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Determination of macronutrient compositions in selected frequently consumed cereals cereal based foods legumes and pulses prepared according to common culinary methods in Sri Lanka

机译：根据斯里兰卡的常见烹饪方法制备的选定经常消耗的谷物谷物豆类和脉冲中的常规营养素组合物的测定

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摘要

Mean percentage values (Mean ± SD, n = 6) of macronutrient compositions of cereals, cereal based foods, and pulses

机译：谷物，谷物基食物和脉冲的MACRONRICE成分的平均百分比值（平均值±SD，n = 6）

著录项

期刊名称 Journal of Food Science and Technology
作者
V. Silva; M. A. Jayasinghe; S. A. Senadheera; K. K. D. S. Ranaweera;
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作者单位

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年(卷),期 2020(57),3
年度 2020
页码 816–820
总页数 5
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：谷物;脉冲;Macronuriver;可消化的碳水化合物;烹饪方法;

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专利

1. Determination of macronutrient compositions in selected, frequently consumed cereals, cereal based foods, legumes and pulses prepared according to common culinary methods in Sri Lanka [J] . Silva V., Jayasinghe M. A., Senadheera S. A., Journal of Food Science and Technology . 2020,第3期

机译：根据斯里兰卡的常见烹饪方法制备的选定，经常消耗的谷物，谷物，豆类和脉冲中的常规营养素组合物的测定
2. Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods [J] . H. G. N. Dewangani, B. M. Jayawardena, N. V. Chandrasekara, International Journal of Food Science . 2021,第a期

机译：斯里兰卡常见烹饪方法对常产蔬菜等食品营养成分的影响
3. Predicting glyceamic index in cereal and legume-based foods from macronutrient composition data [J] . C. Orfila, M. Holmes, S. Al Hamli, Proceedings of the Nutrition Society . 2011,第OCE4期

机译：根据大量营养成分数据预测谷物和豆类食品的血糖指数
4. Optimization of HPLC methods for folic acid determination of RTE cereal foods [C] . P. Krishnan, M. Sudheer Reddy, J. DeVries, Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：RTE谷物食品叶酸测定HPLC方法的优化
5. Technology and Characteristics of Weaning Foods　Prepared from Germinated Cereals and Legumes [D] . MARERO, LYDIA M 1991

机译：用发芽谷物和豆类制备的断奶食品的技术和特性
6. Nutritional Composition and Bioactive Content of Legumes: Characterization of Pulses Frequently Consumed in France and Effect of the Cooking Method [O] . Marielle Margier, Stéphane Georgé, Noureddine Hafnaoui, 2018

机译：豆类的营养成分和生物活性成分：法国经常食用的豆类的表征和烹饪方法的影响
7. Probiotic foods: Benefits to the cereal based Sri Lankan diet [O] . Anjani M. Karunaratne 2018

机译：益生菌食品：对谷物的斯里兰卡饮食有益
8. Composition of Foods: Cereal Grains and Pasta, Raw, Processed, Prepared [R] . Drake, D. L., Gebhardt, S. E., Matthews, R. H. 1989

机译：食品成分：谷物和面食，原料，加工，准备

Determination of macronutrient compositions in selected frequently consumed cereals cereal based foods legumes and pulses prepared according to common culinary methods in Sri Lanka

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