Zobrazeno 1 - 10
of 56
pro vyhledávání: '"C E, Bodwell"'
Publikováno v:
The American Journal of Clinical Nutrition. 53:430-436
Eight men were fed at maintenance for 2 wk, followed by 4 wk at 50% of maintenance, then 1 wk at maintenance. The diets were formulated to contain either 40% or 20% of energy from fat. Daily energy expenditure (24-h EE) was determined by indirect cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d4d7514c76fc3435738c4cacd7a4c58
https://doi.org/10.1093/ajcn/53.2.430
https://doi.org/10.1093/ajcn/53.2.430
Publikováno v:
Plant Foods for Human Nutrition. 37:361-376
The iron status of men, women and children consuming beef extended with soy protein was evaluated by measuring serum ferritin and clinical parameters of iron status during a six-month study. Fifty-two families (245 participants) were randomly assigne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94f10c55349cb8cf38e3e01d229117c1
https://doi.org/10.1007/bf01092211
https://doi.org/10.1007/bf01092211
Publikováno v:
Journal of Food Science. 39:490-493
A technique has been developed for determining decreases in the availability of individual essential amino acids in a food as a result of processing, cooking or other treatments. Diets containing casein and free L-amino acids were used to establish c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51416343ef780a57156e0afa5e7cd55c
https://doi.org/10.1111/j.1365-2621.1974.tb02931.x
https://doi.org/10.1111/j.1365-2621.1974.tb02931.x
Publikováno v:
The American Journal of Clinical Nutrition. 40:1123-1130
A new method for the estimation of body composition in humans, called infrared interactance, is discussed. Infrared interactance is based on the principles of light absorption, reflection, and near-infrared spectroscopy. Body composition (percentage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70e943c9874a487df54e8001cef8daa8
https://doi.org/10.1093/ajcn/40.6.1123
https://doi.org/10.1093/ajcn/40.6.1123
Publikováno v:
Plant Foods for Human Nutrition. 37:377-389
Forty-nine ostensibly healthy men consumed either patties of all-beef or beef extended with soy-isolate, -concentrate or -flour as the principal protein source in 1 to 2 meals daily for 180 days. Iron status was monitored by absorption of radioiron f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8881db6061474f647aca8985f09c247b
https://doi.org/10.1007/bf01092212
https://doi.org/10.1007/bf01092212
Publikováno v:
Journal of the American Dietetic Association. 88:687-693
Dietary intakes and energy expenditures of healthy adult women were studied. Phase I (no. = 98): 37 women (38% of Phase one subjects) reported 3-day intakes of less than 1,600 kcal/day; low nutrient intakes were associated with less than 1,600 kcal/d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dc17520f8d42a7253179ea648c7acce
https://doi.org/10.1016/s0002-8223(21)02036-8
https://doi.org/10.1016/s0002-8223(21)02036-8
Publikováno v:
Plant Foods for Human Nutrition. 39:121-127
As part of a cooperative study assessing amino acid bioavailability and/or protein quality, the provisional method of Boyne et al. (Brit J Nutr 21: 181-206) was used to assay 17 protein sources for methionine and tryptophan availability with S. zymog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8110daf79f66729acf3474456bc2ca80
https://doi.org/10.1007/bf01092408
https://doi.org/10.1007/bf01092408
Publikováno v:
Journal of Food Science. 50:1556-1559
Ground beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b7b4e585db697b32479165130952540
https://doi.org/10.1111/j.1365-2621.1985.tb10532.x
https://doi.org/10.1111/j.1365-2621.1985.tb10532.x
Publikováno v:
The American Journal of Clinical Nutrition. 33:677-686
The apparent and true digestibilities of the same preparations of six proteins (spray dried whole egg, cottage cheese, canned tuna, peanut flour, soy isolate, and wheat gluten) were estimated in four to five men and in rats and compared to estimates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c891576d6d8f95f4fa4c391c16c3e00
https://doi.org/10.1093/ajcn/33.3.677
https://doi.org/10.1093/ajcn/33.3.677
Autor:
C. E. Bodwell
Publikováno v:
Qualitas Plantarum Plant Foods for Human Nutrition. 29:135-162
In most countries of the third world, foods of plant origin are the primary sources of dietary protein; in many of these countries, dietary protein often is supplied solely from plant sources. Under these conditions, the nutritive value of the protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a14248e2e3d907149c517f314a16102f
https://doi.org/10.1007/bf02590271
https://doi.org/10.1007/bf02590271