Results 41 to 50 of about 82,116 (146)

Evaluation of Enzyme Additives on the Nutritional Use of Feeds with a High Content of Plant Ingredients for Mugil cephalus [PDF]

, 2019
The Mugilidae are a group of fish with a great interest for aquaculture due to their omnivorous profile, rapid growth, and resistance to environmental variations.
Aznar García, María Jesús, Bermúdez, Laura, Martínez Antequera, Francisca Purificación, Moyano López, Francisco Javier   +3 more
core   +1 more source

Maintaining the Integrity of Organic Milk [PDF]

, 2006
The meteoric growth of organic dairying is one of the rare success stories found in agriculture today. The business has been built over the past two decades and nurtured by family farmers collaborating with consumers hungry for organic food.For those ...
Mark A. Kastel
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Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy

Foods
Okara, the soybean residue from soy milk and tofu production, offers significant potential as a sustainable, fiber-rich ingredient for starch-based and gluten-free food systems.
Aunchalee Aussanasuwannakul, Suparat Singkammo   +1 more
doaj   +1 more source

Physico-chemical and Sensory Evaluation of Market Yoghurt in Nigeria [PDF]

, 2011
This study examined the quality of some yoghurts made and sold in the Nigerian market. Nine commercially available brands of yoghurt drinks which represent seven different manufacturers were randomly selected.
OLUGBUYIRO, J.A.O
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Níveis de inclusão do resíduo do milho (mazoferm), em substituição ao farelo de soja para vacas em lactação = Inclusion levels of maize residue in substitution of soybean meal for lactating cows

Acta Scientiarum: Animal Sciences, 2008
O experimento foi realizado com o objetivo de avaliar níveis (0,0; 3,5; 7,0; 10,5 e 14,0%) de resíduo da maceração do milho em substituição ao farelo de soja sobre o consumo, digestibilidade e produção de leite em vacas mestiças em lactação.
Maria Josilaine Matos dos Santos Silva, Marcelo de Andrade Ferreira, Airon Aparecido Silva de Melo, Maria Carolina Costa Monteiro, Bárbara Ferraz Ferreira, Valéria Louro Ribeiro   +5 more
doaj  

Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder

Food Technology and Biotechnology
Research background. With the increasing consumption of food commodities, particularly rice, and the substantial volume of food imports in Indonesia, there is an increasing need to explore alternative food sources.
Noer Abyor Handayani, Siswo Sumardiono, Aprilina Purbasari, Alfan Fatir Fatikah, Imam Muda Alhakim   +4 more
doaj   +1 more source

Determinant factors for berry derived anthocyanin persistency in stirred yoghurts

Food Chemistry Advances
The development of healthy and functional ingredients has been limited because of their low stability under given environmental and processing conditions, anyhow the use of anthocyanin as a natural food colorant has been recognized through the last ...
Wimalka Hapuarachchi, Dilusha Munasinghe, Poorni Sandupama, Madhura Jayasinghe   +3 more
doaj   +1 more source

CONSUMER VALUATION OF GENETICALLY MODIFIED FOODS AND THE EFFECT OF INFORMATION BIAS [PDF]

Bid prices were elicited for standard-label cookies, muffins, and potato chips and those identified as not including genetically modified (GM) ingredients using an experimental auction.
Lambert, David K., Schuck, Eric C., Vanwechel, Tamara, Wachenheim, Cheryl J.   +3 more
core   +1 more source

Investigation of Functional-technological Properties of Soya Protein [PDF]

, 2018
There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of ...
Kochubei-Lytvynenko, O. (Oksana), Kuzmyk, U. (Ulyana), Yatsenko, O. (Olha), Yushchenko, N. (Nataliia)   +3 more
core   +2 more sources

Intestinal gene expression in pigs: effects of reduced feed intake during weaning and potential impact of dietary components [PDF]

, 2011
The weaning transition is characterised by morphological, histological and microbial changes, often leading to weaning-associated disorders. These intestinal changes can partly be ascribed to the lack of luminal nutrition arising from the reduced feed ...
Bauer, E., Metzler-Zebeli, B.U., Mosenthin, R., Verstegen, M.W.A.   +3 more
core   +1 more source