|
|
|
|
| |
|
| |
|
|
| Le Borgne, Y; Diss-mengus, B; Marin, J. |
| Introduction: Among the problems found in mollusc hatcheries, the feeding of growing post larvae is of primary concern. It is therefore essential to reach algal production rationalisation through precise knowledge of the nutritional requirements of the different species of spat produced, and this for a diversity of size classes. Many authors, such as HARTMAN and EPIFANIO (1973), PRUDER and al. (1976), have attempted to establish appropriate food rations in laboratory for various post larvae mollusks according to their average weight. However, it is difficult to adapt those results to hatchery experiments, since raising conditions and yield issues are totally different. The purpose of this work is to determine nutritional rations required for different post... |
| Tipo: Text |
Palavras-chave: Crassostrea gigas; Ostrea edulis; Artificial feeding; Oyster culture; Food composition. |
| Ano: 1978 |
URL: http://archimer.ifremer.fr/doc/1978/rapport-1758.pdf |
| |
|
|
| Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod. |
| In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007 |
| |
|
| |
|
|
| SANTOS,WALTER N.L. DOS; SAUTHIER,MARIA CELESTE S.; CAVALCANTE,DANNUZA D.; BENEVIDES,CLÍCIA M.J.; DIAS,FÁBIO S.; SANTOS,DANIELE C.M.B.. |
| ABSTRACT The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physico-chemical parameters were assessed employing procedures described in the AOAC methods. The total phenolic compounds (TPC) and total flavonoids (TF) were determined using spectroanalytical methods. Considering the Reference Daily Intake (RDI), the concentrations of K, Cu and Vitamin C found in atemoya were the highest, representing about 32, 23 and 37% of the RDI, respectively. The total carbohydrates... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Atemoya; Food composition; ICP OES; Flavonoids; Phenolics. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401243 |
| |
|
| |
|
| |
|
|
|
