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amino acid profile and high protein content (14–19%) ( Brenner et al., 2000 ). Amaranth, a pseudo-cereal, is a rich source of nutritional compounds, especially proteins such as high-quality lysine, tryptophan, and squalene. Moreover, amaranth is gluten

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): 921 – 929 . 10.1093/aob/mcu014 ISO/TS . ( 2009 ). Food products - determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content . ISO/TS 16634-2:2009 . Komosinska-Vassev , K

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Acta Alimentaria
Authors: M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi

, while sugar contents meet the recommendation of less than 10 energy%. Protein content of meals is significantly higher than 15 energy %. Fat content is significantly higher than the upper end of the recommendation, and the energy originated from saturated

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Acta Alimentaria
Authors: S. Hu, H. Shu, J.L. Yuan, J.Y. Gao, P.Y. Mu, C.Z. Ren, W. Sang, L.C. Guo, and H.B. Chen

extrudates. A) WAI. B) WSI. The thick black line indicates pure wheat flour, the thick grey line indicates pure oat flour. Error bars indicate standard deviation. Moreover, low protein content also reduced the value of WSI. Setm and Rajamanickam (2012

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analysed for ash content by calcination in a furnace (Carbolite CWF 1100, Keison Products, England) at 550 °C (AOAC 923.03). The protein content was determined by Kjeldahl method based on the total nitrogen content (AOAC 981.10). The fat content was

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accredited standard methods. The protein content of the products was determined based on the nitrogen content by Kjeldahl method (MSZ 1385:1987). Amount of lactose was measured by high-performance liquid chromatography based on the work of Dunmıre and Otto

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substitution level (P<0.05). It is an expected result, since crude fat content of IRGF (4.85%) was notably higher than refined wheat flour. Although crude protein content of control tarhana was slightly higher (P<0.05) than its counterparts substituted with

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for protein content by the Kjeldahl method, fat content by the Gerber method, and moisture according to AOAC (2006) . 2.4 Probiotic viability The counts of probiotics were monitored in cheeses. An aliquot 10 g of minced cheese was placed into a

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Association of Official Analytical Chemists (AOAC) ( AOAC, 2000 ). The protein content was calculated from nitrogen using the factor of 6.25 as reported by Islas-Rubio et al. (2014) . Carbohydrate and energy values were calculated according to the AOAC (2000

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.8 11.4 Ash content (%, db) 0.57 0.61 Protein content * (%) 11.6 9.8 Zeleny sedimentation value ** (ml) 34 23 Modified sedimentation value ** (ml) 33 7 Falling number *** (sec) 470 408 Wet gluten content ** (%) 32.7 Cannot be washed Farinograph

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