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Phenolic content of honey reduces in vitro starch digestibility
functional food natural resources phytochemicals
2016/7/6
The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Nat...
Nitrogen content, dietary fiber, and digestibility in algal food products
algae cyanobacteria nitrogen digestibility dietary fiber
2014/2/27
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red a...
Characterization, in vitro Trypsin Digestibility and Antioxidant Activity of Fermented Soybean Protein Meal with Lactobacillus plantarum Lp6
Trypsin Digestibility Antioxidant Activity
2016/5/31
In this study, soybean protein meal was subjected to solid state fermentation with Lactobacillus plantarum Lp6 either in the presence or absence of a protease. The extracts were investigated for chang...
Proximate Composition, Selected Mineral, Physical Characteristics and In vitro Multienzyme Digestibility of Cucumber (Cucumis sativus) Fruit from Nigeria
Cucumis sativus mesocarp epicarp endocarp in vitro digestibility
2008/10/31
The proximate composition, mineral, physical characteristics and in vitro digestibilities of cucumber (Cucumis sativus) were determined using standard methods of analysis. The results revealed that th...