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Phosphorus and nitrogen utilization efficiency in rainbow trout (Oncorhynchus mykiss) fed diets with lupin (Lupinus albus) or soybean (Glycine max) meals as partial replacements to fish meal
sustainable aquaculture alternative ingredients phosphorus loading growth performance phosphorus retention
2016/2/23
The study was conducted to compare two plant ingredients as dietary protein sources for rainbow trout on the basis of feed acceptability, survival, growth, feed conversion, nitrogen and phosphorus uti...
Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process
vitamin C vitamin E water-soluble protein total flavonoids total phenolics
2016/2/23
Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found ...
Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil
glycine 2-pentylpyridine Maillard reaction
2009/7/7
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
Effect of Combination of Heating and Pressurization on Browning Reaction of Glucose-Glycine Solution and White Sauce
pressure high hydrostatic pressure browning
2009/6/18
The effect of the combination of heating and pressurization on Maillard reaction was investigated using a model solution of glucose and glycine, and a white sauce. The apparent browning rates were cal...
Recovery of Escherichia coli IFO3301 Injured by Glycine and Ethanol
College of Agriculture,Ibaraki University
2009/6/17
The recovery of Escherichia coli IFO3301 injured by glycine (Gly) and/or ethanol (Et) was investigated. After treatment with 0.39 M Gly (Gly0.39) and 3 M Et (Et3), cells recovered in VSHINSKY broth (V...
Phytochemical Composition and Nutritional Quality of Glycine max and Vigna unguiculata (L.) Walp.
Glycine max chemical composition flavonoids phenolic compounds nutraceuticals Vignia unguiculata
2008/11/10
The present research discussed the nutritive value and phytochemical composition of three cultivars of Vigna unguiculata and Glycine max grown in Nigeria. Phytochemical studies revealed the presence o...
Molecular Modeling and Implications of a Bacillus α-Amylase that Acquires Enhanced Thermostability and Chelator Resistance by Deletion of an Arginine-glycine Residue
α-amylase homology modeling molecular dynamics simulation thermostability chelator resistance
2008/4/20
Resistance to chelators, as well as thermostability, of an alkaline α-amylase (AmyK, formerly named LAMY) from an alkaliphilic Bacillus sp. strain was significantly improved by deletion of Arg181-Gly1...
Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
2014/3/17
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolyt...