Zobrazeno 1 - 10
of 1 962
pro vyhledávání: '"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
Publikováno v:
Veterinary and Animal Science, Vol 26, Iss , Pp 100399- (2024)
This study was designed to evaluate how treating Prosopis juliflora pods with polyethylene glycol and carbohydrase enzyme will affect its chemical composition and how the inclusion of treated P. juliflora pods in Boschveld chicken's diets will affect
Externí odkaz:
https://doaj.org/article/040dd761531c495d9f17b72469f321c8
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:
Anandhavalli Manikandan, Saraladevi Muthusamy, Eu Sheng Wang, Emelie Ivarson, Sudha Manickam, Rajeswari Sivakami, Manikanda Boopathi Narayanan, Li-Hua Zhu, Ravikesavan Rajasekaran, Selvaraju Kanagarajan
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Global protein consumption is increasing exponentially, which requires efficient identification of potential, healthy, and simple protein sources to fulfil the demands. The existing sources of animal proteins are high in fat and low in fiber composit
Externí odkaz:
https://doaj.org/article/c74d96be187549ebb6f364674edfd023
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:
Mohammed S. Salih, Soran A. Pasha
Publikováno v:
Science Journal of University of Zakho, Vol 12, Iss 3 (2024)
Nutrition and lifestyle factors have an enormous impact on students' academic performance. Nonetheless, there is a shortage of machine learning models to predict students' academic performance based on their nutrition and lifestyle. This paper intend
Externí odkaz:
https://doaj.org/article/db8d6627f45f4118841a3f743a78c1c3
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:
BMC Medicine, Vol 22, Iss 1, Pp 1-10 (2024)
Abstract Background This study aims to investigate potential interactions between maternal smoking around birth (MSAB) and type 2 diabetes (T2D) pathway-specific genetic risks in relation to the development of T2D in offspring. Additionally, it seeks
Externí odkaz:
https://doaj.org/article/2674e0431cac4904a42a4d982ef499a9
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