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Qualidade da carne de ovelhas de descarte terminadas em pastagem de azevém e alto grão
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2014-07-24)
It was aimed to evaluate the effect of different finishing diets of cull ewes on productive development, carcass characteristics and meat quality. Forty-one animals were randomly distributed in two finishing systems (pasture ...
Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain
(Taylor & Francis, 2015-02)
A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35–55 °C) and time (24–48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial ...
Colonic and systemic effects of extruded whole-grain sorghum consumption in growing Wistar rats
(Cambridge University Press, 2017-10)
Colonic effects of extruded whole-grain sorghum diets were evaluated using a model of growing rats. In all, twenty-four male Wistar rats were fed control (C), extruded white sorghum (EWS) or red sorghum (ERS). Consumption ...
Extruded whole grain diets based on brown, soaked and germinated rice: Effects on the lipid profile and antioxidant status of growing Wistar rats. Part II
(Royal Society of Chemistry, 2016-06)
The influence of whole grain (WG) rice based diets on the lipid profile and antioxidant status was evaluated. Thirty-two male Wistar rats were fed with Control (C), extruded Brown rice (B), extruded Soaked whole rice (S) ...
Agronomic and qualitative performance of some special grain bean cultivars
(2021-01-01)
In Brazil, bean consumption is predominated by grains like carioca, but special grains are gaining space on Brazilian tables and can be a source of income for producers. The objective of this study was to evaluate the ...
Defining whole grain sorghum flour and water levels to improve sensory and nutritional quality of gluten-free bread—a factorial design approach
(2021-09-01)
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions ...
Understanding grain yield responses to source-sink ratios during grain filling in wheat and barley under contrasting environments
(Elsevier, 2013-08-20)
A better understanding of the effects of different source?sink ratio during the grain filling period on grain growth may be relevant in order to further increase cereal grain yield. The main objective of the present work ...
Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp)
(Taylor & Francis, 2013-09)
In order to analyze the effects of extrusion temperature (T: 164, 182, 200 C) and grits moisture content (g/100 g sample) (%M: 14, 16.5, 19) on textural and physicochemical properties of red sorghum extrudates, whole grain ...
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)