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南京师范大学金陵女子学院营养学英文课件 Food nutritional value。
Selected fruits and vegetables: comparison of nutritional value and affordability
dietary cost elderly people nutrient profile nutrient score
2015/5/18
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Nutritional value of the protein of consumer carp Cyprinus carpio L.
amino acid profile fish food of standard value
2014/2/24
The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content wa...
Evaluation of the Nutritional Value of Functional Yogurt Resulting from Combination of Date Palm Syrup and Skim Milk
Nutritional Value Yogurt Resulting Date Palm Syrup Skim Milk
2010/11/8
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
Assessment of the Nutritional Value of Plant-Based Diets in Relation to Human
Carbohydrates Edible plants Fiber India Iran nutritional values
2010/9/29
The aim of the study is to evaluate which plant foods are suitable for high temperature food
processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
Enhancement of Nutritional Value of Cereals with γ-Linolenic Acid by Fungal Solid-State Fermentations
cereals fungi γ-linolenic acid
2009/3/13
The capability of lower filamentous fungi to utilize and to enrich cereals with γ-linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production str...
Improvement of Nutritional Value of Tomatoes under Salt Stress Conditions
salt stress tomato antioxidant lipoic acid vitamin C vitamin E
2014/3/10
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C ...
The yield and nutritional value of meat from African ungulates, camelidae, rodents, ratites and reptiles
Fatty acids Cholesterol Ungulates Camelids Rodents Ratites Reptiles
2012/8/13
The current knowledge of the yield and nutritional (proximate and fatty acid) composition of meat derived from African ungulates, camelidae, rodents, ratites and reptiles is reviewed. Although most of...
Effects of dietary factors and other metabolic modifiers on quality and nutritional value of meat
Diet Meat quality Nutritional value Metabolic modifiers Beef Pork
2012/8/10
A number of technologies that increase feed efficiency and lean tissue deposition while decreasing fat deposition have been developed in an effort to improve profitability of animal production. In gen...