Sökning: "protein digestibility"

Visar resultat 1 - 5 av 45 avhandlingar innehållade orden protein digestibility.

1. 1. Seaweed as a sustainable source of food protein: maximizing seaweed protein content, protein recovery, and nutritional quality

   Författare :João Pedro Trigo; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; protein isolation; intestinal permeability; detergent; thermal water treatment; protein shift; wastewater; elemental compositional; macroalgae; gastrointestinal digestion; cultivation;

   Sammanfattning : This thesis focuses on utilizing seaweed, such as Saccharina latissima and Ulva fenestrata , as sustainable food protein sources to complement terrestrial protein currently limited by land and water supply. While seaweed holds promise, its protein content is lower than pulses and antinutrients reduce protein nutritional quality. LÄS MER

3. 2. Development of a Process for Reducing the Content of b-N-Oxalyl a,b-Diamino Propionic Acid (b-ODAP) in Grass Pea (Lathyrus sativus) Seeds: Nutritional Consequences and Technological Aspects

   Författare :Girma Akalu; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; process optimization; functional properties; biological value; net protein utilization; starch digestibility; protein digestibility; Grass pea Lathyrus sativus ; b-ODAP; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : Grass pea (Lathyrus sativus) is a leguminous food crop, grown mainly in the tropical and subtropical regions. It has valuable nutrients, however consumption of the seeds is reported to cause lathyrism, due to the presence of a non-protein amino acid (?-ODAP). LÄS MER

4. 3. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants

   Författare :Sofia Marmon; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; precipitation; acid; gelation; in vitro digestion; solubilization; herring; protein; salt solubility; pH; lipids; alkaline; transmission electron microscopy; dioxins;

   Sammanfattning : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. LÄS MER

5. 4. Hempseed cake as a protein feed for ruminants

   Författare :Linda Karlsson; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Increasing the use of locally produced protein feeds in ruminant production systems in northern Europe would be a valuable development. Hemp (Cannabis sativa L.) can be cultivated at high latitudes and cold-pressing the seeds to extract the oil produces a residue, hempseed cake (HC), with a high protein content. LÄS MER

7. 5. Studies on protein quality in legumes with special reference to factors interfering with protein utilisation and digestibility of brown beans (Phaseolus vulgaris L.)

   Författare :Monika Löwgren; Uppsala universitet; []
   Nyckelord :MEDICINE; MEDICIN;

   Sammanfattning : .... LÄS MER