Comparison of Fructose and Glucose in the Diet of Alloxan-Diabetic Rats

Sarett, Herbert P.; Snipper, Lawrence P.; Schneider, Donald L.; Barning, C. P.

doi:10.1093/jn/52.4.525

Cited by 21 publications

(1 citation statement)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At the termination of the experiment, the animals were sacrificed by the procedures of Yang et al (1959) and the carcasses were prepared for analysis by the method of Sarett and Snipper (1954). The net protein utilization (NPU) was obtained by (carcass Ncarcass of protein-free group) X lOO/N intake and nitrogen digestibility by [N intake (fecal N-fecal N of protein-free group)] X lOO/N intake.…”

Section: Chemical Analysismentioning

confidence: 99%

Effect of Micronizing Temperature on the Nutritive Value of Sorghum

Shiau

Yang

1982

Journal of Food Science

View full text Add to dashboard Cite

Micronization is a process of heat treatment of grains using infrared radiation followed immediately by processing in an extruding-type roller mill. A laboratory model Pierce micronizer was used to process sorghum under three different temperatures: 102", 250", and 282°C. Sorghum processed at 250" had the highest starch availability value followed by sorghum processed at 282"C, sorghum processed at 102", and raw sorghum. The extent of protein solubility was in decreasing order: raw, processed at 102", processed at 250°, and processed at 28P . Increasing the temperature of the process destroyed more Qsine. Animal study showed that a diet containing 15% protein from sorghum micronized at 256) and casein had a higher growth response than the diets containing raw sorghum or sorghums micronized at 102" or 282" C.

show abstract

Section: Chemical Analysismentioning

confidence: 99%