Results 121 to 130 of about 3,872,471 (286)

Influence of The Dietary Thermo-Mechanically Fermented Soybean Meal on Chicken Meat Quality of Jawa Super Male Chicken

Animal Production: Indonesian Journal of Animal Production
The meat quality of Jawa Super Male Chicken is attributed to the diet treatment offered since the rearing period. This study aimed to evaluate the meat quality of Jawa Super Male Chickens fed on diets made of soybean meal (SBM) fermented with Bacillus ...
Wahyu Subagio Saputro, Muhammad Arif Darmawan, Pramita Nindya Saraswati, Aan Andri Yano, Novi Akhirini, Wahyu Setyono, Wara Pratitis Sabar Suprayogi   +6 more
doaj   +1 more source

ROLE OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED FEED TO FEED TO IMPROVE THE QUALITY OF BROILER CHICKEN MEAT (PROTEIN, CHOLESTEROL)

, 2019
The study aimed to evaluate the administration of L acidophilus in fermented feed to improve the quality of broiler chicken meat (Protein, Cholesterol) which was maintained for 35 days. The material used is 100 chickens that are 1 day old (DOC).
Ningrumsari, Ida
core   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Soy Protein Isolate Supplementation Favorably Regulates the Fermentation Characteristics of Debaryomyces hansenii and Flavor Profile in a Sausage Model

Foods
The metabolic activity of fermentative microorganisms plays a critical role in determining the flavor profile of fermented meat products. Modulating carbon and nitrogen sources represents a promising strategy for enhancing product quality. In this study,
Wenwen Duan, Qiujin Zhu, Jing Wan
doaj   +1 more source

Addition of Chromium (Cr+3) in the diets containing fermented yellow corn meal on jelawat, Leptobarbus hoevenii

, 2017
Yanto H, Junianto, Rostika R, Andriani Y, Iskandar. 2017. Addition of Chromium (Cr+3) in the diets containing fermented yellow corn meal on jelawat, Leptobarbus hoevenii. Nusantara Bioscience 9: 214-219. This experiment aimed to find the optimal level of
ISKANDAR ISKANDAR, RITA ROSTIKA, HENDRY YANTO, YULI ANDRIANI, JUNIANTO JUNIANTO   +4 more
core   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Evaluasi nutrisi campuran onggok dan ampas tahu terfermentasi Aspergillus niger, Rizhopus oligosporus dan kombinasi sebagai bahan pakan pengganti tepung jagung

Jurnal Ilmu-Ilmu Peternakan, 2014
The purpose of this study was to evaluate the nutritional value of cassava and tofu mixture fermented by Aspergillus niger, Rizhopus oligosporus and the combination among them (50% of Aspergillus niger and 50% of Oligosporus Rizhopus) as a substitute ...
Maria Yohanista, Osfar Sofjan, Eko Widodo   +2 more
doaj  

Evaluation of graded levels of corn-fermented protein on stool quality, apparent nutrient digestibility, and palatability in healthy adult cats. [PDF]

J Anim Sci, 2022
Kilburn-Kappeler LR, Lema Almeida KA, Aldrich CG.   +2 more
europepmc   +1 more source

Physicochemical, Functional, and Health‐Promoting Properties of Processed Nettle (Urtica Dioica) Leaves: A Review

Future Postharvest and Food, EarlyView.
Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku, Rakshya Pandit, Mihiri Vanniarachchy   +2 more
wiley   +1 more source