摘要:

AbstractEs werden die Grundlagen der Berechnung der Eiweißausnutzung von Gemischen tierischer und pflanzlicher Lebensmittel dargelegt. Die Brauchbarkeit der Methode zur Optimierung hinsichtlich der Aminozusammensetzung der rohen Produkte ist durch Bestimmung der Wachstumseffizienz bei Ratten bestätigt worden. Die vorgeschlagene graphisch‐analytische Methode gestattet es, einen Bereich zu ermitteln, in dem Kombinationen eiweißhaltiger Lebensmittel hinsichtlich der Eiweißzusammensetzung einem Optimum nahe sind. Dies wiederum bietet die Möglichkeit, Nahrungskompositionen unter Berücksichtigung der Geschmacksbesonderheiten zusammenzustellen. Die Methode ist mittels Computer realisiert

ISSN:0027-769X    

DOI:10.1002/food.19910350102

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractA method for determining antimony in drinking waters is described. In order to prevent a substantial error caused by the different oxidation states of antimony, Sb(V) is reduced to Sb(III) with potassium iodide‐ascorbic acid. Covalent hydride is generated with a home made device by adding NaBH4. The hydride is then atomized in a flame‐heated silica tube and atomic absorption is measured spectrophotometrically. The optimal conditions for this determination are discussed and interference effects are described.Results obtained by determining linearity range (0–200 ng), detection (LOD) and quantitation (LOQ) limits (LOD = 0.347 ng/ml, LOQ = 1.158 ng/ml), precision (instrumental CV 4.08% and method CV 7.74%) and accuracy performed by recovery assays (96.1%) show that the method is useful for antimony determination at the concentration usually present in drinking

ISSN:0027-769X    

DOI:10.1002/food.19910350103

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350105

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractSerum copper, zinc, selenium, magnesium, calcium, cholesterol, triglyceride and retinol contents were determined in 11 patients with ulcerative colitis and in 20 healthy volunteers. Lipid and retinol loadings were performed as well. No differences were found in serum copper, zinc, calcium and selenium levels between the groups. Serum magnesium levels were somewhat lower in the patients than in the volunteers. During the period of loading, cholesterol levels did not differ between the two groups at any time. Triglyceride levels except for two persons, were higher in patients. Triglyceride curves showed pathological courses in each case. Retinol concentrations in patients remained below the values observed in volunteers. Data suggest a disturbed utilization of fat and retinol in patients with ulcerative colitis.

ISSN:0027-769X    

DOI:10.1002/food.19910350106

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractOrechromis niloticusfingerlings were exposed to the insect growth inhibitor diflubenzuron 1‐(2, 6‐Difluorobenzoyl)3‐(4‐chlorophenyl)urea for 21 days. Diflubenzuron was introduced to the aquariums where fish were maintained at the beginning of the experiment, then its level in water, gills and liver was detected after 1, 7, 14 and 21 days. The fish accumulated diflubenzuron 76 and 99 times greater than the water content when kept in an ambient concentration of 2.5 and 5 mg/l, respectively, indicating a low bioaccumulation potential. Some degradation products of diflubenzuron were found mainly in liver an

ISSN:0027-769X    

DOI:10.1002/food.19910350107

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350109

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractA total of 110 prawn individuals were collected from different markets at Cairo and Giza Governorates. The average counts ofAerobes, Psychrophiles, Enterobacteriaceae, ColiformsandStaphylococciwere 5 × 103, 3 × 102,<2 × 102,<3 and 2 × 102organisms per gram newly caught prawn sample, respectively. Such counts were significantly increased in samples collected from markets including raw prawn in shell, raw peeled samples and frozen samples either peeled or in shell.Arizonagroup,Escherichia coli, Enterobactergroup,Proteusgroup,Providenciagroup A&B,Shigellagroup andStaphylococcus aureuscould be isolated from examined samples with variable percentages. The public health significance of isolated organisms is discus

ISSN:0027-769X    

DOI:10.1002/food.19910350110

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThis study was carried out to evaluate the effect of heat and cold on the microorganisms existing in prawn. Roasting for 5 min, boiling for 10 min and storage at − 18 °C for 10, 20 and 30 days were applied on raw prawn to study the effect of each treatment on the bacterial load.The average counts of APC (aerobic plate count) at 25 °C and 0 °C,Enterobacteriaceae, ColiformsandStaphylococciwere 1.3 × 107, 6 × 104, 3 × 104, 2 × 102and 3 × 103organisms per gram raw prawn sample, respectively, then reduced to 104, 8 × 102, 3 × 103,<3 and 3 × 102organisms per gram roasted prawn in shell, respectively. Such counts were more reduced in roasted peeled samples. Boiling reduced the average counts of APC at 25 °C and 0 °C,Enterobacteriaceae, ColiformsandStaphylococcifrom 8 × 108, 2 × 1052 × 107, 3 × 10 and 3 × 104organisms per gram raw prawn sample to 2 × 105, 3 × 103, 2 × 102,<3 and 4 × 102organisms, respectively. Concerning freezing storage, it could be observed that the average counts of APC at 25 °C and 0 °C,Enterobacteriaceae, ColiformsandStaphylococciwere reduced from 4 × 107, 5 × 105, 3 × 105, 103and 3 × 102organisms per gram raw sample to 5 × 104, 103, 3 × 102, 10 and<2 × 102organisms per gram af

ISSN:0027-769X    

DOI:10.1002/food.19910350111

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

摘要:

AbstractThe effect of a few common spices ‐ cumin(Cuminum cyminum), cinnamon(Cinnamomum zeylanicum), ginger(Zingiber officinale), mustard(Brassica nigra)and tamarind(Tamarindus indica)‐ added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5‐fold the normal human intake

ISSN:0027-769X    

DOI:10.1002/food.19910350112

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY

ISSN:0027-769X    

DOI:10.1002/food.19910350114

出版商:WILEY‐VCH Verlag GmbH    

年代:1991

数据来源: WILEY