Antinutritional Factors
Mostrando 1-12 de 48 artigos, teses e dissertações.
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1. Simultaneous Transfer of Na+, K+, and Fe2+ Ions During Salting of Precooked Mushroom (Agaricus bisporus): Mathematical Modeling, Optimization, and Experimental Validation
The champignon mushroom has no antinutritional factors that can affect iron bioavailability. It is considered a functional food and can provide health benefits by presenting bioactive components. The simultaneous transfer of Na+, K+ and Fe2+ in the pre-cooked mushroom (Agaricus bisporus) was modeled and simulated by the finite element method (FEM). The Biot
J. Braz. Chem. Soc.. Publicado em: 2020-06
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2. The Role of ß-Mannanase (Hemicell) in Improving Poultry Productivity, Health and Environment
ABSTRACT The poultry nutritionists constantly attempt to identify and alleviate the factors responsible for adverse effects on nutrient utilization and production performance in avian species, which are necessary for successful productivity of poultry. Enhanced feed utilization can reduce levels of some nutrients in the diet with concomitant mitigation in nu
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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3. Partial substitution of fishmeal with soybean protein-based diets for dourado Salminus brasiliensis
ABSTRACT Cost and environmental restrictions limit the use of fishmeal (FM) in aquafeeds and plant protein (PP) sources. Soybean by-products are important alternative; however, their antinutritional factors may reduce fish growth. This study evaluates the effect of FM substitution for PP (soybean meal and soy protein concentrate) in diets of dourado (Salmi
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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4. Quantification of anti-nutritional factors and their correlations with protein and oil in soybeans
ABSTRACT Soybeans contain about 30% carbohydrate, mainly consisting of non-starch polysaccharides (NSP) and oligosaccharides. NSP are not hydrolyzed in the gastrointestinal tract of monogastric animals. These NSP negatively affect the development of these animals, especially the soluble fraction. This work aimed to establish a method to quantify NSP in soybe
An. Acad. Bras. Ciênc.. Publicado em: 2018-03
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5. Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds
Abstract The Brazilian Cerrado presents a wide variety of natural products, including the Pequi (Caryocar brasiliense). The important factor that determines the dietary and nutritional ideality of protein is degestitibility. This work aims to evaluate the protein digestibility of Pequi seeds and the presence of anti-nutritional factors. The protein Pequi alm
Food Sci. Technol. Publicado em: 26/10/2017
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6. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are one of the most widely consumed grain legumes in the world. Seven improved genotypes of dry, coloured, Brazilian common beans were analysed for their nutritional (chemical composition, oligosaccharides, phenolic compounds and antioxidant capacity) and protein q
Food Sci. Technol. Publicado em: 19/10/2017
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7. Assessment of flatulence causing agents in Chickpea (Cicer arietinum L.) and their possible removal
Abstract Flatulence and fullness of stomach is one of the most common problem associated with chickpea primary due to presence of some oligosaccharides and phenols. In this investigation Desi and Kabuli varieties were compared for these oligosaccharides and phenolic compounds. Furthermore, the effect of different processing and cooking methods such as soakin
Food Sci. Technol. Publicado em: 19/10/2017
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8. Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing
Abstract This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time
Food Sci. Technol. Publicado em: 01/06/2017
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9. UEL 175: a novel lipoxygenase-free soybean cultivar with kunitz trypsin inhibitor absence
UEL 175 is lipoxygenase-free soybean cultivar and has absence of the antinutritional factors kunitz trypsin inhibitor (SKTI). UEL 175 presents high yield potential and good adaptation under no-tillage. It is resistant to soybean stem canker, brown stem rot, frogeye leaf spot, and bacterial pustule.
Crop Breed. Appl. Biotechnol.. Publicado em: 2015-09
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10. Annatto seed residue (Bixa orellana L.): nutritional quality
Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. Th
Food Sci. Technol. Publicado em: 2015-04
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11. The importance of heat against antinutritional factors from Chenopodium quinoa seeds
Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purif
Food Sci. Technol. Publicado em: 2015-03
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12. Proteins of Bacuri almonds: nutritional value and in vivo digestibility
Bacuri (Scheelea phalerata Mart.) is a type of palm fruit tree widely distributed in the Brazilian Cerrado. The objective of this paper was to study the almonds of bacuri, in their form in natura and processed, focusing on their nutritional value through the profile of amino acids, anti-nutritional factors and in vivo digestibility. Raw and toasted samples o
Food Sci. Technol. Publicado em: 2014-03