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Your search keyword '"Ronald D. Galyean"' showing total 4 results
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4 results on '"Ronald D. Galyean"'

1. Relationship of two in vitro assays in protein efficiency ratio determination on selected agricultural by-products

Author

Foster B. Wardlaw, Suthaya Phimphilai, and Ronald D. Galyean

Subjects
C-PER, DC-PER, by-product, wheat germ, distillers' grain, Technology, Technology (General), T1-995, Science, Science (General), Q1-390
Abstract

Utilization of agricultural by-products as food and feed has been of increasing interest. Protein is a crucial nutrient obtained from those sources. However, in vivo method (a rat study) for protein efficiency ratio (PER) determination is time consuming and expensive. C-PER and DC-PER are in vitro assays, which involve mathematical calculations using amino acid information from the sample. These two methods have been proven suitable for predicting protein quality of various samples with high correlation to the in vivo assay. Rapid prediction with less cost is the advantage of these methods. Theoretically, C-PER and DC-PER of each sample should have high correlation as they are computed from the same amino acid information. However, the efficiency of the methods is probably based on a range of certain information, especially protein digestibility. This study was conducted to demonstrate one of the limitations of the in vitro assays as shown in selected agricultural by-products. Three categories of selected agricultural by-products were feed-grade egg product (FGEP; 8 samples), distillers' dried grain (DDG; 4 samples), and defatted wheat germ (DWG; 8 samples). Protein contents, amino acid profiles, in vitro protein digestibility, C-PER and DC-PER were determined. Proteins in FGEP categories were significantly higher (P

Published
2006

2. Identification of antioxidant phenolic compounds in feverfew (Tanacetum parthenium) by HPLC-ESI-MS/MS and NMR

Author

Guohui Huang, Ronald D. Galyean, Feng Chen, Xi Wang, Yonnie Wu, Meidui Dong, Guoqing He, Lilin He, and Changqing Wu

Subjects
Spectrometry, Mass, Electrospray Ionization, Antioxidant, Magnetic Resonance Spectroscopy, DPPH, medicine.medical_treatment, Hplc esi ms ms, Plant Science, Tanacetum parthenium, Biochemistry, High-performance liquid chromatography, Antioxidants, Analytical Chemistry, chemistry.chemical_compound, Phenols, Liquid chromatography–mass spectrometry, Drug Discovery, medicine, Chromatography, High Pressure Liquid, Chromatography, Molecular Structure, Chemistry, General Medicine, Complementary and alternative medicine, Polyphenol, Molecular Medicine, Medicinal herbs, Food Science
Abstract

Antioxidant polyphenolic acids in the medicinal herb feverfew (Tanacetum parthenium) were isolated through in vitro bioassay-orientated antioxidant tests in response to 1,1-diphenyl-2-picrylhydrazyl (DPPH•) free radical scavenging and Fe2+-chelating activities. Purification of the active compounds and their structural elucidation involved a variety of techniques including open-column chromatography, HPLC, GC-MS, LC-MS and NMR. Major compounds with potent DPPH• scavenging activities were characterised as 3,5-, 4,5- and 3,4-di-O-caffeoylquinic acids (DCQAs). This is the first report of DCQAs found in feverfew. Copyright © 2007 John Wiley & Sons, Ltd.

Published
2007

3. ACCEPTABILITY OF BEEF PATTIES EXTENDED WITH PORK AND/OR TEXTURED SOY PROTEIN

Author

C. Boyd Ramsey, Ronald D. Galyean, Markus F. Miller, Allen C. Williams, and G. W. Davis

Subjects
Tenderness, Pork meat, medicine, Palatability, Food science, medicine.symptom, Safety, Risk, Reliability and Quality, Flavor, Food Science, Textured soy protein, Mathematics
Abstract

Four beef or beef/pork ground meat blends were extended with textured soy protein (TSP) at 0, 10, 20 and 30% levels. Ground beef/pork/textured soy protein (TSP) patties with 30% TSP were rated lowest by consumers for raw color and appearance and overall cooked appearance. A beef (50%) and pork (30%) blend containing no TSP was rated highest by consumers for tenderness, flavor and overall desirability and higher by a trained sensory panel for flavor and overall desirability than blends containing TSP. Overall desirability ratings for visual and palatability characteristics of beef/pork meat patties were higher than for beef/pork/TSP blends. Results indicated a distinct advantage for palatability of the beef/pork blend as compared to beef/pork/TSP combinations.

Published
1987

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