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  • 1
    Electronic Resource
    Electronic Resource
    Bioavailability of Iron in Iron-Fortified Fluid Milk (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The bioavailability of iron in pasteurized and homogenized cow's milk was determined by the hemoglobin depletion-repletion technique using rats. A water soluble citrate phosphate iron complex (iron, 16.67%) was used to fortify milk (iron, 38 ppm). Results showed that iron in milk was as well available as that in ferrous sulfate (99% vs 100%); the same was true when the iron complex was tested as such (not added to milk). Thus, milk or milk components appear not to adversely affect the bioavailability of added iron under the conditions of this experiment.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04169.x
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  • 2
    Electronic Resource
    Electronic Resource
    Nutritional Characteristics of Distiller's Spent Grain (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Five distiller's spent grain (DSG) samples were analyzed for their compositional and nutritional (protein efficiency ratio, PER) values. The protein content (N × 6.25) of these samples ranged from 26.9–34.9% (air-dry basis). True protein content, however, was substantially lower. Dietary fiber content of samples ranged from 29.1–35.8%. Samples contained about 3% nucleic acid. All samples contained appreciable amounts of potassium, magnesium, phosphorus, zinc, copper, iron, chromium, thiamin, riboflavin and niacin. The lysine content of DSG samples ranged from 2.50–3.74 g/100g protein. Except for one sample (PER, 1.7), the quality of protein in the samples was low (PER, 0.6 ± 0.1).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb07645.x
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  • 3
    Electronic Resource
    Electronic Resource
    Safety of tomatillos and products containing tomatillos canned by the water-bath canning method (1998)
    Springer
    Plant foods for human nutrition 52 (1998), S. 109-118 
    Details
    ISSN: 1573-9104
    Keywords: Green chile ; Onions ; pH ; Tomatillos ; Water-bath canning
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Three studies were conducted to evaluate the safety of tomatillos and products containing tomatillos canned by the water-bath processing method. In the first study, plain tomatillos were processed for 25, 37.5, 50 and 62.5 min. In the second study, five tomatillo/onion combinations were prepared while five tomatillo/green chile combinations were prepared in the third study. pH evaluations were conducted to determine safety in all studies using pH 4.2 as the cut-off value. No differences in the pH of plain tomatillos were detected due to processing time. All jars of plain tomatillos had pH values below 4.1. All combinations of tomatillos/onions and tomatillos/green chile containing more than 50% tomatillo had pH values below the 4.2 cut-off value. Results of the three studies indicate (1) acidification of plain tomatillos is probably unnecessary for canning by the water-bath processing method and (2) combinations of acidic tomatillos and low-acid onions or green chile must contain more than 50% tomatillos to have a pH low enough for safe water-bath processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008081118549
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  • 4
    Electronic Resource
    Electronic Resource
    Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas (1993)
    Springer
    Plant foods for human nutrition 43 (1993), S. 145-156 
    Details
    ISSN: 1573-9104
    Keywords: Amaranth ; infant formula
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The objective of this study was to calculate, prepare and evaluate the Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) of two infant formulas made with amaranth (Amaranthus cruentus). Both formulas were formulated to match a previously developed and tested soy-oats infant formula. No significant differences were found between the three formulas with respect to corrected Protein Efficiency Ratio (P.E.R.) and Net Protein Utilization (N.P.U.) values. Only the product made with the 1-R fraction of amaranth was found to have a significantly lower P.E.R. than casein.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01087918
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