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Filtering by: Creator Cook, Mina Gertrude Degree Field Foods and Nutrition Degree Name Master of Science (M.S.)

Phytic acid (Myoinositol hexaphosphate) and phytase activity in four cottonseed protein products

Creator:

Wozenski, Janet Regina

Abstract:

Phytic acid, as myoinositol hexaphosphate, (mgm/100gm) found in each product was; 2860 in a glanded flour, 4290 in a glandless flour, 3350 in an air-classified glandless flour, and 2490 in toasted seed kernels. The glandless flour was significantly higher in phytic. acid than the glanded flour (5% level), and than...

Resource Type:

Masters Thesis

Full Text:

- 47 (75) » Wheat flour various brands 660-1280 - - (10) Wheat English - - 12 mina
The losses of calcium in cooking kale

Creator:

Bertram, Mary Elizabeth

Resource Type:

Masters Thesis

Full Text:

. Vegetables which start to cook in boiling water show less loss of minerals than those started in cold water
The sterols and other lipids of crab meat

Creator:

Huang, Caecilia June-chen

Resource Type:

Masters Thesis

Full Text:

. Dihydrocholesterol accumulated in the liver, although none was found in the serum. Cook et al. (1954