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Nutritive value of elephant grass silage added with cottonseed cake in diet for sheep. Author(s): DIAS, E. C. B.; CÂNDIDO, M. J. D.; FURTADO, R. N.; POMPEU, R. C. F. F.; SILVA, L. V. da Abstract: The objective was to evaluate the intake, nutrient digestibility and nitrogen balance in sheep fed diets containing elephant grass (Pennisetum purpureum Schum) silage containing 0; 7; 14 and... ... Repository: BDPA Publication year: 2019
Brazil certificate - rice export value added. Author(s): MATTOS, M. L. T.; MARTINS, J. F. da S.; FRAGOSO, D. de B.; NOLDIN, J. A. The rice produced in Rio Grande do Sul (RS) has quantity (productivity + technologie) that contributes to food security, quality (organoleptide + food safety + varietal identification) that contribute... ... Repository: BDPA Publication year: 2020
Nutritive value of adding dried Cratylia argentea leaves to the feed of growing rabbits. Author(s): CAMARA, B. R. B.; FONSECA, L. da S.; LUCIANO, A. P.; MARTINS, P. G. M. de A.; ALMEIDA, A. A. de; VALENTIM, J. K.; NAVES, L. de P.; MATRANGOLO, W. J. R. ABSTRACT - Nutrition in rabbit farming accounts for about 70% of all costs; in this sense, C. argentea is an excellent alternative as a feed, due to its bromatological composition. Our goal is to eval... ... Repository: BDPA Publication year: 2024
Breeding specialty soybean cultivars for processing and value-added utilization at Embrapa in Brazil. Author(s): CARRÃO-PANIZZI, M. C.; PIPOLO, A. E.; MANDARINO, J. M. G.; ARANTES, N. E.; GARCIA, A.; BENASSI, V. de T.; ARIAS, C. A. A.; KASTER, M.; OLIVEIRA, M. F. de; OLIVEIRA, M. A. de; TOLEDO, J. F. F. de; MOREIRA, J. U. V.; CARNEIRO, G. E. de S. Through traditional genetic breeding, specialty characters are introduced into soybean, to make it more suitable for differents uses. To attend this special market, Embrapa Soybean released for commer... ... Repository: BDPA Publication year: 2009
Added-value alternatives for wood forest activities in small enterprises. Author(s): STINGHEN, A. B. M.; MATTOS, P. P. de Repository: BDPA Publication year: 2005
Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation. Author(s): ROMANO, K. R.; FINCO, F. D. B. A.; ROSENTHAL, A.; FINCO, M. V. A.; DELIZA, R. Repository: BDPA Publication year: 2016
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. Author(s): PRESTES, A. A.; VARGAS, M. O.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a poten... ... Repository: BDPA Publication year: 2022
Callus culture as a new approach for the production of high added value compounds in Ilex paraguariensis: genotype influence, medium optimization and compounds identification. Author(s): GRUNENNVALDT, R. L.; DEGENHARDT, J.; BROOKS, P.; TOMASI, J. de C.; HANSEL, F. A.; TRAN, T.; GOMES, E. N.; DESCHAMPS, C. Ilex paraguariensis (yerba mate) is a native species from South America and is a rich source of bioactive compounds. There is a lack of research efforts on the phytochemical investigation of callus cu... ... Repository: BDPA Publication year: 2020
Percepções de consumidores sobre carne bovina com indicação geográfica de raças locais brasileiras, Campo Grande-MS. Author(s): MORAES, A. S.; ALVES, F. V.; JULIANO, R. S.; FIORAVANTI, M. C. S.; LOPES, J. C. dos S.; BARCELLOS, G. P.; ABDO, Y. Foi realizado levantamento com 347 consumidores de carne bovina em 12 estabelecimentos que comercializam carnes em Campo Grande (MS), a fim de identificar sua percepção com relação às carnes diferenci... ... Repository: BDPA Publication year: 2013
Avaliação sensorial de pescado: empanado, quibe e hambúrguer produzidos com carne mecanicamente separada de Cachara. Author(s): DELBEM, A. C. B.; GARBELINI, J. DA S.; SANTOS, T. S. DOS.; LARA, J. A. F. de Em função da demanda por produtos com maior conveniência de preparo, muita indústrias têm mostrado interesse em desenvolver novos produtos à base de peixe. A análise sensorial é usada para provocar, m... ... Repository: BDPA Publication year: 2010

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