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1دورية أكاديمية
المؤلفون: Pinto e Silva, Maria Elisabeth Machado, Paton, Ive, Trigo, Marlene, von Atzingen, Maria Carolina B. C., Kira, Carmem S., Inomata, Emiko I., Lamardo, Leda C. A.
المصدر: Química Nova. January 2008 31(1)
مصطلحات موضوعية: protein hydrolysates of meat, minerals, vitamins
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.
وصف الملف: text/html
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2دورية أكاديمية
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)
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.
وصف الملف: electronic resource
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