riboflavin/ジャガイモ

OBJECTIVE To study the effect on the retention factors (RFs) of vitamin and mineral in potato cooked by different methods, to provide reference for evaluation of diet's nutrition and the RF decision of similar vegetables in our country. METHODS Potato were selected and cooked by different methods,

OBJECTIVE The effect of nutritional supplementation of two Metarhizium species with riboflavin (Rb) during production of conidia was evaluated on (i) conidial tolerance (based on germination) to UV-B radiation and on (ii) conidial expression following UV-B irradiation, of enzymes known to be active

The bioluminescence of the luminous mushroom, Lampteromyces japonicus, was studied by using the mushroom gills and also the luminous mycelia, the latter being cultured from the isolated spores and grown in a potato sucrose medium. The luminescence intensity of the mushroom gills and the cultured

An automated chromatographic detection system for the determination of total riboflavin phosphates using immobilized sweet potato acid phosphatase as a pre-column reactor is reported on. An immobilized enzyme reactor, incorporated in the on-line analytical system, hydrolysed riboflavin phosphates to

An automated chromatographic detection system for the simultaneous determination of riboflavin phosphate, caffeine, nicotinamide and pyridoxine hydrochloride in a multivitamin pharmaceutical preparation was constructed. Hydrolytic pretreatment of riboflavin phosphate to riboflavin was carried out

Sweet potato acid phosphatase was covalently coupled with glutaraldehyde to aminopropyl controlled-pore glass, and used as a pre-column enzyme reactor. The immobilized enzyme reactor (IMER) was continuously operated using an automated chromatographic detection system we developed. Functional

Potato acid phosphatase (EC 3.1.3.2) was used to remove the eight phosphate groups from alphas1-casein. Unlike most acid phosphatases, which are active at pH 6.0 or below, potato acid phosphatase can catalyze the dephosphorylation of alphas1-casein at pH 7.0. Although phosphate inhibition is

BACKGROUND Among small Andean potato farmers, greater pesticide use and better linkage to markets are promoted as ways to improve farm outputs and incomes. The health of household members is assumed to improve with higher incomes, although evidence to support such an assumption remains

OBJECTIVE To investigate the dietary differences reported by teenagers in Scotland compared with teenagers from elsewhere in Britain, allowing for a range of other demographic, personal and lifestyle variables. METHODS Data was taken from the 1970 longitudinal birth cohort study which collected data

Thiamin, riboflavin, and ascorbic acid in pre-prepared foods sampled from a hospital food service line decreased slightly during a one and one-half hour serving period and differed somewhat according to month of sampling. On a per serving basis, entrée foods supplied 4% to 17% of the RDA for thiamin

The intra- and extracellular contents of vitamins were studied in the course of submerged cultivation of the higher basidial mushroom Pleurotus ostreatus (Jacq.: Fr.) Kummer st. IMBF-1300 on liquid nutrient media. This strain was found to be autotrophic in respect of thiamin (vitamin B1), riboflavin

Quality and nutritional data were obtained for potatoes, carrots, and beets initially and after the raw product was stored for 6 months. Yields of peeled vegetables during 6 months of storage stayed constant for beets but decreased for potatoes and carrots. Proximate analyses for all vegetables

OBJECTIVE We asked whether under-reporting of energy and cigarette smoking were associated with choice of foods and dietary composition amongst subjects with hypercholesterolaemia who had received dietary instruction to lower serum cholesterol. METHODS Dietary intake was assessed with a 4-day

The dietary patterns of 680 noninstitutionalized, predominantly white, elderly volunteers from the Boston area (447 women and 233 men) were examined by cluster analysis of food contribution to energy intake. Data were derived from 3-day dietary records. The four major patterns identified