Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway

2020 ◽  
Vol 68 (37) ◽  
pp. 9888-9895 ◽  
Author(s):  
Dong Li ◽  
Chunran Zhou ◽  
Jingbang Zhang ◽  
Quanshun An ◽  
Yangliu Wu ◽  
...  
Keyword(s):  
Nutrient Quality ◽  
Synthetic Pathway

scholarly journals Utilization of Bacillus circulans to improve the nutrient quality of rice straw biomass

2021 ◽  
Vol 1098 (6) ◽  
pp. 062052
Author(s):  
W T Sasongko ◽  
N Mulyana ◽  
N Fidara ◽  
E Yunita ◽  
T Wahyono
Keyword(s):  
Rice Straw ◽  
Bacillus Circulans ◽  
Nutrient Quality

Total Alkaloid, Crude Protein, and Fiber Concentrations in Velvet Lupine (Lupinus leucophyllus) Following Herbicide Application

Weed Science ◽  
1986 ◽  
Vol 34 (6) ◽  
pp. 948-952 ◽  
Author(s):  
Michael H. Ralphs ◽  
M. Coburn Williams
Keyword(s):  
Acetic Acid ◽  
Total Alkaloid ◽  
Crude Protein ◽  
Neutral Detergent Fiber ◽  
Nutrient Quality ◽  
Pyridinecarboxylic Acid ◽  
Subsequent Decrease ◽  
Dichlorophenoxy Acetic Acid ◽  
Methoxybenzoic Acid

Total alkaloid concentration, percentage water, crude protein, and neutral detergent fiber in velvet lupine (Lupinus leucophyllus Dougl. # LUPLE) were monitored for 3 weeks following application of herbicides registered or soon to be registered for rangeland use. Picloram (4-amino-3,5,6-trichloro-2-pyridinecarboxylic acid), dicamba (3,6-dichloro-2-methoxybenzoic acid), and clopyralid (3,6-dichloro-2-pyridinecarboxylic acid) caused some signs of epinasty but did not kill velvet lupine. Total alkaloid concentration and nutrient quality of velvet lupine leaves treated with these herbicides was not significantly different from untreated plants. Esters of 2,4-D [(2,4-dichlorophenoxy)acetic acid] and 2,4,5-T [(2,4,5-trichlorophenoxy)acetic acid] and triclopyr {[(3,5,6-trichloro-2-pyridinyl)oxy]acetic acid} killed most velvet lupine plants and caused a subsequent decrease in total alkaloid concentration, crude protein, and water content as the plants desiccated. Herbicides that effectively killed velvet lupine decreased alkaloid levels, thus lowering the potential for increased livestock poisoning.

THE NUTRIENT QUALITY OF EGGS FOR GROWING TUBERCLE BACILLI*

1933 ◽  
Vol 18 (1) ◽  
pp. 1-25
Author(s):  
H. J. CORPER ◽  
MAURICE L. COHN
Keyword(s):  
Nutrient Quality

scholarly journals Nutrient Quality of Bluebunch Wheatgrass Regrowth on Elk Winter Range in Relation to Defoliation

1994 ◽  
Vol 47 (3) ◽  
pp. 240 ◽  
Author(s):  
K. J. Westenskow-Wall ◽  
W. C. Krueger ◽  
L. D. Bryant ◽  
D. R. Thomas
Keyword(s):  
Nutrient Quality ◽  
Winter Range ◽  
Bluebunch Wheatgrass

scholarly journals Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

2009 ◽  
Vol 13 (7) ◽  
pp. 1036-1041 ◽  
Author(s):  
Karen Z Walker ◽  
Julie Woods ◽  
Jamie Ross ◽  
Rachel Hechtman
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrition Information ◽  
High Fat ◽  
Nutrient Quality ◽  
Traffic Lights ◽  
Nutrient Profiling ◽  
Total Fat

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.

Sign in / Sign up

Export Citation Format

Share Document