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Listar por palabra clave "Antinutritional factors"

Mostrando ítems 1-5 de 5

Efecto de la fermentación con Pleurotus ostreatus de habas secas (Vicia Fava L.) sobre su composición nutricional y su impacto sobre la digestibilidad de nutrientes y compuestos bioactivos.

Martí García, Alberto (Universitat Politècnica de València, 2024-05-14)

[ES] Este estudio tiene como objetivo investigar los efectos de la fermentación en estado sólido con un hongo comestible (Pleurotus ostreatus) sobre las habas (Vicia faba), un alimento con un excelente perfil nutricional ...
Evaluación del impacto del proceso de fermentación en estado sólido con Pleurotus ostreatus en las propiedades de la quinoa

Mor Llombart, Paula (Universitat Politècnica de València, 2021-10-01)

[ES] La quinoa (Chenopodium quinoa) es un pseudocereal rico en proteínas, fibra y almidón, y fuente de minerales, vitaminas y compuestos bioactivos. Su consumo contribuye a la sostenibilidad ambiental y su alta adaptabilidad ...
Fishmeal substitution by Iberian pig meal and vegetable proteins blend and inclusion of Isochrysis aff. galbana (T-Iso) in diets for gilthead seabream (Sparus aurata L.): Effects on growth and feed utilization efficiency

Vélez-Calabria, Glenda; Martínez-Llorens, Silvia; Milián-Sorribes, María C.; Jauralde García, Ignacio; Jover Cerda, Miguel; Tomas-Vidal, A. (Blackwell Publishing, 2021-12)

[EN] Research was carried out into the effect of partial and total fishmeal (FM) replacement by a vegetable and animal proteins blend, as well as the inclusion of microalgae in diets for gilthead seabream (Sparus aurata ...
Potential of fermentation processes for nutritional and improvement of cereals, legumes and seeds flours: a review

Garrido Galand, Sara (Universitat Politècnica de València, 2020-10-13)

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of ...
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: a review

Garrido-Galand, S.; Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2021-07)

[EN] Nowadays there is an increasing demand for vegetable protein sources as an alternative to that of animal origin, not only for its greater environmental sustainability but also for its relationship with lower risk of ...