Effect of thermal processing on the nutritive value of wheat germ protein

Nahrung/Food ◽  
1993 ◽  
Vol 37 (6) ◽  
pp. 538-543 ◽  
Author(s):  
N. Jurkovic ◽  
I. Colic
Keyword(s):  
Thermal Processing ◽  
Wheat Germ ◽  
Nutritive Value

scholarly journals Studies on the Nutritive Value of Wheat Germ as an Ingredient of the Diet for Cultured Fish-V

1972 ◽  
Vol 38 (7) ◽  
pp. 677-683
Author(s):  
Kuraki KESAMARU ◽  
Masanori MAE ◽  
Hironari FUKUDA
Keyword(s):  
Wheat Germ ◽  
Nutritive Value ◽  
Cultured Fish

scholarly journals Studies on the Nutritive Value of Wheat Germ as an Ingredient in Feeds for Cultured Fish-II

1971 ◽  
Vol 37 (12) ◽  
pp. 1157-1162 ◽  
Author(s):  
Hironari FUKUDA ◽  
Kuraki KESAMARU
Keyword(s):  
Wheat Germ ◽  
Nutritive Value ◽  
Cultured Fish

scholarly journals Studies on the Nutritive Value of Wheat Germ as an Ingredient in Feeds for Cultured Fish-I

1971 ◽  
Vol 37 (12) ◽  
pp. 1150-1156
Author(s):  
Hironari FUKUDA ◽  
Kuraki KESAMARU
Keyword(s):  
Wheat Germ ◽  
Nutritive Value ◽  
Cultured Fish

The Nutritive Value of the Proteins of Beef Extracted with Different Solvents, and of Egg, Milk and Wheat Germ for the Growing Rat

1955 ◽  
Vol 55 (1) ◽  
pp. 63-79
Author(s):  
Helen E. Clark ◽  
Anna S. Hooper ◽  
Margaret L. McCord
Keyword(s):  
Wheat Germ ◽  
Nutritive Value ◽  
Growing Rat

scholarly journals Effects of thermal processing on digestibility and protein utilization of rapeseed meal of medium and low glucosinolate type in diets for growing pigs

1991 ◽  
Vol 63 (5) ◽  
pp. 475-482
Author(s):  
Matti Näsi ◽  
Hilkka Siljander-Rasi
Keyword(s):  
Thermal Processing ◽  
Nutritive Value ◽  
Brassica Campestris ◽  
Practical Importance ◽  
Rapeseed Meal ◽  
Growing Pigs ◽  
Small Reduction ◽  
Protein Utilization ◽  
Mean Values ◽  
Dietary Treatments

The nutritive value of rapeseed meals (RSM) from Brassica campestris, 0 and 00-cultivars, with medium (25—55 μg/g defatted meal) and low (0.05), although 00-RSM’s tended to have higher OM and CP digestibilities compared with 0-RSM; pooled mean values being 0.638 vs. 0.715 for OM and 0.715 vs. 0.775 for CP. RSM treated for ruminant escape protein had the same or better digestibility than untreated RSM; pooled average values being 0.669 vs. 0.680 for OM and 0.746 vs. 0.757 for CP. This observation has practical importance since the same treatments of RSM could be employed for meals to be used in diets of both ruminants and pigs. In these experiments, the protein utilization was efficient and differences between the dietary treatments were small and insignificant. Heat treatment (Opex) did not decrease protein utilization despite a small reduction in lysine content.

scholarly journals The Improvement of the Nutritive Value of Raw Wheat Germ Meal by Autoclaving

1961 ◽  
Vol 40 (3) ◽  
pp. 822-824 ◽  
Author(s):  
R.D. Creek ◽  
Valeria Vasaitis ◽  
George Schumaier
Keyword(s):  
Wheat Germ ◽  
Nutritive Value

scholarly journals Impact of Microwave Thermal Processing on Major Grain Quality Traits of Linseed (Linum usitatissium L.)

2020 ◽  
Vol 2 (2) ◽  
pp. 256-263
Author(s):  
Nikola Puvača ◽  
Dragana Ljubojević Pelić ◽  
Milica Živkov Baloš ◽  
Jovanka Lević ◽  
Radivoj Prodanović ◽  
...  
Keyword(s):  
Amino Acid ◽  
Thermal Processing ◽  
High Performance ◽  
Nutritive Value ◽  
Animal Feed ◽  
Protein Solubility ◽  
Microwave Treatment ◽  
Amino Acid Profile ◽  
Short Period ◽  
Experimental Treatments

The current study investigated the effects of thermal processing of the microwave technology on nutritive value, crude protein solubility, urease activity and amino acid profile on linseed grains. Samples were treated in a SAMSUNG GE82N-B microwave oven at 450W for 0 (L1), 60 (L2), 180 (L3), 300 (L4), and 420 (L5) seconds, respectively. Microwave treatment for 300 seconds showed a significant (p ≤ 0.05) decrease in activity urease comparing to raw linseed. The raw and treated linseed protein solubility index (PDI) show statistical differences (p ≤ 0.05) between all the treatments compared. High performance liquid chromatography (HPLC) analyses of samples differences in the amino acid composition between controls and experimental treatments showed that amino acids were not significantly affected (p ≥ 0.05), except isoleucine and leucine amino acid (p ≤ 0.05). From the results of the present study, it is possible to identify that the best method for improving linseed quality for animal feed is the application of microwave for 60 second (treatment L2). Our results indicate that microwave thermal processing or micronizing dry thermal processing of grains could be successfully used in large industrial feed production with a short period of time and the improved nutritional parameters of grains, increased shelf-life and the unchanged amino acid profile of treated grains.

scholarly journals Alternative Thermal Processing Technique for Liquid Foods-membrane Processing

2021 ◽  
pp. 68-79
Author(s):  
S. Shahir
Keyword(s):  
Thermal Processing ◽  
Nutritive Value ◽  
High Water ◽  
Processing Technique ◽  
Solid Content ◽  
Fruit Juices ◽  
Color Strength ◽  
Water Load ◽  
Liquid Foods ◽  
Membrane Processing

Liquid foods are sensitive to temperature and concentration by conventional methods results in product deterioration. Alternative processes, such as freeze concentration, have the drawback with respect to the maximum achievable concentration (only up to 40 to 45°Brix). In recent years membrane processes such as Microfiltration, Ultrafiltration and reverse osmosis are gaining importance for the concentration of liquid foods. Since heat is not involved in this process, it is also called Alternate thermal processing technique. This process can be employed as a pre-concentration step to reduce water load on subsequent processing steps and can be easily scaled up. Liquid foods such as fruit juices are of high nutritive value as they are naturally enriched with minerals, vitamins and other beneficial components required for human health. When extracted from their sources fruit juices have low solid content, color strength and high-water load. Recent advances and developments in this membrane processing used for the concentration of liquid foods are discussed here.

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