The Experts below are selected from a list of 213 Experts worldwide ranked by ideXlab platform
Blanca Hernandezledesma - One of the best experts on this subject based on the ideXlab platform.
-
nutritional and Biological Value of quinoa chenopodium quinoa willd
Current opinion in food science, 2017Co-Authors: Ruben Vilcacundo, Blanca HernandezledesmaAbstract:Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally consumed by Andean cultures that is attracting attention worldwide as a functional food. Because of its tolerance to extreme environmental conditions and its nutritional and Biological properties, quinoa has been defined as ‘one of the grains of the 21st century’. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa has been found to contain numerous phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolics and bioactive peptides. These compounds may exert beneficial effects on metabolic, cardiovascular, and gastrointestinal health. This review summarizes the nutritional and functional role of quinoa emphasizing on the evidence demonstrated by animal and clinical studies.
José Eduardo Dutra De Oliveira - One of the best experts on this subject based on the ideXlab platform.
-
Evaluation of the effect of heat treatment on the Biological Value of vitamin A fortified soybean oil
Nutrition Research, 1992Co-Authors: Rosa Maria Duarte Fávaro, Celio K. Miyasaaka, I D Desai, José Eduardo Dutra De OliveiraAbstract:Abstract From the public health point of view, fortification with vitamin A of common edible vegetable oils is an important step towards the improvement of vitamin A status of populations in developing countries. Our recent study in Brazil has clearly shown that retinyl palmitate added to refined soybean oil remains stable during commonly used storage and cooking procedures and that fortification of commercial vegetable oils is feasible in Brazil and possibly in many other developing countries which principally use vegetable oils as a source of fat in their diet. The objective of this study was to investigate the Biological Value of vitamin A fortified soybean oil which has been subjected to various heat treatments similar to those encountered during cooking by boiling at 100°C and during repeated deep frying at 170°C. A standard rat bioassay procedure was used and evaluations were carried out based on food intake, weight gain, and levels of vitamin A in plasma and liver of test animals. The results of this study support our previous findings and indicate further that vitamin A palmitate in fortified soybean oil retains 100% of its Biological Value during cooking procedures requiring boiling at 100°C for about 20 minutes and that the Biological Value of vitamin A fortified soybean oil is reduced by about 50% after repeated use (4 times) of the same oil for deep frying at 170°C. Further studies are needed to confirm these findings in humans.
Jaime Amaya-farfan - One of the best experts on this subject based on the ideXlab platform.
-
Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time
Journal of Food Science, 2006Co-Authors: Luis Abecia-soria, Nelson Horácio Pezoa-garcía, Jaime Amaya-farfanAbstract:: An association has been identified between the extent of roasting and the amount of extractable protein from the cocoa bean, its nutritive Value, and the sensorial quality of the liquor. Cocoa nibs from fermented seeds (Theobroma cacao L.) were precision-roasted at 150°C for 0, 30, 34, 38, 42, and 46 min and the protein fraction extracted. From the beginning of roasting, until minute 38, about 87% of the proteins were extractable, but the extractability substantially decreased to 72.7% at 42 min and to 65.3% at 46 min. Both total soluble protein determination and albumin concentration of the roasted nibs diminished slightly until minute 38, when acceptable sensory characteristics were obtained for the liquor. Both total nitrogen and capillary-electrophoretic separation and quantification of the albumin showed that the amounts of extractable protein in this fraction consistently followed a cyclic pattern until minute 42, irreversibly decreasing thereafter. Biological evaluation of the protein from the cocoa nibs roasted for the various times showed that at the point that the sensory rating approached that of a commercial liquor, the albumin content and nutritive Value were still high. The findings suggest that with moderate, uniform roasting it may not be necessary to sacrifice the protein's Biological Value for the sensorial attributes of chocolate in a standard commercial roast.
Ruben Vilcacundo - One of the best experts on this subject based on the ideXlab platform.
-
nutritional and Biological Value of quinoa chenopodium quinoa willd
Current opinion in food science, 2017Co-Authors: Ruben Vilcacundo, Blanca HernandezledesmaAbstract:Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally consumed by Andean cultures that is attracting attention worldwide as a functional food. Because of its tolerance to extreme environmental conditions and its nutritional and Biological properties, quinoa has been defined as ‘one of the grains of the 21st century’. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa has been found to contain numerous phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolics and bioactive peptides. These compounds may exert beneficial effects on metabolic, cardiovascular, and gastrointestinal health. This review summarizes the nutritional and functional role of quinoa emphasizing on the evidence demonstrated by animal and clinical studies.
Kristian Hostens - One of the best experts on this subject based on the ideXlab platform.
-
Estimating the Biological Value of soft-bottom sediments with sediment profile imaging and grab sampling
Journal of Sea Research, 2014Co-Authors: Gert Van Hoey, Silvana N.r. Birchenough, Kristian HostensAbstract:Abstract Biological Value estimation is based on a set of assessment questions and several thresholds to delineate areas of ecological importance (e.g. biodiversity). An existing framework, that was specifically designed to assess the ecosystem biodiversity, was expanded by adding new questions on the productivity, functionality and biogeochemical status of benthic habitats. The additional ecological and sedimentological information was collected by using sediment profile imagery (SPI) and grab sampling. Additionally, information on the performance and comparability of both techniques is provided in this study. The research idea was tested at a site near the harbor of Zeebrugge, an area under consideration as a new disposal site for dredged material from the harbor entrance. The sedimentology of the area can be adequately described based on the information from both SPI and Van Veen grab samples, but only the SPI revealed structural information on the physical habitat (layering, a-RPD). The latter information represented the current status of the benthic habitat, which was confirmed by the Van Veen grab samples. All information was summarized through the Biological valuation framework, and provided clear evidence of the differences in Biological Value for the different sediment types within the area. We concluded that the installation of a new dredged material disposal site in this area was not in conflict with the benthic ecology. This area has a low Biological Value and the benthic system is adapted to changing conditions, which was signaled by the dominance of mobile, short living and opportunistic species. This study showed that suitable sedimentological and ecological information can be gathered by these traditional and complementary techniques, to estimate the Biological Value of an area in the light of marine spatial planning and environmental impact assessments.