Results 71 to 80 of about 725,324 (296)
International Journal of Poultry Science, 2020 Background and Objective: The challenge for nutritionists is to formulate diets with available alternative sources to reduce production costs, without depressing animal performance. The objective of this study was to evaluate the effects of inclusion levels of discarded corn grain on growth performance, edible portions and economic response in broilers.
Elmer Modesto Elvir +4 more
openaire +1 more source
Ogilvie Grain Elevator -- Wrentham -- Laser Scanning -- 2022
, 2022 This is a data set that contains forty-one (41) scans of the Ogilvie Grain Elevator, Wrentham. All data was collected by the Capture2Preserv team between the 22nd and 23rd of August 2022.
Hvidberg, Madisen +2 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT While much research stresses the importance of stakeholder involvement and inter‐organizational collaboration in sustainable business model innovation, less is known about the dynamics and actor roles of these collaborative processes. This article investigates one particular role in the process: the orchestrator, a role taken by secondary ...
Leonie Schlüter
wiley +1 more source
, 2014 The story of how I wound up in Ireland is probably the same as a lot of expats – I met a man. After a year spent racking up big long-distance phone bills and even bigger Visa bills from a few transatlantic trips back and forth between Ireland and the US,
Edible Ireland
core
ChemFoodChem, EarlyView.This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi +4 more
wiley +1 more source
Food Chemistry: XEmulsification was found to enhance the nutritional value and flavor of bovine bone broth, although the specific processing conditions and their impact on amino acid profiles and flavor compounds remained unclear.
Qingyang Zhang +10 more
doaj +1 more source
Annual progress report 2013: CGIAR Research Program on Grain Legumes
, 2014 Annual progress report 2013: CGIAR Research Program on Grain Legumes (Grain ...
CGIAR Research Program on Grain Legumes
core +1 more source
ChemFoodChem, EarlyView.Agro‐industrial residues contain dietary fiber and phenolics, but coexistence alone does not establish a phenolic‐bound ingredient. Processing‐dependent identity is verified through fraction‐specific analysis and common‐basis mass balance. Food‐grade translation requires final‐product performance, sensory acceptance, safety, and claim‐matched ...
Yitong Niu +4 more
wiley +1 more source
Food Science and Human WellnessDietary parboiled rice (PR) has a low risk of disease, but little is known about the contribution of PR to the prevention of hyperlipidemia. The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study.
Xiuxiu Wu +9 more
doaj +1 more source
Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray
ChemFoodChem, EarlyView.This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi +2 more
wiley +1 more source