Lebensmittelanalytik

Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma

“…In short, samples were homogenized with sea sand and dried at 110 C in an oven for at least 14 h. The total solids content was calculated by the absolute difference in weight before and after drying. [33] Total protein content of egg yolk and its fractions was measured with a nitrogen gas analyzer system (model FP-528, LECO, Mö nchengladbach, Germany). The total protein was calculated from the nitrogen content of the feed material using a conversion factor of 6.25 for all egg yolk samples according to the Dumas method.…”

Nitrogen nutrition and flavour compounds of carrots (Daucus carota L) cultivated in Mitscherlich pots

“…Nitrogen was analysed by the Kjeldahl method. 8 Nitrate was measured in an extract from lyophilised plant material with an ionselective electrode. 9 …”

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

“…The protein isolate obtained was store at À40 8C prior to analysis. The protein contents were determined by Kjeldhal method (Matissek et al, 1989) using Foss Tecator automatic protein analyser (2300 Kjeltec analyzer unit) after digestion with detection limit of 0.1 mg N. Nitrogen-to-protein conversion factors of 6.38, 5.71 and 6.25 were used for WPI, SPI and SPP, respectively. The fat, ash and moisture contents of SPP were determined using standard AOAC methods (2005).…”