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

Slides:

Advertisements

Similar presentations

Sweeteners: Satisfying Your Sweet Tooth The University of Georgia Cooperative Extension Service.

Advertisements

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

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

Lacto-ovo vegetarian group

© 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. Changes in body composition, energy and water intake

Table 1. Composition of BL agar (pH 7.2)

Steamed black soybeans

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

Table 1. Bread formulation for two kilograms of dough

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

Thermotolerant coliforms

CARBOHYDRATES Simple and Complex.

Neutrient detergent fiber %

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

© 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 3. Composition of goat milk according to breed and country

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

Research, 2016, Vol. 4, No. 9, doi: /jfnr

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

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

Misleading Food Advertising

Management Philosophy

© 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

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

Table 6. Control sample industry distribution

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.

Rating of Water Quality

% of inhibition of hydrolysis (INH)

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

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

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

Number of questionnaires sent out

Table 1. Composition of the experimental diets

Table 1. Nigeria under-five mortality level and trends ( )

© 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)

Table 2. Isolated strains from human milk, codes and real names

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

Much more than it should

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

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.

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.

Lesson 3 Terms and Definitions

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:

Research, 2016, Vol. 4, No. 6, 349-354. doi:10.12691/jfnr-4-6-2 Table 4. Sugar profiles of the examined food and beverage samples (presented in %) Sample Fructose Glucose Sucrose Lactose Sucralose Maltitol Juice 38.47 24.43 37.01 0.00 0.09 Soda 48.21 46.34 5.37 0.08 Mineral water 37.61 16.67 44.93 0.79 Cola 71.10 15.00 13.90 Milk 88.82 10.83 0.35 Jelly tots 8.19 18.97 63.34 9.45 0.05 Pudding 2.70 7.30 90.00 Chocolate 52.40 26.43 21.17 Cookie 25.08 9.63 65.29 Wafer 29.13 18.71 39.36 12.80 Cake 0.03 3.97 84.17 1.14 8.21 2.48 Şana SUNGUR et al. Determination of Sugar Profiles of Sweetened Foods and Beverages. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 6, 349-354. doi:10.12691/jfnr-4-6-2 © The Author(s) 2015. Published by Science and Education Publishing.