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Articles 1 - 4 of 4
Full-Text Articles in Comparative Nutrition
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Dietary Regulation Of Successful Aging, Aubree L. Hawley
Dietary Regulation Of Successful Aging, Aubree L. Hawley
Graduate Theses and Dissertations
The current growth of the older population is unprecedented in U.S. history. Chronic disease and functional limitation commonly develop prior to old age, leading to prolonged physical disability and decreased well-being. The development of chronic disease and loss of independence is associated with lean body mass (LBM) loss and fat mass gain beginning in middle age. Therefore, it is important to identify modifiable factors to mitigate deleterious shifts in body composition to promote successful aging (SA). The concept of SA is associated with longevity, the absence of disease and disability, and subjective components of well-being, however, an operational definition has …
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.
Too Much Of A Good Thing: Protein And A Dog's Diet, Dana H. Murphy
Too Much Of A Good Thing: Protein And A Dog's Diet, Dana H. Murphy
Pets Collection
Where the analysis done by Kronfeld on stress in dogs goes awry is in its implication that this conversion of protein reserves occurs during a mild or transient period of emotional turmoil. In point of fact, catabolism of proteins only begins after an extended duration of severe stress, as a consequence of an extreme condition like a long sled race or a bad infection. Therefore, a mildly stressed animal probably needs carbohydrates (and perhaps fats) far more than supplemental protein, since the former can be quickly and easily converted into bodily fuel. And in the case of the stress induced …