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pea/carbohydrate

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Страница 1 от 19 резултата

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients.

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Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas. Therefore, a product has been developed which can be used as an ingredient in a wide variety of dishes without presoaking or precooking. Dried

Influence of s-Triazines on Some Enzymes of Carbohydrates and Nitrogen Metabolism in Leaves of Pea (Pisum sativum L.) and Sweet Corn (Zea mays L.).

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Foliar applications of 2 milligrams per liter of 2-chloro-4,6-bis (ethylamino)-s-triazine, 2-methylmercapto-4-ethylamino-6-isobutylamino-s-triazine, and 2-methoxy-4-isopropylamino-6-butylamino-s-triazine caused increases in the activities of starch phosphorylase, pyruvate kinase, cytochrome oxidase,

Absorption of carbohydrate-derived nutrients in sows as influenced by types and contents of dietary fiber.

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The current investigation was undertaken to study the absorption and plasma concentration of carbohydrate-derived nutrients [glucose, short-chain fatty acids (SCFA), and lactate] and the apparent insulin production in sows fed diets containing contrasting types and contents of dietary fiber. Six

Effect of ancient grains and grain-free carbohydrate sources on extrusion parameters and nutrient utilization by dogs.

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The aim of this study was to evaluate the impact of ancient grain and grain-free carbohydrate sources on extrusion process, nutrient utilization, and palatability by dogs. Two maintenance dog diets were formulated with same proportions of carbohydrates: 1) ancient grain diet (AG) with spelt, millet,

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables.

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BACKGROUND Environmental as well as cultivation factors may greatly influence the chemical composition of plants. The main factors affecting the chemical composition of foodstuff are level and type of fertilizer (conventional and organic cultivation systems), location or soil type, and year of

The microbial fermentation characteristics depend on both carbohydrate source and heat processing: a model experiment with ileo-cannulated pigs.

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The effects of carbohydrate (CHO) source and processing (extrusion cooking) on large intestinal fermentation products were studied in ileo-cannulated pigs as a model for humans. Pigs were fed diets containing barley, pea or a mixture of potato starch:wheat bran (PSWB) either raw or extrusion cooked.

Digestion of carbohydrates and utilization of energy in sows fed diets with contrasting levels and physicochemical properties of dietary fiber.

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Three experimental diets were used to investigate the digestion of carbohydrates and utilization of energy in sows fed diets with different levels and physicochemical properties of dietary fiber (DF). The low-fiber diet (LF; DF, 16%; soluble DF, 4.8%) was based on wheat and barley. The high-fiber 1

Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare).

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The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D- Optimal mixture design was used to generate 14 formulations. Each ingredient had 55-90% maize, 20-35% pea and 4-12% malted

Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes.

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BACKGROUND Data on the blood glucose response of diabetic patients to mixed meals containing food both rich in fiber and with a low glycemic index, such as dried peas, is scarce. Thus, the extent to which type 2 diabetic patients should take into account low-glycemic, high-fiber foods for their

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes.

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Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs,

Aphid Feeding on Plant Lectins Falling Virus Transmission Rates: A Multicase Study

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Aphids are insect vectors that have piercing-sucking mouthparts supporting diversified patterns of virus-vector interactions. Aphids primarily retain circulative viruses in the midgut/hindgut, whereas noncirculative viruses tend to be retained in the stylet. Most viruses, and many proteins from

Analysis of starch in food systems by high-performance size exclusion chromatography.

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Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2 sugar

Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males.

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OBJECTIVE The satiating effect of animal vs plant proteins remains unknown. The present study examined the effects of breakfasts containing animal proteins [milk (AP)], a blend of plant proteins [oat, pea and potato (VP)] or 50:50 mixture of the two (MP) compared with a carbohydrate-rich meal (CHO)

Translocation of uranium from water to foodstuff while cooking.

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The present work report the unusual uranium uptake by foodstuff, especially those rich in carbohydrates like rice when they are cooked in water, contaminated with uranium. The major staple diet in South Asia, rice, was chosen to study its interaction with UO2(2+), the active uranium species in

[Applicability of multivariate statistics for nutritional studies: bioassay rice weevil (Sitophilus oryzae L)].

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The principal component analysis (PCA), non-metric multidimensional scaling (MDS) and analysis of similarity (ANOSIM) are multivariate statistical techniques that graphically represent numerical measures of several factors and display multiple relationships that may exist between them. In this
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