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Background: The potential confounding effect of different amounts and proportions of macronutrients across eating patterns on meal or dietary glycemic index (GI) and glycemic load (GL) value determina...
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vita...
Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of course their taste. The pig sector in Italy is substantially stable, and has recently...
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content wa...
Amla, a richest source of vitamin ‘C’ ranges upto 950 mg/100 g. Due to its astringent taste, it is not palatable for direct consumption, hence processing is essential. Present study was an effort to d...
The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorg...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The aim of the study is to evaluate which plant foods are suitable for high temperature food processes. Plant foods are the only sources of dietary fiber. Carbohydrates are the major nutrients of fru...
The aim of this study is to evaluate the potential value of hepatic lipids of the white sea bream, Diplodus sargus, as a source of important biomedical components. Fatty acid compositions of hepatic n...
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Two indirect ELISA tests developed for the detection of specific IgG in cats and rabbits, infected with M. canis and T. mentagrophytes , respectively, were evaluated and compared. The levels of specif...
The capability of lower filamentous fungi to utilize and to enrich cereals with γ-linolenic acid (GLA) by solid state fermentation was investigated. Thamnidium elegans was selected as a production str...
The aim of the work was to evaluate the change in antioxidant content with maturation stage in tomato berries under elevated salinity conditions. The examined antioxidants were lipoic acid, vitamin C ...

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