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Pearson’s Chemical Analysis of Foods, 8th Edition
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This article is published in Journal of AOAC International.The article was published on 1982-07-01. It has received 47 citations till now.read more
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Proximate analysis and physico-chemical properties of groundnut (Arachis hypogaea L.).
TL;DR: In this paper, the results showed that groundnut oil contained 47.00% fat, 38.61% protein, 5.80% moisture, 1.81% carbohydrate, 3.70% crude fibre and 3.08% ash.
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Effect of gamma irradiation on fungal load, chemical and sensory characteristics of walnuts (Juglans regia L.)
TL;DR: The results indicated that gamma irradiation reduced fungal load and did not cause any significant change in proximate composition of walnuts as discussed by the authors, however, higher doses (1.5, 1.5 and 2.0 ) had a negative effect on sensory characteristics.
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A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects
TL;DR: It can be concluded that the use of a severe method of heat extrusion to produce guar wheatflakes does not diminish the physiological activity of the guar gum.
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Nutritional evaluation of leaves from some major fodder trees cultivated in the hills of Nepal
R. C. Khanal,D.B. Subba +1 more
TL;DR: In this paper, a study of fodder leaves from some major and important fodder trees for feeding ruminants in the hills of Nepal were studied for proximate components, detergent fibers, macro and trace minerals, metabolizable energy (ME), digestibility and anti-nutrients.
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Castration and slaughter age effects on fat components of “Mestiço” goat meat
TL;DR: The effect of castration and slaughter age on fat, cholesterol, phospholipids and fatty acid contents was determined for muscles of native Brazilian goat meat.