Quantitative and qualitative variability of protein content and presence of a 56 kDa allergen in different batches of cold-pressed soy oil

2002 ◽  
Vol 109 (1) ◽  
pp. S303-S303
Author(s):  
Younes Errahali ◽  
Martine Morisset ◽  
Denise Anne Moneret-Vautrin ◽  
Gisèle Kanny ◽  
Maurice Metche ◽  
...  
Keyword(s):  
Protein Content ◽  
Soy Oil ◽  
Cold Pressed

scholarly journals Implications of Allergic Reactions to Soybean Oil

2018 ◽  
Vol 4 (1) ◽  
pp. 1-6
Author(s):  
San Miguel-Hernández A ◽  
Keyword(s):  
Adverse Reaction ◽  
Soybean Oil ◽  
Seed Oils ◽  
Allergic Reactions ◽  
Soy Oil ◽  
Degree Of Refining ◽  
Cold Pressed

Soybeans oil both cold-pressed and fully refined oils have been shown to contain proteins. Although most publications suggest that refined oils do not induce allergic reactions in sensitive individuals, adverse reaction to soy oil in an infant has been reported. Is used in cooking and food formulations. The presence of protein in soy oil depends on the degree of refining, as for other seed oils

Processing and characterization of YBa2Cu3O7−x/Ag composites

1990 ◽  
Vol 48 (4) ◽  
pp. 46-47
Author(s):  
Jafar Javadpour ◽  
Bradley L. Thiel ◽  
Sarikaya Mehmet ◽  
Ilhan A. Aksay
Keyword(s):  
Composite System ◽  
Precursor Solution ◽  
Microstructural Development ◽  
Superconducting Properties ◽  
Practical Applications ◽  
Nitrate Precursor ◽  
Cold Pressed ◽  
Tape Cast ◽  
Composite Samples

Practical applications of bulk YBa2Cu3O7−x materials have been limited because of their inadequate critical current density (jc) and poor mechanical properties. Several recent reports have indicated that the addition of Ag to the YBa2Cu3O7−x system is beneficial in improving both mechanical and superconducting properties. However, detailed studies concerning the effect of Ag on the microstructural development of the cermet system have been lacking. Here, we present some observations on the microstructural evolution in the YBa2Cu3O7−x/Ag composite system.The composite samples were prepared by mixing various amounts (2.5 - 50 wt%) AgNO3 in the YBa2Cu3O7−x nitrate precursor solution. These solutions were then spray dried and the resulting powders were either cold pressed or tape cast. The microstructures of the sintered samples were analyzed using SEM (Philips 515) and an analytical TEM (Philips 430T).The SEM micrographs of the compacts with 2.5 and 50 wt% Ag addition sintered at 915°C (below the melting point of Ag) for 1 h in air are displayed in Figs. 1 and 2, respectively.

Protein content of 5 algae from Persian gulf and Arabian sea

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
N Ebrahimi ◽  
M Moein ◽  
S Moein
Keyword(s):  
Protein Content ◽  
Persian Gulf ◽  
Arabian Sea

Manipulation of NOS activity in the context of glucose stress alters AMPK and mitochondrial oxphos protein content

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
AC Keller ◽  
LA Knaub ◽  
PM McClatchey ◽  
CA Connon ◽  
JEB Reusch
Keyword(s):  
Protein Content

Comparative Study of Size, Total Protein, Fibrinogen and 5-HT Content of Human and Canine Platelet Density Subpopulations

1986 ◽  
Vol 56 (03) ◽  
pp. 288-292 ◽  
Author(s):  
Diego Mezzano ◽  
Eduardo Aranda ◽  
Arnaldo Foradori
Keyword(s):  
Comparative Study ◽  
Protein Content ◽  
Cell Density ◽  
Total Protein ◽  
Unit Volume ◽  
Low Density ◽  
Dense Bodies ◽  
Artifactual Changes ◽  
Platelet Release ◽  
The Difference

SummaryThe size, total protein, fibrinogen and 5-HT content were evaluated in density subpopulations of human and canine platelets fractionated in linear arabinogalactan gradients. The methodology was assessed to ascertain that platelet separation was by density and to discard artifactual changes and platelet release during the procedure. EDTA or PGEi increased the size of human PRP-platelets, but not of dog platelets. In humans, high density (HD) platelets were 1.26 times larger and contained 1.88 times more fibrinogen, 2.23 times more 5-HT and 1.37 times more protein than low density (LD) platelets; in dogs, these density cohorts did not differ in protein content, but LD platelets were 1.29 times larger and had 1.33 times more fibrinogen and 5-HT than HD platelets. These findings suggest that cell density is mostly dependent on the protein content per unit volume of platelets (and not on dense bodies). The differences in fibrinogen and 5-HT content between HD and LD cohorts in humans and dogs may be related to platelet age. The difference in volume between HD and LD platelets in dogs is of uncertain interpretation.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

The effects ofMycosphaerella graminicolainfection on wheat protein content and quality

2007 ◽  
Vol 35 (1) ◽  
pp. 81-88 ◽  
Author(s):  
M. Arabi ◽  
M. Jawhar ◽  
N. Mir Ali
Keyword(s):  
Protein Content ◽  
Wheat Protein
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