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Guide for technological functional characterization of protein ingredients for the plant-based market. Author(s): SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; 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. Author(s): FEDDERN, V.; LANGONE, M. G. S.; FORTUNATO, G. da S.; BONAN, C. I. D. G.; IENCZAK, J. L.; FELTES, M. M. C. 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
Effects of different sampling intervals on apparent protein and energy digestibility of common feed ingredients by juvenile oscar fish (Astronotus ocellatus). Author(s): NASCIMENTO, T. M. T. do; FABREGAT, T. E. H. P.; RODRIGUES, L. A.; SAKOMURA, N. K.; FERNANDES, J. B. K. 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). Author(s): RODRIGUES, A. P. O.; MORO, G. V.; SANTOS, V. R. V. dos; FREITAS, L. E. L. de; FRACALOSSI, D. M. 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
Evaluation of nutritional characteristics and consumers' acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. Author(s): CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... Repository: BDPA Publication year: 2021
Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger. Author(s): LIMA, J. R.; ARAUJO, I. M. da S.; PINTO, C. O.; GOIANA, M. L.; RODRIGUES, M. do C. P.; LIMA, L. V. de Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then... ... Repository: BDPA Publication year: 2021
Guia para caracterização tecnológica-funcional de ingredientes proteicos para o mercado de produtos de origem vegetal. Author(s): SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L. Nesse guia é descrito um conjunto padronizado de metodologias para avaliação de propriedades tecnológicas-funcionais (capacidade emulsificante e estabilidade de emulsão, capacidade de formação de espu... ... Repository: BDPA Publication year: 2022
The characterization of pastures by grazing cycle and evaluation of supplementation with agro-industry co-products on the performance of buffaloes in the humid tropics. Author(s): OLIVEIRA, K. C. C. DE; FATURI, C.; GARCIA, A. R.; JOELE, M. R. S. P.; NAHUM, B. de S.; SILVA, W. C. DA; RODRIGUES, T. C. G. DE C.; SILVA, E. B. R. DA; LOURENÇO JÚNIOR, J. DE B. The objective was to characterize the pastures by grazing cycle, as well as to evaluate the performance of buffaloes in intensive rotational grazing in a silvopastoral system in the eastern Amazon sup... ... Repository: BDPA Publication year: 2024
Variability in distillers co-product compositions and their nutritional availability for pigs: insights from a systematic literature review. Author(s): RECH, H; FRAGA, A. Z.; FRANCESCHI, C. H.; MARIANI, A. B.; OLIVEIRA, C. R. de; GALLI, G. M.; LÉTOURNEAU-MONTMINY, M-P; HAUSCHILD, L.; BERTOL, T. M.; ANDRETTA, I. Abstract: This study aimed to examine the nutritional diversity of distillers’ co-products in pigs. Two distinct databases were used in this study. The first was compiled through a systematic review o... ... Repository: BDPA Publication year: 2024
Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. Author(s): ROSA, P. M.; GOMES, F. dos S.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; FERREIRA, J. C. S.; TONON, R. V.; CABRAL, L. M. C. Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juç... ... Repository: BDPA Publication year: 2022

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