Nutritive Value of Commonly Consumed Bread in Yemen
نویسندگان
چکیده
منابع مشابه
Taste-nutrient relationships in commonly consumed foods.
Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (SD 1·7) years, BMI 21·5 (SD 2·0) kg/m(2)). Linear regression was used to test a...
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Ginger (Zingiber officinale) is a well-known and widely used herb, which contains several interesting bioactive constituents and possesses health-promoting properties. The proximate, mineral, antinutrient, amino acid, and phytochemical components of two varieties of ginger (Zingiber officinale) were investigated. Amino acid composition was determined using standard analytical techniques. The re...
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Urease enzyme has a crucial role in the persistent habitation of Helicobacter pylori (H. pylori) that induces gastrointestinal diseases, in particular gastritis, duodenal, peptic ulcer, and gastric cancer. Plants have long been utilized as the biggest source of substances with medicinal properties from natural origin and therefore result in less toxicity and adverse side effects upon usage. 15 ...
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The present study was undertaken to observe the chemical composition of different types of sawdust available in the urban and peri-urban areas of Chittagong, Bangladesh. Twenty different types of sawdust from different plants were collected from study areas. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM), metabolizable energy (ME), crude protein (C...
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ژورنال
عنوان ژورنال: E-Journal of Chemistry
سال: 2009
ISSN: 0973-4945,2090-9810
DOI: 10.1155/2009/975960