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Mechanism and functions of identified miRNAs in poultry skeletal muscle development

PI3K Phosphoinositide-3-Kinase ANXA2 Annexin A2 TPM3 Tropomyosin 3 EIF2AK3 Eukaryotic Translation Initiation Factor 2 Alpha Kinase 3 Reference Accili, D., Arden, K.C., 2004. FoxOs at the Crossroads of Cellular Review Metabolism, Differentiation, and Transformation. Andreote, A.P.D., Rosario, M.F., Ledur, M.C., Jorge, E.C., Sonstegard, T.S., Matukumalli, L., Coutinho, L.L., 2014. Identification and characterization of microRNAs expressed in chicken skeletal muscle. Genet. Mol. Res. 13, 1465–1479.

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Genetic control of silvicultural traits in Balfourodendron riedelianum (ENGL.) ENGL.

.L, Macedo HR, Gallo PB, Gonçalves OS, Garcia JN, Longui EL, Freitas MLM, Sebbenn AM (2015) Seleção de clones de Hevea brasiliensis para a região de Mococa, Estado de São Paulo. Revista do Instituto Florestal 27: 137–143. Lorenzi H (2008) Brazilian trees: manual of identification and cultivation of native tree plants of Brazil. Nova Odessa: Instituto Plantarum. Magnussen S, Yeatman CW (1987) Adjusting for interrow competition in Jack pine provenance trial. Silvae Genetica 36 (5/6): 206–214. Manoel RO, Alves PF, Dourado CL

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Physiological Properties of Dietary Ellagitannin-Rich Preparations Obtained from Strawberry Pomace Using Different Extraction Methods

-220. 11. Cerdá B., Tomás-Barberán F.A., Espín J.C., Metabolism of antioxidant and chemopreventive ellagitannins from strawberries. Raspberries, walnuts and oak-aged wine in humans: identification of biomarkers and individual variability. J. Agric. Food Chem., 2005, 53, 227-235. 12. Da Silva Pinto M., Lajolo M.F., Genovese M.I., Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chem., 2008, 107, 1629- -1635. 13. Espin J.C., Gonzalez-Barrio R., Cerda B., Lopez-Bote C., Rey, A

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Distribution of (1,3)(1,4)-β-D-Glucans in Grains of Polish Oat Cultivars and Lines (Avena sativa L.) – Short Report

molecular weight β-glucan do not differ in their effects on blood concentrations of lipids, insulin, or glucose in humans. J. Nutr., 2004, 134, 1384–1388. 11. Fulcher R.G., Miller S.S., Structure of oat bran and distribution of dietary fiber components. 1993, In : Oat Bran (ed. P.J. Wood.). AACC Inc., St. Paul, Minnesota, USA, pp. 1–24. 12. Gajdošová A., Petruláková Z., Havrlentová M., Červená V., Hozová B., Šturdík E., Kogan G., The content of water-soluble and water-insoluble β-D-glucans in selected oats and barley varieties. Carboh. Polym., 2007, 70, 46

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Trends in Edible Vegetable Oils Analysis. Part B. Application of Different Analytical Techniques

and traceability of virgin olive oil by calorimetry. J. Therm. Anal. Calorim., 2006, 84, 105-112. Armenta S., Garrigues S., de la Guardia M., Determination of edible oil parameters by near infrared spectrometry. Anal. Chim. Acta, 2007, 596, 330-337. Arthur C., Pawliszyn J. Solid-phase microextraction with thermal desorption using fused silica optical fibers. Anal. Chem., 1990, 62, 2145-2148. Baeten V., Pierna J. A. F., Dardenne P., Meurens M., Garcia-Gonzalez D. L., Aparicio-Ruiz R

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The required characteristics of ensiled crops used as a feedstock for biogas production: a review

different fibre contents. Bioresour Technol 101: 9527-9535. Koch K, Lübken M, Gehring T, Wichern M, Horn H (2010): Biogas from grass silage - Measurements and modeling with ADM1. Bioresour Technol 101: 8158-8165. Kolář L, Kužel S, Peterka J, Borová-Batt J (2010): Agrochemical value of the liquid phase of wastes from fermenters during biogas production. Plant Soil Environ 56: 23-27. Kruse S, Herrmann A, Kornher A, Taube F (2008): Evaluation of genotype and environmental variation in fibre content

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Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review

-aromatase activity of phytochemicals in white button mushrooms ( Agaricus bisporus ). Cancer. Res., 2006, 66, 12026–12034. 10. Chen Y.C., Ho K., Hsieh Y., Wang T., Mau J., Contents of lovastatin, γ-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia. LWT − Food Sci. Technol., 2012, 47, 274–278. 11. Cheung P.C.K., Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. Food Sci. Human Wellness, 2013, 2, 162–166. 12. Czapski J., Antioxidant activity and phenolic content in some strains of mushrooms

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

. Anal., 2007, 20, 436–439. 28. Stahnke L.H., Aroma components from dry sausages fermented with Staphylococcus xylosus . Meat Sci., 1994, 38, 39–53. 29. StatSoft, Inc. (2014). STATISTICA (data analysis software system), version 12. [ ]. 30. Szcześniak A.S., Texture is a sensory property. Food Qual. Prefer., 2002, 13, 215–225. 31. Théron L., Tournayre P., Kondjoyan N., Abouelkaram S., Santé-Lhoutellier V., Berdagué J.L., Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham. Meat Sci., 2010

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Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

-producing animals: development, genetic and nutritional control, and identification of putative markers. Animal, 2, 303–319. doi: 10.1017/S1751731109991091. Jayasena DD, Ahn DU, Nam MKC, JO C (2013): Factors affecting cooked chicken meat flavour: a review. World’s Poultry Science Journal, 69, 515–526. doi: 10.1017/S0043933913000548. Kabir SML (2009): The role of probiotics in the poultry industry (review). International Journal of Molecular Sciences, 10, 3531–3546. doi: 10.3390/ijms10083531. Kim HW, Yan FF, Hu JY, Cheng HW, Kim YHB (2016): Effects of probiotics

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Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

.K., Ahn H.J., Lee M.Z., Park S.H., Kim S.K., Antioxidant activity and free radical scavenging capacity between Korean medicinal plant and flavonoids by assay guided comparison. Plant Sci., 2002, 163, 1161-1168. 9. Chweya J.A., Identification and nutritional importance of indigenous green leafy vegetables in Kenya. Acta Hort., 1985, 153, 99-108. 10. Day R.A., Underwood A.L., Quantitative Analysis. 1986, 5th ed. Prentice Hall, p. 701. 11. Dewanto V., Wu X., Adom K.K., Liu R.H., Thermal processing enhances the nutritional value of tomatoes by increasing total anti

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