Results 111 to 120 of about 3,303 (174)

Application of HPSEC Technique and In Silico Analysis in the Evaluation of Bioactive Peptides and Polysaccharide Profile in Wort Supplemented with Malted and Unmalted Hemp Seeds. [PDF]

Molecules
Duliński R, Zdaniewicz M, Byczyński Ł, Żuk-Gołaszewska K, Bukowska B.   +4 more
europepmc   +1 more source

Utilization of Malt Protein Flour in Fingerling Rainbow Trout Diets

Fisheries science, 1994
Yamamoto, Takeshi, Marcouli, Panayiota A., Unuma, Tatsuya, Akiyama, Toshio   +3 more
openaire   +2 more sources

Utilization of Malt Protein Flour in Fingerling Japanese Flounder Diets

Utilization of Malt Protein Flour in Fingerling Japanese Flounder Diets
Two feeding experiments were conducted to evaluate the nutritional value of malt protein flour (MPF) as an alternative protein source for fish meal in the diets for fingerling Japanese flounder Paralichthys olivaceus. In experiment 1, 10 to 50% of white fish meal (WFM) protein in the control diet was isonitrogenously replaced by MPF, and in experiment ...
openaire  

Chemical and Functional Properties of Chickpea (<i>Cicer arietinum</i> L.)-Based Fermented Beverages Produced Using Different Lactic Acid Bacteria. [PDF]

Foods
Pazzanese A, Tagliamonte S, Aponte M, Blaiotta G, Chiacchio MF, Khanal P, Vitaglione P.   +6 more
europepmc   +1 more source

The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them. [PDF]

Foods
Belcar J, Gorzelany J.
europepmc   +1 more source

Effect of Malting on Endosperm Texture of Type 1 Non-Tannin Sorghum Grains and Functional Properties of the Malted Flour

LWT
E.D. Mbock, K.G. Duodu, M.N. Emmambux
openaire   +1 more source

Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications. [PDF]

Foods
Olson D, Muniandy A, Zhu L, Zarei M, Schwarz M, Bean S, Smith B.   +6 more
europepmc   +1 more source

Comprehensive Evaluation of Physicochemical Properties and Microbial Dynamics of Cheka: Traditional Fermented Beverage in Southern Ethiopia. [PDF]

Int J Microbiol
Albene D, Andeta AF, Ali K, Syraji Y, Dejene F, Suresh Kumar RS.   +5 more
europepmc   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi-Objective Optimization for Nutritional Enhancement. [PDF]

Food Sci Nutr
Amponsah AS, Kyere G, Prempeh KB, Adinkrah-Appiah K.   +3 more
europepmc   +1 more source

Effect of Fermentation Time on the Physicochemical Properties and Phenolic Composition of Malted Finger Millet Beverages. [PDF]

Food Sci Nutr
Udeh HO, Duodu KG, Jideani AIO.
europepmc   +1 more source