© The Author(s) Published by Science and Education Publishing.

Slides:

Advertisements

Similar presentations

Liver cholesterol (mg/g)

Advertisements

© The Author(s) Published by Science and Education Publishing.

and Statistics, 2016, Vol. 4, No. 1, 1-8. doi: /ajams-4-1-1

© The Author(s) Published by Science and Education Publishing.

Figure 3. The culture medium containing the plant extract composition of the present invention can effectively promote the proliferation of mesenchymal.

Table 1. Empirical MSE to estimate the CP distribution parameter λ

© The Author(s) Published by Science and Education Publishing.

Table 2. the contents of free amino acids

Steamed black soybeans

© The Author(s) Published by Science and Education Publishing.

Serotyping (No. of isolates positively identified as streptococci)

Figure 5. Effects of spirit vinegar and natural fermented vinegar products on epidydimal triglyceride content (A), representative findings (B), and adipocyte.

Figure 4. The protective effect of F

Table 1. Bread formulation for two kilograms of dough

© The Author(s) Published by Science and Education Publishing.

Natural Breakfast Cereal

Thermotolerant coliforms

Neutrient detergent fiber %

Mean in positive samples1 (µg/kg) Highest value found (µg/kg)

Phytin phosphorus (mg/g) Oxalate content (mg/g)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 6. Frequency of RTEC Consumption in Terms of Gender

Table 4. RTEC Consumption in Terms of Place of Residence

© The Author(s) Published by Science and Education Publishing.

Daily Percentage HMF Intake

Table 1. Formulation of gluten-free cake

Titratable acidity (g/100g)

Table 1. Composition of the diet (g/kg)

Management Philosophy

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 5. Sensory evaluation of mayonnaise samples

Table 2. Phytonutriments and antinutritionals factors Contents

© The Author(s) Published by Science and Education Publishing.

Table 6. Control sample industry distribution

Anthropometric parameters

Table 1. Commercial Characteristics of Canned White Asparagus

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

% of inhibition of hydrolysis (INH)

© The Author(s) Published by Science and Education Publishing.

Table 2. MINERAL COMPOSITION OF OGI (GRUEL) mg/100g SAMPLES

© The Author(s) Published by Science and Education Publishing.

Protopanaxatriol (PPT) Microwave processed drying raw ginseng (%,w/w)

Acid value (as oleic acid) Peroxide value (meq / kg)*

Number of questionnaires sent out

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 3. Sugar contents of the examined food samples (g/100 g)

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

hydrogen cyanide (HNC)

Much more than it should

Total soluble substance (%)

© The Author(s) Published by Science and Education Publishing.

Category Quantity Secondary school 3 Student participant

Solid-liquid ratio (B)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Cashew juice stored for 30 days

© The Author(s) Published by Science and Education Publishing.

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

© The Author(s) Published by Science and Education Publishing.

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Ingredients/100g dry sample

Presentation transcript:

© The Author(s) 2014. Published by Science and Education Publishing. Table 5. Vitamin contents in blue peafowl and hen eggs (mg/100g, , n=3) Samples Blue peafowl Jingbai hen p-value VB1 0.130±0.033 0.110±0.045 ** VB2 0.410±0.003 0.270±0.006 NS VC 30.300±2.045 – VA 0.030±0.016 0.230±0.022 VE 0.020±0.007 1.840±0.053 **p < 0.01; *p < 0.05; NS p ≥ 0.05. -:not checked out. Yang Fu-min et al. Comparison of Quality and Nutritional Components of Eggs from Blue Peafowl and Hen. Journal of Food and Nutrition Research, 2014, Vol. 2, No. 4, 141-147. doi:10.12691/jfnr-2-4-2 © The Author(s) 2014. Published by Science and Education Publishing.