Determination of in vitro digestibility of forage species used in ruminant feeding.
Sign Up to like & getrecommendations! Published in 2020 at "Tropical Animal Health and Production"
DOI: 10.1007/s11250-020-02325-3
Abstract: Within the evaluation of the quality of forage resources, the main parameter that defines it is the digestibility of dry matter, which together with the amount of neutral and acidic detergent fibers and crude protein… read more here.
Keywords: vitro digestibility; forage; digestibility; determination vitro ... See more keywords
In vitro digestibility of oils used in feed for Macrobrachium tenellum, Macrobrachium americanum and Litopenaeus vannamei adults
Sign Up to like & getrecommendations! Published in 2019 at "Aquaculture"
DOI: 10.1016/j.aquaculture.2019.734303
Abstract: Abstract The objective of this work was to determine in vitro digestibility of some used or potentially used oils in feed for adult organisms of Macrobrachium tenellum, M. americanum, and Litopenaeus vannamei. For this purpose… read more here.
Keywords: vitro digestibility; macrobrachium; feed; digestibility ... See more keywords
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kinetics.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.11.039
Abstract: The aim of this work was to study the formation of lipid nanoparticles (LNPs) with low (corn and olive oil) or high temperature melting lipids (cocoa butter and hydrogenated coconut oil). Moreover, their β-carotene stability… read more here.
Keywords: vitro digestibility; carotene; lipid nanoparticles; stability vitro ... See more keywords
Physicochemical properties and in vitro digestibility of legume starches
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.09.004
Abstract: The physicochemical properties and in vitro digestibility of starches from different cultivars (genus) of legumes, namely, black eye bean, baby lima bean, lentil, chick pea, small red bean, and mung bean, were analyzed. All legume starches… read more here.
Keywords: vitro digestibility; bean; properties vitro; physicochemical properties ... See more keywords
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105637
Abstract: Abstract The effects of thermomechanical treatment and guar gum (GG) addition on the in vitro digestibility of rice starch have been investigated. Rice starch added with GG at concentrations of 0, 0.025, 0.05, 0.075, or… read more here.
Keywords: vitro digestibility; guar gum; rice starch; digestibility ... See more keywords
Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109069
Abstract: The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and… read more here.
Keywords: vitro digestibility; corn; corn starch; non gelatinized ... See more keywords
In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.11.043
Abstract: This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteristics were compared with NF. Varying… read more here.
Keywords: pullulanase; vitro digestibility; white salted; pullulanase treated ... See more keywords
Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) pickering emulsion stabilizer.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.05.081
Abstract: The objective of the present study was to determine structural and in-vitro digestibility properties of esterified maca starch with citric acid (EMSC) and explore its application in oil-in-water (O/W) pickering emulsion. EMSC was prepared by… read more here.
Keywords: citric acid; vitro digestibility; pickering emulsion; maca starch ... See more keywords
Barley starch: Structure, properties and in vitro digestibility - A review.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.11.219
Abstract: Abundance, cheapness, biodegradability and non-toxic behaviour of starches attract many food and non-food industries. Starch provides viscosity, adhesion, texture and homogeneity to various food products. This review article deals with the chemical composition, structure, granular… read more here.
Keywords: vitro digestibility; barley starch; starch structure; starch ... See more keywords
Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.02.064
Abstract: The objective of this study was to investigate the effects of hydrothermal treatments (heat-moisture treatment (HMT) and annealing (ANN)) on the physicochemical properties and in vitro digestibility of yam starch and yam flour. Hydrothermal treatments… read more here.
Keywords: vitro digestibility; properties vitro; physicochemical properties; yam flour ... See more keywords
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110749
Abstract: Abstract The physicochemical, functional, thermal properties and in vitro digestibility of flours from germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent manner, germination led to significant (p ≤ 0.05) increases in protein (26.1–28.79 g/100… read more here.
Keywords: vitro digestibility; germination; properties vitro; functional thermal ... See more keywords