Zobrazeno 1 - 10
of 5 223
pro vyhledávání: '"In vitro digestibility"'
Autor:
Yuanmeng CHENG, Kejue FENG, Yao ZUO, Xiong HU, Wen XIONG, Qianchun DENG, Yashu CHEN, Xiangyu LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 42-48 (2024)
This article explored the effects of the addition of SA on the in-vitro digestion characteristics of lipids and fat-soluble nutrients (vitamin E) in the whole nutrition food for special medical purposes for children aged 1 to 10 years old. The result
Externí odkaz:
https://doaj.org/article/65533a4f030b48ba84c17265eb398e5f
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 186-193 (2024)
The effect of induced electric field on the structural properties and in vitro digestibility of corn starch (CS) hydrolyzed by pullulanase was studied. The results showed that after IEF-assisted enzymatic hydrolysis, a large number of holes appeared
Externí odkaz:
https://doaj.org/article/de8b8261cfcb4bc8860dc294da513e68
Autor:
Xiaojiang WU, Jingnan XIAO, Linfang LI, Jianxin CHAI, Yajing CAO, Meiqi DONG, Xin JIA, Xingyu GUO, Ruonan LI, Jianguo XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 144-151 (2024)
Heat moisture treatment (HMT) is a widely used method for starch modification due to its safe, green, environmentally friendly, and efficient characteristics. In this study, quinoa starch was modified by HMT with varying moisture contents (20%, 25%,
Externí odkaz:
https://doaj.org/article/49b759e0bc3f433eb5decc90bd383cbe
Autor:
João Ricardo Sousa, Abhishek Singh, Karen Ghazaryan, Rupesh Kumar Singh, Henrique Trindade, João Coutinho
Publikováno v:
Journal of Ecological Engineering, Vol 25, Iss 8, Pp 253-263 (2024)
Decomposition and litterfall are the primary mechanisms by which plants release their organic matter and nutrients into the soil, which helps prepare the stage for beneficial pathways in the restoration of damaged ecosystems. Species selection and al
Externí odkaz:
https://doaj.org/article/96472d82a0654505b25e7aba386d1a6c
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 2, Pp 79-86 (2024)
The effects of starch phosphate monoester content (SPC), namely C-3 (C3P) and C-6 phosphate monoesters (C6P), on the starch properties were investigated using four potato starches with varied SPC/C3P/C6P and two non-phosphorylated maize starches with
Externí odkaz:
https://doaj.org/article/a1050b15d9da433bac8b2a4278fd36e2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 47-55 (2024)
In order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and t
Externí odkaz:
https://doaj.org/article/d4e072450af54417a5fb7cde205e61e1
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 4, Pp 478-483 (2024)
This study focused on evaluating the nutritional characteristics and in vitro true digestibility of apple pomace derived from three apple cultivars: Golden Delicious, Starking, and Granny Smith (Malus domestica Borkh). These apple cultivars were sour
Externí odkaz:
https://doaj.org/article/6eb44a394e974b869111fb119e16f382
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that
Externí odkaz:
https://doaj.org/article/816f328a166243689a048f8447ebc6ac
Autor:
Anneleen De Zutter, Maria Chiara Piro, Steven Maenhout, Hans Peter Maurer, Johan De Boever, Hilde Muylle, Isabel Roldán-Ruiz, Geert Haesaert
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-16 (2024)
Abstract Background Triticale is making its way on dairy farms as an alternative forage crop. This requires the availability of high-yielding triticale varieties with good digestibility. Triticale forage breeding mainly focussed on biomass yield, but
Externí odkaz:
https://doaj.org/article/0abcc70d36e94f0f9353a792043242ff
Autor:
Xinrui LIU, Meijuan WANG, Yunlong JI, Baohua KONG, Chuan'ai CAO, Fangda SUN, Hongwei ZHANG, Qian LIU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 114-122 (2024)
With the increase in consumer health awareness, the development of good quality, high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry. The present study aimed to investigate th
Externí odkaz:
https://doaj.org/article/0cae37b581b644fcb3f04be7b7ab6b9b