ATHEROSCLEROSIS and its accompany18x ing vascular lipoidosis has been linked to an inborn error in fat metabolism. The observations that atheroselerosis and hypercholesterolemia frequently coexist,l 2 that both can be produced in animals following cholesterol feedings,3 and that atherosclerosis is unusual when people eat little animal fat, favor this concept.4-5 The unusual physical state and t...


 This study aims to know the effect of pH water immersion on germinated cowpea flour characteristics and which that can produce a with best characteristics. research used Complete Randomized Design different for as treatment, is 3, 5, 7,pH 9 11. The experimentation was repeated 3 times resulting 15 experimental units. data obtained were analyzed using an analysis variance if treatment had...

The purpose of this study was to characterize physico-chemical properties (including chemical composition, molecular weight) and functional oil water absorption capacities, emulsifying activity stability indexes, foaming ability, rheological properties) protein concentrate from Lima beans (Phaseolus lunatus) (PPC). PPC recovery the yields were 11.56 67.66%, respectively. has moisture, protein, ...

Introduction: Liver disease results in complex pathophysiologic disturbances affecting nutrient digestion, absorption, distribution, storage, and use. This article aimed to present a classification of metabolic disturbances in chronic liver disease in children?   Materials and Methods: In this review study databases including proquest, pubmedcentral, scincedirect, ovid, medlineplus were been se...

The objective of this study was to investigate the physical and functional qualities composite flour made from finger millet (Eluesine coracana), rice (Oryza sativa), guar gum (Cyamopsis tetragonoloba). As physicochemical parameters, moisture content, ash fat protein swelling capacity, water absorption bulk density, foaming oil capacity were determined. 0%, 5%, 10%, 15%, 20% combined with equal...

Changes in the chemical composition and functional properties of fermented seed flour of Pigeon pea, Cajanus cajan L. were studied for 0,1,2,3,4 and 5 days. The differently fermented seeds were analyzed for proximate composition, calorific values and functional properties. Results showed that fermentation significantly (p≤ 0.05) increased the moisture, protein and ash contents of the seed while...

Vegetable fats and oils are major sources of dietary vitamin E. Consequently the current trend to reduce fat consumption is accompanied by a reduction of the intake of vitamin E. In addition, the absorption of vitamin E is thought to be dependent on the hydrolysis of dietary lipids in the small intestine. It is therefore conceivable that a lower dietary fat intake also diminishes the intestinal...

cfrp composites have unique application qualities such as high resistance and durability to environmental conditions, having relatively low weight and easy to install in strengthening concrete structure elements. the brackets should be strengthen sufficiently if they are not calculated and implemented well. application of the cfrp is one of the methods for such purposes. the study involves usin...

soy protein concentrate (spc) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. in this study, four different soy flours including defatted soy flour (fat content 3.67, pdi 55.10), defatted and toasted soy flour (fat content 3.78, pdi 10.72), low fat soy flour (fat content 14.34, pdi ...