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At least 253 records · Page 14Linked to original sources
PubMedDate not supplied

[Coconut (Cocos nucifera L.) and the preparation of a milk substitute].

Coconut (Cocos nucifera, L.) is an abundant product in Brazil. The authors studied the use of the protein fraction to prepare "milk-substitute" beverages. The analyses were made on albumen, copra and cake. Protein coconut extraction was tried with water; NaCl solutions in different concentrations; HCl and NaOH solutions in different concentrations; HCl and NaOH solutions at different pH values. The extracted proteins were analysed for aminoacid composition and chemical score. The best results of protein extraction were obtained with NaCl 1 M solution using the ratio 100:75 (coconut:solution). The extracted proteins were coagulated with trichloroacetic acid and separated with water and analysed for aminoacid composition and solubility.

Amino Acids↗
PubMed2004

[A patient with lessened sensitivity to acenocoumarol during a period of enteral feeding].

A 69-year-old man was operated on for a subdural haematoma which had developed during the use of acenocoumarol. Directly after the operation the patient was started on enteral feeding. The acenocoumarol was restarted at a later stage. The dose of acenocoumarol needed for an appropriate level of blood-dilution was twice as high during the period of enteral feeding than it had been preoperatively. After the transition from enteral feeding to oral feeding it was possible to lower the dose of acenocoumarol. The need for a higher dose was probably due to enhanced binding of the proteins in the enteral feeding. The patient was admitted to a nursing home. The combination of acenocoumarol and enteral feeding occurs frequently in patients being rehabilitated. It is important to monitor the blood-dilution when starting and stopping enteral feeding.

Acenocoumarol↗
PubMedDate not supplied

[Planning the fatty-acid composition of new food products based on the complex use of various raw materials].

The authors have considered calculating methods permitting design of fatty-acid composition of new full-value foodstuffs basing on combined utilization of varying types of raw materials, proceeding from the comparative analysis of the composition of the starting ingredients and hypothetic reference fat products. Certain regularities associated with the design of combined fat products have been confirmed. The lipid effectiveness coefficient values have been presented for a number of traditional and purified foodstuffs.

Adipose Tissue↗
PubMed1979

Oral fluid therapy: sodium and potassium content and osmolality of some commercial "clear" soups, juices and beverages.

Analysis of nearly 90 commercial "clear" fluids, including soups, juices, fruit-flavoured drinks and ices, carbonated beverages and gelatins, showed a range of 0.1 to 251 mmol of sodium and 0.0 to 65 mmol of potassium per litre; the osmolality ranged from 246 to more than 2000 mOsm/kg of water. Knowledge of these values is useful in the home or hospital management of patients for whom control of fluid and electrolyte intake is indicated. The results of the analyses are presented in tabular form for use by physicians and nutritionists when counselling patients to ingest clear-type fluids for various illnesses. Examples are given using these data to show how clear-fluid therapy can be tailored in one such illness--gastroenteritis (infectious diarrhea).

Beverages↗
PubMed1979

The dietetic and nutritional significance of textured vegetable protein (TVP).

A review of the limited success attained by TVP implies that it may be due partly to the failure of those manufacturing it to attain a sufficiently appealing aesthetic standard and partly to the fact that since its invention it has become apparent that protein deficiency, which would justify its incorporation in the diet, is comparatively rare among the communities where TVP can profitably be marketed.

Adult↗
PubMedDate not supplied

Quantitative gas chromatographic headspace determination of choline in adult and infant formula products.

A gas chromatographic headspace method has been developed for the determination of choline in liquid and powder formula products. Choline undergoes the Hofmann elimination reaction during a 24 h, 120 degrees C alkaline digestion. Volatile trimethylamine (TMA) is produced and equilibrates between the liquid and vapor phase (headspace). A 50 microL headspace sample is chromatographed on a 28% Pennwalt 223-4% KOH column, with flame ionization detection. Choline is indirectly quantitated by comparing sample TMA peaks with peaks for a reference standard. Ethyl ether is used as an internal standard. Compared with previous methods, this procedure offers improved precision (7.7-9.6% relative standard deviation (RSD], accuracy, and specificity of both free and bound forms of choline. Estimated analysis rate using manual injection is 160 samples/week, requiring 35 work-hours. Automation of this procedure, using a commercially available headspace analyzer, resulted in a further improvement in precision (1.60-6.91% RSD) and a throughput of 400 samples/week.

Choline↗
PubMed1984

Enterobacter sakazakii: a tween 80 esterase-positive representative of the genus Enterobacter isolated from powdered milk specimens.

Enterobacter sakazakii is the new species name introduced in 1977 for yellow-pigmented strains originally designated as yellow Enterobacter cloacae. All of the six E.sakazakii strains isolated from powdered milk specimens were found to produce Tween 80 esterase after 7 days of incubation at 25 degrees C and 37 degrees C. From E.cloacae it is distinguishable by reactions in four, or even three, biochemical tests, i.e. by production of yellow pigment, positive production of Tween 80 esterase and by non-fermentation of sorbite and mucate; from the Serratia species it can be differentiated by the negative test for lecithinase production.

Animals↗
PubMed1980

[Factors to be considered in the production and introduction of high-quality protein foods].

A wide variety of factors can influence the development, production and introduction of high-quality protein foods in a given country. Such factors can be grouped in three main areas: I. Factors depending upon the country itself. II. Factors related with the identity of the food and III. Factors inherent to the consumer. The role of the food industry and of the government are discussed in area I, and such aspects as improvement of staples, availability of raw materials, health programs and energy crisis are briefly commented. Area II covers product identity in relation to used ingredients. Nutritional quality and requirements as well as the danger of increasing the price of the product after being in the market are briefly discussed. The consumer's attitude, preferences and personal reactions towards the presentation of the food are covered in area III. Also marketing approach, promotion, labels and possible influence of the name are discussed. The launching of "incaparina" in Venezuela in 1964 and the reasons for its failure are commented from the different points of view covered in the above sections.

Dietary Proteins↗
PubMed1977

Egg substitutes: use and preference--with and without nutritional information.

Three egg substitutes, plus fresh and dried whole eggs, were evaluated by a consumer panel before and after receiving information on cost and caloric and cholesterol content of the products, and before and after sensory evaluations. Initially, most of the thirty panelists believed that the egg substitutes would cost the same or less than fresh eggs. After receiving information on cost and caloric and cholesterol content, the panelists perceived no significant differences in the nutritional value of the products. Fresh whole egg was the preferred product. After tasting, the consumers judged the nutritional value of all of the products higher, but their preferences were lower for all products except the fresh whole egg. Presentation of information on the caloric and cholesterol content of the egg substitutes without explanation of possible benefit in current health problems appears insufficient to change consumers' perception of a fat-modified product.

Adult↗