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). Pork meat was used as control for the immunoblot analyses. Protein content of meat separates was 20% (w/v). 2.2 Enzymes used Digestive enzymes as trypsin (TRY; Sigma, from bovine pancreas, Type IX 13700 BAEE U/mg protein), α-chymotrypsin (α-CHY; Sigma

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Institution, MSZ 20501-1:2007, 4.1., pp. 6–8. ISO/TS 16634-2:2009 (2009): Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content

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. Burešová , I. , Sedláčková , I. , Faměra , O. & Lipavskŷ , J. ( 2010 ): Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch . Plant Soil Environ. , 56 , 99 – 104

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Vollmann, J., Fritz, C.N., Wagentristl, H. & Ruckenbauer, P. (2000a): Environmental and genetic variation of soybean seed protein content under Central European growing conditions. J. Sci. Fd Agric. , 80 , 1300

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48 72 76 Duranti, M. & Glus, C. (1997): Legume seeds: protein content and nutritional value. Field Crops Research , 53 , 31

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Acta Alimentaria
Authors: I. Colić Barić, I. Panjkota Krbavčić, and S. Pedisić

Churella, H.R., Borchel, M.W., Thomas, M.R., Breen, M., & Jacobs, J. (1994): Growth and protein status of term infants fed soy protein formulas differing in protein content. J. Am. College Nutr. , 13 , 262-267. Growth and protein

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

Uthayakumaran, S. , Gras, P.W. , Stoddard, F. & Békés, F. (1999): Effects of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chem. , 76 , 389

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., 2019; Fradinho et al., 2020 ). Kadam and Prabnasankar (2010) summarised the functional properties of marine foods and their usage as functional ingredients in bakery and pasta products in a review. Shrimp is nutritious seafood with protein content of

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g DW) was estimated by method provided by McRary and Slattery (1945) . Total soluble protein content (g/100 g DW) in dried onions was determined by the method given by Loyry and co-workers (1951). Free amino acid content was determined by method

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Acta Alimentaria
Authors: N. Costa, P. Sakon, H. Paula, M. Pinto, M. Sant‘Anna, T. Araújo, and V. Minim

A.O.A.C. (2002): Official methods of analysis , Moisture (method 934.01), dietary fiber content (method 991.43), total ash content (method 942.05), total protein content (method 984.13), total lipid (method 920

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