Results 101 to 110 of about 2,817 (170)
Zhongguo youzhi为促进野生核桃的综合开发利用，以云南省临沧市野生核桃为原料，测定了核桃仁粗脂肪、粗蛋白质含量，核桃仁粕氨基酸组成、矿质元素含量，以及核桃油的生育酚含量、总脂肪酸及sn-2位脂肪酸组成，并分析了其热特性。结果表明：野生核桃仁中粗脂肪含量为44.04%，粗蛋白质含量为2163%；核桃仁粕中7种人体必需氨基酸占氨基酸总量的31.47%，9种药用氨基酸占氨基酸总量的70.97%；核桃仁粕中含有丰富的矿质元素，属于高钾低钠食品，微量元素中Mn元素含量最高，为144.8 μg/g，重金属元素未检出 ...
韦承珊1,2，毕佳俊1,2，李云仙1,2，刘祥义1,2，徐娟1,2 WEI Chengshan1,2，BI Jiajun1,2，LI Yunxian1,2，LIU Xiangyi1,2，XU Juan1,2
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Broiler meat fatty acids composition, lipid metabolism, and oxidative stability parameters as affected by cranberry leaves and walnut meal supplemented diets. [PDF]
Sci Rep, 2022 Untea AE +5 more
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戊二醛改性核桃饼粕胶接体系的性能评估Performance evaluation of bonding system of walnut meal modified with glutaraldehyde [PDF]
旨在以核桃饼粕为原料制备具有优良耐水性能的蛋白基胶黏剂，以不同用量的戊二醛为改性剂制备了一系列改性核桃饼粕胶接体系，测定其基本性能、固化特征、胶合强度以及结构特征，以此评估戊二醛改性核桃饼粕胶接体系的性能。结果表明：戊二醛用量越大，改性核桃饼粕胶接体系的黏度总体越大；改性核桃饼粕胶接体系均可在160 ℃以下完成交联固化，尤以戊二醛用量为2.5%时的固化峰值温度最低(123 ℃)；经63 ℃热水处理后胶合板样品的胶合强度最大可达0.87 MPa，胶接体系具备优异的耐水性；傅里叶红外光谱(FT-IR ...
徐静楠，刘国伟，王辉 XU Jingnan, LIU Guowei, WANG Hui
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Zhongguo youzhi为提高云南核桃饼粕附加值，选取云南3个主栽品种深纹核桃（漾泡、三台和细香），采用碱性蛋白酶、木瓜蛋白酶、菠萝蛋白酶对3个品种的脱脂核桃粕粉进行水解制备核桃多肽，对核桃多肽进行模拟胃肠消化，研究核桃多肽及其体外消化产物的抗氧化活性，并对核桃多肽的基本成分、分子质量分布和氨基酸组成进行分析。结果表明：碱性蛋白酶水解制备的核桃多肽的抗氧化能力显著高于木瓜蛋白酶、菠萝蛋白酶水解制备的，而碱性蛋白酶水解制备的3个不同品种核桃多肽的抗氧化活性无显著差异，其中漾泡、三台和细香核桃多肽的DPPH自由基清除率分别为71 ...
谢晋祥1，耿树香2，宁德鲁2，庄永亮1，王玺2XIE Jinxiang1, GENG Shuxiang2, NING Delu2, ZHUANG Yongliang1, WANG Xi2
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Unexplained Illnesses Associated With a Subscription Meal Service, 2022 [PDF]
In recent years, shifting consumer demands have led to changes in the types of foods produced and how consumers obtain them. A growing demand for non–meat-based proteins has led to the development of new plant-based protein products.
Melanie J. Firestone, Craig W. Hedberg
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International Journal of Agriculture and Food Sciences ResearchThe optimal drying process for walnut meal was determined, and the antioxidant and lipid-lowering functions of walnut meal powder extracts were evaluated to achieve high-value utilization of walnut meal. Walnut meal after desalination was dried using low-temperature hot air drying, microwave drying, and vacuum freeze drying, followed by sieving through
Meng Zhong, Ruifen Rong
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Tikrit Journal of Pure ScienceWalnuts have been the oldest food for living things. It contains biologically active antioxidants, vitamin E, omega-3 fatty acids, moreover minerals such as sodium, calcium, iron, copper, magnesium and manganese, protein and fiber, etc making it a ...
Shemaa A. Ayob
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Krumm, John Jacob (Death, 1907-12-09) [PDF]
, 1907 Address: German Deaconess Hospital 1345 Walnut St.Age at death: 18 days117/Pg. 132/1907/M W S/City/Dr. C. A. Meal/J. F. Eyrich/St. Joseph OldOriginal record filed in drawer labeled 'KRUME-KUHN, G'
Cincinnati (Ohio). Health Dept.
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テウチグルミから分離した蛋白質の乳化特性について (第3報) : 乳化安定性におよぼす諸因子について [PDF]
, 1984 Some factors affecting emulsion stability of acid precipitated proteins from defatted walnut meal and defatted soybean meal were studied, and the following results were obtained: 1) Emulsion stability of walnut acid-precipitated protein (WAP) and soybean
Yukio Furuuchi, 古内 幸雄
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Effect of lactic acid bacteria or yeast as co-inoculants with <i>Aspergillus oryzae</i> in koji making on the flavor properties of walnut meal-based soy sauce. [PDF]
Food Chem XTan C +8 more
europepmc +1 more source