Results 41 to 50 of about 2,584 (169)
Revista Brasileira de Zootecnia, 2003 O experimento um foi realizado para determinar a energia metabolizável aparente (EMA) e corrigida pelo balanço de nitrogênio (EMAn) de nove alimentos utilizando codornas japonesas em crescimento.
José Humberto Vilar da Silva +6 more
doaj +1 more source
Texas Business Review, January 1967 [PDF]
, 1967 The Business Situation in Texas; Texas Foreign Trade; Texas Building Construction Authorized in NovemberBureau of Business ...
May, Francis B., Williamson, Robert B.
core +1 more source
Future FoodsIdentifying novel risk-resilient diets is urgent to address food insecurity and tackle global hunger and malnutrition. This study evaluated the suitability of mesquite (Neltuma spp.) pod flours as food staples for human nourishment and compared ...
Zinnia H. González-Carranza +11 more
doaj +1 more source
Archaeological Testing in the Devine Road Area North of Olmos Dam, San Antonio, Texas [PDF]
, 1979 During late January and early February 1978, archaeological testing was carried out in an area north of Olmos Dam, San Antonio, Texas (see Fig. 1) by personnel from the Center for Archaeological Research (CAR), The University of Texas at San Antonio ...
Assad, Cristi A.
core +2 more sources
Protein Quality Assessment of the Deoiled Guamuchil (Pithecellobium dulce [Roxb.]) Seed Flour
Future Postharvest and Food, Volume 2, Issue 1, Page 94-104, March 2025.Seeds are the main by‐product of guamuchil fruit, which contain a significant proportion of proteins, where arginine, glutamic acid, proline, aspartic acid, and leucine are the dominant amino acids. According to the in vitro digestibility and the calculated protein efficiency ratio, deoiled guamuchil seed flour could be used as an ingredient in food ...
Nitzia Thalía Flores‐Jiménez +2 more
wiley +1 more source
Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract
International Journal of Food Science, Volume 2019, Issue 1, 2019., 2019 Grape pomace is one of the major waste products generated by the wine‐making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of
Roberta Dordoni +6 more
wiley +1 more source
Application of yellow mustard gum in preparation of egg‐free mayonnaise
International Journal of Food Science &Technology, Volume 59, Issue 12, Page 8972-8982, December 2024.Yellow mustard gum (YMG), an emerging natural hydrocolloid extracted from yellow mustard seed by‐products, showcases significant commercial potential. This study used YMG to develop egg‐free vegan mayonnaise, characterising its stability, texture, microstructure, and sensory properties, which were comparable or superior to commercial counterparts ...
Ruoyan Liu +3 more
wiley +1 more source
Journal of Food Quality, Volume 2017, Issue 1, 2017., 2017 Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South‐eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South‐east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and ...
G. I. Davidson +3 more
wiley +1 more source
Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]
Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Azokpota, P. +6 more
core +1 more source