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Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients
(IntechOpen, 2023)
Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to ...
Prediction of apparent protein digestibility of ingredients and diets by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for juvenile Pacific white shrimp Litopenaeus vannamei
(ELSEVIER SCIENCE BV, 2009)
Aquafeed production faces global issues related to availability of feed ingredients. Feed manufacturers require greater flexibility in order to develop nutritional and cost-effective formulations that take into account ...
Clostridium perfringens in ingredients of poultry feed and control of contamination by chemical treatments
(Poultry Science Assoc Inc, 2013-12-01)
Broiler feed can include meat and bone animal meal and vegetable meal, and one of the major contaminants of these feed components can be Clostridium perfringens. Because chemicals have the potential to inhibit the growth ...
Replacement of moist ingredients in the feed training of carnivorous fish
(Revista Brasileira de Zootecnia, 2017)
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
(2020-11-01)
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized ...
Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: a review
(MDPI, 2021)
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high ...
Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection
(Wiley Blackwell Publishing, Inc, 2019-03)
AIM:To determine the protective capacity against Salmonella infection in mice of the cell-free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level.METHODS AND RESULTS:The proteolytic activity ...
Physical and antimicrobial properties of active ingredient with Lemongrass essential oil: Effect of structure by drying process
(2018)
Introduction: The study of functional and active natural ingredients has been increasing because modern consumers are demanding fresh, safety and healthy natural foods. The activity of essential oils as antimicrobials ...