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Comparative Characteristics of Various Cereals in Terms of Fodder Value, Antinutrients and Use for Poultry Feeding

Encyclopedia
The primary ingredients in poultry feed, cereals, are among the most widely used crops in worldwide agriculture, with principal staples being wheat, rice, corn (maize), sorghum, barley, oat and millet.
Olena V. Gaviley, Oleg O. Katerynych, Igor A. Ionov, Darren K. Griffin, Olena O. Dekhtiarova, Michael N. Romanov   +5 more
doaj   +1 more source

Phytase: application in food industry [PDF]

, 2010
Phytates have been considered as a threat in human diet due to its antinutrients behaviour which known as strong chelators of divalent minerals such as Ca²+, Mg²+, Zn²+ and Fe²+.
Abd. Manap, Mohd. Yazid, Meor Hussin, Anis Shobirin, Mustafa, Shuhaimi, Suhairin, Afinah   +3 more
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Acido fítico: aspectos nutricionales e implicaciones analíticas

Archivos Latinoamericanos de Nutrición, 2002
Este artículo proporciona una revisión del estado actual de los conocimientos existentes sobre el ácido fítico (AF) en relación a varios aspectos. Se incluyen datos en relación a su estructura química y sus propiedades fisicoquímicas, su presencia en ...
Beatriz Martínez Domínguez, Mª Victoria Ibáñez Gómez, Francisco Rincón León   +2 more
doaj  

Variedades de feijão e seus efeitos na qualidade protéica, na glicemia e nos lipídios sangüíneos em ratos. [PDF]

, 2011
O feijão representa importante fonte de proteína e pode auxiliar na modulação dos níveis de glicose e lipídios sangüíneos. Objetivou-se avaliar o valor protéico e funcional de variedades de feijão.
BASSINELLO, P. Z., COSTA, N. M. B., LEONEL, A. J., LUJÁN, D. L. B.   +3 more
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Otimização dos parâmetros tecnológicos para produção de snack extrudado a partir de arroz e feijão. [PDF]

, 2015
Este trabalho teve como objetivo investigar os parâmetros relevantes para elaboração de snacks extrudados a partir de farinha mista de arroz e feijão e avaliar a influência das formulações e condições do processamento nas características do produto final.
BASSINELLO, P. Z., CARVALHO, A. V., RIOS, A. de O., SECCADIO, L. L.   +3 more
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Domestic feed sources to farmed Arctic Charr (Salvelinus alpinus) [PDF]

, 2010
This study presents an overview of recapturing nutrients from Baltic Sea thru mussel farming and producing mussel meal, detoxification of polluted fish into purified high quality fish meal and oil and introducing microorganisms as waste consumers as well
Muminovic, Muhamed
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Einflüsse auf die Zusammensetzung wertgebender Inhaltsstoffe ökologisch erzeugter Futtererbsen (Pisum sativum L.) [PDF]

, 2015
Zu einer optimalen Rationsgestaltung gehört das Wissen über die Zusammensetzung bzw. die Gehalte an wertgebenden Inhaltsstoffen in den Einzelfuttermitteln.
Aulrich, Karen, Böhm, Herwart, Witten, Stephanie   +2 more
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Impact of Radiofrequency and Microwave Heating on the Nutritional and Antinutritional Properties of Pulses: A Review

Legume Science
Pulses, which are the dry seeds of legume crops, have gained global popularity, leading to a notable rise in their production. They are rich in protein, minerals, fibers, and low in fat content.
Pabitra Chandra Das, Oon‐Doo Baik, Lope G. Tabil, Nandhakishore Rajagopalan   +3 more
doaj   +1 more source

Antinutrients in Mungbean and Strategy for Reduction: An Overview

European Journal of Nutrition & Food Safety
Mung bean (Vigna radiata L. Wilczek) is a highly nutritious pulse, particularly popular in Asian countries and traditionally used in medicine. It is a rich source of protein, dietary fiber, essential vitamins, minerals, and amino acids, including calcium, magnesium, iron, phosphorus, and potassium.
Shrikrishna B. Narale, Vishnu B. Gore, Sudarshan Ambhure, null Kundan, Ajay Kumar, Pawan R. Thombre, Apeksha M. Suryawanshi, Rohit Palghadmal   +7 more
openaire   +1 more source

Common Beans Cooked at High Altitudes Have Higher Trypsin Inhibitor Activity and Lower Protein Digestibility Than Beans Cooked at Sea Level

, 2012
Legumes are high in protein but also contain heat labile trypsin inhibitors (TI’s) that reduce protein digestibility. To test if cooking at high altitudes is less effective at inactivating TI than cooking at sea level, common beans and fava beans were ...
Pazlopez, Claudia
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