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The cholesterol content of muscle and adipose tissue from country natural beef

Creator:: Huang, Xiaolin
Abstract:: The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
Resource Type:: Masters Thesis
Full Text:: INTRODUCTION The cholesterol content of foods has become a major concern within the food industry because

The effect of egg consumption on cholesterol distribution among lipoproteins and the ratio of Apo A-I/A-II in hyper and hyporesponders

Creator:: Ward, Amy Sarver
Abstract:: The effect of increased egg consumption on plasma cholesterol levels and its distribution among lipoproteins and Apolipoprotein A-I/A-II ratios of high density lipoprotein subfractions in individuals who did and did not demonstrate response in plasma cholesterol levels was studied in 20 healthy middle-aged men (30-55 years of age) for three...
Resource Type:: Masters Thesis
Full Text:: cholesterol absorbed was not affected by background diets of high or low cholesterol content in either hyper

The fat content of eggs of good and poor layers of several varieties of chickens

Creator:: Skelton, Mary Vernon
Resource Type:: Masters Thesis
Full Text:: The fat content of eggs of good and poor layers of several

The supplying of carbohydrates for the home table

Creator:: Edwards, Bertha Beulah
Resource Type:: Undergraduate Thesis
Full Text:: Carbohydrates for the Iome Table. Introducti on, Various definitions 'unction of food in 'iVC food

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Creator:: Kim, Sooyoun
Abstract:: The total and soluble nonstarch polysaccharide (NSP) components of raw, processed (canned and frozen) and home-cooked (boiled) Royal Chantenay carrots have been analyzed. NSP fractions were characterized by separation and summation of the monosaccharides resulting from acid hydrolysis of the parent polysaccharides. Total NSP was primarily composed of glucose, ~37%,...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Food Science and Technology presented on May 18. 1994. Title: Nonstarch

Effect of cooking on the fiber content of cauliflower and carrots

Creator:: Loghmani, Emily S.
Abstract:: This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water...
Resource Type:: Masters Thesis
Full Text:: and by inherently providing a diet lower in fat and cholesterol content. Spiller et al. (1978

The losses of calcium in cooking kale

Creator:: Bertram, Mary Elizabeth
Resource Type:: Masters Thesis
Full Text:: found in them;, also, the calcium content of different samples of one food may vary considerably; (11

Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiber

Creator:: Garcia-Lopez, Jesus Salvador
Abstract:: Absorption of iron from foods has been reported to be inhibited by various factors including some diet components. Fiber from different sources has been observed to bind ferrous iron. This may be the reason for iron deficiencies observed in populations that consume diets high in non-digestible materials. The effect of...
Resource Type:: Masters Thesis
Full Text:: respectively. It has been pointed out recently that in addition to the total iron content of food, the

A study of the vitamin B (B₁) content of Oregon Bosc pears

Creator:: Holloway, Mae Lujeanne
Resource Type:: Masters Thesis

A study of the vitamin G content of Oregon Bosc pears

Creator:: Douglass, Ruth
Resource Type:: Masters Thesis

ScholarsArchive@OSU

The cholesterol content of muscle and adipose tissue from country natural beef

The effect of egg consumption on cholesterol distribution among lipoproteins and the ratio of Apo A-I/A-II in hyper and hyporesponders

The fat content of eggs of good and poor layers of several varieties of chickens

The supplying of carbohydrates for the home table

Nonstarch polysaccharide fractions of raw, processed and cooked carrots

Effect of cooking on the fiber content of cauliflower and carrots

The losses of calcium in cooking kale

Iron availability from corn tortillas and cooked beans (Phaseolus vulgaris) : a study on the effect of fiber

A study of the vitamin B (B₁) content of Oregon Bosc pears

A study of the vitamin G content of Oregon Bosc pears

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