Nutritional profiling and value addition of products from Hypsizygus tessellatus
نویسندگان
چکیده
منابع مشابه
Comparison of the growth, survival and nutritional value of Artemia using various agricultural by-products and unicellular algae Dunaliella salina
Because of limitations of production of unicellular green algae (especially in large volumes), this study aimed to culture Artemia using three sources of cheap agricultural by-products that were coupled with small amounts of unicellular algae Dunaliella salina. The results of growth and survival, biomass production, Individual wet weight, wet and ash percent, FCR and SGR and nutritional value o...
متن کاملComparison of the growth, survival and nutritional value of Artemia using various agricultural by-products and unicellular algae Dunaliella salina
Because of limitations of production of unicellular green algae (especially in large volumes), this study aimed to culture Artemia using three sources of cheap agricultural by-products that were coupled with small amounts of unicellular algae Dunaliella salina. The results of growth and survival, biomass production, Individual wet weight, wet and ash percent, FCR and SGR and nutritional value o...
متن کاملsynthesis of sulfides from alcohols and thiols in solvent-freeconditions and deoxygenation of sulfoxides
کاتالیست یک سنتز جدید برای تیواترها توصیف شده است. واکنش الکل ها با آریل، هتروآریل و آلکیل تیو ل ها درحضور 1،3،5- تری آزو- 2،4،6- تری فسفرین-2،2،4،4،6،6 هگزاکلراید ((tapc به عنوان یک کاتالیست موُثر، بازده های خوب تا عالی از تیواترها را حاصل می کند. علاوه براین، واکنش تحت شرایط بدون فلز و بدون حلال پیش می رود، بنابراین یک مکمل جالب برای روش های شناخته شده سنتز تیواترها ارائه می دهد. یک مکانیسم ا...
15 صفحه اولInnovations in value-addition of edible meat by-products.
While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible meat by-products depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tiss...
متن کاملRubins and Rubinoid Addition Products from Phycocyanin *
The verdin-type Chromophore of denatured C-phycocyanin (1) from Spirulina platensis is reduced to the corresponding rubin (2 a) by sodium borohydride. The structure assigned is in agreement with the uv-vis spectroscopic properties of the product and was deduced from model studies with free bile pigments. Analogous model studies using sodium dithionite demonstrated a two-fold reactivity for this...
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ژورنال
عنوان ژورنال: Food Biology
سال: 2017
ISSN: 2249-4790
DOI: 10.19071/fbiol.2017.v6.3139