Results 11 to 20 of about 103,627 (346)
Dietary patterns of Polish seniors in retirees’ households
Roczniki Panstwowego Zakladu Higieny, 2021 Background. About 7 million people in Poland receive pensions. The amount of benefits paid to pensioners is reflected in the income at their households and expenses, including food expenses. Objective.
Katarzyna Stoś +2 more
doaj
Chemical and Physical Predictors of the Nutritive Value of Wheat in Broiler Diets [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 The aim of this study was to establish relationships between chemical and physical parameters of wheat with performance and digestibilities of feed components in broiler chickens fed on wheat-based diets.
M. E. E. Ball, B. Owens, K. J. McCracken
doaj +1 more source
Toxics, 2021 Acrylamide in food is formed by the Maillard reaction. Numerous studies have shown that acrylamide is a neurotoxic and carcinogenic compound. The aim of this study was to determine the level of acrylamide in breast milk at different lactation stages and ...
Hanna Mojska +3 more
doaj +1 more source
Optimal selection of the nutritive value
Lietuvos Matematikos Rinkinys, 1998 The methodology of feed optimization allows the price decrease and improves the nutritive value. The metodology includes a formal problem statement, interactive selection of parameters of the optimized function and application of the algorithms of non ...
Tomas Petkus , Gintautas Dzemyda
doaj +3 more sources
Tropical Grasslands-Forrajes Tropicales, 2023 This study evaluated effects of nitrogen (N) fertilization and gypsum application and their interactions on total pasture forage production and nutritive values of Chloris gayana cultivars ‘Santana’ and ‘Finecut’ and Panicum coloratum cultivars ‘Klein ...
Juan Mattera +5 more
doaj +1 more source
Determination of Co-value as an indicator of nutritive value of pâté sterilised by regular and optimized regimes [PDF]
Veterinarski Glasnik, 2018 Introduction. Heat treatment of food provides appropriate shelf life and safety, as well as adequate sensory properties and better digestibility, but excessive thermal processing leads to the loss of nutritive value. In practice, sterilised meat products
Rašeta Mladen +6 more
doaj +1 more source
Nutritive Value of Six Romanian Cultivars of Alfalfa as Hay and Semi-silage for Ruminants
Scientific Papers Animal Science and Biotechnologies, 2023 Six alfalfa cultivars developed at the Institute of Agricultural Research –NARDI Fundulea have been tested as hay and semi-silage to determine their nutritive values.
Ana Elena Cişmileanu +3 more
doaj
Nutritive value of flakes products with sunflower [PDF]
Journal on Processing and Energy in Agriculture, 2017 This paper investigates the influence of sunflower addition (3, 6 or 9 g/100 g of sample) on the essential amino acids pattern of flakes products. The nutritive value of proteins in flakes products is expressed by the amino acid score (AAS) and the ...
Filipović Jelena +5 more
doaj +1 more source
The investigation of antinutritional factors in Phaseolus vulgaris. Environmental and varietal differences [PDF]
Biotechnologie, Agronomie, Société et Environnement, 1999 This study enables us to indicate that the oligosaccharide raffinose family, phytate, saponin and lectin contents of P. vulgaris are clearly influenced by both environmental and genetics factors.
Burbano C. +4 more
doaj
Plant genotype, microbial recruitment and nutritional security
Frontiers in Plant Science, 2015 Agricultural food products with high nutritive value are always preferred over food products with low nutritive value. Efforts are being made to increase the nutritive value of food by incorporating dietary supplements to the food products.
Jai Singh Patel +3 more
doaj +1 more source