Results 41 to 50 of about 103,217 (136)

Efeito tóxico de alimentos alternativos para abelhas Apis mellifera Toxic effect of alternative feeds for honeybees Apis mellifera

Ciência Rural, 2007
Esta pesquisa foi realizada com o objetivo de avaliar a existência de efeito tóxico em alimentos protéicos alternativos fornecidos para abelhas Apis mellifera.
Fábia de Mello Pereira, Breno Magalhães Freitas, José Maria Vieira Neto, Maria Teresa do Rêgo Lopes, Alessandra de Lima Barbosa, Ricardo Costa Rodrigues de Camargo, Valdenir Queiroz Ribeiro, Renato Santos Rocha   +7 more
doaj   +1 more source

Energia metabolizável de ingredientes determinada com codornas japonesas (Coturnix coturnix japonica) Metabolizable energy of feedstuffs determined in japanese quails (Coturnix coturnix japonica)

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, Marinalva Barbosa da Silva, Edson Lindolfo da Silva, José Jordão Filho, Marcelo Luís Gomes Ribeiro, Fernando Guilherme Perazzo Costa, Wilson Moreira Dutra Júnior   +6 more
doaj   +1 more source

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, José Armando Ulloa, Judith Esmeralda Urías‐Silvas   +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, Guillermo Duserm Garrido, Laura Marinoni, Luisa Torri, Maria Piochi, Giorgia Spigno, Amy Simonne   +6 more
wiley   +1 more source

Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase [PDF]

, 2020
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The "mesquite flour" (MF) is rich in sugar, fiber,
Bigne, Facundo, Ferrero, Cristina, Romero, A., Puppo, María Cecilia, Guerrero, A.   +4 more
core  

Physicochemical Characterization of Mesquite Flour (Prosopis laevigata), Particle Size Distribution, Morphology, Isosteric Heat, and Rheology

, 2023
Mesquite pods were dried and milled. The physicochemical properties of mesquite flour were characterized. The pods were dried at 60°C, 15% RH, and 2 m/s airflow. After drying, two types of milling were applied: (1) industrial blade mill and (2) Blender, and the nutritional composition was determined.
Sadoth Sandoval Torres, Larissa Giovana Reyes López, Lilia Leticia Méndez Lagunas, Luis Gerardo Barriada Bernal, Juan Rodríguez Ramirez   +4 more
openaire   +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, Xinya Wang, H. Douglas Goff, Steve W. Cui   +3 more
wiley   +1 more source

Development of a supplement containing cocoa, mesquite, agavins, pea protein, vitamins and minerals: effects on bone density and body composition

Tecnociencia Chihuahua
The development of supplements is a strategy to promote population health. This study aimed to develop a powdered supplement containing mesquite flour, pea protein, cocoa, agavins, xanthan gum, vitamins, and minerals; characterize its phytochemical and ...
Karen Marlenne Herrera-Rocha, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, José Alberto Gallegos-Infante, Silvia Marina González-Herrera, Daniela de Jesús-Sánchez, Julieta Nataly Durán-González   +6 more
doaj   +3 more sources

Macrobial airborne environmental DNA analysis: A review of progress, challenges, and recommendations for an emerging application

Molecular Ecology Resources, Volume 24, Issue 7, October 2024.
Abstract In the context of looming global biodiversity loss, effective species detection represents a critical concern for ecological research and management. Environmental DNA (eDNA) analysis, which refers to the collection and taxonomic identification of genetic fragments that are shed from an organism into its surroundings, emerged approximately 15 ...
Mark Johnson, Matthew A. Barnes
wiley   +1 more source

Energy Efficient Design Concept for Mesquite Independent School District [PDF]

, 1988
Mesquite is a suburb located on the east side of Dallas with a population of approximately 110,000. The school district covers over 60 square miles with a student population of 22,500. The 32 schools consist of 23 elementary, 5 middle and 4 high schools,
Maxwell, C. L.
core   +1 more source