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Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

التفاصيل البيبلوغرافية
العنوان: Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates
المؤلفون: Maria Elisabeth Machado Pinto e Silva, Ive Paton, Marlene Trigo, Maria Carolina B. C. von Atzingen, Carmem S. Kira, Emiko I. Inomata, Leda C. A. Lamardo
المصدر: Química Nova, Vol 31, Iss 1, Pp 41-43 (2008)
بيانات النشر: Sociedade Brasileira de Química
سنة النشر: 2008
المجموعة: Directory of Open Access Journals: DOAJ Articles
مصطلحات موضوعية: protein hydrolysates of meat, minerals, vitamins, Chemistry, QD1-999
الوصف: The purpose of this study was to assess the concentration of vitamins and minerals in meat protein hydrolysates. Calcium, phosphorus and iron were analyzed by inductively coupled-plasma atomic emission spectrophotometry; vitamin C was analyzed by the reduction of cupric ions and vitamins B1 and B2 by fluorescence. Regarding minerals, the beef hydrolysate (BH) had more iron than the turkey hydrolysate (TH) and the chicken hydrolysate (CH); TH had a little more phosphorus. BH had the largest amount of vitamin C, and similar amounts of vitamins B1 and B2. The amount of these nutrients found in the hydrolysates suggests that it is possible to use them to enrich special dietary formulations.
نوع الوثيقة: article in journal/newspaper
اللغة: English
Spanish; Castilian
Portuguese
تدمد: 0100-4042
1678-7064
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000100008Test; https://doaj.org/toc/0100-4042Test; https://doaj.org/toc/1678-7064Test; https://doaj.org/article/4fc5c7a2a33747fb8505c3e917230561Test
DOI: 10.1590/S0100-40422008000100008
الإتاحة: https://doi.org/10.1590/S0100-40422008000100008Test
https://doaj.org/article/4fc5c7a2a33747fb8505c3e917230561Test
رقم الانضمام: edsbas.91230900
قاعدة البيانات: BASE
الوصف
تدمد:01004042
16787064
DOI:10.1590/S0100-40422008000100008