Results 31 to 40 of about 1,044 (135)

Evaluating the In Vitro Digestibility of Black Soldier Fly (Hermetia illucens L.) Larvae as Potential Feed Ingredient in Dairy Cattle Silage‐Based Diets: A Focus on Proteins

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Dietary protein has a substantial economic impact on cattle feed, and it is also a critical component for animal growth and productivity. Several environmental issues related to soybeans have led to an increased interest in novel protein sources, such as insects.
Maria Giulia Bonomini, Marica Simoni, Matteo Profeti, Federico Righi, Augusta Caligiani   +4 more
wiley   +1 more source

Thermal preconditioning to improve canola dehulling☆

Oilseeds and fats, crops and lipids
Canola press-cake, a high-protein meal for livestock feed, can be nutritionally enhanced through seed dehulling, which produces a high-protein meal and a hull-rich fraction.
Martinez-Soberanes Edgar E., Cooper David, Reaney Martin JT, Zhang W.J.   +3 more
doaj   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Consumo e digestibilidade em ovinos alimentados com grãos e subprodutos da canola Intake and digestibility of sheep fed grains and by-products of canola

Revista Brasileira de Saúde e Produção Animal, 2009
Objetivou-se avaliar a inclusão de 8% de grãos e subprodutos da canola (farelo ou torta) nas dietas sobre o consumo e a digestibilidade. Seis ovinos machos não-castrados da raça Santa Inês (210 e 240 dias de idade e peso corporal de 44,8 + 4,2kg ...
Priscila Silva Neubern de Oliveira, Jane Maria Bertocco Ezequiel, Viviane Correa Santos, Rosemary Lais Galati, José Carlos Barbosa   +4 more
doaj  

Effects of Basil Seed Gum on Physicochemical, Antioxidant, and Sensory Properties of Carrot Powder‐Enriched Pancakes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Graphical overview of pancake formulation incorporating carrot powder and basil seed gum and evaluation of physicochemical properties. ABSTRACT Natural hydrocolloids are increasingly used in bakery products to improve texture, stability, and functional quality. This study evaluated the effect of basil seed gum (BSG) at levels of 0, 0.1%, 0.2%, and 0.3%
Fakhreddin Salehi, Sepideh Vejdanivahid
wiley   +1 more source

Producción de enzima fitasa de Aspergillus ficuum con residuos agroindustriales en fermentación sumergida y sobre sustrato sólido

Revista Colombiana de Biotecnología, 2009
Resumen: Se describe la producción de fitasa mediante cultivos del tipo sumergido (SmF) y sobre sustrato sólido (SSF) con Aspergillus ficuum DSM 932 en medios de cultivos basados en residuos de la agroindustria.
Marcia Costa, Gerhard Lerchundi, Francisco Villarroel, Marcelo Torres, Renate Schöbitz   +4 more
doaj   +2 more sources

Características de carcaça de cordeiros alimentados com grãos e subprodutos da canola = Carcass characteristics in lambs fed with grains and by-products of canola

Acta Scientiarum: Animal Sciences, 2009
O objetivo foi estudar a introdução de 8% de grãos e subprodutos (farelo ou torta) da canola em dietas para cordeiros. Para a avaliação das características quantitativas da carcaça, foram utilizadas 24 carcaças de cordeiros, utilizando delineamento ...
José Carlos Barbosa, Rafael Silvio Bonilha Pinheiro, Jane Maria Bertocco Ezequiel, Viviane Correa Santos, Rosemary Lais Galati   +4 more
doaj  

Physicochemical and Sensory Properties of Phyllo Pastry: Effects of Steam‐Assisted Baking and Vegetable Oils

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
Steam‐assisted baking (115°C, 60% RH) improved moisture retention and reduced weight loss in hand‐stretched phyllo pastry. Among the vegetable oils evaluated, canola oil provided a balanced physicochemical and sensory performance, supporting its potential use in healthier traditional bakery products.
Gokce Cakmak Kafadar, Zeynep Ece Kulaksiz Günaydi, Mustafa Kesici   +2 more
wiley   +1 more source

Optimizing rapeseed protein purification: a continuous chromatographic approach for napin and cruciferin

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 7, Page 1370-1383, July 2026.
Abstract BACKGROUND Napin and cruciferin, the predominant storage proteins in Brassica napus (rapeseed), exhibit favorable techno‐functional properties such as emulsification and gel formation, positioning them as promising candidates for the encapsulation and delivery of bioactive compounds. Their classification as GRAS (Generally Recognized As Safe),
Jonas Arnecke, Jessica Gillmann, Tim Börner, Mathias Hafner, Christian Frech   +4 more
wiley   +1 more source

Artificial Intelligence–Assisted Design of Plant‐Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation‐Based Texturization

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri, Klaudia Masztalerz, Srishty Maggo, Anika Singh, Vladislav Korolev, Anubhav Pratap‐Singh   +5 more
wiley   +1 more source