دورية أكاديمية
Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates
العنوان: | Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates |
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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, 2008. |
سنة النشر: | 2008 |
المجموعة: | LCC:Chemistry |
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 |
وصف الملف: | electronic resource |
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 |
DOI: | 10.1590/S0100-40422008000100008 |
الوصول الحر: | https://doaj.org/article/4fc5c7a2a33747fb8505c3e917230561Test |
رقم الانضمام: | edsdoj.4fc5c7a2a33747fb8505c3e917230561 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 01004042 16787064 |
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DOI: | 10.1590/S0100-40422008000100008 |