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Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Acta Alimentaria
Volume/Issue:
Volume 41: Issue 4
DOI:
https://doi.org/10.1556/aalim.41.2012.4.6
Authors: S. Silva Júnior, O. Tavano, A. Demonte, E. Rossi, and R. Pinto

.H.R. & Young, V.R. (1983): Nitrogen balance studies in young men to assess the protein quality of an isolated soy protein in relation to meat protein. J. Nutr. , 113 , 2485–2491. Young V

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Oxidative dehydrogenation of lower alkanes over metal incorporated MCM-41 catalysts

Reaction Kinetics, Mechanisms and Catalysis
Volume/Issue:
Volume 105: Issue 2
DOI:
https://doi.org/10.1007/s11144-011-0393-1
Authors: Shakeel Ahmed, Faizur Rahman, Adnan M. J. Al-Amer, Eid M. Al-Mutairi, Uwais Baduruthamal, and Khurshid Alam

were used to separate H 2 , N 2 , O 2 , CO, CO 2 and HCs gases. The detector was kept at 140 °C, while the column and the injector was kept at 130 °C. Argon was used as a carrier gas at a pressure of 60 kPa. Carbon and nitrogen balances were

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Experimental investigation of the chemical reduction of nitrate ion in aqueous solution by Mg/Cu bimetallic particles

Reaction Kinetics, Mechanisms and Catalysis
Volume/Issue:
Volume 102: Issue 2
DOI:
https://doi.org/10.1007/s11144-010-0274-z
Authors: B. Ramavandi, S. B. Mortazavi, G. Moussavi, A. Khoshgard, and M. Jahangiri

solution with 2.5 g/L of 1% Mg/Cu Nitrogen balance Because nitrate can be reduced to species such as nitrite, ammonium and nitrogen, this study also investigated the reaction

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