An official website of the United States government
Here’s how you know
Official websites use .gov
A .gov website belongs to an official government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.
digestibility, etc ; cassava; cassava starch; hydrocolloids; resistant starch; Show all 5 Subjects
Abstract:
... Cassava starch is in high demand due to its availability, low-cost and unique functional features. Cassava starch modification is required to create new techno-functionalities for industrial applications. Chemical treatments are the most common techniques of cassava starch modification to improve starch functionalities. In addition, there are rapidly growing demands towards developing new protocol ...
digestibility, etc ; Aspergillus niger; cellulose; fermentation; hemicellulose; swine; Show all 6 Subjects
Abstract:
... The low fiber digestibility and unbalanced amino acids restricted the use of DDGS in swine diets. Key nutrition components dynamic monitoring and key regulatory pathways analysis were performed to find the rules of nutrition changes for DDGS fermented by Aspergillus niger. Cellulose and hemicellulose were reduced to 15.3% and 15.2%. 1,4-D-Xylobiose was decreased from 16.8 μg/mL to 0.2 μg/mL. Lys, ...
digestibility, etc ; digestible protein; germination; protein content; rice; Show all 5 Subjects
Abstract:
... Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells. This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains. The macro- and micro-nutrients can be changed depending on the intensity of the applied variables during germination. ...
digestibility, etc ; energy; growth performance; males; palm oils; rice bran oil; Show all 6 Subjects
Abstract:
... The objective of this study was to compare the digestibility of energy and fatty acids (FA) in rice bran oil (RBO) and palm oil (PO) fed to growing Arbor Acre (AA) broilers. A corn-soybean meal basal diet and the basal diet supplemented with 8% RBO or PO were evaluated. A total of 72 AA male broilers (initial BW = 1,173 ± 6 g; age = 22 d) were randomly divided to 3 dietary treatments with 6 replic ...
digestibility, etc ; bioavailability; digestion; elderly; food matrix; gastrointestinal system; technology; therapeutics; Show all 8 Subjects
Abstract:
... Texture-modified foods (TMF) are commonly used as a therapeutic strategy for people with chewing or swallowing difficulties such as the elderly, which is the fastest growing segment of the global population. These foods need to be soft, safe and easily swallowed as well as have nutritive properties and attractive sensory attributes in order to help overcome physiological dysfunctions and cover spe ...
digestibility, etc ; commercialization; emulsifiers; energy intake; lipids; lipolysis; obesity; soy protein; Show all 8 Subjects
Abstract:
... The over consumption of lipid largely induces the serious obesity problem around the globe. In food products, the vast majority of lipids are present as emulsions wherein the modulation of lipolysis is significant for controlling energy intake. As one of the most commercialized proteins, soy protein inherently owns superior capacity in delaying lipolysis as emulsifier, and its capacity could be re ...
digestibility, etc ; biomass; catalytic activity; fermentation; lignocellulose; saccharification; solvents; value added; Show all 8 Subjects
Abstract:
... Lignocellulose, a kind of biological resource widely existing in nature, which can be transformed into value-added biochemical products through saccharification, fermentation or chemical catalysis. Pretreatments are the necessary step to increase the accessibility and digestibility of lignocellulose. This paper comprehensively reviewed different pretreatment progress of lignocellulose in recent ye ...
digestibility, etc ; bound water; gelatinization; hydrocolloids; rice; starch; wheat; wheat starch; Show all 8 Subjects
Abstract:
... Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregat ...
digestibility, etc ; autoclaving; digestible amino acids; energy; ileum; metabolizable energy; temperature; Show all 7 Subjects
Abstract:
... The influence of wet-heating (WH) and expansion temperature (ET), and autoclaving time (AT) on the nitrogen-corrected apparent metabolizable energy (AMEₙ) and standardized ileal digestibility (SID) of AA in full-fat soybeans (FFSB) for broilers was examined in two experiments. The AMEₙ and SID AA of FFSB were determined by the difference and direct methods, respectively. In Experiment 1, raw FFSB ...
digestibility, etc ; amino acid composition; amino acids; ileum; protein value; risk; Show all 6 Subjects
Abstract:
... For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Prot ...
digestibility, etc ; crystal structure; hydrocolloids; hydrogen; pectins; prebiotics; probiotics; resistant starch; Show all 8 Subjects
Abstract:
... In the past research, pectin was added to starch to ameliorate properties, but there is no relevant review to explain and clarify. Therefore, this article reviews the formation, structure and properties of starch-pectin blend, and proposes the potential prebiotic properties of starch-pectin blend. The interaction between starch-pectin blend is mainly a non-covalent interaction based on hydrogen bo ...
digestibility, etc ; enzymatic hydrolysis; fermentation; glucans; glucose; lignin; liquids; polylactic acid; temperature; Show all 9 Subjects
Abstract:
... This research aims to explore a green, economical and recyclable pretreatment method to enhance the enzymatic digestibility of reed. In this study, lactic acid (LA) as a kind of weak organic acid was used to pretreat reed. The results of orthogonal experiments showed that temperature was the most dominant influencing factor for the pretreatment process. Linear experiments conducted the optimum tem ...
digestibility, etc ; Ulva rigida; coproducts; enzymatic treatment; gizzard; macroalgae; males; proteinases; proteolysis; Show all 9 Subjects
Abstract:
... The impact of addition of an Ulva laetevirens (previously Ulva rigida) co-product treated with a broad-spectrum endo-protease when added to a standard corn-soy (S) based diet and a diet based on European protein sources (EU) on performance, in vivo digestibility and multiple gastrointestinal characteristics was investigated in broilers. In total, 624 Ross 308 one-day-old male broilers were fed one ...
digestibility, etc ; animal physiology; body weight; diet; feed intake; growth performance; mushrooms; Show all 7 Subjects
Abstract:
... A complete randomised block design experiment was conducted to examine the effects of mushroom powder (MP) and vitamin D₂‐enriched mushroom powder (MPD₂) on growth performance, faecal scores, coefficient of apparent total tract digestibility (CATTD) of nutrients and selected microflora in weaned pigs up to day 35 post‐weaning. One hundred and ninety‐two weaned pigs (7.8kg [SD 1.08kg]) were blocked ...
digestibility, etc ; Lactobacillus acidophilus; digestion; frozen yogurt; fructooligosaccharides; liquids; microencapsulation; microgels; probiotics; viscosity; Show all 10 Subjects
Abstract:
... The viability of Lactobacillus acidophilus when co‐encapsulated with fructooligosaccharides in alginate–gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro‐simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free p ...
digestibility, etc ; amylose; gels; hardness; hydrocolloids; microstructure; modulus of elasticity; mung beans; texture; Show all 9 Subjects
Abstract:
... Mungbean starch (MBS)–flaxseed protein (FP) composite gels were prepared to explore the feasibility of developing soft gel food products. The mixtures of 8% MBS with 1%–4% FP formed smooth and soft-textured gels. Elasticity modulus and hardness of gels decreased with the increase of FP content, e.g., the hardness value reduced from 2.39 N for MBS alone gel to 1.00 N for composite gel (8% MBS+4% FP ...
digestibility, etc ; animal behavior; body condition; decline; diet; energy expenditure; kittens; obesity; physical activity; Show all 9 Subjects
Abstract:
... Physical activity contributes up to 30% of the total daily energy expenditure of domestic cats (Felis catus) and, therefore, can play an important role in the prevention and reduction of obesity and may impact macronutrient digestibility. An age-related decline in physical activity in domestic cats has been observed, however, scientific data is scarce. The aim of this study was to examine the rela ...
digestibility, etc ; diet; energy; lactation; neutral detergent fiber; organic matter; phosphorus; pregnancy; rice bran; Show all 9 Subjects
Abstract:
... Twenty-four gestating sows and 24 lactating sows were randomly allotted to three diets with eight replicate sows per treatment in a 3 × 2 factorial arrangement. Different sows were used in gestation and lactation periods. The hypothesis was that digestibility of gross energy (GE), dry matter (DM), and nutrients in lactating sows is not different from that in gestating sows. A corn–soybean-meal die ...
digestibility, etc ; breads; comparative study; digestible protein; fermentation; flour; industrialization; rheology; sourdough; steam; yeasts; Show all 11 Subjects
Abstract:
... The effects of different fermentation (yeast and sourdough) and cooking (steam and baking) methods on the physicochemical, rheological, and morphological properties of dough, and nutritional property of Chinese steamed/baked bread were investigated. Compared with the yeast‐fermented dough, G′ and G″ were decreased by 18% and 7% for the sourdough‐fermented dough. Compared to the fermented dough, th ...
digestibility, etc ; antioxidant activity; antioxidants; ascorbic acid; bioavailability; digestion; elderly; humans; intestinal microorganisms; pH; Show all 10 Subjects
Abstract:
... We aimed to determine the effect of age (adults vs elderly) on the antioxidant activity, digestibility, and stability of vitamins (vitamin C, vitamin B₆, and vitamin B₁₂) during in vitro human digestion. Antioxidant activity and digestibility of vitamin C were not influenced by age, digestion phase, or the gut microbiota, though its stability decreased in the presence of the gut microbiota. The ac ...