Zobrazeno 1 - 10
of 15
pro vyhledávání: '"N L, LAHIRY"'
Publikováno v:
Journal of Food Science. 28:365-369
SUMMARY Three vacuum-dried papaic hydrolysates (A and B, short-term hydrolysis; and C, long-term hydrolysis) of fish muscle were prepared from a fresh-water fish, Barbus dubious. They had, in order, α-amino N contents of 22.5, 28.2, and 42.5%, and s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cde016898282381a0c0346c60ccb2b4
https://doi.org/10.1111/j.1365-2621.1963.tb00212.x
https://doi.org/10.1111/j.1365-2621.1963.tb00212.x
Autor:
M. Swaminathan, S. R. Shurpalekar, N. L. Lahiry, M. N. Moorjani, V. A. Daniel, T. R. Doraiswamy
Publikováno v:
The Indian Journal of Pediatrics. 30:272-275
1. The metabolism of nitrogen, calcium and phosphorus was studied in seven pairs of boys aged 9 to 10 years, similar in height and weight and fed on a diet based on rice or the same, supplemented daily with 40 gm. of protein-food based on 2∶1∶1 b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77f77b3f00eb338cc7ddf9e8e9cb086b
https://doi.org/10.1007/bf02748263
https://doi.org/10.1007/bf02748263
Publikováno v:
Poultry Science. 50:466-473
DURING the storage of shell eggs, the egg contents deteriorate in the physical attributes like albumen and yolk index and increase in diameter and depth of the air-cell. Romanoff and Romanoff (1963) have exhaustively reviewed these changes. Bacterial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c40e03fb53303f45a02ae415dc1ae83
https://doi.org/10.3382/ps.0500466
https://doi.org/10.3382/ps.0500466
Publikováno v:
Journal of Food Science. 31:344-350
In Bombay-duck (Harpoden nehereus) fish, petroleum-ether-extractive (“true” lipids) fats, residual fats (“bound” lipids) obtained by acid hydrolysis, and ethanol extractives other than “true” and “bound” lipids were found to contribut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f82220edadd889b801e7bcb3162634c
https://doi.org/10.1111/j.1365-2621.1966.tb00504.x
https://doi.org/10.1111/j.1365-2621.1966.tb00504.x
Autor:
N. L. Lahiry, M. A. Krishnaswamy
Publikováno v:
Journal of Food Science. 28:358-365
SUMMARY Microbiological evaluation was made of three experimental fish hydrolysates (peptones) prepared in this laboratory from a fresh-water species of fish, Barbus dubious. Ten selected microbial cultures grown in an inorganic basal medium with and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f629e802c4f2026edad322d834bc9056
https://doi.org/10.1111/j.1365-2621.1963.tb00211.x
https://doi.org/10.1111/j.1365-2621.1963.tb00211.x
Autor:
S. R. Shurpalekar, A. N. Sankaran, M. N. Moorjani, V. Subrahmanyan, T. R. Doraiswamy, M. Swaminathan, N. L. Lahiry, A. Sreenivasan
Publikováno v:
The Indian Journal of Pediatrics. 30:266-271
A feeding experiment extending over a period of six months was carried out on 58 boys, aged 6 to 12 years, in a local boarding home in Mysore, to assess the effects of supplementing their diet daily, with 40 gm. of a protein food based on 2∶1∶1 b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a61ec6b5dd37f6f132a8dd3f4825190
https://doi.org/10.1007/bf02748262
https://doi.org/10.1007/bf02748262
Publikováno v:
Journal of Food Science. 42:83-85
Leaf protein concentrate (LPC) haa been shown to have the phenolic acid, chlorogenic acid, bound to its protein molecules. Bound chlorogenie acid creates off color problems in foods containing LPC as an ingredient and also possibly lowers the digesti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5339efaa9f2b9e0d71089edb3e66a3be
https://doi.org/10.1111/j.1365-2621.1977.tb01223.x
https://doi.org/10.1111/j.1365-2621.1977.tb01223.x
Publikováno v:
Journal of the Fisheries Research Board of Canada. 26:704-706
Preliminary findings indicate that, although inosine-5′-monophosphate (IMP) has been reported to be fairly heat-stable, only 40% of IMP, 33.5% of adenosine-5′-monophosphate (AMP), and 25% of hypoxanthine remain in canned shrimp. Heat destruction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc7b0c919ca350e754671d525d98a30c
https://doi.org/10.1139/f69-065
https://doi.org/10.1139/f69-065
Publikováno v:
Journal of Food Science. 34:597-599
Fractionation of muscle proteins of 4 varieties of fresh water fish (Barbus dubious, Labeo sp., Cirrhina fulungee and Ophicephalus sp.) after storage in ice was carried out by serial dilution of a buffer extract of ionic strength 0.55. Precipitation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::395152958472c7bb89855252bb573ec0
https://doi.org/10.1111/j.1365-2621.1969.tb12098.x
https://doi.org/10.1111/j.1365-2621.1969.tb12098.x
Autor:
M A, KRISHNASWAMY, N L, LAHIRY
Publikováno v:
Indian journal of public health. 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8eec10ccfb3707ee55c378ececf460b8
https://pubmed.ncbi.nlm.nih.gov/14200325
https://pubmed.ncbi.nlm.nih.gov/14200325