Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Charlotte A. Serrem"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100504- (2024)
Protein Energy Malnutrition is a public health challenge that negatively affects young children in developing countries. Formulation of foods fortified with edible insects is a potentially sustainable approach to increase the protein quality in the d
Externí odkaz:
https://doaj.org/article/c25f37316a744bcfac2ee037bf95e296
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 2, p 9240062 (2024)
Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens)
Externí odkaz:
https://doaj.org/article/72df38db427640db8d1f0d8ded0d7c5d
Publikováno v:
Food Science & Nutrition. 10:1820-1829
Formulation of foods from -low-lysine cereals fortified with animal protein is a potentially sustainable approach to enhance protein quality in diet due to nutritional compensation while buns are valuable vehicles to deliver nutrients to human body b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a56c3464278ae3dac1da43102681a129
https://doi.org/10.1002/fsn3.2798
https://doi.org/10.1002/fsn3.2798
Publikováno v:
International Journal of Food Science & Technology. 46:74-83
Summary Biscuits were produced by compositing sorghum or bread wheat flours with defatted soy flour. Compared to the 100% cereal biscuits, sorghum-soy and bread wheat-soy 1:1 ratio composite biscuits had at least double the protein content and the ly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89db8bdfac3164aad61c88d2ac5068c0
https://doi.org/10.1111/j.1365-2621.2010.02451.x
https://doi.org/10.1111/j.1365-2621.2010.02451.x
Publikováno v:
Journal of Food Research. 6:35
Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified complementary flours were developed using locally available foods from Western Kenya and used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3adc804476aec033441b99f9348e3929
https://doi.org/10.5539/jfr.v6n6p35
https://doi.org/10.5539/jfr.v6n6p35
Publikováno v:
Journal of the science of food and agriculture. 91(10)
Protein-energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy-fortified sorghum biscuits was evaluated with respect to their potential as a protein-rich supplementa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c7ac1a53bf341b05dd5ca5c42b83d065
https://pubmed.ncbi.nlm.nih.gov/21448861
https://pubmed.ncbi.nlm.nih.gov/21448861