Zobrazeno 1 - 10
of 12 562
pro vyhledávání: '"palatability"'
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 4, Pp 749-792 (2024)
The aim of this study was to evaluate the chemical composition, in vitro digestibility, and palatability of dried persimmon byproducts (persimmon peel [PP] and damaged whole persimmons [WP]) ensiled with rice straw in different mixing ratios. PP and
Externí odkaz:
https://doaj.org/article/53281113e9574810a9da850c704afcee
Publikováno v:
Jurnal Ilmu Peternakan dan Veteriner Tropis, Vol 14, Iss 3 (2024)
This study aimed to assess the palatability and feed consumption of bayan parrots (Eclectus roratus biaki) in the captivity at the Bird and Orchid Park in Biak, using a variety of local feed combinations. The feeds consisted of fruits (papaya and ban
Externí odkaz:
https://doaj.org/article/d5c64039686f423fbcacaca912a91c5c
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37590- (2024)
Background: The unpleasant taste of polyethylene glycol (PEG) has been a hindrance to patients undergoing colonoscopy. Aim: This study aims to determine whether the addition of a vitamin drink (Mizone) to the 4L split-dose PEG regimen would be effect
Externí odkaz:
https://doaj.org/article/7d63751130b4492e85d56e3d9097b1ea
Autor:
Juliane Münch, Anna Lena Schwarzwälder, Carolin Kloft, Hans Martin Bosse, Manfred Wargenau, Sibylle Reidemeister, Ingrid Klingmann, Viviane Klingmann
Publikováno v:
Frontiers in Pharmacology, Vol 15 (2024)
ObjectiveThis study aimed to validate the newly developed composite acceptability endpoint to investigate acceptability of oral pediatric drug formulations that integrates swallowability and palatability assessments.MethodsIn this open-label study ac
Externí odkaz:
https://doaj.org/article/1a830b4041454528b6453af0bb5e67ba
Autor:
Blažić Tanja, Đurović-Pejčev Rada, Đorđević Tijana, Jovičić Ivana, Međo Irena, Stojnić Bojan, Jokić Goran
Publikováno v:
Pesticidi i Fitomedicina, Vol 39, Iss 2, Pp 35-41 (2024)
Preservation of the appearance, structure and most importantly the attractiveness of baits targeting harmful rodents over extended periods of their exposure is one of the main tasks in the process of bait formulation. The impact of several preservati
Externí odkaz:
https://doaj.org/article/c5baaa3568f74840a6ff7a41beba7c98
Publikováno v:
Plant Production Science, Vol 27, Iss 1, Pp 38-45 (2024)
ABSTRACTThis study was carried out to clarify the actual eating quality of 33 recent cultivars of local-brand-rice and the relationship between overall eating-quality, physicochemical properties, and rice market prices. Furthermore, the local-brand-r
Externí odkaz:
https://doaj.org/article/37067a5850a849858ef562f45657dc0b
Autor:
Sibylle Reidemeister, Begonya Nafria Escalera, Daniel Marín, Jan Balayla, Ingrid Klingmann, Viviane Klingmann
Publikováno v:
Research Involvement and Engagement, Vol 9, Iss 1, Pp 1-12 (2023)
Abstract Background In line with the European Paediatric Regulation, the European Medicines Agency (EMA) asks for investigation of a medicine’s acceptability in paediatric medicines development. A standardised acceptability testing method combining
Externí odkaz:
https://doaj.org/article/f0dc8be1690b4f2ca6798982c88e46b5
Autor:
Rodrigo Mendes, Paulo Rema, Jorge Dias, Ana Teresa Gonçalves, Rita Teodósio, Sofia Engrola, Francisco J. Sánchez-Vázquez, Luís E. C. Conceição
Publikováno v:
Fishes, Vol 9, Iss 9, p 361 (2024)
Society is becoming more demanding with aquaculture’s environmental footprint and animal wellbeing. In order to potentially mitigate these concerns, feed formulations could be based on eco-efficient (circular economy-driven) or organic ingredients.
Externí odkaz:
https://doaj.org/article/a01f6a7f232643c882582ec36b92283e
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7671 (2024)
The global pet food market is expanding rapidly, and there is a growing interest in sustainable, high-quality ingredients. Spray-dried animal plasma (SDAP), a protein-rich by-product with immune-boosting properties, is gaining attention as a potentia
Externí odkaz:
https://doaj.org/article/a4abc4bd205a4700a6ee167f053c3de1
Autor:
Raima Das, Debmalya Banerjee, Deblu Sahu, Juwairiya Tanveer, Soumik Banerjee, Maciej Jarzębski, Sivaraman Jayaraman, Yang Deng, Hayeong Kim, Kunal Pal
Publikováno v:
Foods, Vol 13, Iss 17, p 2705 (2024)
The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp)
Externí odkaz:
https://doaj.org/article/7864d9d1c16e4630a21dc553a878965f