Results 91 to 100 of about 8,524 (185)

Long‐Term Effects of a Dietary Humic Substance–Butyrate Blend, and Yeast Cell Wall on Growth Performance, Immune Status and Gut Microbiota of Juvenile Channel Catfish Ictalurus punctatus

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
ABSTRACT This study evaluated the long‐term effects of a dietary humic substance and butyrate blend (HSB) alone or with yeast cell wall (Beta‐MOS) in channel catfish. Around 1440 fish (31.31 ± 0.24 g) were distributed among 12 outdoor tanks in a pond‐supplied flow‐through design. Four dietary treatments were evaluated in triplicate: Diets containing no
Abdulmalik A. Oladipupo, Anita M. Kelly, D. Allen Davis, Benjamin H. Beck, Luke A. Roy, Timothy J. Bruce   +5 more
wiley   +1 more source

Evaluation of Using Nutrient Matrix Values for Three Multi Enzymes on Growth Performance, Water Intake, Litter Moisture, Jejunal Viscosity, and Some Gastrointestinal Tract Traits of Broiler Chickens Fed Wheat-Soybean Meal-Based Diets [PDF]

پژوهشهای تولیدات دامی
Background: Cereal gains form the largest portion of the poultry industry. The most important cereal in this industry is corn grain, but the presence of some issues, including the change and fluctuation of corn prices accompanied by a shortage of corn ...
Seyed Adel Moftakharzadeh, Hossein Moravej, Soheil Yousefi   +2 more
doaj  

Effects of Liquid Culture Chlorella vulgaris Diet Supplementation on Growth and Oxidative Status of Common Carp (Cyprinus carpio)

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
Effects of liquid culture Chlorella vulgaris diet supplementation on growth and oxidative status of common carp (Cyprinus carpio) ABSTRACT Microalgae are receiving increasing attention in aquaculture research because of their high protein levels, nutrients and bioactive compounds with functional properties.
Cristian‐Alin Barbacariu, Gabriel‐Ionuț Plăvan, Mircea‐Nicușor Nicoară, Gabriela Dumitru, Elena Todirașcu‐Ciornea, Lenuța Dîrvariu, Dana Andreea Șerban, Galina Dobrojan, Sergiu Dobrojan, Marian Burducea   +9 more
wiley   +1 more source

Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate

Shipin yu jixie
ObjectiveThis study aimed to investigate the effect of soluble soybean polysaccharides (SSPS) on gel formation and properties of soybean protein isolate (SPI).MethodsSPI suspension and gels with different amounts of SSPS were prepared, and SPI suspension and gels without SSPS were used as controls.
GE Yuhong, SHEN Weijia, ZHAO Xiulan, ZHANG Qing   +3 more
openaire   +1 more source

Production of Biodegradable Film Containing Wheat Leaf Fiber and Protein Isolate, Reinforced With Encapsulated Silver Oxide Nanocomposite, as a Color Indicator for Monitoring the Spoilage of Minced Chicken Meat

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Encapsulated silver oxide nanocomposite‐reinforced protein–fiber biodegradable films exhibited enhanced antioxidant, antimicrobial, and mechanical properties. The encapsulated film effectively inhibited Staphylococcus aureus, Escherichia coli, and prevented Salmonella growth, while preserving the chemical quality and color stability of minced chicken ...
Mandana Yekta, Sedigheh Yazdanpanah, Mohammad Hosein Marhamatizadeh, Dornosh Jafarpour   +3 more
wiley   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Development and Functional Evaluation of a Pharmabiotic Food Supplement Containing Microencapsulated Lactiplantibacillus pentosus for Oral Microbiome Health

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of a multifunctional pharmabiotic oral spray containing microencapsulated Lactiplantibacillus pentosus, hyaluronic acid, and Glycyrrhiza glabra extract. The formulation synergistically suppresses oral biofilms while exhibiting antimicrobial and antioxidant activities, supporting oral microbiome homeostasis.
Pervin Soyer, A. Alper Öztürk
wiley   +1 more source

Evaluation of antigenic protein degradation in corn-soybean meal type feed via solid-state fermentation with Lactobacillus RSG-1

Siliao yanjiu
This experiment aimed to investigate the degradation pattern of antigenic proteins and the reduction effect of antigenicity in corn-soybean meal type feed through solid-state fermentation with Lactobacillus RSG-1.
LIANG Ziyi, CHAI Qingchun, LI Yue, HAO Qinghong, HOU Fei, SONG Derong, LIU Yueqin, GUO Yunxia   +7 more
doaj  

Experimental, Genomic, and Structural Evidence Supporting Putative PET‐Hydrolases in Thermophilic Bacteria Isolated From Hot Springs in Cajamarca, Peru

MicrobiologyOpen, Volume 15, Issue 4, August 2026.
Integrated microbiological, genomic, and structural analyses of bacteria isolated from a Peruvian geothermal system reveal enzymatic potential for the transformation of polyesters such as PET. This study links experimental evidence with genomic determinants and in silico analyses that support the thermophilic bacteria biodegradation capacity.
Marco A. Rivera‐Jacinto, Claudia Rodríguez‐Ulloa, Sara R. Briones‐Ramírez, Betsy Quispe‐Cruz, Sandra Carrasco‐Tarrillo, Diego A. Leonardo, Juan P. Cardenas   +6 more
wiley   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, Volume 94, Issue 8, Page 1458-1484, August 2026.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source