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Evaluation of chañar seed cake from biodiesel production as a soil amendment
(2014)
One of the major problems for biodiesel producers is the disposal of the seed cake after expelling oil from seeds.
Every ton of biodiesel results in 2.5 to 3 tons of seed cake as byproduct. The physicochemical characteristics ...
Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes
(SPRINGER-VERLAG, 2001-10)
The possibility of a total substitution of ega proteins in yellow cakes by vegetable proteins isolated from white lupine seeds was studied. The effects of several components on hardness, moisture content, volume, and shape ...
Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
(Instituto de Investigaciones Agropecuarias, INIA, 2009)
Cinetica-de-caking em mamao liofilizado determinada por microscopia otica.
(Pesquisa Agropecuaria Brasileira, Brasilia, v.32, n.11, p.1199-204, nov.1997., 2011)
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
(2012-09-01)
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
(2012-09-01)
Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with ...
Desempenho e digestibilidade de componentes nutritivos de dietas contendo subprodutos de leaginosas na alimentação de cordeiros
(Univ Estadual Londrina, 2014-01-01)
The aim of this work was evaluate introduction of byproducts of oleaginous in lambs feeding. Diets were composed for 30% of Tifton hay and 70% of concentrate based on corn grain, soybean meal, soybean cake, sunflower cake ...
CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS
(ELSEVIER SCI LTD, 1995)
Caking of free-flowing powders during storage is a deleterious phenomenon that is ubiquitous in the feed, fertilizer and pharmaceutical industries, and of economical importance for low-moisture foods. Among other subjects ...