Results 21 to 30 of about 3,010 (167)

Fermentation Patterns, Methane Production and Microbial Population under In Vitro Conditions from Two Unconventional Feed Resources Incorporated in Ruminant Diets

Animals, 2023
In this study, four experimental treatments were evaluated: (T1) alfalfa hay + concentrate, (50:50%, DM); (T2) alfalfa hay + Leucaena leucocephala + concentrate, (30:20:50%, DM); (T3) alfalfa hay + prickly pear + concentrate, (30:20:50%, DM); and (T4 ...
Karina A. Araiza Ponce, J. Natividad Gurrola Reyes, Sandra C. Martínez Estrada, José M. Salas Pacheco, Javier Palacios Torres, Manuel Murillo Ortiz   +5 more
doaj   +1 more source

Characterization of Bioactive Compounds of Opuntia ficus-indica (L.) Mill. Seeds from Spanish Cultivars

Molecules, 2020
Opuntia ficus-indica (L.) Mill. is the Cactaceae plant with the greatest economic relevance in the world. It can be used for medicinal purposes, animal nutrition, production of biofuels and phytoremediation of soils.
Joanna Kolniak-Ostek, Agnieszka Kita, Joanna Miedzianka, Lucia Andreu-Coll, Pilar Legua, Francisca Hernandez   +5 more
doaj   +1 more source

Back to forests in pre-Saharan Morocco? When prickly pear cultivation and traditional agropastoralism reduction promote argan tree regeneration

Silva Fennica, 2017
In the southwestern pre-Saharan arid zone of Morocco, the endemic argan forest () had been almost completely destroyed in the 1960s due to intensive coal mining and mixed cereal-livestock farming.
Genin, Miguel, Alifriqui, Mohamed, Fakhech, Abdessamad, Hafidi, Mohamed, Ouahmane, Lahcen, Genin, Didier   +5 more
doaj   +1 more source

Improved Antioxidant Capacity by Block Cryoconcentration of Opuntia ficus-indica L. Mill (Green and Red) Juice

AppliedChem
The presence of bioactives in prickly pear has been documented, including flavonoids and betalains, which are compounds highly unstable to thermal processing. An alternative to the thermal processing of foods is the use of cryoconcentration.
Carlos Alberto Márquez-Montes, José Alberto Gallegos-Infante, Guillermo Rodrigo Petzold-Maldonado, Patricio Antonio Orellana-Palma, Rubén Francisco González-Laredo, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez   +6 more
doaj   +1 more source

Design and Prickly Pear for a sustainable local Development

Agathón, 2017
The article describes the relationship between design and a Sicilian agro-food product, the Roccapalumba ficodindia (prickly pear), for economic and territorial development in the respect of the environment.
Anna Catania
doaj   +1 more source

Growth and biomass production of prickly pear in the second cycle irrigated with treated domestic sewage

Bioscience Journal, 2020
This study aimed to evaluate, in the second cycle, the growth and production of ‘Orelha-de-elefante Mexicana’ prickly pear (Opuntia sp.) under complementary irrigation with treated domestic sewage.
Manoel Simões de Azevedo Junior, Miguel Ferreira Neto, José Francismar de Medeiros, Francisco Vanies da Silva Sá, Yuri Bezerra de Lima, Marcírio de Lenos, Jorge Luís Fabrício de Queiroz, Rafael Oliveira Batista   +7 more
doaj   +3 more sources

Brassinolide Maximized the Fruit and Oil Yield, Induced the Secondary Metabolites, and Stimulated Linoleic Acid Synthesis of Opuntia ficus-indica Oil

Horticulturae, 2022
Prickly pear plant is widely cultivated in arid and semi-arid climates. Its fruits are rich in polyphenols, proteins, vitamin C, minerals, fatty acids, and amino acids.
Amira K. G. Atteya, Rasha S. El-Serafy, Khaled M. El-Zabalawy, Abeer Elhakem, Esmail A. E. Genaidy   +4 more
doaj   +1 more source

Physicochemical and functional properties of yogurt enriched with ultrafiltered juice of Red Prickly Pear (Opuntia ficus-indica) as a functional ingredient

Tecnociencia Chihuahua
Yogurt has long been recognized as a health-promoting food for its bioavailability of protein, energy, probiotics and calcium, increasing digestibility, as well as preventing potential diseases beyond basic nutritional function.
Alondra Valadez Pineda, Gerardo Mendez Zamora, Nydia Corina Vasquez Aguilar, Luisaldo Sandate Flores, Carlos Alberto Hernandez Martinez, Sugey Ramona Sinagawa Garcia   +5 more
doaj   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Empirical models in the description of prickly pear shoot (Nopal) drying kinetics

Revista Brasileira de Engenharia Agrícola e Ambiental
The objective of this study was to describe the technological process involved in the drying kinetics of fresh-cut prickly pear shoots through numerical and analytical solutions.
Emmanuel M. Pereira, Wilton P. da Silva, Josivanda P. Gomes, Cleide M. D. P. da S. e Silva, Anderson dos S. Formiga, Franciscleudo B. da Costa   +5 more
doaj   +1 more source