Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Helen H. Koehler"'
1
Vitamin contents of pre-prepared foods sampled from a hospital food service line
Autor: Helen H. Koehler, Margaret M. Hard
Publikováno v: Journal of the American Dietetic Association. 82:622-626
Results of this study suggest that it may be advisable to consider vitamin supplementation for hospital patients, especially those on restricted diets or with limited appetites, whose needs may not be met by institutional foods.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95345b9c2fcfa0ed3ccfe4130a54bfd1
https://doi.org/10.1016/s0002-8223(21)00140-1
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2
Egg Flavor Quality as Affected by Fish Meals or Fish Oils in Laying Rations
Autor: Gordon E. Bearse, Helen H. Koehler
Publikováno v: Poultry Science. 54:881-889
Several types of fish meals or fish oils were included at various levels as a protein source in laying rations for hens. The eggs produced were evaluated organoleptically using both descriptive analysis and an acceptability rating scale. Certain fish
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::854b0130884716bc6055cc82096939a1
https://doi.org/10.3382/ps.0540881
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3
Protein, fat, and amino acid content and protein quality of selected pre-prepared foods
Autor: Helen H. Koehler, Margaret M. Hard
Publikováno v: Journal of the American Dietetic Association. 82:241-245
Protein quality (Relative Nutritive Value) of entrees selected from a hospital food service line compared favorably with that of casein.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a5c6f95eb97927f4c5b7db2cefc0a6c4
https://doi.org/10.1016/s0002-8223(21)00071-7
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4
Mineral contents of selected pre-prepared foods sampled in a hospital food service line
Autor: R.D. Cecilia Leung Ph.D., Margaret M. Hard, Helen H. Koehler
Publikováno v: Journal of the American Dietetic Association. 80:530-536
Twenty-four pre-prepared (convenience) foods were sampled as served at a VA hospital. They were analyzed for sodium, potassium, magnesium, calcium, iron, zinc, copper, manganese, and phosphorus contents.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ae72ec318805296e3d012bf7cca5e48b
https://doi.org/10.1016/s0002-8223(21)08515-1
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5
Tocopherols in canned entrées and vended sandwiches
Autor: Helen Chae'Eun Lee, Helen H. Koehler, Marion Jacobson
Publikováno v: Journal of the American Dietetic Association. 70:616-620
Determination was made of alpha-, beta-plus-gamma-, and delta-tocopherol contents of brand-name canned entrees from a supermarket and from vending machines on a college campus, of several home-prepared entrees, and of sandwiches from vending machines
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::94d7ac11556811d20b61f4bfa4eabf59
https://doi.org/10.1016/s0002-8223(21)06512-3
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7
Flavor of Egg Yolk: Fractionation and Profile Analysis
Autor: Helen H. Koehler, Marion Jacobson
Publikováno v: Poultry Science. 45:1371-1380
UNEXPLAINED flavor changes have been reported repeatedly from research on shell eggs. For example, eggs which had received different shell treatments and storage times in a recent extensive study at Washington State University (Hard et al., 1963) exh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10d03d8bcedf023565acdf32a895ae5e
https://doi.org/10.3382/ps.0451371
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