Results 161 to 170 of about 428,941 (212)

The influence of zinc oxide utilization in ruminants: A systematic review and meta-analysis. [PDF]

Vet Anim Sci
Hidayat R, Rahmadani M, Fhonna FA, Ardani LR, Salimah AB, Tanuwiria UH, Cieslak A, Szumacher-Strabel M, Varadyova Z, Jayanegara A, Nurlatifah A, Patra AK, Irawan A, Yanza YR.   +13 more
europepmc   +1 more source

Associations Between Cereal-Based Food Consumption and Urinary Mycotoxin Biomarkers in a Hungarian Population. [PDF]

Toxins (Basel)
Schieszl T, Kövér G, Gambacorta L, Solfrizzo M, Biró L, Arató G, Zentai A, Bóta B, Szabó A, Kovács M.   +9 more
europepmc   +1 more source

Emulsifying Properties of Chemically Deamidated Corn (Zea mays) Gluten Meal

Food Science and Technology International, 2010
Corn gluten meal is a by-product of starch production that is readily available. Corn protein isolates have limited applications due to their hydrophobic nature, low solubility and limited functionality as emulsifiers. In this study, a mild acidic treatment of corn gluten meal was performed in order to achieve deamidation of ...
Antonio Galvez, Amelia Farres
exaly   +4 more sources

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Thermoplastic Blends of Corn Gluten Meal/Starch (CGM/Starch) and Corn Gluten Meal/Polyvinyl Alcohol and Corn Gluten Meal/Poly (Hydroxybutyrate-Co-Hydroxyvalerate) (CGM/PHB-V)

Carbohydrate Polymers, 2011
Corn gluten meal/starch (CGM/Starch), corn gluten meal/polyvinyl alcohol (CGM/PVAl), and corn gluten meal/poly (hydroxybutyrate-co-hydroxyvalerate) (CGM/PHB-V) blends were prepared in different proportions. Glycerol was used as plasticizer. The blends were prepared by melting in a Haake torque rheometer, followed by hot compression molding.
Luiz Henrique Capparelli Mattoso, José Manoel Marconcini   +1 more
exaly   +2 more sources

Optimisation of Antioxidant Peptide Preparation From Corn Gluten Meal

Journal of the Science of Food and Agriculture, 2013
AbstractBACKGROUNDCorn gluten meal, containing approximately 600 g kg−1 protein, is a main by‐product of corn wet milling. The annual output of corn gluten meal in China is over 840 000 tons. However, it is difficult to utilise corn gluten meal in the food industry because of its low water solubility and amino acid imbalance. In the present study, corn
Hong Zhuang
exaly   +3 more sources

Corn gluten meal and corn gluten hydrolysate for weed control

, 2018
Concern over the long-term ecological effects of synthetic agricultural chemicals has led to increased efforts in the search for natural products (Cardellina, 1988). Allelopathic chemicals found in natural products may be used directly as herbicides and to develop new classes of synthetic herbicides based on natural chemicals (Narwal, 1996).
McDade, Melissa
openaire   +3 more sources

Emulsifying Activity and Emulsion Stability of Corn Gluten Meal

Journal of the Science of Food and Agriculture, 2001
AbstractCorn gluten meal with good emulsifying activity and emulsion stability may have potential in food uses. Commercial corn gluten meal from various producers had a pH around 4 and showed no emulsifying activity. Reducing the particle size to below 15 µm or increasing the pH to 6.6 (with particle size above 53 µm) did not improve the emulsifying ...
Y Víctor Wu
exaly   +2 more sources

Antioxidant Peptides From Corn Gluten Meal: Orthogonal Design Evaluation

Food Chemistry, 2015
Protamex catalyzed corn gluten meal (CGM) hydrolysis peptides (CHP) were prepared. Orthogonal design L16 (4(5)) was used to optimize processing variables of CGM concentration, CGM heat pretreatment (121 °C) time, and enzymolysis pH, temperature, and time.
Cunshan Zhou, Abu El-Gasim A Yagoub, John Owusu   +2 more
exaly   +3 more sources

Enzymic hydrolysis of corn gluten meal

Journal of Agricultural and Food Chemistry, 1989
Corn gluten meal was hydrolyzed with Alcalase 2.4L, an alkaline protease. The effects of enzyme concentration and gluten size reduction on the hydrolysis were studied. Extent of reaction was expressed in terms of both the degree of hydrolysis (using the pH-stat technique) and the concentration of soluble protein.
Hardwick, Julie, Glatz, Charles
openaire   +2 more sources