Zobrazeno 1 - 10
of 176
pro vyhledávání: '"Plant ingredients"'
Autor:
Rajiv Mili, R. C. Sundriyal
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)
Abstract Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and processes are linked to local dietary
Externí odkaz:
https://doaj.org/article/7431a700c1c44d9384bea5442fc97214
Autor:
Anastasia Palatzidi, Olga Nikoloudaki, Maria Garcia Torreiro, Carolina Matteucci, Giovanna Ferrentino, Matteo Mario Scampicchio, Raffaella Di Cagno, Marco Gobbetti
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100829- (2024)
This study investigated the development of hybrid cheese analogues (HCA) made with fermented brewery side-stream ingredients (spent yeast and malt rootlets) and dairy milk. Different percentages of side-stream flours (3.5%, 5%, and 7.5%) were mixed w
Externí odkaz:
https://doaj.org/article/1795946334fd473387a694ba530c0960
Autor:
Aleksandra Marczak, Ana C. Mendes
Publikováno v:
Foods, Vol 13, Iss 12, p 1952 (2024)
The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While mu
Externí odkaz:
https://doaj.org/article/805bc2151a0949f18dd7762a1163393d
Publikováno v:
Fisheries and Aquatic Sciences, Vol 26, Iss 2, Pp 87-96 (2023)
This study was designed to determine the apparent digestibility coefficients of soybean meal, soy protein concentrate (SPC), soy protein isolate (SPI), rapeseed meal (RSM), pea protein concentrate (PPC), wheat gluten meal (WGM) and wheat flour (WF) f
Externí odkaz:
https://doaj.org/article/aca37231903740a1ae44145f76092328
Akademický článek
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Autor:
Lu Wang, Chen Zhong, Yuangang Zu, Xiuhua Zhao, Yiping Deng, Weiwei Wu, Xiaoli Sun, Lingling Wang, Mingfang Wu
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 57-64 (2019)
Luteolin (LUT, 3′,4′,5,7-tetrahydroxyflavon) is a low water-soluble flavonoid with multiple biogicially activities. In this study, high water-soluble LUT nanoparticle was prepared by liquid anti-solvent precipitation and vacuum freeze-dry technol
Externí odkaz:
https://doaj.org/article/bf25f15c357847cbb8613dbe0a0ca3ae
Autor:
Solveig L. Sørensen, Youngjin Park, Yangyang Gong, Ghana K. Vasanth, Dalia Dahle, Kjetil Korsnes, Tran Ha Phuong, Viswanath Kiron, Sjur Øyen, Karin Pittman, Mette Sørensen
Publikováno v:
Frontiers in Immunology, Vol 11 (2021)
Nutrient digestibility, growth, and mucosal barrier status of fish skin, gills, and distal intestine were studied in Atlantic salmon fed feeds based on marine or plant-derived ingredients. The barrier status was assessed by considering the expression
Externí odkaz:
https://doaj.org/article/72312c3331994444b7ec4d089d84d9f2
Akademický článek
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Akademický článek
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Autor:
Cleber Fernando Menegasso Mansano, Beatrice Ingrid Macente, Thiago Matias Torres do Nascimento, Marcelo Maia Pereira, Kifayat Ullah Khan, Edney Pereira da Silva, Leonardo Sussumu Takahashi, Marta Verardino de Stéfani
Publikováno v:
Aquaculture Reports, Vol 18, Iss , Pp 100413- (2020)
Due to increasing demand of ingredients of animal origin, studies on the availability of nutrients in ingredients of plant origin are worthy in carnivorous species including bullfrog. This study aimed to determine apparent digestibility coefficients
Externí odkaz:
https://doaj.org/article/8151e11da9cb4315aecce896d24d5477