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Sorption isotherms of ingredients and diets for poultry. Abstract: This study aimed to determine sorption isotherms of ingredient and poultry diet. The samples were encapsulated in capsules and dehydrated by oven-drying in a desiccator for more than 24 hour... ... Repository: BDPA Publication year: 2020
Guide for technological functional characterization of protein ingredients for the plant-based market. Author(s): SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GALDEANO, M. C.; AZEVEDO, T. de L. This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil... ... Repository: BDPA Publication year: 2022
Plant-based protein sources applied as ingredients in meat analogues sustainable production. Abstract:Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. Th... ... Repository: BDPA Publication year: 2024
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. Author(s): CARVALHO, C. W. P. de; ASCHERI, J. L. R.; GERMANI, R. Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties... ... Repository: BDPA Publication year: 2020
Fruit residues as diet ingredients for Symphysodon Discus: nutrient figestibility. The selection of ingredients is an important aspect for diets formulation for fish in captivity. The use of fruit industry by-products can be an alternative for inclusion in diets for ornamental fish,... ... Repository: BDPA Publication year: 2022
From a pollutant byproduct to a feed ingredient. The hypothesis to be tested in this chapter is that an industrial byproduct may undergo a biological treatment yielding biological treatment yielding a product with application. The objective of this... ... Repository: BDPA Publication year: 2011
Effects of different sampling intervals on apparent protein and energy digestibility of common feed ingredients by juvenile oscar fish (Astronotus ocellatus). This study evaluated the apparent protein and energy digestibility of common feed ingredients (soybean meal, fish meal, wheat meal and corn) by juvenile oscars using two different sampling intervals (... ... Repository: BDPA Publication year: 2012
Apparent digestibility coefficients of selected protein ingredients for pirarucu Arapaima gigas (Teleostei: Osteoglossidae). Apparent digestibility coefficients (ADCs) of nine protein ingredients were determined for pirarucu Arapaima gigas, a Neotropical fish species with great aquaculture potential in the Amazon. ADCs of c... ... Repository: BDPA Publication year: 2019
Phytase as a strategy to reduce broiler feeding costs during scenario of high ingredient price. Abstract: The use of enzymes is a concrete fact in broiler feeding. The global economic situation has been undergoing major changes, especially in the cost of agricultural commodities such as corn and... ... Repository: BDPA Publication year: 2024
Comparison of single- or multi-active ingredient fungicides for controlling Fusarium head blight and deoxynivalenol in Brazilian wheat. In this study, we gathered data on Fusarium head blight (FHB) severity, deoxynivalenol (DON), and wheat yields from 19 cooperative fungicide trials conducted in Southern Brazil over five growing seaso... ... Repository: BDPA Publication year: 2023

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