Search Results - NUTRITIONAL VALUE

Estudio de la cinética de degradación de compuestos fenólicos y antioxidantes en el deshidratado de ciruelas tipo D’Agen en San Rafael (Mendoza) by Urfalino, Delia Paola

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Comportamiento productivo y valor nutricional de 22 genotipos de raigrás (Lolium spp.) en tres pisos altoandinos del norte de Perú by Vallejos Fernández, Luis Asunción, Alvarez García, Wuesley Yusmein, Paredes Arana, Manuel E., Pinares Patiño, César, Bustíos Valdivia, Julio C., Vásquez Pérez, Héctor Vladimir, García Ticllacuri, Rubén

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Desempenho e valor nutricional da forragem hidropônica de cevada verde na alimentação de porquinhos-da-índia by Taboada Mitma, Víctor Hugo, Sarria Bardales, José Antonio, Cruz Luis, Juancarlos Alejandro, Huamaní Bedoya, Daniel, Buendía Molina, Marilyn Aurora

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Actualización sobre el uso del orujo de uva en producción animal de carne y leche = Grape pomace used in meat and milk production: a review by Fernandez Mayer, Anibal

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Evaluación de la variedad Kale Ruso by Sanchez, Emiliana Cecilia

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Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional by Corbino, Graciela Beatriz, Patrignani, Mariela

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Exploiting the successive projections algorithm to improve the quantification of chemical constituents and discrimination of botanical origin of Argentinean bee-pollen by Vallese, Federico Danilo, Garcia Paoloni, María Soledad, Springer, Valeria, Fernandes, David Douglas de Sousa, Diniz, Paulo Henrique Gonçalves Dias, Pistonesi, Marcelo Fabián

“…The protein content is one of the main parameters to determine its nutritional value, but it makes accurate labeling difficult due its high variability related to the botanical origin. …”
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El valor nutritivo de cáscaras del caupí (Vigna unguiculata Walp.) en raciones alimenticias para cabras by Adebowale, E.A.

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Linking Grain Mineral Content to Pest and Disease Resistance, Agro-Morphological Traits, and Bioactive Compounds in Peruvian Coffee Germplasm by Choque Incaluque, Ester Maryeta, Cueva Carhuatanta, César Aldair, Carreraa Rojo, Ronald Pio, Maravi Loyola, Jazmín Yurema, Hermoza Gutiérrez, Marián, Cántaro Segura, Hector Baroni, Fernández Huaytalla, Elizabeth, Gutiérrez Reynoso, Dina Lidna, Quispe Jacobo, Fredy Enrique, Ccapa Ramírez, Karina Beatriz

“…Overall, grain mineral composition is linked to plant health, productivity, and functional quality in coffee, providing a foundation for precision nutrient management and breeding programs aimed at resilient and high–value-added coffee.…”
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Agro-morphological characterization of tarwi (Lupinus mutabilis Sweet) accessions using descriptors and spectral metrics derived from UAVs by Peña Elme, Eunice Corcas, Ortega Quispe, Kevin Abner, Enriquez Pinedo, Lucía Carolina, Cerrón Mercado, Francis Gladys, Amaro Camarena, Nery Amelia, Girón Aguilar, Rita Carolina, Loayza Loza, Hildo, Pizarro Carcausto, Samuel

“…Tarwi (Lupinus mutabilis S.) is a legume native to the Andes, recognized for its high nutritional value, which gives it great potential in food security programs. …”
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How Long Should Grasses of South American Campos Grasslands Rest for Stockpiling Forage? by Risso Barbosa, Marlon, Durante, Martin, Marin, Luciana, Cazzuli, Fiorella, Quadros, Fernando Luiz Ferreira de, Dixon, Rob M., Correa, Franklin Riet, Jaurena, Martín

“…As the forage deferment increased, the nutritional value decreased more in C4 than in C3 grasses. …”
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Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding by Esteras, Cristina, Rambla, José Luis, Sanchez, Gerardo, López-Gresa, María Pilar, González-Mas, María del Carmen, Fernández-Trujillo, Juan Pablo, Bellés, José María, Granell, Antonio, Picó, María Belén

“…Also, landraces with high nutritional value with regard to carotenoids have been identified. …”
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Evaluación agronómica y valor nutritivo de avena (Avena sativa) bajo condiciones de restricción de lluvia en los Andes by Arango Quispe, Sheyla Johanna Shumyko, Viera Valencia, Mario, Gómez Bravo, Carlos Alfredo

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Comportamiento productivo y valor nutricional de siete genotipos de trébol en tres pisos altitudinales de la sierra norte del Perú by Vallejos Fernández, Luis Asunción, Alvarez García, Wuesley Yusmein, Paredes Arana, Manuel E., Saldanha Odriozola, Sylvia, Guillén Sanchez, Ricardo, Pinares Patiño, César, Bustíos Valdivia, Julio C., García Ticllacuri, Rubén

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Estrategias tecnológicas innovadoras para incrementar el rendimiento durante la elaboración de quesos blandos by Audero, Gabriela Maria, Billoud, Ariana, Karlen, Joselina, Cambursano, Patricia, Guanchiale, Cesar, Costabel, Luciana Maria

“…The increase in protein content in the production milk, in addition to the impact on the cheese yield, allows obtaining a product with a differential nutritional value, due to the protein increase that it will have in its chemical composition. …”
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Implementation of a method for the identification and quantification of phytosterols in peanut (Arachis hypogaea L.) by gas chromatography by Aquilano, Claudio Gabriel, Percibaldi, Nora Mabel, Martínez, María José

“…This legume has bioactive compounds of nutritional value, phytosterols among the most important ones. …”
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Dissecting the genetic control of root and leaf tissue-specific anthocyanin pigmentation in carrot (Daucus carota L.) by Bannoud, Florencia, Ellison, Shelby L., Paolinelli, Marcos, Horejsi, Thomas, Senalik, Douglas A., Fanzone, Martín Leandro, Iorizzo, Massimo, Simon, Philipp W., Cavagnaro, Pablo

“…These data contribute to the understanding of anthocyanin regulation in the carrot root at a tissue-specific level and maybe instrumental for improving carrot nutritional value.…”
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Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough by Dentice Maidana, Stefania, Aristimuño Ficoseco, Cecilia, Bassi, Daniela, Cocconcelli, Pier Sandro, Puglisi, Edoardo, Savoy, Graciela, Vignolo, Graciela Margarita, Fontana, Cecilia Alejandra

“…Chia, is a gluten-free, rich in proteins, oilseed that is “on trend” as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (HTS). …”
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Unravelling Citrus Huanglongbing Disease by Ferrarezi, Rhuanito Soranz, Vincent, Cristopher Issac, Urbaneja, Alberto, Machado, Marcos Antonio

“…Fibrous root density decreases nearly 30%, directly affecting water and nutrient uptake, severely reducing fruit yield, and demanding more frequent irrigation and improved mineral nutrition practices. Fruit from HLB-affected trees are often lopsided, poorly colored, and contain aborted seeds, with low commercial value due to small size and quality. …”
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Perfiles metabólicos en ovinos del valle de Sogamoso by Mogollón, José Dario, Mossos C., Néstor, Hernández de Galvis, Alba Lucia, Pefla B., Néstor E., Barham, Alan

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