Introduction. The legal declarations on functional foods of the four main economic integration organizations in Latin America and the Caribbean (LAC) – Pacific Alliance (PA), Caribbean Community (CARICOM), Southern Common Market (MERCOSUR) and Central American Integration System (SICA) - are based on t...
Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecno...
Introdução: Os cereais sãoamplamente utilizados na alimentação das crianças. Objetivo: avaliar a composição nutricional e a rotulagem de alimentos infantis à base de cereais, em relação à legislação vigente. Material e Métodos: Estudo transversal, analítico e descritivo que avaliou alimen...
This study was aimed to investigate the response of some wheat (Triticum aestivum L.) landraces to three irrigation sources, freshwater (FW), well water (WW), and treated municipal wastewater (TMW), regarding the impact on growth, yield, and grains elements contents. The results showed that the various w...
Abstract Suitability of developing Spirulina incorporated cereal based low cost nutritious extrudates was analysed against extrusion processing parameters. Most significant extrusion processing parameters considered for present study were feed moisture (20-25%), die temperature (100-120 °C) and screw s...
Biomasa,
Microalgas/clasificación,
Grano Comestible/clasificación,
Aminoácidos/efectos adversos,
Spirulina/metabolismo,
Embalaje de Productos/instrumentación,
Semivida,
Oryza/clasificación,
Tecnología de Bajo Costo,
Tiempo de Permanencia,
Humedad/efectos adversos
A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como ...
Producción de Alimentos,
Bizcochos,
Reología/instrumentación,
Colágeno/efectos adversos,
Coloración y Etiquetado/instrumentación,
Dureza,
Harina/análisis,
Grasas/administración & dosificación,
Grano Comestible/efectos adversos,
Industrias/clasificación,
Fecha de Caducidad de Productos,
Sorghum/clasificación,
Valor Nutritivo,
Aceites de Plantas
The aim of this study was to evaluate the effect of sorghum silage substitution with different proportions of triticale silage on the performance and carcass of Braford heifers. Twenty-four Braford heifers were randomly assigned to four diets where sorghum silage was replaced at 0%, 30%, 60%, and 100% fo...
This study was aimed to evaluate and compare the nutrient digestibility of grain-inclusive and grain-free commercial dry dog foods using the method of total fecal collection and also explore their effects on fecal consistency. 21 different foods, including 14 grain-inclusive (7 grain-chicken meat, 7 grai...
Extruded breakfast cereals they have low nutritional and high energetic values. The aim of this study was to develop extruded breakfast cereals by replacing part of corn meal by different proportions of by-products of grape (5-10%) and peach palm (7.5-15%). Samples were sweetened with xylito...
