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  • 1
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    Detection of a milk factor that facilitates folate uptake by intestinal cells (1981)
    American Association for the Advancement of Science (AAAS)
    Details
    Publication Date: 1981-03-27
    Description: Folate binding proteins in milk were tested for their effect on folate absorption. The uptake of bound folate by isolated mucosal cells from the rat small intestine was twice that of free folate and differed from it in being more effective with progression down the small intestine, in not being affected by glucose or Dilantin, in having a higher pH optimum, and in being affected by calcium concentration. This milk factor may enhance folate absorption in infants, whose risk of folate deficiency is high.〈br /〉〈span class="detail_caption"〉Notes: 〈/span〉Colman, N -- Hettiarachchy, N -- Herbert, V -- AM 20526/AM/NIADDK NIH HHS/ -- New York, N.Y. -- Science. 1981 Mar 27;211(4489):1427-9.〈br /〉〈span class="detail_caption"〉Record origin:〈/span〉 〈a href="http://www.ncbi.nlm.nih.gov/pubmed/6781067" target="_blank"〉PubMed〈/a〉
    Keywords: Animals ; Calcium/pharmacology ; Carrier Proteins/*metabolism ; Cattle ; Edetic Acid/pharmacology ; Female ; Folate Receptors, GPI-Anchored ; Folic Acid/*metabolism ; Folic Acid Deficiency/etiology ; Glucose/pharmacology ; Goats ; Humans ; Hydrogen-Ion Concentration ; Infant, Newborn ; Infant, Newborn, Diseases/etiology ; *Intestinal Absorption/drug effects ; Intestinal Mucosa/metabolism ; Intestine, Small/metabolism ; Milk Proteins/*metabolism ; Milk, Human ; Phenytoin/pharmacology ; Rats ; *Receptors, Cell Surface
    Print ISSN: 0036-8075
    Electronic ISSN: 1095-9203
    Topics: Biology , Chemistry and Pharmacology , Computer Science , Medicine , Natural Sciences in General , Physics
    Published by American Association for the Advancement of Science (AAAS)
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  • 2
    Electronic Resource
    Electronic Resource
    Laboratory Scale Production of Winged Bean Curd (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), 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: Procedures for the preparation of 100% winged bean or mixed winged bean-soybean curd employing the essential steps of soy curd production have been developed and optimized. Use of magnesium chloride, gluconodelta lactone, acetic acid and calcium sulfate as coagulants was investigated. The results showed that while curd formation was not facilitated by acetic acid, sticky and less cohesive curds could be formed with magnesium chloride and gluconodelta lactone. Calcium sulfate precipitation resulted in a semi-solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu. Curd products prepared from five ratios of winged bean-soybean mixtures indicate that 50:50 and 25:75 winged bean-soybean combinations by weight resulted in satisfactory products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10761.x
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