News Help Institutional access

Search academic resources

Explore institutional catalogs, electronic resources, open-access journals, available collections, and academic access links.

Advanced search
What NODOVOX Discovery brings together: Institutional catalogs, electronic resources, open-access journals, available collections, and academic access links.
forensic medicine law journals Open Access full text

Results

44 results found.

Resource types: Print book E-book Article Journal Thesis Chapter
Academic search
Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
Article
Article
Effect of high pressure on solubility and aggregability of calcium-added soybean proteins
Añon, Maria Cristina et al · Elsevier · 2012 · ISSN 1466-8564
The effects of High Pressure (HP) on the solubility, aggregation and sedimentation of calcium-supplemented soybean proteins present in soybean protein isolate (SPI), and protein fractions enriched in β-conglycinin and g...
Idioma English
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Ver opciones de acceso Bibliographic record
Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate
Article
Article
Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate
Igartúa, Daniela et al · Elsevier · 2024 · ISSN 0308-8146
Rice protein isolates (RPI) are promising plant-protein sources but present low solubility and poor surface activity in neutral conditions. Improving these characteristics is a crucial challenge to capitalize on them. Th...
Idioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Composição bromatológica e fracionamento de carboidratos e proteínas de aveia-preta e triticale sob corte e pastejo Chemical composition and carbohydrate and protein fractionation of black-oat and triticale under harvest or grazing
Article
Article
Composição bromatológica e fracionamento de carboidratos e proteínas de aveia-preta e triticale sob corte e pastejo Chemical composition and carbohydrate and protein fractionation of black-oat and triticale under harvest or grazing
Fernando Silveira Ferolla et al · Sociedade Brasileira de Zootecnia · 2008 · ISSN 1516-3598
Avaliaram-se a composição bromatológica e as frações de carboidratos e proteínas de aveia-preta (Avena strigosa Schreb) cv. EMBRAPA 29 e triticale (X triticosecale Wittmack) cv. IAC 3 semeados em abril, maio e junh...
LCC LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Determinação da solubilidade protéica de farinhas de subproduto de aves com a pepsina em baixa concentração Determination of solubility of poultry by-product with pepsin in low concentration
Article
Article
Determinação da solubilidade protéica de farinhas de subproduto de aves com a pepsina em baixa concentração Determination of solubility of poultry by-product with pepsin in low concentration
Claudio Bellaver et al · Sociedade Brasileira de Zootecnia · 2004 · ISSN 1516-3598
Foi proposto recentemente que a solubilidade protéica in vitro com pepsina na concentração de 0,0002% é melhor que em concentrações maiores, para melhor classificar a qualidade protéica de farinhas de origem anima...
LCC LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Article
Article
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Tae-Kyung Kim et al · Springer Nature · 2021 · ISSN 2636-0772
Abstract The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulens...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Article
Article
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction
Tae-Kyung Kim et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard re...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Metabolizable energy and amino acids relationships with the soluble fractions of protein and fiber of vegetable feed ingredients Energia metabolizável e relações de aminoácidos com as frações solúveis de proteína e fibra de ingredientes vegetais
Article
Article
Metabolizable energy and amino acids relationships with the soluble fractions of protein and fiber of vegetable feed ingredients Energia metabolizável e relações de aminoácidos com as frações solúveis de proteína e fibra de ingredientes vegetais
Claudio Bellaver et al · Sociedade Brasileira de Zootecnia · 2004 · ISSN 1516-3598
To estimate nutrient and energy digestion with animal from in vitro variables it is necessary to control factors that may interfere on digestion such as: source and concentration of digestor substance, as well as the ori...
LCC LCC:Animal cultureIdioma English
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Ver opciones de acceso Bibliographic record
Predicting post-absorptive protein and amino acid metabolism
Article
Article
Predicting post-absorptive protein and amino acid metabolism
Mark D. Hanigan et al · Sociedade Brasileira de Zootecnia · 2018 · ISSN 1806-9290
ABSTRACT Sustainable production of adequate quantities of food to support a growing human population is a worldwide goal. Under current feeding conditions in the United States, dairy cattle convert dietary nitrogen to mi...
LCC LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Article
Article
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea-Ji Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternati...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Ver opciones de acceso Bibliographic record
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH
Article
Article
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH
Ventureira, Jorge Luis et al · Elsevier Science · 2012 · ISSN 0023-6438
Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal proteins in human nutrition. However, they present poor emulsifying properties in basic conditions corresponding to t...
Idioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Article
Article
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Sol Hee Lee et al · Springer Nature · 2020 · ISSN 2636-0772
Abstract The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
Article
Article
Effects of Phosphate and Two-Stage Sous-Vide Cooking on Textural Properties of the Beef Semitendinosus
Nurul Nazirah Ruslan et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
The Effect of Irradiation on Meat Products
Article
Article
The Effect of Irradiation on Meat Products
Yea-Ji Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Article
Article
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Jeong-Uk Eom et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork qualit...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Composição química, avaliação físico-química e nutricional e efeito da expansão do milho e do farelo de soja para suínos em crescimento Chemical composition, physical-chemical and nutritional evaluation and effect of expanded corn and soybean meal on growing swine
Article
Article
Composição química, avaliação físico-química e nutricional e efeito da expansão do milho e do farelo de soja para suínos em crescimento Chemical composition, physical-chemical and nutritional evaluation and effect of expanded corn and soybean meal on growing swine
J.A.F. Veloso et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2005 · ISSN 0102-0935
Determinaram-se a composição química e as propriedades físico-químicas, a digestibilidade fecal dos nutrientes e os valores energéticos do milho, do milho expandido, do farelo de soja e do farelo de soja expandido,...
LCC LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
EFFECT OF ROUGHAGE TO CONCENTRATE RATIO ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF VEAL CARCASSES
Article
Article
EFFECT OF ROUGHAGE TO CONCENTRATE RATIO ON QUALITATIVE AND QUANTITATIVE CHARACTERISTICS OF VEAL CARCASSES
Rabeea Mahmood et al · Baghdad University · 2026 · ISSN 0075-0530
This study was conducted in the animal farm of the College of Agricultural Engineering Sciences/ University of  Baghdad/ Iraq, from 23 march 2014 to 23 may 2014 to investigate the effect of  two levels of roughage to c...
LCC TENDOkFncmljdWx0dXJlIChHZW5lcmFsKQ~~; TENDOlBsYW50IGN1bHR1cmU~Idioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effect of the Duck Skin on Quality Characteristics of Duck Hams
Article
Article
Effect of the Duck Skin on Quality Characteristics of Duck Hams
Dong-Hyun Kim et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Article
Article
Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin
Hyerin Shin et al · Springer Nature · 2019 · ISSN 2636-0772
Abstract Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Article
Article
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
Chang-Hwan Jeong et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [De...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Article
Article
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives
Mahabbat Ali et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containi...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Ultrasound-assisted processing of soybean meal enhances the nutritional quality and functionality of plant-based nuggets
Article
Article
Ultrasound-assisted processing of soybean meal enhances the nutritional quality and functionality of plant-based nuggets
Amara Shafqat et al · Taylor & Francis Group · 2026 · ISSN 1094-2912
Current study optimizes ultrasonication frequency (20, 30, 40 kHz) and time (10, 20, 30 min) for efficient valorization of soybean meal through nutritional enhancement and utilization in development of plant-based nu...
LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Effects of drying conditions on some physical properties of soy protein films
Article
Article
Effects of drying conditions on some physical properties of soy protein films
Denavi, Gabriela Alejandra et al · Elsevier · 2009 · ISSN 0260-8774
The influence of drying conditions (air temperature and relative humidity) on mechanical properties, solubility in water, and color of two kinds of soy protein isolate film: a commercial one (CSPI) and other obtained und...
Idioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender
Article
Article
Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender
Salvador Osvaldo Cruz-López et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have ga...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
Open Access
Ver opciones de acceso Bibliographic record
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
Article
Article
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive
Ju Hyun Min et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hy...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma English
El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Material complementario
Ver opciones de acceso Bibliographic record
NODITO
Asistencia de búsqueda académica
Te ayudo a buscar, encontrar y acceder a recursos académicos.
Consultar con NODITO
¿Qué necesitás hacer?
Consultas rápidas
NODITO Asistencia contextual NDX