Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors.
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DOI: 10.1016/j.foodres.2019.01.054
Abstract: An experiment was conducted to study the effect of solid state fermentation of de-oiled rice bran (DORB) with Rhizopus oryzae on in vitro protein digestibility, anti-nutritional factors and fatty acid profile. The fermentation of DORB… read more here.
Keywords: fatty acid; fermentation; dorb; vitro protein ... See more keywords
In Vitro Protein Digestibility of Selected Seaweeds
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DOI: 10.3390/foods11030289
Abstract: Seaweed biomass is considered a valuable and potential, alternative protein source but it is currently under-exploited. Seaweed or Macroalgae do not require arable land and freshwater for their cultivation, they are fast growing and contain… read more here.
Keywords: protein digestibility; digestibility; amino acid; vitro protein ... See more keywords
In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat
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DOI: 10.3390/foods11131853
Abstract: Chicken meat from spent laying hens (SHs) has been considered as nutritive as the meat of commercial broilers (CBs) based on chemical composition. High insoluble collagen in SH meat might reduce protein digestibility and bio-accessibility… read more here.
Keywords: protein digestibility; commercial broilers; digestion; meat ... See more keywords