Veterinary Medicine and Science, Volume 11, Issue 5, September 2025.Methionine supplementation increased feed intake, reduced abdominal fat and total cholesterol levels, and improved physiological parameters in broilers. Thus, methionine supplementation to a low‐protein feed improves production efficiency, heat resilience, and meat quality in broilers reared in hot, humid conditions.
Tchabltien Songuine +6 more
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A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets. [PDF]
Foods, 2023 Barazi AÖ, Mehmetoğlu AÇ, Erkmen O.
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Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour.
, 1996 Chiaki Yoshida +2 more
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Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone) [PDF]
, 2004 César Molina-Poveda, M. Moralés
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Veterinary Medicine and Science, Volume 11, Issue 5, September 2025.This scientific diagram illustrates age‐related changes in the Bursa of Fabricius (BF) of green‐winged teal (Anas crecca) ducks at two developmental stages. In the 8th week, the BF shows maximum maturation with peak morphometric measurements (body weight, bursal dimensions), the thickness of cortex and medulla layers and well‐developed ultrastructure ...
Zeinab Abdel‐Fattah +6 more
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Spray-Dried Wheat Gluten Protein Hydrolysate Microcapsules: Physicochemical Properties, Retention of Antioxidant Capability, and Release Behavior Under Simulated Gastrointestinal Digestion Conditions. [PDF]
Food Sci NutrGanjiVtan B +4 more
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The effects of replacing fish meal or soy protein concentrate with wheat gluten on growth, whole-body composition, and the retention and apparent digestibility coefficient of amino acids in Japanese seabass (Lateolabrax japonicus). [PDF]
Front Physiol, 2023 Zhang Y +7 more
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Characterization of composite biofilms of wheat gluten and cellulose acetate phthalate [PDF]
, 2004 Farayde Matta Fakhouri +2 more
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Review on Recent Advances and Novel Approaches in Milling and Mashing
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.ABSTRACT Brewing begins with milling of malt or grain to expose the starchy endosperm. The degree of milling affects the surface of the starch granules, which influences gelatinization and the action of enzymes, especially that of β‐amylase. Excessive comminution can lead to lautering problems and undesirable leaching of substances.
Andreas Laus +3 more
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