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Stran 1 iz 27 rezultatov
Emulsifying properties of chemically deamidated corn (Zea mays) gluten meal.
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Prijava / prijava
Corn gluten meal is a by-product of starch production that is readily available. Corn protein isolates have limited applications due to their hydrophobic nature, low solubility and limited functionality as emulsifiers. In this study, a mild acidic treatment of corn gluten meal was performed in order
Performance and digestibility characteristics of finishing diets containing distillers grains, composites of corn processing coproducts, or supplemental corn oil.
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Prijava / prijava
Three experiments evaluated the lipids in distillers grains plus solubles compared with corn or other sources of lipid in finishing diets. Experiment 1 utilized 60 individually fed yearling heifers (349 +/- 34 kg of BW) fed treatments consisting of 0, 20, or 40% (DM basis) wet distillers grains plus
Sensory evaluation of gluten-free quinoa whole grain snacks.
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Prijava / prijava
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been
Emulsifying and emulsion-stabilizing properties of gluten hydrolysates.
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Prijava / prijava
Gluten is produced as a coproduct of the wheat starch isolation process. In this study, gluten was hydrolyzed to degrees of hydrolysis (DH) of 3-6-10 and 1-2-3 with alcalase and trypsin, respectively. These peptidases have a clearly distinct substrate specificity. Corn oil-in-water emulsions (10 wt
X6: A Novel Antibody for Potential Use in Gluten Quantification
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Prijava / prijava
Gliadin is a fraction of gluten, known to trigger celiac disease in susceptible people. To date, the life-long gluten-free diet is used for the prevention of this disease. Hence, methods for gluten control in foods are of significant importance. Being one of the most-used methods used for this
Quality characteristics of gluten free cookies prepared from different flour combinations.
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Prijava / prijava
The present investigation was undertaken on the utilization of alternate flours/meals (rice (Oryza sativa), maize (Zea mays), sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) for the preparation of gluten free cookies as compared to conventional wheat (Triticum aestivum) flour
Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
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BACKGROUND
Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina,
Preparation of corn (Zea mays) peptides and their protective effect against alcohol-induced acute hepatic injury in NH mice.
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Prijava / prijava
CPS [corn (Zea mays) peptides] were prepared from corn gluten meal by proteolysis with alcalase, an alkaline protease. The molecular-mass distribution of CPS is from 200 to 1000 Da as determined by MS. The amino acid composition of CPS was also analysed by HPLC. CPS contains almost no free amino
Sorghum, a healthy and gluten-free food for celiac patients as demonstrated by genome, biochemical, and immunochemical analyses.
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Prijava / prijava
Wheat (Triticum spp. L.), rye (Secale cereal L.), and barley (Hordeum vulgare L.) seeds contain peptides toxic to celiac patients. Maize (Zea mays L.) and rice (Oryza sativa L.) are distant relatives of wheat as well as sorghum (Sorghum bicolor (L.) Moench) and are known to be safe for celiacs. Both
Effect of dietary protein quality and essential fatty acids on fatty acid composition in the liver and adipose tissue after rapid weight loss in overweight cats.
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OBJECTIVE
To examine effects of dietary protein quality (casein [CA] vs corn gluten [CG]) and dietary lipids (corn oil [CO] vs oil blend [OB] rich in long-chain polyunsaturated fatty acids [LCPUFAs]) on fatty acid composition in liver and adipose tissue after weight loss in overweight
Dietary protein source determines the degree of hypertension and renal disease in the Dahl salt-sensitive rat.
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Prijava / prijava
Previous studies demonstrated that a whole-grain diet attenuated sodium-dependent hypertension and renal disease in Dahl salt-sensitive rats from the colony at the Medical College of Wisconsin (Dahl SS/Mcw rats) compared with rats maintained on a purified AIN-76A diet. The present experiments
Sulfur-induced polioencephalomalacia in stocker calves.
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Prijava / prijava
Calves from 3 farms exhibited blindness, head pressing, and circling before death. Brain lesions confirmed polioencephalomalacia. Excess sulfur was found in the diets on all 3 farms in corn by-products or molasses based supplements. Corn gluten feed and corn steep liquor (by-products of the
Iron trends in rat serum related to dietary fish oils under protein malnutrition.
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Prijava / prijava
The iron trend in the serum of male rats fed a low wheat gluten (5% level) diet containing several fish oils for 2 to 4 wk was investigated. The body weight in every experimental group decreased during the first 3 d and thereafter their body weights dropped gradually until the 4th week. At the end
Liver regeneration in the presence of high protein and organ-containing diets.
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Prijava / prijava
Rats, mostly young adult males, were partially hepatectomized and administered a variety of plant, yeast and animal proteins as well as raw and cooked fresh pig organs and blood, fetal pig carcass and organs, lean beef and human term placenta over a period of 10 days. Each agent at 25% protein or in
Enteric and manure-derived methane and nitrogen emissions as well as metabolic energy losses in cows fed balanced diets based on maize, barley or grass hay.
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Prijava / prijava
Ruminant husbandry constitutes the most important source of anthropogenic methane (CH4). In addition to enteric (animal-derived) CH4, excreta are another source of CH4, especially when stored anaerobically. Increasing the proportion of dietary concentrate is often considered as the primary CH4
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