Results 121 to 130 of about 87,618 (312)

Evaluation of agro-industrial by-products as protein sources for duck production in the Mekong Delta of Vietnam [PDF]

, 2005
This thesis is based on four studies to determine the nutritive value and ileal and total tract amino acid digestibility of agro-industrial by-products, and the effects of inclusion of these by-products in diets on the biological performance of growing ...
Nguyen, Thi Kim Dong
core  

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Effect of medicinal and food homologous plants polysaccharides on animal nutrition and health: A review

Food Biomacromolecules, EarlyView.
Abstract As one of the most important components of foods, animal meat provides a lot of protein, fat, and energy for humans. However, nutrition and health of animals directly affect the healthiness of human, especially antibiotic residues in animals induced by abuse of antibiotics.
Zichao Wang, Yi Zheng, Changxing Liu, Danye Zhu, Yingjie Feng, Hongtao Zhang, Qi Wang, Qinggong Chen, Xueyi Qiao   +8 more
wiley   +1 more source

Variation in the apparent faecal digestibility of macronutrients and urinary energy excretion for three diets varying in fat and fibre content-- assessment of the Atwater factors and related energy conversion factors : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand [PDF]

, 2007
Background: Current systems to estimate dietary metabolisable energy (ME), often based on Atwater factors, assume that diet ME can be accurately predicted based on a few chemical components and that the ME of components is constant across foods ...
Zou, Maggie Long
core  

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]

, 2013
C
Coorevits, An, Spitaels, Freek, Van Landschoot, Anita, Vandamme, Peter, Wieme, Anneleen   +4 more
core   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, EarlyView.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]

, 2017
Berardo, Alberto, De Maere, H, De Smet, Stefaan, Devreese, Bart, Leroy, F, Stavropoulou, DA, Van Royen, G   +6 more
core   +1 more source