搜索结果: 16-30 共查到“食品科学技术 iron”相关记录31条 . 查询时间(0.1 秒)
Effect of Iron-fortified ‘Gari’, Cassava Meal on Serum Iron, Hemoglobin Concentration and Total Iron-binding Capacity in Albino Wistar Rats
Cassava Meal Serum Iron
2016/6/2
The effect of iron fortified ‘gari’, a cassava fermented meal on serum iron, hemoglobin concentration and total iron binding capacity on Albino Wistar rats were investigated. The prevalence of Iron De...
Variability and Correlations Studies for Total Iron and Manganese Contents of Chickpea (Cicer arietinum L.) High Yielding Mutants
Variability and Correlations Studies Manganese Contents
2016/6/1
Increased malnutrition and food insecurity for the past several years in countries, like India, is point of great concern. Present study was undertaken to reveal the potential role of mutagenesis to i...
Biochemical Studies of Iron Fortified Gari Fed to Phenyl Hydrazine-induced Anaemic Rats
Iron Fortified Gari Phenyl Hydrazine-induced Anaemic Rats
2016/5/31
The blood chemistry, hematological and oxidative stress parameters of anaemic rats fed iron-fortified gari was investigated. Yellow gari, popular Nigerian fermented cassava gruel, was fortified with F...
Solubility of Iron and Zinc in Selected Seafoods under Simulated Gastrointestinal Conditions
Fe Zn seafoods solubility
2009/7/7
Seafoods are known to contain many kinds of minerals, and minerals to be bioavailable need to be in a soluble form. Solubility of iron and zinc from seaweeds (nori, red alga; aonori, green alga; and h...
Effect of Copper, Iron, Zinc and Magnesium Ions on Bovine Serum Albumin Gelation
microstructure trace-metals gelation
2009/6/17
This study was conducted to observe the effect of trace amounts of various ions CuSO4, FeSO4, ZnSO4 and MgSO4, on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied usin...
Consumer Acceptance of Philippine Orange Drink as an Iron-fortified Beverage for Filipino Women
consumer test consumption study iron fortification
2009/6/10
Ready-to-drink Philippine orange juice (POJ) prototypes were developed as iron-fortified beverages for evaluation of Filipino women from 4 representative communities in Quezon City, Philippines. Diffe...
Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In Vitro Iron Availability
Iron absorption in vitro iron availability whole grain
2009/1/16
In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (...
Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride
Mozzarella cheese iron fortified pizza
2008/3/28
Mozzarella cheese containing 25 and 50 mg of iron/ kg of cheese was manufactured from milk that had been fortified with casein-chelated iron, whey protein-chelated iron, or FeCl3. Chemical, physical, ...
Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and non-starter culture bacteria as well as lipid oxidation...
Hydrogen Peroxide Production and Oxidation of Ferrous Iron by Lactobacillus delbrueckii ssp. bulgaricus
iron hydrogen peroxide Lactobacillus delbrueckii ssp. bulgaricus
2008/3/25
Hydrogen peroxide was produced by Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 only in the presence of glucose at pH 6.5 and 5.0 in the presence of air. Production of H2O2 was minimal followin...
Preparation of Apolactoferrin with a Very Low Iron Saturation
lactoferrin apolactoferrin iron removal chelating resin
2008/3/23
Iron(III) removal from lactoferrin by an iron(III)-chelating resin with immobilized 3-hydroxy-2-methyl-4(1H)-pyridinone ligands was studied at physiological pH in the presence of citrate. The resin ha...
Iron Removal from Milk and Other Nutrient Media with a Chelating Resin
chelating resins iron removal milk wine
2008/3/22
A water-insoluble iron(III)-chelating resin was used to study iron removal from milk and other nutrient media. Seventy to 85% of the iron could be removed from wine and beer with the resin, which was ...
Adaptation of iron absorption in men consuming diets with high or low iron bioavailability
Gastrointestinal adaptation nonheme-iron absorption heme-iron absorption dietary bioavailability iron requirements serum ferritin fecal ferritin ascorbic acid meat, phytic acid tea men
2016/6/3
Background: Short-term measurements of iron absorption are
substantially influenced by dietary bioavailability of iron, yet
bioavailability negligibly affects serum ferritin in longer, controlled
t...
Effects of Amino Acids and Dipeptides on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium
iron uptake transport carnosine anserine
2010/11/23
This study was conducted to investigate the effect of five amino acids, aspartic acid, glutamic acid, histidine, cysteine and phenylalanine, and of two dipeptides, anserine and carnosine, on the uptak...
Effects of Sugars and Aspartame on the Uptake and Transport of Iron by Caco-2 Cells Cultured in Serum-Free Medium
fructose glucose lactose iron uptake iron transport
2010/11/23
To evaluate the influence of sugars (glucose, fructose, lactose) and aspartame on the uptake and transport of iron, we investigated iron uptake by monolayers of Caco-2 cells and the transport of iron...