Results 311 to 320 of about 146,867 (362)
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Journal of Dairy Research, 1985
SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk.
D, Hewitt, H J, Bancroft
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SUMMARYYogurt, made from fortified skim milk by conventional methods using Streptococcus thermophilus and Lactobacillus bulgaricus, was used in studies of the effect of fermentation on nutritional value of milk. In all experiments, the product was compared with the uninoculated base milk.
D, Hewitt, H J, Bancroft
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2015
Grain legumes are a recognized important dietary source of nutrients for human welfare, either directly, as a component of the diet, or indirectly, being used to feed livestock. Legume seeds provide an exceptionally variety of essential nutrients including, proteins, fibers, minerals and vitamins, nevertheless they also contain bioactive and/or ...
F Sparvoli, R Bollini, E Cominelli
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Grain legumes are a recognized important dietary source of nutrients for human welfare, either directly, as a component of the diet, or indirectly, being used to feed livestock. Legume seeds provide an exceptionally variety of essential nutrients including, proteins, fibers, minerals and vitamins, nevertheless they also contain bioactive and/or ...
F Sparvoli, R Bollini, E Cominelli
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The Nutritive Value of Fusaria
Science, 1945It has been shown that Fusarium lini B. grown on an artificial stock culture medium when supplemented with thiamin provides adequate amounts of the B-complex vitamins for normal growth, reproduction and lactation in mice, and that it compares very favorably with brewer's yeast in its food value.
L J, Vinson +3 more
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Nutritional Value of Edible Seaweeds
Nutrition Reviews, 2007This article presents information on the nutritional aspects of seaweeds in terms of fiber, mineral content, fats and lipids, vitamin contents, and components that have a confirmed and investigated nutritional effect. The nutrient levels of seaweeds are also shown in comparison to currently applicable reference nutrient intakes or guideline daily ...
Paul, MacArtain +4 more
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Nutritive Values of Shrimp Flour
Nature, 1966THIS communication presents some new data and ideas concerning the chemical constituents and potential uses for shrimp of the south Atlantic Ocean, and points the way to further systematic investigations of the links in selected food chains, such as that of phytoplankton→zooplankton→fishery resources.
P R, Burkholder +2 more
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Nutritive values of oilssed proteins
Journal of the American Oil Chemists' Society, 1970AbstractA protein seldom serves independently as a source of dietary amino acids—it works in concert with other proteins. Hence, the most important characteristic of each protein in the diet is its ability to fill gaps between the quantities of essential amino acids needed and those supplied by other foods.
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NUTRITIVE VALUE OF MEDITERRANEAN SHRUBS
2012Nutritve values of the leaves of Mediteranean shrubs Quercus cocifera, Calicotome vilosa, Rhamnus oleoides sp.graecus, Pistacia terebinthus, Paliurus pina-christi and Philyrea latifolia, and Leuceana leucocephala, an introducedspecies were studied. These shrubs were hand harvested from thre plots established in the xperimental field at beforeflowering,
Kökten K. +4 more
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