Nutritional properties

The antioxidant properties of tocopherols (such as those found in com oil) may be involved in combating atherosclerosis by preventing the oxidation of low-density lipoproteins (Saldeen et al. 1999). Another recent study indicated that the particular ratio of individual tocopherols in corn oil (a high ratio of y-tocopherol/a-tocopherol) may achieve better protection against DNA damage than a-tocopherol alone (Elmadfa and Park 1999). Others have demonstrated beneficial effects of com oil on blood pressure, platelet aggregation and diabetes (Strecker et al. 1996). 

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Glanded cottonseed kernels contain 1.1—1.3% gossypol (19) plus related pigments that affect nutritional properties and color of the oil and meal. Cottonseed also contains the cyclopropenoid acids, malvafic and stercuhc acids, which exist as glycerides and are concentrated in the seed axis (32). 

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Uses. The main use of dextrose is in food processing (qv), where it is of value for its physical, chemical, and nutritive properties. Dextrose is also used in nonfood appHcations in the chemical, dmg, and pharmaceutical industries. This latter segment of the market represents about 21% of dextrose... 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

In practice, a positive control (media with added test sample) and a negative control (media without it) are inoculated simultaneously, and the rate and extent of growth arising in each should be similar. However, the negative control without the test sample, is, in effect, exactly the same as the nutritive properties control which is also described in the test procedure, so, for the organisms concerned, it is not necessary to do both. 

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. 

Farrell, H. M., Jr. and Douglas, F. W., Jr. (1983). Effects of ultra-high-temperature pasteurization on the functional and nutritional properties of milk properties. Kieler Milchwirtschaf-... 

Boas, M.A. (1927) The effect of desiccation upon the nutritive properties of egg-white. Biochem. J. 21, 712-724. 

Cocci E, Rocculi P, Romani S and Dalla Rosa M. 2006. Changes in nutritional properties of minimally processed apples during storage. Postharvest Biol Technol 39 265-271. 

If this work had been written a few years ago this subject would probably not have been included. The food industry is now under considerable pressure over the nutritional properties of its products, so that those working in the industry have more need of nutritional knowledge than before. 

Any representation and any advertising message which states, suggests or implies that a food stuff has particular nutritional properties due to the energy (calorific value) it provides, provides at a reduced or increased rate or does not provide and/or due to the nutrients it contains, contains in reduced or increased proportions or does not contain. 

Okra, Hibiscus escuentus L. The immature pods of okra are popular as a vegetable and okra is also used for the ability to thicken soups and stews, and for fiber and oil. Notmuch is known about okra most workers concentrate their research on the chemical composition (26-29) of the mucilaginous materials found in the pod (30) stalk, nutritional properties (31). Research has also been conducted on the developmental properties of the okra seed (32). This paper is the first report of the chemical composition of auxin conjugates in okra pods bound to nitrocellulose membrane. 

Bryant LA, Montecalvo J Jr, Moren KS, Loy, B. Processing, functional, and nutritional properties of okra seed product. JFood Sci OffPubl Inst Food Technol 1988 53 810-816. 

Because composition and nutritional properties of the major food legumes and oilseeds have been reported in numerous technical journals and books (listed above), the section devoted to composition and chemistry highlights lesser-known but potentially important sources of plant protein that have not received the same attention. Some of these food crops have been cultivated for many years so that they are not "new" sources. Such crops as winged bean, sweet potato, tropical seeds, fruits and leaves, yams and cucurbits are potential sources of protein in areas where they are grown. These are discussed in greater detail in the remaining five chapters. 

Some of the uses of soy proteins to augment meat proteins are summarized in Table III. Textured soy flour, though not included in that table, can be used in the same meat systems, where soy grit or coarse soy protein concentrate are used. Besides the economics associated with the use of soy protein, they are utilized in such meat products because of their functional and nutritional properties. 

Dry bean flour fractions produced by dry roasting, milling and air classification resulted in versatile food ingredients. Fractions possessed good functional and nutritional properties which were found to be acceptable in a variety of food systems. These processes and products appear to have potential for improving nutritive status through improved dry bean utilization. 

Freeze concentration involves the concentration of an aqueous solution by partial freezing and subsequent separation of the resulting ice crystals. It is considered to be one of the most advantageous concentration processes because of the many positive characteristics related with its application. Concentration processes such as evaporation or distillation usually result in removal of volatiles responsible for arom in addition the heat addition in these processes causes a breakdown in the chemical structure that affects flavor characteristics and nutritive properties. In contrast freeze concentration is capable of concentrating various comestible liquids without appreciable change in flavor, aroma, color or nutritive value (1.2.3) The concentrate contains almost all the original amounts of solutes present in the liquid food. 

Several microbial species (in particular fungi) produce phytases (EC 3.1.3.8). The incorporation of suitable, microbially derived phytases in the diet can confer the ability to digest phytic acid on the recipient animals. This would have a threefold beneficial effect the anti-nutritional properties of phytic acid would be destroyed a lesser requirement for feed supplementation with inorganic phosphorous wottld exist and reduced phosphate levels would be present in the faeces. Several trials have confirmed that the inclusion of phytase in animal feed promotes at least some of these effects. However, the enzyme is not yet used in many cormtries. This may be explained, in part, by the fact that most microbial species only produce low levels of phytase activity which, obviously, has an effect on the cost of the finished product. It seems likely that widespread utilization of phytase within the industry will only be made possible by the production of this enzyme from recombinant sottrces, and at least two major enzyme companies are marketing such an enzyme for a nttmber of years now. 

As pointed out by Yudkin ( ] ), nutritional properties can, at most, provide supplemental incentives to utilizing foods that are desirable because of their taste and appearance. Highly educated populations are only now trying to alter their food habits in a modest way according to nutritive dicta. But even they, being only human, would prefer these beneficial foods to possess the functional properties of their traditional favorites. It is, therefore, the duty of the food chemist to provide nutritive foods with the most desirable functional properties to ensure their wide assimilation. 

Beneficial nutritional properties or other positive impacts on health... 

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