Zobrazeno 1 - 10
of 897
pro vyhledávání: '"anti-nutritional factors"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 376-386 (2024)
Plant-based foods, a new category of foods made from plant materials with specific processes, have characteristics similar to those of animal-based foods, which meet consumers’ nutritional needs. Plant-based foods have become a research hotspot and
Externí odkaz:
https://doaj.org/article/542b39e77d744975b9c2cee028adc0cb
Autor:
Mammo Mengesha Erdaw, Shambel Taye
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 4, Pp 539-542 (2024)
The aim of this study was to investigating the effects of partially replacing the commercial soybean meal (SBM) by locally produced raw, full-fat soybean (RFFSB) in diets of layers. After cleaning, the tested ingredient (RFFSB) was hammered to pass t
Externí odkaz:
https://doaj.org/article/429db69198ca44bb9f496ba5814dcbfc
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 335-343 (2024)
In addition to containing rich nutrients and biologically active substances, the pulses contain phytic acid, saponins, trypsin inhibitors, lectins and other anti-nutritional factors, which have multiple types and entail complex detection processes, w
Externí odkaz:
https://doaj.org/article/c273ac088dc74f8f9b626f9adb810746
Autor:
Yasin Beriso, Etalem Tesfaye
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractMango (Mangifera indica Linn) fruits weigh from small to large about 1 kg in some cultivars. It easily ripens within 6 months, turn reddish and ready for consumption. Most of the produced mango fruit can be consumed fresh and less amount (les
Externí odkaz:
https://doaj.org/article/46f7933993464bd8b9371251e3ac5fb1
Autor:
Kai Chen, Xiangrong Deng, Dahai Jiang, Lanxian Qin, Mengqi Lu, Wenxuan Jiang, Manqi Yang, Liangliang Zhang, Jianchun Jiang, Liming Lu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The direct feeding value of distillers grains is low due to the presence of higher cellulose, lignin and anti-nutritional factors such as mannan and xylan. In this study, complex enzymes and probiotic flora based on “probiotic enzyme synergy” tec
Externí odkaz:
https://doaj.org/article/37ca075ac44a4e91a30d9e9b4b75c220
Publikováno v:
Gels, Vol 10, Iss 9, p 575 (2024)
This review presents a comparative analysis of gelation properties in plant-based versus animal-based proteins, emphasizing key factors such as pH, ionic environment, temperature, and anti-nutritional factors. Gelation, a crucial process in food text
Externí odkaz:
https://doaj.org/article/6ebfe7ab4b3b4f22a958411e119ff81a
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29067- (2024)
‘Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food that is being introduced around the globe. Traditi
Externí odkaz:
https://doaj.org/article/45004c630f4449e7aea4f8ea88e6d0f6
Autor:
Mammo Mengesha Erdaw
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 8, Pp 1422-1431 (2023)
The aim of this paper was to systematically reviewing the selected feed factors. A worldwide food demand, including animal-derived food is highly predictable to increase at 60% by 2050, particularly in developing countries. By 2030, an annual meat co
Externí odkaz:
https://doaj.org/article/9fc0850ffd254e86a8497a40c022b8f1
Autor:
Syed Makhdoom Hussain, Aumme Adeeba Bano, Shafaqat Ali, Muhammad Rizwan, Muhammad Adrees, Ameer Fawad Zahoor, Pallab K. Sarker, Majid Hussain, Muhammad Zubair-ul-Hassan Arsalan, Jean Wan Hong Yong, Adan Naeem
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e26573- (2024)
High protein content, excellent amino acid profile, absence of anti-nutritional factors (ANFs), high digestibility and good palatability of fishmeal (FM), make it a major source of protein in aquaculture. Naturally derived FM is at risk due to an inc
Externí odkaz:
https://doaj.org/article/0cfcfa94ef31450aa543415e4335652d
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2024)
Common bean (Phaseolus vulgaris L.) is a crop of high nutritional interest which is widespread throughout the world as a result of which it is considered as a potential crop for ensuring future food security. The effect of organic and conventional fa
Externí odkaz:
https://doaj.org/article/9452e42ff29f48b69cce08319dfa88af