Results 31 to 40 of about 3,393 (130)
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Poultry Science, 2023 : The objective of this study was to evaluate a precision-fed rooster assay that is suitable for determination of phytic acid (myo-inositol 1,2,3,4,5,6-hexakis; InsP6) disappearance in plant-based feed ingredients.
B.W. Parsons +4 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley +1 more source
Czech Journal of Animal Science, 2011 Two experiments were conducted to examine the influence of addition of microbial phytase to diets differing in native phytase content, on the performance of sows and digestibility of nutrients.
E.R. Grela, J. Matras, A. Czech
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From wild to tamed: Reimagining novel crops through omics and local plant diversity
PLANTS, PEOPLE, PLANET, EarlyView.The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá +1 more
wiley +1 more source
Discover Applied SciencesIn this study, phytase production by Bacillus subtilis ATCC 6633 is investigated using agro-industrial byproducts as the carbon source and key factors were optimized using one-factor-at-a-time method. The effect of various substrates including wheat bran,
Farimehr Moshiriamin +2 more
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Wheat middling in diets supplemented with phytase for silver catfish juveniles
Medicina Veterinária, 2020 This study evaluated the use of wheat middling as a replacement for corn in diets supplemented or not with phytase, used to feed Rhamdia quelen silver catfish juveniles. A total of 288 juveniles were used and randomly distributed in 24 aquariums.
Jhonis Ernzen Pessini +5 more
doaj
The Journal of Poultry Science, 2009 A floor-pen trial was conducted to evaluate the effect on broiler performance of adding phytase and xylanase, alone or in combination, to diets based on corn and wheat.
Mingbin Lü +4 more
doaj +1 more source
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Newly‐weaned piglets face challenges such as reduced feed intake, impaired gut function, and susceptibility to post‐weaning diarrhoea, increasing the need for dietary strategies that support gut health and growth. This study investigated the effects of dietary supplementation with butyric acid (BA), resistant potato starch (PS), and their ...
Kathryn Ruth Connolly +2 more
wiley +1 more source