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In Vitro Crude Protein Digestibility of Insects: A Review [PDF]
Insects, 2022 The high protein content of insects has been widely studied. They can be a good food alternative, and therefore it is important to study the effect of digestion on their protein. This review examines the different in vitro protein digestibility methodologies used in the study of different edible insects in articles published up to 2021.
María Rodríguez-Rodríguez +3 more
openaire +5 more sources
Foods, 2020 The present study was conducted to evaluate the protein quality of microalgae species Chlorella vulgaris (CV), Chlorella sorokiniana (CS), and Acutodesmus obliquus (AO) and assess the impact of mechanical cell wall disruption.
Yanwen Wang +9 more
doaj +1 more source
Italian Journal of Animal Science, 2021 This study aimed to evaluate a commercial hydrolysed chicken liver powder (HCLP) as a single source of animal protein in diets for adult dogs. A characterisation of the HCLP was followed by assessment of diets palatability and in vivo and in vitro ...
Caroline Fredrich Dourado Pinto +3 more
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Shipin gongye ke-ji, 2023 The effect of whey protein and its hydrolysates on the in vitro digestibility and physicochemical properties of potato starch (PS) was investigated by constructing the co-gelatinization system between the PS and whey protein or whey protein hydrolysates.
Jiasong LIU +5 more
doaj +1 more source
Foods, 2021 The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associated to
Eleonora Urbinati +5 more
doaj +1 more source
Data on the in-vitro digestibility of acid gels prepared from brewers’ spent grain protein isolates
Data in Brief, 2021 Brewers’ Spent Grain (BSG) is the primary waste of the beer brewing process, which comprises a plethora of nutritionally appealing ingredients such as proteins, dietary fibres, essential lipids and micronutrients.
Thierry Hellebois +5 more
doaj +1 more source
The effect of enzyme treatment on the in vitro fermentation of Lucerne incubated with equine faecal inocula [PDF]
, 2005 A series of experiments was conducted to determine the effects of a fibrolytic enzyme preparation (enzyme 1; E1) on the in vitro fermentation of lucerne incubated with equine faecal inocula.
Moore-Colyer, Meriel J. S. +10 more
core +1 more source
Quality characteristics and protein digestibility of Protaetia brevitarsis larvae
Journal of Animal Science and Technology, 2020 Herein, the in vitro protein digestibility of lyophilized Protaetia brevitarsis larvae flour with and without defatting using 70% ethanol was compared with beef loin.
Seonmin Lee +5 more
doaj +1 more source
Current Research in Food Science, 2023 The aim of this study was to understand the potential of endogenous gluten inhibiting the digestibility in vitro of wheat starch (WS) in starch-fatty acid-protein system.
Jing Du +5 more
doaj +1 more source
Relationship between Molecular Structure Characteristics of Feed Proteins and Protein Digestibility and Solubility [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 The nutritional value of feed proteins and their utilization by livestock are related not only to the chemical composition but also to the structure of feed proteins, but few studies thus far have investigated the relationship between the structure of ...
Mingmei Bai +3 more
doaj +1 more source