[PDF] Top 20 The effect of sprouting in lentil (lens culinaris) nutritional and microbiological profile

... Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to ...protein and ... See full document

... use of Warankashi in the enrichment of wheat bread had effect on the nutritional status of wheat bread with the protein and fat content of ... See full document

... cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient ...evaluate the effect of ... See full document

... lots of cheese (control, decoction of chestnut flower, decoction of lemon balm, dried chestnut flowers and dried lemon balm) were labelled, and two samples of each were subjected ... See full document

... EDSS and the frequency of alcohol consumption. The impact of alcohol consumption in MS is controversial and the information about alcohol use among MS patients is ... See full document

... nutritious and versatile dairy food that contains a high concentration of essential nutrients relative to its energy ...factor in the nutritional quality of cheeses; it varies ... See full document

... . The PCP addition increased (P < 0.05) popula- tion of clostridium at the beginning of the ensilage pro- cess (Figure 5) probably due to additive contamination with bacterium ... See full document

... by the protozoan Trypanossoma cruzi, affects approximately 18 million individuals in the Americas, 5 million of which live in ...either the indeterminate form of ... See full document

... amount of n-3 polyunsaturated fatty acids (PUFA). The aspiration to increase the n-3 PUFA content in pork requires a supply of n-3 PUFA from the diet (Nieto and Ros, ... See full document

... nutritious and versatile dairy food that contains a high concentration of essential nutrients relative to its energy ...factor in the nutritional quality of cheeses; it varies ... See full document

... Analyses of dairy beverages were performed after seven days of refrigerated storage at 5 ± 1 ° C, and the samples were presented in a monadic ...form. The assessors were selected ... See full document

... varied in nat- ure including polymers like polyethylene glycol (PEG) [16] and peptides [18] ...agents of AuNPs are advantageous as they can increase stability, biocompatibility and solubility ... See full document

... cherry nutritional quality was monitored by evaluating phenolic compounds which were relatively stable and similar during storage in CC and MA ...2 and 8% O 2 ) presented lowest ... See full document

... organoleptic and nutritional properties are greatly altered as compared to the fresh ...is of interest to minimize chemical changes, such as enzymatic and non-enzymatic browning, ... See full document

... Department in Polytechnic Institute of Viseu – IPV ...President of the Scientific Board; President of the Assembly of Representatives; Director of Licence Course, ... See full document

... concentration of 60/40 (yogurt/pulp, w/w) in an aseptic environment (laminar flow ...concentration of 0.03%. Whereas the mango pulp has no added sugar, an additional amount of sugar was ... See full document

... inclusion of LP in excess of 5, 10, 15 and 20 % didn’t alter BW much ...increase in all treatment groups in comparison to the control. In the sight of ... See full document

... At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free ...product and a safe option for ...levels of ibers and minerals. ... See full document

... Programme in nine villages in the outskirts of District Ghaziabad since 04 August ...team of doctors visits these villages so that every village is covered on a fixed day every ...to ... See full document

... Results: The number of different SLPF available in each country varied widely with a median of 107 [ranging from 73 (Portugal) and 256 ...analysis of SLPF available from a single ... See full document