Results 21 to 30 of about 352,371 (301)

Increasing levels of zeolite and Yucca schidigera in diets for adult cats

Revista Brasileira de Zootecnia, 2011
The effect of the additives Yucca schidigera (YSC) and zeolite (clinoptilolite) on digestibility, fecal texture and odor, blood parameters and urine pH of domesticated felines was evaluated. The experiment was conducted in a randomized block design, with
Natália Charleaux Roque, Flávia Maria de Oliveira Borges Saad, João Paulo Fernandes dos Santos, Fernanda Sayuri Ebina, Ana Flávia Chizzotti, Rosana Claudio Silva, Adriana Augusto Aquino, Gustavo Vaz Corrêa Maia   +7 more
doaj   +1 more source

Oral processing and dynamics of texture perception in commercial gluten-free breads [PDF]

Food Research International, 2020
There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption.
Puerta, Patricia, Laguna, Laura, Villegas, Beatriz, Rizo, Arantxa, Fiszman, Susana, Tárrega, Amparo   +5 more
openaire   +3 more sources

A method for measuring the micro-texture information based on transmission electron microscopy

Journal of Materials Research and Technology, 2020
Conventional SEM-based micro-texture technique has attracted broad interests in recent years. There is also an important need to develop TEM based micro-texture methods, since it was expected to back up some of the shortages of conventional micro-texture
Zhen Zhang, Ji-an Huang, Peng Guo, Jin-hua Peng, Shan Wang, Chang Chen   +5 more
doaj   +1 more source

Crystallization and Structural Properties of Oleogel-Based Margarine

Molecules, 2022
Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to
Xiuhang Chai, Yujin Zhang, Yifei Shi, Yuanfa Liu   +3 more
doaj   +1 more source

Hybrid Spreadable Cheese Analogues with Faba Bean and Mealworm (Tenebrio molitor) Flours: Optimisation Using Desirability-Based Mixture Design

Foods, 2023
Hybrid products could help bridge the gap as new alternative diets emerge in response to the demand for less animal protein, while recent studies suggest that the Western population is not yet ready to fully embrace an alternative protein-based diet ...
Laura Garcia-Fontanals, Raquel Llorente, Juanjo Valderrama, Sergio Bravo, Clara Talens   +4 more
doaj   +1 more source

Efficient completeness inspection using real-time 3D color reconstruction with a dual-laser triangulation system [PDF]

, 2015
In this chapter, we present the final system resulting from the European Project \u201d3DComplete\u201d aimed at creating a low-cost and flexible quality inspection system capable of capturing 2.5D color data for completeness inspection.
Edmond Wai Yan, So, Menegatti, Emanuele, Munaro, Matteo, Tonello, Stefano   +3 more
core   +1 more source

Attack on the clones: managing player perceptions of visual variety and believability in video game crowds [PDF]

, 2013
Crowds of non-player characters are increasingly common in contemporary video games. It is often the case that individual models are re-used, lowering visual variety in the crowd and potentially affecting realism and believability.
Kirman, Ben, Oxspring, Sean, Szymanezyk, Oliver   +2 more
core   +1 more source

Sustainability vs. Quality in gilthead seabream (Sparusaurata L.) farming: are trade-offs inevitable? [PDF]

, 2017
European aquaculture industry should be at the forefront of sustainable development, providing healthy and safe food of the highest quality to the consumer, through an environmentally sound approach.
Adams, Alasalvar, Allan, Amerio, Anastasiou, Ashie, Axel, Bagni, Benedito-Palos, Benedito-Palos, Benedito-Palos, Brundtland, Buttle, Carrera, Castro, Castro, Coppes, Damez, EFSA, EFSA, European Commission, European Commission, European Commission, Fagioli, FAO, FAO, Ferreira Pinto, Flos, Focardi, Fountoulaki, Francesco, Ganga, Ghatass, Ginés, Giuffrida, Gonçalves, Grigorakis, Grigorakis, Grigorakis, Haard, Hall, Haro, Hatlen, Hernández, Hernández, Hu, Huidobro, Huidobro, Hyldig, Iglesias, Izquierdo, Izquierdo, Jackson, Lawal, Lindemann, Martínez-Llorens, Martínez-Llorens, Matos, Matos, Matos, Matos, Matos, Meloni, Mennella, Menoyo, Mente, Mente, Mochizuki, Montero, Morales, Moretti, Nasopoulou, Naylor, Nengas, Nilsen, Nogueira, Nácher-Mestre, Nácher-Mestre, Orban, Ortuño, Picard, Piccino, Poli, Poli, Prein, Pérez, Ramalho Ribeiro, Reilly, Richard, Roncarati, Semenov, Sigholt, Silva, Silva, Sánchez-Lozano, Tejada, Terova, Trocino, Trushenski, Turchini, Urbieta, Valente, Verbeke, Vizcaíno, Volpato, Wassef, Xuan, Zhang, Álvarez, Álvarez, Álvarez-Chávez, Ólafsdóttir, Ólafsdóttir   +112 more
core   +1 more source

The Effect of Particles on Texture Evolution in Commercial AlMn [PDF]

Texture, Stress, and Microstructure, 1991
Two commercial Aluminium alloys with high Mn content were investigated in three different precipitation states. The rolling textures possess a portion of random orientations that is proportional to the volume fraction of larger particles. It is therefore identified with their deformation zones having about double the diameter of the particles.
Theo Rickert, Sigrid Guldberg, Trond Furu, Eric Nes, Kurt Lücke   +4 more
openaire   +1 more source

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Foods, 2022
In Peru, panettones are consumed in July and December. The main ingredient of panettones is wheat flour, which can be replaced with substitute flours to improve their nutritional, textural and sensory properties.
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Norma B. Quintana-Salazar, Raúl Siche, Reynaldo J. Silva-Paz   +4 more
doaj   +1 more source