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thaumatococcus daniellii/carbohydrate
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4 resultater
Analyses of the leaf, fruit and seed of Thaumatococcus daniefii (Benth.): exploring potential uses.
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Thaumatococcus daniellii is an economic plant with versatile uses in Southern Nigeria. The arils attached to the seeds contain thaumatin, a non-sugar sweetener and taste modifier. This study examined the chemical constituents of the leaf, fruit and seed of T. daniellii. The fresh fruit, on weight
Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed.
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Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat
Chemical evaluation of waste from Thaumatococcus danielli (Benth) processing.
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Three different batches of Thaumatococcus danielli (Benth) fruits were collected at different fruiting seasons. The proximate compositions of the pericarp and seeds were determined on a dry weight basis. Partial characterization of the lipid extract was carried out and tannin content determined. The
Chemostimulatory protein: a new type of taste stimulus.
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Three taste-active proteins have recently been discovered. It is proposed that two of these (monellin and thaumatin) should be classified as chemostimulatory proteins because of their sensory effect; these two proteins taste intensely sweet. The third protein (miraculin), a taste-modifier protein,
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