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Nutritive Qualities of Azotobacter vinelandii
Journal of the American Dietetic Association, 1957The bodies of the bacteria called Azotobacter, when dried, contain 75 per cent protein of good quality. Growing this organism on a commercial scale could conceivably add substantially to the world's supply of protein ...
L, ALMON, L, KILGORE, M, GIEGER
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Antioxidant nutritional quality of tomato
Molecular Nutrition & Food Research, 2007AbstractRegular consumption of tomatoes has been associated with decreased risk of chronic degenerative diseases. Epidemiological findings confirm the observed health effects are due to the presence of different antioxidant molecules such as carotenoids, particularly lycopene, ascorbic acid, vitamin E and phenol compounds, particularly flavonoids.
FRUSCIANTE, LUIGI +6 more
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Nutrition between sustainability and quality.
Annali di igiene : medicina preventiva e di comunita, 2015This lecture describes the complex interrelations existing between human nutrition, quality of aliments, their safety and the sustainability of the feeding habits adopted by the different cultures in the World. At present, a significant part of the developing World is still affected by insufficient availability of nutricious and safe food, and these ...
Fara, G.M., Fara, G.M.
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Assaying Sorghum Nutritional Quality
2019Sorghum (Sorghum bicolor L. Moench) is a major drought-tolerant cereal crop grown mainly in the semi-arid regions of the world. It is an important basic food cereal in these regions which encompasses most of the developing world in many parts of Africa and Asia. Therefore, sorghum is an important source of nutrients for millions of inhabitants in these
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Nutritional quality in formulated foods
Journal of the American Oil Chemists' Society, 1972AbstractWith advances in food technology, fortification of foods for proper nutrition is becoming more complex. Eating patterns are changing; snack foods and formulated products are becoming a larger part of the diet. An added nutrient must be regarded as a food additive and its safety must be established.
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Improving Nutritional Quality: Nutrition Labeling
1986The safety, quality, and honest representation of our food supply, always subject to scrutiny, criticism, and improvement, also extends to the nutritional attributes of foods. This has been especially evident within the past decade. Since the Ten State Nutrition Survey of 1968–1970 and the 1969 and 1971 White House Conferences on Food, Nutrition and ...
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Nutritional Quality of Milk Proteins
2012The first part of this chapter outlines general aspects concerning dietary proteins, i.e. protein requirements in human diet, role and nutritional quality of proteins and methods for its evaluation (CS, Protein Digestibility Corrected AA Score [PDCAAS]), protein digestibility and efficiency of protein utilisation.
L. Pellegrino +4 more
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Nutritional Quality and Nutrition Marketing
1991Recent years have brought a much wider recognition of the contribution that fruits and vegetables can make toward better health and physical fitness. The extent of this contribution is still being determined, but there is a general belief that consumer awareness of their nutritional attributes has been responsible in large part for the growth in ...
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Breeding for Nutritional Quality
2017Besides being the major source of plant protein and oil in the world, soybean is an important functional food. Human soybean consumption is increasing in the last years, due to more availability of industrial food and cultivars with the best flavor and other seed coat colors.
Juhász, Ana Cristina Pinto +2 more
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Effects on Nutritional Quality
2009CONTENTS 6.1 Introduction 111 6.2 Vitamin C 114 6.3 Vitamin A 115 6.4 Phenolic Compounds and Antioxidant Activity 116 6.5 Summary 116 6.6 Future Research Needs 117 References 117Fruits, nuts, and vegetables play a very essential role in human nutrition and health, especially as sources of vitamins, minerals, dietary fiber, and phytonutrients ...
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