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  • Articles  (2)
  • Process Engineering, Biotechnology, Nutrition Technology  (2)
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  • Articles  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Bioavailability of Calcium Citrate Malate Added to Microbial Phytase-Treated, Hydrothermally Cooked Soymilk (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), 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: Effects of microbial phytase on bioavailability of calcium added to corn/soy diets were investigated in chickens. No effect (P 〉 0.17) of phytase was found for weight gain, feed intake, tibia/body weight, ash%, and ash Ca% when calcium citrate malate (CCM) was added to corn/soybean meal and corn/hydrothermally cooked (HTC) soymilk diets. Using calcium carbonate in corn/HTC soymilk diets, means for weight gain, feed intake, tibia/body weight, and ash% were less (P 〈 0.05) without phytase. We hypothesize that CCM is less amenable to the formation of calcium phytate complexes than are other calcium salts and, therefore, should be more effective for fortification of soymilk products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12250.x
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  • 2
    Electronic Resource
    Electronic Resource
    Hydrothermal Cooking Affects Protein Efficiency Ratio and Zinc Bioavailability of Soymilk-Based Diets in Rats (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), 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: Hydrothermally cooked (HTC) and conventionally processed soymilks were compared with respect to protein efficiency ratio (PER) and zinc bioavailability in Sprague-Dawley rats fed isocaloric, isonitrogenous diets. When dietary zinc was 50 mg/kg, PER (mean ± SD, n = 12) was greater for HTC (processed 20 sec) (2.69 ± 0.34) than for conventional soymilk (2.39 ± 0.17). When dietary zinc was 20 mg/kg, PER (n = 10) was less for HTC processed 40 sec (1.86 ± 0.17) than for conventional soymilk (2.08 ± 0.19). Processing (HTC vs conventional) did not affect zinc bioavailability by the slope ratio bioassay procedure. PER of HTC processed 20 sec was higher than that of reference casein and conventional soymilk when dietary zinc was near recommended levels; pancreatic hypertrophy was not observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10929.x
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    Paper (German National Licenses)
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