Nutritive Value of Dairy Foods

McBean, Lois D.; Speckmann, Elwood W.

doi:10.1007/978-1-4615-7050-9_7

Cited by 16 publications

(12 citation statements)

References 205 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The micelle provides the neonate with the necessary calcium for formation of hard tissue, and adults obtain up to 75% of its required calcium from milk products (McBean and Speckmann, 1988).…”

mentioning

confidence: 99%

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

Rasmussen¹,

Højrup²,

Petersen

1992

European Journal of Biochemistry

View full text Add to dashboard Cite

Bovine Ic-casein was analyzed by SDSIPAGE, MS and amino acid sequence analysis in order to determine its multimeric composition and disulfide-bonding pattern. SDSjPAGE revealed that ICcasein in the native state can range in size from a monomer to a multimeric structure larger than a decamer. Three types of interchain disulfide linkage, Cysl1 -Cysl 1, Cysll -Cys88 and Cys88 -Cys88, were all assigned in multimers purified from [14C]carboxymethylated and untreated bulk milk, as well as a milk sample from a Ic-casein-variant-B homozygote C020. These results indicate that multimerization occurs in a random or at present unpredictable disulfide-bonding pattern regardless of the size of the multimer or the genotype.

show abstract

mentioning

confidence: 99%

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

Rasmussen¹,

Højrup²,

Petersen

1992

European Journal of Biochemistry

View full text Add to dashboard Cite

show abstract

“…These results refer that the brown algae rich in dietary fibers when compared with other seaweeds (McBean and Speckmann, 1988). Seaweeds can deliver up to 12.5% of a person's every day.…”

Section: Discussionmentioning

confidence: 57%

Biochemical Composition and Nutraceutical Perspectives Red Sea Seaweeds

Alwaleed¹

2019

American Journal of Applied Sciences

View full text Add to dashboard Cite

Seaweeds are marketed as "nutraceuticals" owing to their highly bioactive ingredients as well as food supplements in order to relinquish physiological conditions and resist diseases. In the current study, the biochemical compositions (total protein, carbohydrate, lipid, fatty acids, amino acid, minerals and dietary fibers) of the seaweeds Caulerpa racemosa, Digenea simplex, Sargassum polycystum and Cystoseria myrica were evaluated. Digenea simplex alga has the highest content of protein, while C. racemosa is rich in lipid. Highly concentrations of carbohydrates and dietary fibers were detected in S. polycystum and C. myrica. However, C. myrica contains large amount of amino acids. This research focused on the role of chemical composition of seaweeds in consumption as food and valuable medicinal products.

show abstract

“…The oxidation of milk components is a major concern of dairy industry (Parks 1974). Dairy products are excellent sources of riboflavin with an average content of 0.41 milligrams of riboflavin in one cup of milk (McBean and Speckman 1988).…”

Section: Introductionmentioning

confidence: 99%

QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D₂

King

Min

2000

J Food Biochemistry

View full text Add to dashboard Cite

The oxidation of vitamin D2 in a solution of 12% water, 88% acetone and 15 ppm ribqflavin under light or dark was studied by measuring the headspace oxygen. Ribofiavin accelerated the oxidation of vitamin D2 by singlet oxygen under light, but did not affect vitamin D2 oxidation under dark. Quenching mechanisms and kinetics within the range of 0–20 ppm β‐cawtene or fucoxanthin and with 0–80 ppm retinyl acetate or retinol on 15 ppm riboflavin photosensitized singlet oxygen oxidation of vitamin D2 were also studied. The rate of singlet oxygen formation by 15 ppm riboflavin was 1.78 umole oxygen/mL headspace‐hour. The reaction rate constant of vitamin D2 with singlet oxygen was 2.2 times 107 M−1A s−1. The carotenoids minimized the oxidation of vitamin D2 by quenching singlet oxygen. The total quenching rate constants of retinol, retinyl acetate, jucoxanthin and ft‐carotene were in the order of 1.22 times 108, 5.98 times 108, 1.78 times 109 and 5.00 times 109M−1. s−1 respectively, which suggests that as the number of double bonds of carotenoids increases, the quenching rate constant ofcarotenoid increases.

show abstract

Nutritive Value of Dairy Foods

Cited by 16 publications

References 205 publications

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

Biochemical Composition and Nutraceutical Perspectives Red Sea Seaweeds

QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D₂

Contact Info

Product

Resources

About

Nutritive Value of Dairy Foods

Cited by 16 publications

References 205 publications

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

The multimeric structure and disulfide‐bonding pattern of bovine κ‐casein

Biochemical Composition and Nutraceutical Perspectives Red Sea Seaweeds

QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D2

Contact Info

Product

Resources

About

QUENCHING MECHANISMS AND KINETICS OF CAROTENOIDS IN RIBOFLAVIN PHOTOSENSITIZED SINGLET OXYGEN OXIDATION OF VITAMIN D₂