Results 31 to 40 of about 2,730 (180)
A comprehensive review of the genetic control of cooking time in dry beans (Phaseolus vulgaris L.)
PLANTS, PEOPLE, PLANET, Volume 7, Issue 4, Page 934-953, July 2025.Reducing cooking time could increase dry beans (Phaseolus vulgaris) consumption. Cooking is an essential processing step needed to unlock the nutrients in dry beans and to make them palatable and safe for consumption. Long cooking times have consequences for dry bean use, especially where cooking fuel cost is high and when people prefer foods that are ...
Hannah R. Jeffery +3 more
wiley +1 more source
Caracterización del madreado utilizado en la carbono-neutralidad
Revista Iberoamericana de Bioeconomía y Cambio Climàtico, 2019 Se determinó las características agronómicas de producción del madreado, utilizado en las fincas ganaderas como cercas vivas, arboles dispersos e implementado en la alimentación bovina.
Harin Joel Mejía-Castillo
doaj +1 more source
Linking extinction risk to the economic and nutritional value of sharks in small‐scale fisheries
Conservation Biology, Volume 38, Issue 6, December 2024.Abstract To achieve sustainable shark fisheries, it is key to understand not only the biological drivers and environmental consequences of overfishing, but also the social and economic drivers of fisher behavior. The extinction risk of sharks is highest in coastal tropical waters, where small‐scale fisheries are most prevalent.
Andrew J. Temple +7 more
wiley +1 more source
Valor nutricional de cogumelos comestíveis: uma revisão
Revista do Instituto Adolfo Lutz, 2005 Os cogumelos têm sido tratados como uma iguaria e podem ser apreciados tanto pelas suas características gastronômicas, conferindo sabor e aroma, como também pelo seu valor nutricional. Para a caracterização nutricional de um alimento um trabalho utilizando metodologias adequadas de análises deve ser realizado.
Regina Prado Zanes Furlani +1 more
openaire +1 more source
Consumo e digestibilidade aparente de silagens de sorgo em diferentes estádios de maturação
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2011 Avaliaram-se o consumo e a digestibilidade aparente, em ovinos, das silagens dos híbridos de sorgo BRS 610, BR 700 e BRS 655 colhidos em três estádios de maturação dos grãos: leitoso, pastoso e farináceo.
F.S. Machado +8 more
doaj +1 more source
Plant‐based meat analogues marketed in Catalonia: evaluation of the nutritional profile
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract In later years, a growing trend is apparent of vegetarian or vegan diets attributable to a number of causes, among of others, consumers’ concern for animal welfare, climate change and, to a lesser degree, for health‐related issues. On a par to this growth, availability of meat analogues in the market has also been on the rise. In this context,
Judit Costa Català +4 more
wiley +1 more source
Passion fruit seed meal at growing and finishing pig (30-90 kg) feeding
Ciência e Agrotecnologia, 2014 The passion fruit seed is a byproduct of the extraction of the passion fruit pulp and can be used for feeding to pigs. Two experiments were conducted (digestibility and performance) to evaluate the use of the passion fruit seed meal in feed for growing ...
Dani Perondi +5 more
doaj +1 more source
Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales, 2022 El helecho Azolla filiculoides habita en lagunas del valle de Cochabamba, pero no se ha reportado su uso en el ámbito agropecuario de tal contexto; tampoco se ha mencionado el uso de estiércol de cuy (Cavia porcellus) en su cultivo, siendo necesario ...
Daniel Alejandro Mancilla Castro +1 more
doaj +1 more source
Food Risk Assess Europe, Volume 2, Issue 3, July 2024.Abstract The latest barometer of food safety in Catalonia conducted by the Catalan Food Safety Agency (ACSA for its initials in Catalan) in 2021 shows that 28.7% of the population consumes meat analogues (substitutes). The main reasons for consuming this type of food are animal welfare, followed by environmental and health reasons.
Martí Nadal Lomas +5 more
wiley +1 more source
Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto.
Agro@mbiente On-line, 2012 As mudanças no processamento e a crescente exigência do consumidor por alimentos que apresentem, além da alta qualidade sensorial e nutricional, benefícios associados à saúde, fazem surgir à necessidade de novos ingredientes que possam atender a estas ...
Angélica Aparecida Maurício +3 more
doaj +1 more source