Adaptation of Wild Asian Seabass (Lates calcarifer) to Artificial Feed in Cage Culture: A Case Study
Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.ABSTRACT This study investigates the adaptation strategy of wild Asian seabass (Lates calcarifer) to artificial feed in an open floating cage over a period of 360 days. A total of 1800 wild seabass with an initial length of 19.91 ± 0.26 cm and a weight of 72.85 ± 3.94 g was stocked at a density of 15 fish per m3 in 60 m3 cages and subjected to two ...
Jabed Hasan +6 more
wiley +1 more source
Sweet sorghum:agronomic practice for food, animal feed and fuel production in Sub-Saharan Africa [PDF]
, 2019 Sweet sorghum is a cereal that belongs to the species Sorghum bicolor (L) Moench. Although the crop is reportedly native to Africa, it is grown worldwide largely because it thrives well under wide rainfall regimes, varied day lengths, soil conditions and
Agu, Reginald +3 more
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Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Effect of alkali treatment on the milled grain surface protein and physicochemical properties of two contrasting rice varieties [PDF]
, 2016 A systematic study was conducted to explore the effect of grain surface proteins on the physicochemical properties (pasting, retrogradation and textural quality) of rice.
Bhandari, Bhesh +2 more
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Diversification and Cultural Construction of a Crop: The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia [PDF]
, 2015 Rice (Oryza) is one of the world’s most important and productive staple foods, with highly diverse uses and varieties. We use archaeobotany, culture, history, and ethnobotany to trace the history of the development of sticky (or glutinous) forms.
Castillo, Cristina, Fuller, Dorian
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Effects of moulds on the safety and processing quality of Triticum aestivum [PDF]
, 2008 Wheat and wheat products are frequently subjected to mould infestations. Many of them are potential producers of various mycotoxins. Some of the consequences, due to the infestations by genus Fusarium and Alternaria, are mostly: yield loss, decrease of ...
Menkovska Mirjana M. +3 more
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Effects of ingredient variables and formula optimization for rice bread with soy flour substitution [PDF]
, 1989 Call number: LD2668 .T4 FN 1989 L44Master of ScienceHuman ...
Lee, Young-Tack.
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Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies [PDF]
, 2015 Cereal-based foods are key components of the diet and they dominate most food-based dietary recommendations in order to achieve targets for intake of carbohydrate, protein and dietary fibre.
Brownlee, Iain, Seal, Chris J.
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Calculation of Relaxation Spectra from Stress Relaxation Measurements [PDF]
, 2010 Application of stress on materials increases the energy of the system. After removal of stress, macromolecules comprising the material shift towards equilibrium to minimize the total energy of the system.
Kontogiorgos, Vassilis
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Formulasi Dan Karakterisasi Cake Berbasis Tepung Komposit Organik Kacang Merah, Kedelai, Dan Jagung the Formulation and Characterization of Cake Based on Organic Composite Flour: Red Bean, Soybean, and Corn [PDF]
, 2013 Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat.
Agustia, F. C. (Friska) +3 more
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