موقعك الحالي:صفحة رئيسية>المنتجات
Blanching reduced the mineral content of amaranthus vegetable but increased mineral availability. Fermentation of cassava and blanching of vegetables play an important role in making minerals more available and these processing methods should be encouraged to potentially ameliorate the disease states associated with mineral deficiency.
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2018-6-27 Abdelrahman et al. ( 2007) stated that there is a good relationship between the availability of minerals and reduction of inhibitory factors on germination. The reduction in phytic acid by 22–90% and polyphenols by 30–73% in pearl millet following germination is shown in Tables 3 and 4.
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2017-3-4 Abstract. Food processing has been known to affect content, activity, and bioavailability of food components including proteins, and it also plays an important role in the interactions between protein and other food components. This chapter focuses on effect of both traditional food processing of heat treatment and various non-thermal ...
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While effects of various nutrients and certain non-nutrient components of food on mineral utilization have been intensively studied, less is known about the effects of food processing and preparation procedures. Fermentation during the production of beer, wine, yogurt, and African tribal foods affects bioavailability of
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2009-4-1 Polarization curves were measured by M352 soft system. 3 Results and discussion 3.1 Effects of mineral processing wastewater on flotation of sulfide minerals To evaluate the effect of recycling mineral processing wastewater on flotation of galena and pyrite, flotation experiments were conducted. The results are presented in Fig. 1 and Fig.2.
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1998-9-1 The Damirga process elevated the starch content by 8-19%. The present results were in fair agreement with values obtained by Monawar (1983), who stated that starch is negatively correlated with decortication and reported an increase in starch content for pearl millet of
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1998-8-1 Processing can have a positive impact through separation or partitioning of minerals (enrichment), or through the destruction of inhibitors or, the beneficial complex formation between food components and metal ions, thereby enhancing their availability.
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1994-1-1 Effect of processing on mineral elements in milk Table 2. Mineral contents of milk (mean + SD) expressed in mg/kg fresh weight throughout the sterilizing process 77 Milk Cu Fe Zn Mn Ca Mg Na K Raw (n = 10) Mean 0.11a 0.40c 3.61b 0-025~ 1 283" 113~ 601a 1 746a S.D. 0.01 0-03 0.19 0.005 67 6 16 66 Pre-heated (n = 10) Mean 0-11a 0.33b 3.57b 0.023 ...
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1997-3-17 Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. Keywords: Onion; Allium cepa; flavonol; quercetin; glucoside; HPLC; storage; processing
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effect of mineral processing on agric; Effects Of Mineral Processing Aluneth Heavy Machinery. Effects of mineral processing steps on tailings characteristics Iron ore crushing is actually the preparation process that are needed for decreasing the size of . Learn More The effect of microwave radiation on mineral processing.
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1. J Sci Food Agric. 1979 Jan;30(1):40-6. Effect of milling on mineral and trace element composition of raw and parboiled rice. Doesthale YG, Devara S, Rao S, Belavady B.
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Cooking modifies food composition due to chemical reactions. Additionally, food composition shapes the human gut microbiota. Thus, the objective of this research was to unravel the effect of different food cooking methods on the structure and functionality of the gut microbiota. Common culinary tech
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The objective of this study was to determine the effect processing on proximate and mineral compositions of raw and processed seeds of black climbing bean “hepho” (Phaseolus coccineus L.). The experiment was conducted on raw, dehulled and undehulled black climbing bean flour. The processing techniques employed were traditional (TC) and pressure cooking (PC), while the raw sample served as ...
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2017-3-2 Legumes represent major sources of nutrients and their nutritive value depends upon the processing methods applied. The objective of this study was to determine the effect processing on proximate and mineral compositions of ‘hepho’ ( Lablab purpureus L. ). Hepho is the Afan Oromo name for black climbing bean Lablab purpureus L. > which is an indigenous legume in Ethiopia.
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2009-4-1 The effects of mineral processing wastewater on sulfide minerals were investigated by flotation, infrared spectrometry and electrochemistry test. The results show that lead-concentrate water can improve the flotation of galena, while the sulfur-concentrate water has negative effect on flotation of galena compared with distilled water.
Read More2019-5-26 Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice-milk beverage model systems under simulated gastrointestinal digestion. International Journal of Food Science Technology 2015 , 50 (10.1111/ijfs.2015.50.issue-10) , 2306-2315.
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Effect of Processing on Nutritional Value of Rice (Oryza sativa) This research work was concerned with the loss of nutrients during the processing of rice using three different varieties such as Kernel, KSE and 86 rice. Rice samples were used for proximate analysis of nutritional factors of rice, like moisture, ash, fat, fiber and protein ...
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2019-4-28 The effect of processing methods on the physiochemical, mineral, vitamin C and carotenoid content of orange fleshed sweet potatoes were investigated. The processing methods used were boiling, steaming, roasting, frying and microwaving. The result of the proximate composition showed that the roasted orange fleshed sweet
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To study the effect of biofertilizers on physiological parameters and yield of three varieties of Oat (Avena sativa L.), field experiments were conducted during winter seasons 2016-2017 and 2017-2018 at Al- Zubair district (20 km. West of Basrah province) in sandy loam soils. A split plot arrangement, using RCBD with three replicates, the main plots contained varieties: V1 (Genzania), V2 ...
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1998-9-1 Effect of local food processing on phytate level in cassava, cocoyam, maize, sorghum, rice cowpea and soybean J. Agric. Food Chem. , 38 ( 1991 ) , pp. 1880 - 1883 Google Scholar
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2017-8-8 combination effect, dehulling following soaking, and cooking methods resulted in increase of nutrient availability. However, soaking following cooking methods had different effects on the levels of antinutrients. In vitro protein digestibilty of raw green and white fababean seeds was improved by all processing methods; soaking-dehulling
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2001-4-1 Effect of processing on some antinutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth) J. Sci. Food Agric. ,
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1997-10-1 Concentrations of calcium, magnesium, sodium, potassium and phosphorus were determined in white asparagus (Asparagus officinalis, L.) by atomic absorption spectrophotometry to investigate and estimate if the influence of industrial processing on mineral content and mineral nutritional value of different varieties, diameters and portions of white asparagus spears.
Read MoreEffect of Processing on Nutritional Value of Rice (Oryza sativa) This research work was concerned with the loss of nutrients during the processing of rice using three different varieties such as Kernel, KSE and 86 rice. Rice samples were used for proximate analysis of nutritional factors of rice, like moisture, ash, fat, fiber and protein ...
Read More2019-5-26 Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice-milk beverage model systems under simulated gastrointestinal digestion. International Journal of Food Science Technology 2015 , 50 (10.1111/ijfs.2015.50.issue-10) , 2306-2315.
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2015-4-27 The present study was formulated to analyze the effect of common processing methods on proximate, mineral and antinutrient content of lima bean. The protein content in the present study enhanced from 24.6g in raw to 26.5g/100g on germination.
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1998-8-1 Impact of unit operations on bioavailability—the example of extrusion cooking. Recent developments in nutritional studies of the impact of food processing on the mineral bioavailability have shifted their focus from loss measurements to reactions and interactions of food components with the minerals during processing.
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الصين -تشنغ تشو -المنطقة الوطنية للتنمية الصناعية للتكنولوجيا المتطورة، جادة العلوم رقم 169.
الاتصال: 0371-86549132.