Nutritional and microbiological quality
Nutritional and microbiological quality of bovine colostrum samples in Brazil
... protein and Ig contents were higher for farms with the highest total daily milk yield (Table ...14.9% and emphasized that this component has little influence of feeding but more of parity of ...parity ...
8
Stability and microbiological quality of rice bran subjected to different heat treatments
... its nutritional value and potential application in human diet have attracted market ...the quality of commercially available rice bran samples subjected to different heat treatments (extruding, ...
8
MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF WARANKASHI ENRICHED BREAD
... Umoh and Solomon, 2001; Belewu et ...%) and moisture (50 %) and a good source of sodium, potassium and Calcium (Omotosho et ...protein quality compared to that of other cereals ...
27
Microbiological quality of powdered shrimp / Qualidade microbiológica de camarão em pó
... years and it is considered a sustainable ...jobs and income to all those involved in the production ...market and favorable climatic conditions in Brazil for cultivation (ENGEPESCA, ...high ...
8
Microbiological quality and physicochemical characterization of Brazilian bee pollen
... tainers and 41% in plastic containers (jars or ...the nutritional and functional importance of the components present in food, it is necessary to control and to supervise the dif- ferent ...
9
Microbiological Assessment, Nutritional Characterization and Phenolic Compounds of Bee Pollen from Mellipona mandacaia Smith, 1983
... physical and chemical parameters showed values within the stipulated by legislation, except for pH and moisture content, which samples had lower and higher values, respectively, than those ...
20
Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome.
... nutritious and versatile dairy food that contains a high concentration of essential nutrients relative to its energy ...the nutritional quality of cheeses; it varies along the season [6], depending ...
5
Nutritional and microbiological composition of Serra Estrela cheese: a paradigm to overcome
... nutritious and versatile dairy food that contains a high concentration of essential nutrients relative to its energy ...the nutritional quality of cheeses; it varies along the season [6], depending ...
6
The effect of sprouting in lentil (lens culinaris) nutritional and microbiological profile
... Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to ...protein and mineral ...
11
Aerobic deterioration influences the fermentative, microbiological and nutritional quality of maize and sorghum silages on farm in high quality milk and cheese production chains
... phase, and upon exposure of the material to air, as demonstrated by Jonsson ...it, and aciduric aerobic organisms (e.g., yeast) consume oxygen and, at the same time, the substances that inhibit the ...
10
Proposal of a Nutritional Quality Index (NQI) to Evaluate the Nutritional Supplementation of Sportspeople.
... formance and muscle mass as part of normal training or competition routines and for facilitat- ing recovery after training or sports ...proteins, and/or creatinine, among ...vitamin and ...
10
Microbiological quality and safety assessment in the production of moderate and high humidity cheeses
... Listeria monocytogenes and Salmonella spp. were not detected in the final product. None of the samples exceeded the limits established by current Brazilian regulatory standards for thermotolerant coliforms; ...
6
MICROBIOLOGICAL QUALITY OF COMMERCIAL CAPSULES OF ISOFLAVONES AND QUANTIFICATION OF THEIR CONTENT
... Molds and yeasts are more resistant to low water activity and acid pH than ...ssp, and Aspergillus niger (MARTINS, ...fungus and yeasts was expressive, which demonstrates the necessity for a ...
10
Microbiological quality of raw berries and their products: a focus on foodborne pathogens
... The microbiological quality of raw material, the hygiene of the food contact surfaces, the manufacturing environment, the hygiene of food handlers and the ef ficacy of the product process, are major ...
6
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
... productivity and yield, disease resistance and early maturity, besides desirable culinary and nutritional characteristics, such as ease of cooking, good palatability, soft texture seed coat ...
7
Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
... Notável and Jalo Precoce showed the highest levels of dietary fibre, while Executive ...antioxidants and the Jalo Precoce ...0,8 and related to the methionine and cysteine amino ...a ...
7
The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
... physicochemical and microbiological properties of RS was determined and compared with YS under different ...heat and sonication treatments for 5 and 15 minutes as a method for ...(14), ...
6
Forage sorghum-legumes intercropping: effect on growth, yields, nutritional quality and economic returns
... economics and it becomes more important when small-scale farmers intend to meet their diverse needs from the same piece of land (Ghosh 2004; Surve et ...(BCR) and monetary benefi ts (57% higher) were ...
14
Evaluation of the microbiological quality of minimally processed vegetables
... prepare and convenient ...food and health, and the search for natural and healthy foods has ...industry and in the popularity of ready for consumption vegetables, since they present ...
6
Preserving the nutritional quality of crop plants under a changing climate: importance and strategies
... practices and to targeted efforts in plant breeding aiming to increase ...Manners and van Etten 2018 ; Ziervogel and Ericksen 2010 ...yields and nutritional security are extremely ...
26