Zobrazeno 1 - 5
of 5
pro vyhledávání: '"S J, Pintauro"'
Publikováno v:
The American Journal of Clinical Nutrition. 63:293-298
The objective of this study was to cross-calibrate measurements of body composition by dual-energy X-ray absorptiometry (DXA) with chemical analysis of carcasses of pigs in the pediatric range of body weight. Eighteen pigs (25.5 +/- 7.0 kg; 9.9-32.8%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a55aa8bd5d0de62b32a7a97f165003b5
https://doi.org/10.1093/ajcn/63.3.293
https://doi.org/10.1093/ajcn/63.3.293
Publikováno v:
International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity. 19(2)
This research examined the effect of dietary restriction on PFK activity (one of the enzymes in the glycolytic pathway) in selected skeletal and heart muscle tissue. Fifty-five Sprague-Dawley female rats were separated into three different groups for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::257feb3c92be48164df16de8fb417bc2
https://pubmed.ncbi.nlm.nih.gov/7735341
https://pubmed.ncbi.nlm.nih.gov/7735341
Publikováno v:
Diabetes. 31:37-46
The Maillard nonenzymatic browning reaction is known to cause serious reduction in the nutritionai value of foods. The reduced nutritionai value does not seem to be limited to the loss of amino acids, as supplementation of the diet with those amino a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2ff72013b6c5151ebdeaf54f17feced
https://doi.org/10.2337/diab.31.3.s37
https://doi.org/10.2337/diab.31.3.s37
Autor:
S J, Pintauro, A S, al-Nasser
Publikováno v:
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition. 59(2)
Distiller's grains with solubles (DGS) was obtained from a commercial fermentation of 90% corn and 10% wheat for ethanol production. The DGS was freeze-dried and proximate analysis resulted in 17.6% protein, 5.5% fat, 3.0% ash, 17.3% moisture, 21.6%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b2a2c8ba42a88b874a384cac24eec353
https://pubmed.ncbi.nlm.nih.gov/2777507
https://pubmed.ncbi.nlm.nih.gov/2777507
Publikováno v:
Progress in foodnutrition science. 5(1-6)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7dfb93fc654f0a6bcc1a83f8537debcb
https://pubmed.ncbi.nlm.nih.gov/7034050
https://pubmed.ncbi.nlm.nih.gov/7034050