Food dry matter

Phosphoric Acid. Cats generally consume about two-thirds as much water per unit of food dry matter intake as do dogs (21). This water... 

Men prefer diets with significantly higher concentrations of ash and sodium (Table 4.3), whereas women tend to favor a diet which is richer in calcium. The magnesium and phosphorus concentrations of mixed and vegetarian diets were similar. The magnesium concentration of the consumed food dry matter was close to the mag-... 

The iron, zinc, iodine and selenium concentrations of the food dry matter consumed is only slightly higher than the normative requirements of these elements (see Table 4.8). The findings show that the intakes of iron, zinc, iodine and selenium in Germany and Europe do not always meet the normative requirements. 

A significant influence of gender on trace element concentrations of consumed food dry matter has only been found for nickel (Table 4.10). This is most likely due to the higher intake of nickel-rich cacao products (Anke et al. 1993). 

Tab. 1.2-7 Sodium concentration (mg kg DM) of the consumed food dry matter (DM) of people with mixed diets, depending on body weight...

Adults with mixed and vegetarian diets consumed 1996 a food dry matter containing approximately 200 pg Tikg and this... 

On average, the food dry matter (DM) contained 1.5 g sulfur in women and 1.6 g in men (Table 5.3). No differences between the sexes were observed. A maximum sulfur content of 2.53 g was found in the... 

Tab. 5.3 Sulfur intake (dry matter) and sulfur content of food (dry matter) in humans...

Vitamin K needs to be added to cat food only when diet contains greater than 25% fish on a dry matter basis. 

Cost per kilogram of dog food ranges from ca 0.30 to 30/kg of dry matter demands exist for pet foods in each range. Some of the highest quality pet foods are manufactured by companies conducting an enormous amount of appHed research and producing only foods that are sold relatively inexpensively through private label channels and not with their own labels. 

The blue color reached phycocyanin levels of up to 60% of the dry matter without further separation steps. The quantity required for coloring food was 140 to 180 mg of color per kilogram of blue food or drink. The polysaccharides accompanying the product stabilize the color and contribute added value by virtue of their functional nutritional properties. If the polysaccharides are separated out, antioxidants can be added to stabilize the color. 

Some animals process plants to reduce defense compounds even before eating. The meadow vole M. pennsylvanicus cuts winter branches of white spruce, Norway spruce, white pine, and Norway pine and leaves them on the snow for 2-3 days before eating them. This reduces the levels of condensed tannins and other phenolics by one half, to their summer levels. A high level of protein 12%) and reduced phenolics (1.5% of dry matter) now render the food acceptable. It is not clear how the phenolics are being lost, possibly by polymerization or oxidation (Roy and Bergeron, 1990b). 

Dewar, W.A. and McDonald, P. (1961) Determination of dry matter in silage by distillation with toluene. Journal of the Science of Food and Agriculture 12, 790-795. 

Jones, D.I.H. and Hayward, M.V. (1973) A cellulase digestion technique for predicting the dry matter digestibility of forages. Journal of the Science of Food and Agriculture 24, 1419-1426. 

A wide variety of methods and instruments have been employed to control the quality of raw and processed potatoes. The key characteristics of importance for potatoes for processing are dry matter, reducing sugar content, color, size, and defects. The Potatopro Newsletter (2008) Food Innovation Online (http //www.foodinnovation.biz) shows equipment (Martin Lishman Ltd,... 

Liu, Q., Tarn, T. R., Lynch, D., Skjodt, N. M. (2007a). Physicochemical properties of dry matter and starch from potatoes grown in Canada. Food Chemistry, 105(3), 897-907. 

Van Dijk, C., Fischer, M., Holm, J., Beekhuizen, J. -G., Stolle-Smits, T., Boeriu, C. (2002). Texture of cooked potatoes Solarium tuberosum). 1. Relationships between dry matter content, sensory-perceived texture, and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry, 50, 5028-5038. 

Well over 85,000 tons (76.500 metric tons) of yeast dry matter are produced in the United States alone each year. About 75% of this is in the form of bakers yeast, the remaining 25% represents about equal amounts of food yeast and feed yeast. This production issues from four types of manufacture (1) Bakers yeast is grown batchvvise in aerated molasses solutions. (2) Candida, utilis is obtained from wood pulp mill spent liquid. (3) K. fragiH.r is grown batchwise in cottage cheese whey, (4) Dried yeast is recovered as spent beer yeast. Worldwide production of all types of food and feed yeast is estimated at more than 450,000 dry tons (405.000 metric tons) per year. 

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