Preparation and Properties of Animal Protein Hydrolysates for Optimal Adhesive Compositions

2014 ◽  
pp. 25-30
Keyword(s):  
Protein Hydrolysates ◽  
Animal Protein ◽  
Adhesive Compositions

Preparation and Properties of Animal Protein Hydrolysates for Optimal Adhesive Compositions

2014 ◽  
pp. 1-6
Author(s):  
Peter Jurkovič ◽  
Ján Matyšovský ◽  
Peter Duchovič ◽  
Igor Novák
Keyword(s):  
Protein Hydrolysates ◽  
Animal Protein ◽  
Adhesive Compositions

Formation of calcium phosphate nanoparticles mediated by animal protein hydrolysates enhances calcium absorption by murine small intestine ex vivo

2019 ◽  
Vol 10 (10) ◽  
pp. 6666-6674 ◽  
Author(s):  
Yisheng Yang ◽  
Suqin Zhu ◽  
Wei Guo ◽  
Yinong Feng ◽  
Tengjiao Guo ◽  
...  
Keyword(s):  
Small Intestine ◽  
Calcium Phosphate ◽  
Protein Intake ◽  
Calcium Absorption ◽  
Ex Vivo ◽  
Protein Hydrolysates ◽  
Animal Protein ◽  
Calcium Phosphate Nanoparticles ◽  
Murine Small Intestine

Animal protein intake appears to deliver available nanosized calcium to intestine.

The Effect of Intravenous Protein Hydrolysates on the Stomach

1949 ◽  
Vol 12 (4) ◽  
pp. 586-596 ◽  
Author(s):  
Mitchell Zweig ◽  
Karl A. Meyer ◽  
Frederick Steigmann
Keyword(s):  
Protein Hydrolysates

Analytical methods for estimating protein hydrolysates quality

2003 ◽  
Vol 32 (2) ◽  
pp. 193-204 ◽  
Author(s):  
B. Wróblewska ◽  
M. Karamać
Keyword(s):  
Analytical Methods ◽  
Protein Hydrolysates

Investigation of Rheological Behavior of Modified Polychloroprene Adhesive Compositions

2014 ◽  
Vol 14 (4) ◽  
pp. 227-242
Author(s):  
Darina Ivanova Zheleva ◽  
Vassil Ivanov Samichkov
Keyword(s):  
Rheological Behavior ◽  
Adhesive Compositions

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

Effect of fish-scale protein hydrolysates-based films on preservation of crucian carp(Carassius auratus)

2012 ◽  
Vol 35 (7) ◽  
pp. 1113-1119 ◽  
Author(s):  
Kai-feng LI ◽  
Yong-kang LUO ◽  
Qi-chao FENG ◽  
Lei YAO
Keyword(s):  
Carassius Auratus ◽  
Crucian Carp ◽  
Protein Hydrolysates ◽  
Fish Scale
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