نتایج جستجو برای: wheat germ cake

تعداد نتایج: 93461  

2015
Tetiana A. Krupodorova Victor Yu. Barshteyn

Cultivation of 29 species of higher mushroom mycelia on alternative substrates – wastes of Ukrainian oil-fat industry, has been investigated. The amount of mushroom mycelia obtaining on 12 investigated substrates varied significantly, from 1.0 g/L to 22.9 g/L on the 14th day of cultivation. The superficial cultivation adopted in this study allows for easy to choose appropriate medium (substrate...

Journal: :The Journal of biological chemistry 1973
P Cuatrecasas

Wheat germ agglutinin enhances the specific binding of insulin to isolated fat cells and to liver cell membranes at a concentration of about 1 pg per ml. Wheat germ agglutinin increases insulin binding by increasing the rate of insulinreceptor complex formation; the protein does not alter the rate of dissociation of the insulin-membrane complex or the total number of binding sites for insulin. ...

Journal: :Journal of Biological Chemistry 1974

2009
Hamid Reza Zakeri Asal Ataie Jafari Mohammad Rajabi Saeed Hosseini

Purpose – Reducing fat intake or inhibiting fat absorption is a useful solution for blood lipid reduction. It is shown that there are some proteins in wheat germ with pancreatic lipase inhibiting properties that have hypolipidemic effects. This paper aims to evaluate the possible beneficial effects of a daily intake of 30 g of raw wheat germ in a population of Iranian hyperlipidemic subjects wi...

2009
P. A. Thacker

This study compared the nutritional value of canola (B. napa) and mustard (B. hirta) press cakes obtained from the biodiesel industry as ingredients for use in diets fed to broiler chickens. A total of 210, one-day old, male broiler chicks were randomly assigned to one of seven dietary treatments. The control diet was based on wheat and soybean meal and contained 15% canola meal. For the experi...

2015
Babul Reddy G. Babul Reddy K.Venkatanand Reddy

The fungus, Trichoderma reesei NCIM 1052 was used for the production of extra cellular amylase on agricultural residues viz. Soy cake, Wheat bran, Rice bran and Ragi (Eleusine corocana Gaertn.) in solid state fermentation (SSF). Maximum enzyme activity (324.45 IU g-1) was obtained in a medium having Soy cake as the substrate, moisture level 1:1 (distilled water) and incubation for 72 hours with...

Journal: :Plant physiology 1982
R S Boston T J Miller J E Mertz R R Burgess

Wheat (Triticum aestivum) RNA was used to program synthesis of the alpha-amylase protein by Xenopus laevis oocytes. A 41,500-dalton protein was made which was identified as alpha-amylase by immunoprecipitation with rabbit anti-alpha-amylase antiserum raised against the purified wheat protein and by its co-migration with authentic alpha-amylase on sodium dodecyl sulfate polyacrylamide gels. Synt...

آذر, مهین , فدوی, قاسم ,

The educational authorities are concerned with preparation of a suitable snack for the students (6-11 yrs).Considering the potential effects of the snack on cognitive and learning functions, this project was designed for the production and evaluation of a nutritionally suitable cake for students.The cake;aposs ingredients were egg(87%), skimmed milk powder (26%), sugar (1 12%), oil (26%), bakin...

2016
Yu Yao Qin Sun Chao Wang Pei-Fang Wang Ling-Zhan Miao Shi-Ming Ding

Organic amendments have been proposed as a means of remediation for Cd-contaminated soils. However, understanding the inhibitory effects of organic materials on metal immobilization requires further research. In this study colza cake, a typical organic amendment material, was investigated in order to elucidate the ability of this material to reduce toxicity of Cd-contaminated soil. Available co...

B. Raisee H. Molavi J. Keramat

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

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