and potato found in South African markets. These investigations were repeated for the tubers and leaves of available landraces (seven accessions) of C. esculenta found growing in the farmers’ fields in KwaZulu-Natal Province. Also, an in vivo toxicological study on cooked accessions of the local landraces was conducted to determine possible toxicity effects after consumption using albino rats as a model. The results revealed that commercially available cocoyam and potato tubers have very close nutritional components. Analysis of the proximate composition of seven accessions (UFCe1- UFCe7) of cooked and uncooked tubers of cocoyam indicated that UFCe7 was better in ash, crude protein, crude fibre and crude lipid contents but with higher moisture which could make it more vulnerable to microbial attack. No tubers of the seven accessions appeared to be ii outstandingly better than the others based on their mineral compositions. However, in terms of antinutritional factors, UFCe1, UFCe3 and UFCe7 had the least amounts of oxalate, tannins and phytate in their cooked states. It was discovered however, that the leaves of the accessions of this vegetable contain substantial amount of minerals, and therefore, can contribute significantly to the nutrient requirements of humans and could be recommended as a cheap source of nutrients in South Africa. None of the accessions was outstandingly better than the others in terms of their mineral contents and anti-nutritional factors. Moreover, the current study has shown that boiling the leaves of cocoyam prior to consumption is an effective way of reducing the antinutrient contents of the leaves of the plant thereby making it safe for consumption. The findings also revealed that cooking C. esculenta leaves may increase the levels of protein, fibre and lipid contents while cooking may also decrease the mineral, carbohydrate and caloric contents of the leaves of the accessions. The leafy vegetable may, therefore, be recommended as a cheap source of plant protein. Cooking improved the nutritive value as a result of the reduction in antinutrient levels, thereby improving the food quality in all the tuber and leaf samples used for this study. At the same time, cooked samples also suffered loss of some nutrients with respect to the proximate and mineral compositions. However, supplementation from other food sources that are rich in these nutrients is necessary when these crops are cooked for consumption. Any of the cocoyam accessions may be recommended for consumption for improved protein and mineral nutrients while tubers of accession UFCe7 have also shown good promise in terms of protein and fibre content availability. The results of the in vivo study, using the liver and kidney functional endpoints of weanling albino rats (Rattus norvegicus) maintained on different accessions of cooked cocoyam-based iii diets (UFCe1-UFCe7) for 28 days, revealed that all the accessions produced selective alterations on the hepatorenal indices of weanling rats. The highest alterations were produced by UFCe4 while the least was from UFCe2. These alterations may have consequential effects on the normal functioning of the liver and kidney of the animals. The UFCe2 exhibited the least toxicity risk among the accessions of C. esculenta growing in KwaZulu-Natal Province of South Africa.

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Qiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals". NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.

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Feed mills demand routine techniques to analyze digestible amino acids in highly variable animal meals. As routine tools, infrared spectroscopic predictions of digestible amino acids require reference samples assayed in vivo. Lack of reference samples resulting from costly and time-consuming in vivo assays has limited infrared spectroscopic applications. To remove this limitation, an in vitro assay mimicking in vivo digestion in swine was sought as a replacement to build the reference database.

Pepsin and pancreatic proteases used in the in vitro assays produce autolysates that are assayed as digestible amino acids. To correct this contamination and define incubation time for efficient use of the proteases, the autolysis of these proteases was studied. Correction of enzyme contamination with enzyme blank incubations and incubation time of 24 hours for pepsin and 96 hours for pancreatic proteases were proposed (Chapter III and IV).

In vitro digestion focused on maximal hydrolysis of peptide bonds with minimal enzyme usages for restriction of enzyme contamination. The minimal enzyme usage was determined to be 6.5% (enzyme to substrate ratio) (Chapter V).

Study on absorption of peptides in swine revealed that all soluble in vitro peptides could be estimated as digestible in vivo. Average in vitro digestibility coefficients were comparable to in vivo for a number of amino acids but mismatch occurred for individual samples. In vivo digestible amino acids, though, could be predicted with in vitro digestible amino acids. For example, lysine was predicted with an error of 0.27% (Chapter VI).

Total and digestible amino acids were predicted with near infrared reflectance spectroscopy (NIRS) and mid infrared Fourier transform infrared spectroscopy (FTIR) but not with Raman spectroscopy. Infrared spectroscopic prediction errors for digestible lysine were 0.27% for near infrared spectroscopy and 0.26% for mid infrared spectroscopy. Total amino acids seemed better predicted than digestible amino acids by infrared spectroscopy (Chapter VII).

The study showed that as routine techniques, infrared spectroscopy could potentially replace both in vivo and wet chemical analyses of amino acids.

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Ряшко, Галина Михайлівна, e Вікторія Миколаївна Шелудько. "DESIGNING OF BAKING AREA SPECIALIZING ON HIGH NUTRITIONAL VALUE PRODUCTS". Thesis, Прага, 2021. http://dspace.puet.edu.ua/handle/123456789/10725.

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Ряшко, Галина Михайлівна, e Вікторія Миколаївна Шелудько. "Designing of baking area specializing on high nutritional value products". Thesis, Oktan Print, 2021. http://dspace.puet.edu.ua/handle/123456789/11027.

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Livros sobre o assunto "Nutritional value"

Food: Biochemistry and nutritional value. Harlow, Essex, England: Longman Scientific & Technical, 1987.

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Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.) e International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), eds. Taurine: Nutritional value and mechanisms of action. New York: Plenum Press, 1992.

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Mariod, Abdalbasit Adam, ed. Wild Fruits: Composition, Nutritional Value and Products. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

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Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Boston, MA: Springer US, 1992.

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1909-, Bourne Geoffrey H., ed. Nutritional value of cereal products, beans, and starches. Basel: Karger, 1989.

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Council, National Dairy. The nutritional value of milk: Your questons answered. London: National Dairy Council, 1994.

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1928-, Vettorazzi Gaston, e Macdonald Ian 1921-, eds. Sucrose: Nutritional and safety aspects. London: Springer-Verlag, 1988.

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Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

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G, Miles Philip, e Chang S. T. 1930-, eds. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2^a ed. Boca Raton, Fla: CRC Press, 2004.

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Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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Capítulos de livros sobre o assunto "Nutritional value"

Sparvoli, Francesca, Roberto Bollini e Eleonora Cominelli. "Nutritional Value". In Grain Legumes, 291–325. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2797-5_10.

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Mead, James F., Roslyn B. Alfin-Slater, David R. Howton e George Popják. "Nutritional Value of Lipids". In Lipids, 459–73. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2107-1_19.

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Bennion, E. B., G. S. T. Bamford e A. J. Bent. "Nutritional value of flour confectionery". In The Technology of Cake Making, 353–57. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_27.

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Chandler, S. "The nutritional value of bananas". In Bananas and Plantains, 468–80. Dordrecht: Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0737-2_16.

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Godber, J. Samuel. "Nutritional Value of Muscle Foods". In Muscle Foods, 430–55. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-5933-4_16.

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Roderuck, Charlotte E., e Hazel Fox. "Nutritional Value of Cereal Grains". In Agronomy Monographs, 1–10. Madison, WI, USA: American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/agronmonogr28.c1.

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Segal, Scott P., Travis J. Knight e Donald C. Beitz. "Use of Biotechnology to Increase Food Production and Nutritional Value". In Nutritional Health, 505–22. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-894-8_24.

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Zeidler, Gideon. "Shell Eggs and Their Nutritional Value". In Commercial Chicken Meat and Egg Production, 1109–28. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0811-3_57.

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Kozonova, Juliya, Victoria Stepanova, Alla Salavelis e Alina Kulyk. "Sweet Ices with High Nutritional Value". In Modern Development Paths of Agricultural Production, 729–36. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14918-5_71.

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Paik, In-Kee. "Nutritional Value of Processed Rapeseed Meal". In Advances in Experimental Medicine and Biology, 403–14. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2626-5_29.

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Trabalhos de conferências sobre o assunto "Nutritional value"

Zhu, Yanping. "Nutritional Ingredients and Evaluation of Nutritional Value". In 2017 International Conference on Sports, Arts, Education and Management Engineering (SAEME 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/saeme-17.2017.35.

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Repo-Carrasco-Valencia, Ritva, Jaime Basilio-Atencio, Genny Isabel Luna-Mercado, Silvia Pilco-Quesada e Julio Vidaurre-Ruiz. "Andean Ancient Grains: Nutritional Value and Novel Uses". In la ValSe-Food 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2021008015.

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Kolpakova, D. E., Lyudmila Asyakina, A. S. Frolova e T. Yu Mokrushina. "CHARACTERISTICS OF NON-TRADITIONAL RAW MATERIALS INCREASING THE NUTRITIONAL VALUE OF BREAD". In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-59.

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Improving the nutrition of people has always been one of the main tasks of people. If a person eats junk food, then he has a metabolic disorder, the functional ability of the digestive, cardiovascular, nervous and other body systems. Demographic difficulties, frequent stresses, an increase in the number of people suffering from various diseases, deterioration in the health of children, etc., all these factors necessitate the introduction of additional raw materials that increase the nutritional and biological value of food products, in particular bread and bakery products.

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Prishchepa, T. S., Ia V. Girs, A. D. Ishchenko, O. A. Kliuchnikova e A. M. Patieva. "Nutritional Value of Venison and Its Beneficial Properties". In General question of world science. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/gq-31-03-2018-44.

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Jukniene, Igne, Agne Jankauskiene e Gintare Zaborskiene. "Determination of nutritional value in meat by-products". In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t011.

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S.F., Kochetkova, Mekhantseva I.Yu., Zolotov N.A. e Krotova O.E. "ANALYSIS OF THE NUTRITIONAL VALUE OF SESAME SEEDS AS ADDITIVES IN COTTAGE CHEESE PRODUCTS OF HERODIETIC ORIENTATION". In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.92-96.

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The article discusses the main aspects of herodietic nutrition and, in connection with them, the properties and nutritional value of sesame as an additive. The analysis and comparison of sesame products – sesame seeds, sesame cake and sesame flour from sesame cake, and also the rationale for their use in cottage cheese products of herodietic orientation is given.

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Gusarov, Igor'. "Nutritional value and chemical composition of feed harvested in the Vologda region". In Multifunctional adaptive fodder production. ru: Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-28-76-158-165.

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The data on feed quality and their actual nutritional value in the conditions of the North of the European part of Russia are presented. The averaged data on the nutritional value and chemical composition of feed received for analysis from agricultural enterprises of the Vologda oblast are presented. There is a tendency to decrease certain indicators characterizing the nutritional value of feed, such as crude protein, crude fat, crude fiber, as well as the content of chemical elements calcium and phosphorus. The data on the actual nutritional value and chemical composition of feed that have developed in the Vologda Oblast indicate the need to improve the regional feed production system that meets the requirements of standardized feeding of highly productive dairy cows.

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Myrisis, Giorgos, Silvia Aja e Claudia Monika Haros. "Substitution of Critical Ingredients of Cookie Products to Increase Nutritional Value". In la ValSe-Food 2022. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017015.

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Al-Juboori, A. T., M. Mohammed, J. Rashid, J. Kurian e S. El Refaey. "Nutritional and medicinal value of camel (Camelus dromedarius) milk". In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130201.

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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA e Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING". In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.

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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture, Institute of Food Safety, Animal Health and Environment "BIOR" and Laboratory of Mineral Nutrition at the Institute of Biology of the University of Latvia. Four different potato main course types with amaranth, quinoa, bulgur and chicken were prepared for the study; plain potatoes were used as the control sample. The content of protein, carbohydrates, lipids, fibre and minerals (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) was determined in all potato main course samples. The addition of amaranth, quinoa and bulgur significantly increased the content of dietary fibre, protein, carbohydrates and lipids (p&amp;lt;0.05), whereas the addition of chicken fillet significantly increased protein and lipid content, but reduced the content of carbohydrates and dietary fibre. The content of various minerals, which are an indispensable part of the diet as they are necessary for the body's life processes and normal development, was significantly increased by the addition of chicken to the potato main course. The highest dietary fibre content was detected in potato main course with amaranth (3.0 g per 100 g product), drawing up to 9.0 g dietary fibre per one serving (300 g). Following the Regulation (EC) No 1924/2006, potatoes with amaranth can be defined as the “source of fibre”.

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Relatórios de organizações sobre o assunto "Nutritional value"

Goranova, Zhivka, Marianna Baeva, Anton Slavov, Nadezhda Petkova, Galina Uzunova, Radka Vrancheva, Hafize Fidan e Todorka Petrova. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, dezembro de 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Kanner, Joseph, Mark Richards, Ron Kohen e Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, dezembro de 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.

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Abramov, A. F., T. V. Salova, K. M. Stepanov, V. T. Vasileva, A. A. Efimova, T. V. Sleptsova, T. A. Platonov, N. A. Matveev e S. M. Timofeev. Nutritional and biological value of freshwater fishes of rivers Yakutia. АНС «СибАК», 2018. http://dx.doi.org/10.18411/0821-2016-0005-2018.

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Liu, Ben, Zeyuan Liu, Xiaojie Xia, Shu Liu, Yuting Zeng, Yu Cheng, Xiaolin Ge e Xinchen Sun. Prognostic value of nutritional risk index in patients with esophageal cancer. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, junho de 2021. http://dx.doi.org/10.37766/inplasy2021.6.0038.

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Phillips, Melissa M. Value Assignment of Standard Reference Material® 1849b Infant/Adult Nutritional Formula I. Gaithersburg, MD: National Institute of Standards and Technology, 2022. http://dx.doi.org/10.6028/nist.sp.260-233.

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Sharon, Nathan, e Maarten Chrispeels. Improvement of the Nutritional Value of Legume Storage Proteins by Genetic Engineering: Studies with Legume Lectins. United States Department of Agriculture, outubro de 1991. http://dx.doi.org/10.32747/1991.7604278.bard.

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McGuire, Mark A., Amichai Arieli, Israel Bruckental e Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, janeiro de 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has determined that milk protein synthesis has the potential to be enhanced much greater than previously believed. Increases of over 25% in milk protein percent and yield were detected in studies utilizing abomasal infusion of casein and a hyperinsulinemic-euglycemic clamp. Thus, it appears that insulin, either directly or indirectly, can elicit a substantial increase in milk protein synthesis if additional amino acids are supplied. For additional amino acids, casein provided the best response even though substantial decreases in branched chain amino acids occur when the insulin clamp is utilized. Branched chain amino acids alone are incapable of supporting the enhanced milk protein output. The mammary gland can vary both blood flow and extraction efficiency of amino acids to support protein synthesis. A mammary culture system was used to demonstrate specific endocrine effects on milk protein synthesis. Insulin-like growth factor-I when substituted for insulin was able to enhance casein and a-lactalbumin mRNA. This suggests that insulin is a indirect regulator of milk protein synthesis working through the IGF system to control mammary production of casein and a-lactalbumin. Principal component analysis determined that carbohydrate had the greatest effect on milk protein yield with protein supply only having minor effects. Work in cattle determined that the site of digestion of starch did not affect milk composition alone but the degradability of starch and protein in the rumen can interact to alter milk yield. Cows fed diets with a high degree of rumen undegradability failed to specifically enhance milk protein but produced greater milk yield with similar composition. The mammary gland has an amazing ability to produce protein of great value. Research conducted here has demonstrated the unprecedented potential of the metabolic machinery in the mammary gland. Insulin, probably signaling the mammary gland through the IGF system is a key regulator that must be combined with adequate nutrition in order for maximum response.

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Shao, yifeng, wei Cao e xinliang Gao. The value of pretreatment prognostic nutritional index in predicting prognosis in lung cancer patients receiving immune checkpoint inhibitors-based treatment：A Systematic Review and Meta-Analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, abril de 2022. http://dx.doi.org/10.37766/inplasy2022.4.0087.

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Ivanov, R. V., U. V. Khompodoeva e M. N. Slobodchikova. Influence of the nutritional value of seeded and natural grass stands on the supply of metabolic energy and nutrients in the body of the horses of the Yakut breed in winter. Федеральное государственное бюджетное образовательное учреждение высшего образования Иркутский государственный аграрный университет им. А.А. Ежевского, 2018. http://dx.doi.org/10.18411/vestnikirgska.2018.5.114121rus.

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TERENTIEV, S., O. GRUNINA e L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at replacing food additives produced abroad, necessitates the use of food additives or raw materials of natural origin produced in the territory of the Russian Federation, and the lack of development of regulatory and technological documentation in this direction is a significant problem for public enterprises. nutrition. Purpose - to carry out the development of a recipe for a test semi-finished product produced with the addition of lentil flour, as a product with a preventive purpose Results: based on the results of the study, a recipe for a test semi-finished product was developed, produced with the addition of lentil flour, as a product with a preventive purpose.

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