sa teneur en protéines – English Translation – Keybot Dictionary

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  www.ecoachpro.nl  
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Si vous consommez surtout des aliments riches en glucides au déjeuner (rôtie à la confiture, gruau ou bol de céréales), vous pourriez facilement augmenter sa teneur en protéines en ajoutant un œuf, du beurre de noix ou un yogourt grec.
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If you eat mainly carbohydrate-rich foods at breakfast (e.g. toast with jam, a bowl of oatmeal or cereal), you could easily boost the protein content by adding an egg, some nut butter or Greek yogurt.
  gallerease.com  
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Sa teneur en protéines du gluten responsable de l’intolérance cœliaque est réduite de 60 à 70 % par rapport au blé. Pour cela le Tritordeum vous fait vous sentir mieux. Une alternative aux personnes intolérantes au gluten non cœliaques.
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It has a high content of fructans recognized to be active prebiotic compounds that stimulate the development and the balance for our gut flora.
  www.molnar-banyai.hu  
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La nourriture de printemps est un aliment flottant. Sa teneur en protéines et en lipides est inférieure à celle de la nourriture d'automne puisqu'il n'est pas nécessaire de constituer des réserves d'énergie.
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The spring food is a floating food. The protein and fat contents are lower than in the autumn food since no energy reserves need to be built up.
  3 Hits www.grainscanada.gc.ca  
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Analyse exhaustive de la qualité par grade, avec séparation du blé en fonction de sa teneur en protéines, le cas échéant, à partir des échantillons composites finaux de toutes les régions, comme par les années passées.
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Comprehensive quality analysis by grade with protein segregation, where applicable, based on final composites of all regions, as provided in previous years. A comparison to 2011 data and the 10-year mean will be available.
  www.las-casitas.net  
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Cette année, il compte 15 parcelles d’essai de foin. Chaque année, dit-il, il y a des périodes où « on s’arrache les cheveux parce que les changements de saison modifient les pâturages et par conséquent le lait, sa teneur en protéines et son goût ».
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As he did when learning about organic agriculture, Morin attended workshops and built a network of advisors and experts to learn about everything from making quality raw-milk cheeses to how to meet Canada’s much more stringent regulations governing this type of cheese-making. And as with his battle against weeds, it is a never-ending process. This year, he has 15 different test plots of hay and he says each year there are times “when we are ripping our hair out because as the seasons change, the pastures change and that affects the milk, both its protein content and flavour.”
  grainscanada.gc.ca  
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Analyse exhaustive de la qualité par grade, avec séparation du blé en fonction de sa teneur en protéines, le cas échéant, à partir des échantillons composites finaux de toutes les régions, comme par les années passées.
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Comprehensive quality analysis by grade with protein segregation, where applicable, based on final composites of all regions, as provided in previous years. A comparison to 2011 data and the 10-year mean will be available.
  www.farmcentre.com  
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Cette année, il compte 15 parcelles d’essai de foin. Chaque année, dit-il, il y a des périodes où « on s’arrache les cheveux parce que les changements de saison modifient les pâturages et par conséquent le lait, sa teneur en protéines et son goût ».
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As he did when learning about organic agriculture, Morin attended workshops and built a network of advisors and experts to learn about everything from making quality raw-milk cheeses to how to meet Canada’s much more stringent regulations governing this type of cheese-making. And as with his battle against weeds, it is a never-ending process. This year, he has 15 different test plots of hay and he says each year there are times “when we are ripping our hair out because as the seasons change, the pastures change and that affects the milk, both its protein content and flavour.”
  www.fun-pro.com  
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On considère que le quinoa est un aliment sans gluten, ce qui en fait un substitut intéressant aux produits de blé pour les personnes atteintes de la maladie cœliaque. Sa teneur en protéines est beaucoup plus élevée comparativement à d’autres pseudo-céréales, et il renferme tous les acides aminés essentiels.
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Quinoa is considered to be gluten-free, making it a suitable substitute for wheat products for a coeliac diet. It is much higher in protein than other pseudo-cereals, containing all the essential amino acids. It is a good source of the B vitamins and is high in magnesium. Its nutritional value can be boosted through germination. Sprouting quinoa only takes approximately 3 days. It is available in Biosnacky Gourmet mix along with lentils and radish.
  knowledge.cta.int  
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La différence réside dans le fait qu’il s’agit d’arbres provenant des îles Samoa, une variété appellée Ma’afala, encore inconnue dans cette partie du monde. Cette variété a été sélectionnée pour être distribuée à grande échelle en raison de sa teneur en protéines et en minéraux (fer, potassium, zinc), sur les 94 variétés étudiées.
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IPS reports on an effort by nonprofits and NGOs aimed at introducing the Samoan breadfruit variety to the Caribbean. Breadfruit, a staple in the Pacific Islands for thousands of years, has been popular in the Caribbean for over 200 years. What’s different about the trees being introduced this time around is that they are a Samoan variety called Ma’afala, previously unknown in this part of the world. Ma’afala was selected as optimal for mass propagation and distribution because it has the highest protein and mineral nutrition (iron, potassium, zinc) of 94 varieties studied, and is widely considered one of the tastiest of varieties. All the Ma’afala grown and distributed in the Caribbean today originates from the collection at the Breadfruit Institute, part of the Hawaii-based National Tropical Botanical Garden. (IPS, 7/6/2012)
  3 Hits www.listeriosis-listeriose.investigation-enquete.gc.ca  
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Les auteurs ont noté la couleur du grain et de la farine entière au moyen de l’échelle CIE L* a* b*. Ils ont aussi analysé les propriétés du grain dans les échantillons, notamment ses dimensions, sa dureté et sa teneur en protéines.
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One of the main advantages of hard white wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown hard white wheat grain colour and wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71-79%) and agro-climates (13-18%). Grain ranged in colour from white and bright to dark grey-red. Grain brightness was very highly correlated with grain yellowness. Grain a* and b* were inversely related to grade indicating that higher quality grain was redder and more yellow than lower grades. Warmer and drier environments showed reduced grain yields but produced on average better quality grain with higher protein content.
  3 Hits www.agr.ca  
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L’agropyre de l’Ouest a engendré la plus forte densité, en général, et exercé le plus grand effet sur le rendement fourrager des peuplements. Néanmoins, l’addition d’autres espèces au peuplement ne diminue pas sa productivité ni sa teneur en protéines brutes.
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We evaluated the early establishment productivity of forage swards of native, perennial, cool and warm season grasses, and legumes as they have the potential to provide non-invasive, productive, and drought resistant rangelands. Seven species with agronomic potential and a broad native geographic distribution were selected for testing including: nodding brome [Bromus anomalus (Coult.)], blue bunch wheatgrass [Pseudoregneria spicata (Pursh)], western wheatgrass [Pascopyrum smithii (Rydb.)], side oats grama [Bouteloua curtipendula (Michx.)], little blue stem [Schizachyrium scoparium (Michx.)], purple prairie clover [Dalea purpurea (Vent.)], and white prairie clover [Dalea candida (Willd.)]. Forage swards, including all seven monocultures, 21 two-species mixtures and a mixture with all species, were planted in two sites, Saskatoon and Swift Current, Saskatchewan. Western wheatgrass (WWG) had the highest overall plant density and the strongest effect on the forage yield of the forage swards; however, productivity and crude protein content were not reduced when other species were also included in the forage sward. Dalea spp. did not establish as well as the other species, but had the highest crude protein concentrations. This work provides insight into forage sward development at the establishment stage; additional work is required to determine long-term species impacts for well established forage swards.
  www5.agr.gc.ca  
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L’enrichissement du lait pour augmenter sa teneur en protéines jusqu’à 3,4 % par l’ajout d’un concentré de protéines laitières est sans effet sur la concentration de calcium lié à la caséine, mais l’utilisation de caséinate de calcium et de caséinate de sodium a entraîné une baisse importante de la concentration de calcium micellaire.
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The distribution of calcium between the micellar and soluble phases in milk is altered during processing, which influences the characteristics of dairy products. A simple approach was used to quantitatively determine micellar calcium in milk and cheese from acid-base titration. The differential between titration and back titration curves at pH 5.5 was correlated with milk micellar calcium and a standard curve was obtained. The method was used to measure the effect of milk thermal history and protein fortification on milk micellar calcium concentration. Commercial cheeses were also analyzed for micellar calcium content. Milk storage at 4°C was responsible for low micellar calcium concentration (25.4 mg/g casein), but maturation at 34°C for 1 h increased micellar calcium concentration to 28.2 mg/g casein. Heat treatment further increased micellar calcium in milk, reaching 32.1 mg/g casein after 10 min at 90°C. Milk fortification up to 3.4% protein with milk protein concentrate had no effect on the concentration of calcium bound to casein, but the use of calcium and sodium caseinate significantly reduced micellar calcium concentration. Ten varieties of commercial cheeses were analyzed and the micellar calcium content ranged from 1.7 mg/g protein for Feta to 24.0 mg/g protein for Gouda.