Chemical and nutritional changes in stored herring meal
نویسندگان
چکیده
منابع مشابه
Chemical and nutritional changes in stored herring meal. 2.
In the first paper of this series (Lea, Parr & Carpenter, 1958) we reported the results of experiments on the effect of storage on the nutritive value of herring meal as a source of protein for chicks. Over a period of 24 months’ storage in air there was extensive oxidation of the lipids, but only a very small drop in ‘available’ lysine (lysine with a chemically reactive E-NH, group) and no sig...
متن کاملChemical and nutritional changes in stored herring meal
This study was designed to investigate the nutritional significance of the interactions that may occur between oxidized fat and proteins in foods. Herring meal, because of its high content of protein and of highly unsaturated fat, was chosen as the material for study. The first two papers in the series (Lea, Parr & Carpenter, 1958, 1960) dealt mainly with factors influencing the rate of oxidati...
متن کاملChemical and nutritional changes in stored herring meal
That the protein of foods can suffer loss of nutritive value as a result of overheating during processing is well known, and Carpenter, Ellinger, Munro & Rolfe (1957) have reported the effects of heating under various conditions on the nutritive value and available lysine of the protein of fish meal. It has been shown also that interaction between proteins and reducing sugars can occur during s...
متن کاملChemical and nutritional changes in stored herring meal. Nutritional significance of oxidation of the oil.
This study was designed to investigate the nutritional significance of the interactions that may occur between oxidized fat and proteins in foods. Herring meal, because of its high content of protein and of highly unsaturated fat, was chosen as the material for study. The first two papers in the series (Lea, Parr & Carpenter, 1958, 1960) dealt mainly with factors influencing the rate of oxidati...
متن کاملAgeing of Stored Rice: Changes in Chemical and Physical Attributes
Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting ...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1962
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19620044