مقال بحثي وصول مفتوح
… ction. The composition (i.e. moisture, protein, lipid, ash, and mineral), protein quality, total phenolic content (TPC), total flavonoids content (TFC), total tannin content (TTC) were determined. There were significant variations detected in the chemical composition, TPC, TFC and TTC. Gelidium omanense showed high moi …
مقال بحثي وصول مفتوح
… utilized marine resources. The challenges are to find alternative ingredients with high protein, suitable amino acid content, high palatability and absence of anti-nutritional factors. There is considerable biotechnology-based research in this area, including genetic modification of plant-based proteins, use of probiot …
مقال بحثي وصول مفتوح
… h a small amount of intramuscular fat, which renders it a healthy food for growing human populations. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to …