Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

2018 ◽  
Vol 42 (11) ◽  
pp. e13817 ◽  
Author(s):  
Rohit Thirumdas ◽  
Mladen Brnčić ◽  
Suzana Rimac Brnčić ◽  
Francisco J. Barba ◽  
Fernando Gálvez ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Protein Sources ◽  
The Impact

scholarly journals A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers

2019 ◽  
Vol 99 (7) ◽  
pp. 3672-3680 ◽  
Author(s):  
Francisco J Marti‐Quijal ◽  
Sol Zamuz ◽  
Igor Tomašević ◽  
Gabriele Rocchetti ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Proximate Composition ◽  
Chemometric Approach ◽  
The Impact

scholarly journals Oilseed by-products as plant-based protein sources: Amino acid profile and digestibility

Future Foods ◽  
2021 ◽  
Vol 3 ◽  
pp. 100023
Author(s):  
Amanda Gomes Almeida Sá ◽  
Daniele Cristina da Silva ◽  
Maria Teresa Bertoldo Pacheco ◽  
Yara Maria Franco Moreno ◽  
Bruno Augusto Mattar Carciofi
Keyword(s):  
Amino Acid ◽  
Amino Acid Profile ◽  
Protein Sources ◽  
By Products

scholarly journals Proximate composition and amino acid profile of rice husk biodegraded with Pleurotus ostreatus for different periods

2017 ◽  
Vol 17 (03) ◽  
pp. 12243-12255 ◽  
Author(s):  
Ayodeji Dairo ◽  
◽  
SW Ogunlade ◽  
TA Oluwasola
Keyword(s):  
Amino Acid ◽  
Rice Husk ◽  
Proximate Composition ◽  
Pleurotus Ostreatus ◽  
Amino Acid Profile

Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages

LWT ◽  
2019 ◽  
Vol 110 ◽  
pp. 316-323 ◽  
Author(s):  
Francisco J. Marti-Quijal ◽  
Sol Zamuz ◽  
Igor Tomašević ◽  
Belen Gómez ◽  
Gabriele Rocchetti ◽  
...  
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Profile ◽  
Pork Sausages ◽  
Different Sources

Evaluation of physicochemical properties, amino acid profile and bioactivities of edible Bird's nest hydrolysate as affected by drying methods

LWT ◽  
2020 ◽  
Vol 131 ◽  
pp. 109777
Author(s):  
Jing Yi Gan ◽  
Lee Sin Chang ◽  
Nur Athirah Mat Nasir ◽  
Abdul Salam Babji ◽  
Seng Joe Lim
Keyword(s):  
Amino Acid ◽  
Physicochemical Properties ◽  
Amino Acid Profile ◽  
Drying Methods ◽  
Edible Bird’S Nest

Composition, Processing, and Utilization of Red Crab (Pleuroncodes planipes) as an Aquacultural Feed Ingredient

1974 ◽  
Vol 31 (6) ◽  
pp. 1025-1029 ◽  
Author(s):  
John Spinelli ◽  
Lawrence Lehman ◽  
Dave Wieg
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Amino Acid ◽  
Acid Composition ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Feed Ingredient ◽  
Feed Material ◽  
Chitin Derivatives

The proximate composition, amino acid profile, and fatty acid composition of red crab (Pleuroncodes planipes) indicated that it was highly suitable for inclusion in salmonid diets. The amino acid profile of the proteins was similar to those of fish and the fatty acid composition was approximately 40% linolenic. Rainbow trout fed Oregon Moist Pellet (OMP) type diets containing 10 and 25% red crab were highly pigmented after 2 mo.A method for processing red crab into a dry feed material and a chitinous residue suitable for further processing into chitin derivatives was described.

Proximate Composition, Amino Acid Profile, Fatty Acid Composition, and Mineral Content of Peanut Seeds Hydroponically Grown at Elevated CO2Levels

1997 ◽  
Vol 45 (10) ◽  
pp. 3863-3866 ◽  
Author(s):  
Wen-Hsin Wu ◽  
John Y. Lu ◽  
Alecia R. Jones ◽  
Desmond G. Mortley ◽  
Philip A. Loretan ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Proximate Composition ◽  
Mineral Content ◽  
Amino Acid Profile ◽  
Hydroponically Grown

scholarly journals Proximate Composition and Amino Acid Profile of the Edible Muscle of European Crayfish Astacus astacus L. Inhabiting the Orchomenos Region in Central Greece

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Papachristou E ◽  
◽  
Tyrpenou AE ◽  
Kastritsi-Katharios I ◽  
Kotzamanis Y ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Lipid Content ◽  
Proximate Composition ◽  
Amino Acid Profile ◽  
Sea Bream ◽  
Astacus Astacus ◽  
Crude Lipid ◽  
Central Greece

The aim of this study was to determine the proximate composition and amino acid profile of the edible muscle of European crayfish Astacus astacus L. Animals were collected from Orchomenos region in Central Greece and muscle tissue samples were collected for chemical analysis. Total crude protein and crude lipid content of muscle tissues were determined using the Kjeldahl method and Folch’s procedure, respectively. Amino acids profile was performed by Ultra Performance Liquid Chromatographic (UPLC) determination of the acid hydrolysed muscle extract after derivatization with AccQ-Tag reagent (Waters, USA). The results showed that protein and lipid content of crayfish muscle tissue were 16.55 ± 0.4 g 100 g-1 and 0.52 ± 0.20 g 100 g-1, respectively. Also, the moisture and ash content were 80.93 ± 0.36 g 100 g-1 and 1.25 ± 0.14 g 100 g-1, respectively. Amino acids analysis of muscle tissue revealed that the highest values were those of glutamic acid (2.98 g 100 g-1) and arginine (2.19 g 100g-1) as well as those for aspartic acid (1.88 g 100 g-1), lysine (1.47 g 100 g-1) and leucine (1.33 g 100 g-1). The lowest values were found for histidine (0.35 ± 0.03 g 100 g-1) and methionine (0.47 ± 0.01 g 100 g-1). The results of this study showed that the crayfish of Orchomenos region can be considered as an important source of essential nutrients in the human diet due to its protein and essential amino acids content, which are relatively comparable to those of farmed sea bream (Sparus aurata L.), as well as to farmed and wild sea bass (Dicentrarchus labrax). However, the lipid content of Orchomenos crayfish was found to be insignificant and negligible. Overall, the protein quality of European crayfish can be considered as a main factor in selecting this species as a candidate species for European aquaculture diversification.

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