Results 61 to 70 of about 90,590 (187)

Caracterización química de panojas y vainas con semillas nativas del estado de Guerrero, México, para uso en la alimentación animal

Revista Mexicana de Ciencias Pecuarias, 2015
Se seleccionaron e identificaron cinco especies forrajeras nativas del estado de Guerrero, México: Bothriochloa sp, Sorghum halepense (L.) Pers, Desmanthus virgatus (L.) Willd, Gliricidia sepium (Jacq.) Stend, Acacia farnesiana (L.) Willd, consideradas ...
Fernando Pérez-Gil Romo, María Elena Carranco-Jáuregui, María de la Concepción Calvo-Carrillo, Lourdes Solano, Teresita de Jesús Martínez-Iturbe   +4 more
doaj  

Evaluación nutricional de la cascara de chontaduro (Bactris gasipaes) como alternativa en la alimentación animal [PDF]

, 2014
Se recolecto cáscara de chontaduro en diferentes puntos de la ciudad de Pereira, posteriormente los ecotipos se clasificaron según su coloración en rojo, naranja y amarillo. Se determinó en las tres muestras, su contenido de materia seca, proteína cruda,
Márquez Salinas, Laura Marcela
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The ten most cited articles of the journal “Nutricion Hospitalaria” [PDF]

, 2015
Después de 36 años de publicación ininterrumpida de la revista Nutrición Hospitalaria, hemos recopilado los diez artículos más citados. Se muestra también la relación de los diez artículos con más citas a escala mundial; asimismo se estratifican las ...
Culebras, Jesús M., Franco López, Ángeles, García-De-Lorenzo, Abelardo, González-Gallego, Javier, Sanz-Valero, Javier, Tuñón, María Jesús   +5 more
core   +2 more sources

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source

Efecto de la inclusión de Musa sp . en la conservación de Morus alba Linn .

Pastos y Forrajes, 2020
Objetivo Evaluar el efecto de la inclusión de diferentes niveles de Musa sp. en la calidad nutricional y fermentativa de ensilajes de Morus alba Linn.
Daniel Rojas-Cordero, Andrés Alpízar-Naranjo, Miguel Ángel Castillo-Umaña, Michael López-Herrera   +3 more
doaj  

Bromatological composition of pineapple crown silage with citrus pulp, hay, and urea.

Agronomía Mesoamericana, 2016
The objective of this study was to determine the nutritional characteristics of silage mixtures of pineapple crown including dehydrated citrus pulp and hay, with increasing levels of urea.
Michael López-Herrera, Rodolfo WingChing-Jones, Augusto Rojas-Bourrillon   +2 more
doaj   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of foods made with eggs or egg products in retail establishments

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Royal Decree 1021/2022, which regulates certain hygiene requirements for the production and marketing of foodstuffs in retail establishments, establishes that, in retail establishments, food made with raw egg subjected to heat treatment where a temperature equal to or greater than 70°C is reached for 2 seconds in the centre of the product or ...
Antonio Valero Díaz, María Dolores Rodrigo Aliaga, Rosa María Capita González, Baltasar Mayo Pérez, Azucena del Carmen Mora Gutiérrez, Fernando Pérez Rodríguez, Paula Arrabal Durán   +6 more
wiley   +1 more source

Valoración nutricional del expeller de sésamo mediante estudios de digestibilidad in vivo e in vitro en ovinos

Investigación Agraria, 2018
El expeller de sésamo (ES) es un subproducto de la extracción mecánica de aceite de la semilla, rico en proteína y energía por el aceite residual. El objetivo fue valorar los coeficientes de digestibilidad (CD) de los nutrientes utilizando distintos ...
Graciela Concepción Aguilera Closs, Oscar Luis Valiente Villalba, Winston Edgar Stanley Spezini, María Paz Corrales Marmol, Lourdes Noemí Branda de Paredes, José Ramón Peralta, Pedro Gustavo Castellani Rumich   +6 more
doaj   +1 more source

A Tribute to Dr. Ronald Hardy for his Contribution to Aquaculture Nutrition. [PDF]

, 2011
Ronald William Hardy was born in 1947 in Vancouver, Canada. He comes from a very academically able Canadian/Scottish family. His grandparents came from Scotland and moved to Vancouver in 1909.
Cruz Suárez, Lucía Elizabeth, Ricque Marie, Denis   +1 more
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Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on nutritional risks for women during menopause, perimenopause and postmenopause

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Menopause is the time when a woman transitions from the reproductive stage of life to the non‐reproductive state. It is characterised by significant hormonal changes, which can affect a woman's physical, emotional, mental and social well‐being.
Irene Bretón Lesmes, Concepción María Aguilera García, Araceli Díaz Perales, Ángel Gil Izquierdo, Gema Nieto Martínez, Ana María Rivas Velasco, Virginia Arianna Aparicio García‐Molina, María Ángeles Carlos Chillerón   +7 more
wiley   +1 more source