Relevant bibliographies by topics / Protein-fat mixture

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Protein-fat mixture'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Protein-fat mixture"

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Anna, Belinska, Bochkarev Sergiy, Varankina Oleksandra, et al. "RESEARCH ON OXIDATIVE STABILITY OF PROTEIN-FAT MIXTURE BASED ON SESAME AND FLAX SEEDS FOR USE IN HALVA TECHNOLOGY." Eastern-European Journal of Enterprise Technologies 5, no. 11 (101) (2019): 6–14. https://doi.org/10.15587/1729-4061.2019.178908.

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The analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated. The content of furan antioxidants in the sesame seeds of
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Sibanda, Faith, Victoria A. Jideani, and Anthony O. Obilana. "Nutritional, Biochemical, and Functional Properties of Pearl Millet and Moringa oleifera Leaf Powder Composite Meal Powders." Foods 13, no. 5 (2024): 743. http://dx.doi.org/10.3390/foods13050743.

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This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions for each component that yielded a high protein and or low saturated fat content. Twelve mixtures with varying ratios of fermented and malted pearl millet flour ranging between 30–65% and MLP between 5–15% were generated through I-Optimal mixture design. The mixtures were wet-cooked, freeze-dried, and analysed for protein and fat content. The data obtaine
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Mudgal, Vishal, Pranita Jaiswal, Gerard Abraham, Gulshan Kumar Kaushik, and Satbir Singh Dahiya. "Aquatic fern Azolla affecting milk production in buffaloes." Buffalo Bulletin 41, no. 4 (2022): 579. http://dx.doi.org/10.56825/bufbu.2022.4143543.

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A feeding trial was conducted to assess the effect of incorporating dried green aquatic fern Azolla (Azolla microphylla) in the diet of lactating Murrah buffaloes. Ten multiparous Murrah buffaloes with an average body weight of 499.34±20.71 kg, parity of 2.4±0.31, average milk yield of 11.29±0.51 kg and average days in milk 30.40±3.86 were distributed randomly into two equal groups. One of the groups served as control and fed concentrate mixture prepared by Wheat bran, Maize grain, Mustard cake, Cotton seed cake, Groundnut cake, mineral mixture, and salt, while in treatment group 10% of the dr
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Kandrokov, R. Kh, V. A. Kiryushin, and A. S. Prudnikova. "Influence of wheat and amaranth grain mixture ratio on chemical and physicochemical parameters of wheat-amaranth flour." Siberian Herald of Agricultural Science 53, no. 6 (2023): 83–91. http://dx.doi.org/10.26898/0370-8799-2023-6-10.

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A new source of vegetable raw materials for the food industry has appeared on the Russian market - amaranth grain and products of its processing, which have a valuable chemical composition, high nutritional and biological value, containing a wide range of physiologically functional nutrients. The studies on the effect of different ratios of the grinding mixture of wheat and amaranth grains on the chemical and physico-chemical properties of wheat-amaranth flour as a result of their joint processing are presented. The object of the study was the grain of winter wheat of the variety Nemchinovskay
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Smith, Ashley, James Kasper, Ara Thirteen, Noelle Anastasio, and Jonathan Hommel. "Binge-Type Eating in Rats is Facilitated by Neuromedin U Receptor 2 in the Nucleus Accumbens and Ventral Tegmental Area." Nutrients 11, no. 2 (2019): 327. http://dx.doi.org/10.3390/nu11020327.

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Binge-eating disorder (BED) is the most common eating disorder, characterized by rapid, recurrent overconsumption of highly palatable food in a short time frame. BED shares an overlapping behavioral phenotype with obesity, which is also linked to the overconsumption of highly palatable foods. The reinforcing properties of highly palatable foods are mediated by the nucleus accumbens (NAc) and the ventral tegmental area (VTA), which have been implicated in the overconsumption behavior observed in BED and obesity. A potential regulator of binge-type eating behavior is the G protein-coupled recept
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Bochkarev, Sergiy, Anna Belinska, Oleksandra Varankina, et al. "RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES." EUREKA: Life Sciences 5 (September 17, 2019): 64–69. http://dx.doi.org/10.21303/2504-5695.2019.001001.

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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass
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Sergiy, Bochkarev, Belinska Anna, Varankina Oleksandra, et al. "RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES." EUREKA: Life Sciences 5 (September 30, 2019): 64–69. https://doi.org/10.21303/2504-5695.2019.001001.

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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids&nbsp;<em>ВСАА</em>&nbsp;and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. &nbsp; There were determined organoleptic (outlook, taste, smell, color) a
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Lee, Kippeum, Hyeon-Ji Kim, Joo Yun Kim, Jae Jung Shim, and Jae Hwan Lee. "Synergistic Effect of Lactobacillus Mixtures and Lagerstroemia speciosa Leaf Extract in Reducing Obesity in High-Fat Diet-Fed Mice." Biology 13, no. 12 (2024): 1047. https://doi.org/10.3390/biology13121047.

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In this study, we describe the anti-obesity effects of a novel combination of Lactobacillus mixture (Lactobacillus curvatus HY7601 and Lactobacillus plantarum KY1032) and leaf extract of Lagerstroemia speciosa (L. speciosa) in mice. The administration of the probiotic mixture of HY7601 and KY1032 in combination with the leaf extract of L. speciosa significantly attenuated fat tissue formation and body weight gain in mice fed a high-fat diet. The white adipose fat mass, comprising the inguinal and epididymal fat pads, was most effectively reduced when the probiotic mixture and L. speciosa leaf
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Ladyka, V., M. Samilyk, L. Ladyka, A. Helikh, and N. Bolgova. "A2 milk as an alternative to goat milk in yoghurt production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 18–22. http://dx.doi.org/10.32718/nvlvet-f9404.

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The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis usi
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Fitri, Ahmad, Samsu Udayana Nurdin, Asep Sukohar, Subeki, and Samsul Rizal. "Protein Digestibility and Protein Efficiency Ratio of Herbal Rice by Rats Given High Fat Diet." JURNAL AGROINDUSTRI HALAL 9, no. 2 (2023): 130–39. http://dx.doi.org/10.30997/jah.v9i2.8239.

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Herbal rice made from white rice by adding a mixture of turmeric, cinnamon and guava leaves during cooking, reducing cholesterol levels in hypercholesterolemia. This study was aims to evaluate the protein digestibility and protein efficiency ratio of herbal rice by rats given high fat diet. This study used 28 male Spangue dawley rats aged 12 weeks divided into four treatment groups (7 rats per group). The control group (P0) was given standard diet AIN-76 without high fat diet induction, the treatment group (P1) was containing plain rice flour with high fat diet induction, the treatment group (
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Dissertations / Theses on the topic "Protein-fat mixture"

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Бочкарев, Сергій Володимирович. "Технологія білково-жирової суміші підвищеної харчової цінності спеціального призначення". Thesis, Національний технічний університет "Харківський політехнічний інститут", 2019. http://repository.kpi.kharkov.ua/handle/KhPI-Press/42378.

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Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет «Харківський політехнічний інститут» Міністерства освіти і науки України, Харків, 2019 р. Дисертація присвячена науковому обґрунтуванню та розробці технології білково-жирових сумішей підвищеної харчової цінності спеціального призначення. Сформульовано робочу гіпотезу щодо використання в складі білково-жирової суміші насіння олійних культур соняшника, льону та кунжуту як джерел незамінних амінокисл
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Бочкарев, Сергій Володимирович. "Технологія білково-жирової суміші підвищеної харчової цінності спеціального призначення". Thesis, Національний технічний університет "Харківський політехнічний інститут", 2019. http://repository.kpi.kharkov.ua/handle/KhPI-Press/42379.

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Дисертація на здобуття наукового ступеня кандидата технічних наук (доктора філософії) за спеціальністю 05.18.06 «Технологія жирів, ефірних масел і парфумерно-косметичних продуктів» (18 – Виробництво та технології). – Національний технічний університет «Харківський політехнічний інститут», Міністерства освіти і науки України, Харків, 2019. Дисертацію присвячено науковому обґрунтуванню та розробці технології білково-жирових сумішей підвищеної харчової цінності. Актуальність теми дослідження пов’язана з тим, що дотепер практично немає вітчизняних спеціалізованих продуктів, зокрема для харчування
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Books on the topic "Protein-fat mixture"

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Lavoie, Theresa I. The effects of an aversive noise stimulus on caloric consumption of various nutrient mixtures by wistar rats: Complex carbohydrate, fat, and protein in liquid and solid state. Laurentian University, 2005.

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Book chapters on the topic "Protein-fat mixture"

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Tunde Olorunsogo, Samuel, and Bolanle Adenike Adejumo. "Development and Optimization of Flakes from Some Selected Locally Available Food Materials." In Food Processing [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109820.

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Flakes are one of the most popular ready-to-eat breakfast cereals meals. Most traditional instant breakfast meals are from mono-cereals. This work aims to develop, characterize and optimize value-added instant cereal breakfast flakes using flours of rice, sorghum, and soybean. A three-component constrained optimal (custom) mixture experimental design was employed for the formulation. The formulation design constraints were: rice flour (30%–35%), sorghum flour (20%–25%), and soybean flour (5%–10%). Other ingredients were water (19%), sugar (8%), malt (2%), egg (3%), sweet potato (3%), ginger (2
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Calder, Philip C., and Parveen Yaqoob. "Fat metabolism." In Human Nutrition. Oxford University Press, 2023. http://dx.doi.org/10.1093/hesc/9780198866657.003.0010.

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This chapter focuses on the notion and main features of fat metabolism. Fat is a major contributor to total energy intakes in most Western diets, and all fat sources contain mixtures of saturated, monounsaturated, and polyunsaturated fatty acids. Fat plays diverse roles in human nutrition, such as a source of energy, both for immediate utilization by the body and in laying down a storage depot. The chapter explains that dietary fat acts as a vehicle for the ingestion and absorption of fat-soluble vitamins. It then considers the relationship between fat, carbohydrate, and protein metabolism and
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Conference papers on the topic "Protein-fat mixture"

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Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a s
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Gunarathna, R. W. M. M., E. R. J. Samarakoon, and R. M. L. Janith. "Analysis of Functional Properties of Jackfruit Seed Flour and Formulation of a Jackfruit Seed Flour-Based Snack." In SLIIT INTERNATIONAL CONFERENCE ON ADVANCEMENTS IN SCIENCES AND HUMANITIES. Faculty of Humanities & Sciences, SLIIT, 2024. https://doi.org/10.54389/bmxv3924.

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Most deep-fried snacks, which are currently in high demand, contain high calories and fat. Contrarily, Jackfruit seeds are rich in carbohydrates, and proteins but low in fat. Therefore, it is observed that jackfruit seed flour can be used as an alternative ingredient to make deep-fried snacks. This study explored the functional properties of jackfruit seed flour and its potential in snack production. The flour was prepared by roasting, oven drying, and boiling. Boiled jackfruit seed flour exhibited the highest moisture content (7.04%), water-holding capacity (2.08 g/g), bulk density (0.81 g/cm
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