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Articles 181 - 195 of 195
Full-Text Articles in Nutrition
Acicerone: An Isoflavone From Astragalus Cicer, Andrew W. Lenssen, Susan S. Martin, Charley E. Townsend, Bruce Hawkins
Acicerone: An Isoflavone From Astragalus Cicer, Andrew W. Lenssen, Susan S. Martin, Charley E. Townsend, Bruce Hawkins
Andrew W. Lenssen
A new isoflavone isolated from fungus-inoculated roots of Astragalus cicer has been identified as 6-hydroxy- 7-methoxy-3’,4’-methylenedioxyisoflavone (acicerone).
Temporal Response Of Rabbits To B-Adrenergic Agonist Feeding: Tissue Weight, Calpain And Calpastatin Activities, And Nucleic Acid And Protein Concentration, T. D. Pringle, Steven M. Lonergan, C. R. Calkins, S. J. Jones, P. S. Miller, M. Koohmaraie
Temporal Response Of Rabbits To B-Adrenergic Agonist Feeding: Tissue Weight, Calpain And Calpastatin Activities, And Nucleic Acid And Protein Concentration, T. D. Pringle, Steven M. Lonergan, C. R. Calkins, S. J. Jones, P. S. Miller, M. Koohmaraie
Steven M. Lonergan
Forty-eight crossbred rabbits were used in three replications of a 2 x 4 factorial arrangement to investigate the short-term responses of tissue accretion, calpains and calpastatin activity, and nucleic acid and protein concentrations to 6- adrenergic agonist (BAA) feeding. Rabbits were fed a 17% CP diet with or without 7 ppm of L644,969 and slaughtered after 1, 4, 8, or 16 d of treatment. Empty body dressing percentage and biceps femoris weight (as a percentage of empty body weight [EBWI) were significantly higher in the treated rabbits than in the controls after 16 d of treatment. Heart and liver weights …
Soy Protein, Phytate, And Iron Absorption In Humans, Richard F. Hurrell, Marcel-A Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, James D. Cook
Soy Protein, Phytate, And Iron Absorption In Humans, Richard F. Hurrell, Marcel-A Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, James D. Cook
Manju B. Reddy
The effect of reducing the phytate in soy-protein isolates on nonheme-iron absorption was examined in 32 human subjects. Iron absorption was measured by using an extrinsic radioiron label in liquid-formula meals containing hydrolyzed corn starch, corn oil, and either egg white or one of a series ofsoy-protein isolates with different phytate contents. Iron absorption increased four- to fivefold when phytic acid was reduced from its native amount of 49-8.4 to < 0.01 mg/g of isolate. Even relatively small quantities of residual phytate were strongly inhibitory and phytic acid had to be reduced to < 0.3 mg/g of isolate (corresponding to < 10 mg phytic acid/meal) before a meaningful increase in iron absorption was observed. However, even after removal ofvirtually all the phytic acid, iron absorption from the soy-protein meal was still only half that of the egg white control. It is concluded that phytic acid is a major inhibitory factor of iron absorption in soy-protein isolates but that other factors contribute to the poor bioavailability of iron from these products.
Ferrous Fumarate Fortification Of A Chocolate Drink Powder, Richard F. Hurrell, Manju B. Reddy, Sandra A. Dassenko, James D. Cook, David Shepherd
Ferrous Fumarate Fortification Of A Chocolate Drink Powder, Richard F. Hurrell, Manju B. Reddy, Sandra A. Dassenko, James D. Cook, David Shepherd
Manju B. Reddy
An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous fumarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to < 80". Unacceptable colour changes occurred, however, when boiling milk or water were used. In human Fe absorption studies when the Fe compounds were added to the chocolate drink immediately before consumption, ferrous fumarate was 3.31 % absorbed compared with 2.82% for ferrous sulphate and 2.11 % for ferric pyrophosphate. When the Fe compounds were processed during the manufacture of the chocolate drink powder, the absorption of ferrous fumarate was 5.27 %, ferrous sulphate 2.62 'YO and ferric pyrophosphate 0.55 %. Ascorbic acid had little or no effect on the absorption of ferrous fumarate. It is concluded that food processing can influence the relative absorption of fortification Fe and that, if not reconstituted with boiling milk or water, ferrous fumarate could be a useful compound for the fortification of chocolate drink powders.
Comparative Response Of Swine And Rats To High Fiber Or High Protein Diets, James S. Dickson
Comparative Response Of Swine And Rats To High Fiber Or High Protein Diets, James S. Dickson
James S. Dickson
Twenty-four growing swine and 24 growing rats were fed high-protein (34%) diets on an ad libimm basis to determine their effects on body weight, carcass characteristics, intestinal microbiological profile and visceral organ weights. High dietary fiber reduced body weight gain and gain:feed ratio in both swine and rats and decreased body famess in swine; it increased relative kidney weight (percentage of body weight) in both swine and rats and decreased relative liver weight in rats but increased it in swine. Absolute weights of stomach and large intestine were unaffected by high fiber in either species, but relative weight of small …
Oral Contraceptives And Fat Patterning In Young Adult Women, Ruth E. Litchfield, Katharine K. Grunewald
Oral Contraceptives And Fat Patterning In Young Adult Women, Ruth E. Litchfield, Katharine K. Grunewald
Ruth E. Litchfield
. Ninety white nulliparous young women (18-26 years of age) participated in a double-blind study designed to compare fat patterning and other physical measurements in oral contraceptive (OCA) users and non- users. Oral contraceptive users (N = 30) and non-users (N = 60) were matched on a 1:2 basis for height and weight. The OCA users and non- users had similar circumference and skinfold measurements, except that OCA users had larger axilla skinfold measurements. Progestational activity of the oral contraceptives was not associated with any measurements taken. However, estrogenic activity was positively correlated with measured body weight, body mass index, …
Autoradiographic Localization Of Exogenously Supplied Amino Acids After Uptake By The Polychaete, Glycera Dibranchiata Ehlers, Paul Chien, Michael Rice
Autoradiographic Localization Of Exogenously Supplied Amino Acids After Uptake By The Polychaete, Glycera Dibranchiata Ehlers, Paul Chien, Michael Rice
Michael A Rice
Localization of amino acid transport sites within the integument of Glycera dibranchiata Ehlers was carried out by freeze-section and freeze-dry histological techniques. The worms were exposed for one hour to the non-metabolizable amino acid analog c(14)-cycloleucine in seawater. Freeze-sectioning and freeze drying of tissue samples allows the localization of water soluble compounds by autoradiography. Amino acid uptake is largely across the parapodial gill surfaces and the epidermis. The gills become rapidly labelled with c(14)-cycloleucine to a greater extent than the epidermal cell layers. Coelomocytes within the gills become radiolabeled in one hour. It is suggested that the rapid labelling of …
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe
Lawrence A. Johnson
This invention relates to a process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon, forming a slurry of the comminuted soybeans, simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein, confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value, cooling the slurry, and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal …
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen
Lawrence A. Johnson
Protein isolates are recovered from vegetable protein sources, such as for example sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc
Transport Of Dissolved Amino Acids By The Mussel, Mytilus Edulis: Demonstration Of Net Uptake From Natural Seawater, Donal T. Manahan, Stephen H. Wright, Grover C. Stephens, Michael A. Rice
Transport Of Dissolved Amino Acids By The Mussel, Mytilus Edulis: Demonstration Of Net Uptake From Natural Seawater, Donal T. Manahan, Stephen H. Wright, Grover C. Stephens, Michael A. Rice
Michael A Rice
High-performance liquid chromatography provides direct evidence for substantial removal of naturally occurring specific free amino acids during a single passage of water through the mantle cavity of mussels. This occurs during the few seconds required for passage of the water across the gill, and removal proceeds unabated at ambient concentrations as low as 38 nanomoles per liter.
Clouding Control Agent For Beverages, Lawrence A. Johnson
Clouding Control Agent For Beverages, Lawrence A. Johnson
Lawrence A. Johnson
A cloud control agent for use in aqueous beverages such as soft drinks comprising ethoxylated monoglyceride in combination with essential oils wherein the ratio of ethoxylated monoglyceride to essential oil is between about 0.01 to 2. The cloud for beverages and similar food products can be effectively controlled by varying the ratio from about 0.01 to 0.75 to obtain an opaque solution whereas a ratio of 0.75 to 0 provides a clear solution.
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Condiment Encapsulation By Spray Drying, Lawrence A. Johnson
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein a special surface-coating step is done while subjecting such particles to spray drying.
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Encapsulation Of Sugar And Its Use In Sweetened Coconut, Lawrence A. Johnson, Larry A. Walters
Lawrence A. Johnson
Improved sweetened coconut products coated with powdered sugar can be made by substituting for a fraction of said powdered sugar, particles of sugar encapsulated in edible fat.
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Condiment-Treating Process And Product, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
Condiments such as flavorings, seasonings, colorants, flavor enhancers and the like are coated by readily-congealable lipoidal material such as fat by the instant improved spray chilling process to give unique composite products.
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Spray Drying Process For Encapsulation Of Condiment Particles, Lawrence A. Johnson, Edgar J. Beyn
Lawrence A. Johnson
An improvement in process for producing encapsulated condiment particles by spray drying wherein said spray-dried particles are cooled while they are maintained in gas-suspended condition in order to prevent them from agglomerating upon collection. The process involves contacting a first spray of particles with cold air to assist in atomizing it; then spraying a second particle stream which contacts the first. The particle stream which is formed, is then discharged through a heating zone, after which it is cooled while being maintained in a gas suspended condition. Finally, the resulting coated particles are separated from the gas.