Results 321 to 330 of about 496,317 (381)

Strategies for Efficient Utilization of Corn Distillers Dried Grains with Solubles in Diets of Pigs: A Review. [PDF]

Animals (Basel)
Wang C, Huang X, Liu X, Wang R, Li J, Meng Q, Shan A.   +6 more
europepmc   +1 more source

Digestibility and Quality Characteristics of <i>Sulgidduk</i> (a Traditional Korean Rice Cake) Prepared with Malic Acid-Treated Wheat Starch. [PDF]

J Microbiol Biotechnol
Jeong GA, Lee I, Lee CJ.
europepmc   +1 more source

Advancements in the Research and Application of Whole-Plant Maize Silage for Feeding Purposes. [PDF]

Animals (Basel)
Zhang X, Liang X, Zhang Y.
europepmc   +1 more source

Assessing the impact of <i>Samanea tubulosa</i> trees on methane emissions and its potential as a feed supplement for ruminants in silvopastoral systems. [PDF]

Agrofor Syst
Pérez-Márquez S, Ovani V, Meira VE, de Azevedo Olival A, Louvandini H, de Morais JPG, Campana M, Del Valle TA, Mauricio RM, Abdalla AL.   +9 more
europepmc   +1 more source

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Thermal processing implications on the digestibility of meat, fish and seafood proteins.

Comprehensive Reviews in Food Science and Food Safety, 2021
Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have ...
Z. Bhat, J. Morton, A. Bekhit, Sunil Kumar, H. Bhat   +4 more
semanticscholar   +1 more source

Starch digestibility: past, present, and future.

The Journal of the Science of Food and Agriculture, 2020
In the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a ...
L. Bello‐Pérez, P. Flores‐Silva, E. Agama‐Acevedo, J. Tovar   +3 more
semanticscholar   +1 more source

Insights into Digestibility and Peptide Profiling of Beef Muscle Proteins with Different Cooking Methods.

Journal of Agricultural and Food Chemistry, 2020
This study aimed to investigate theeffects of sous vide (SV), boiling (BO), and roasting (RO) on beef protein digestibility and peptide profiling in simulated gastrointestinal digestion. The results indicated that beef samples treated with SV had higher (
Yantao Yin, Lei Zhou, Jailson Pereira, Jian Zhang, Wangang Zhang   +4 more
semanticscholar   +1 more source

Food processing for the improvement of plant proteins digestibility

Critical reviews in food science and nutrition, 2019
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions.
A. G. A. Sá, Y. M. Moreno, B. Carciofi
semanticscholar   +1 more source