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| Barchiesi-Ferrari,Claudia; Alomar,Daniel; Miranda,Horacio. |
| Enzymatic in vitro digestibility has been studied as a method to predict energy values of forages for ruminants, although results have been affected by type of forage and methodological details of the technique. This work was performed to evaluate the effects of cellulase concentration (0.75, 1.0 and 6.25 g L-1), incubation time (24 or 48 h) and type of final washing of the residue (water or acetone) on the in vitro digestibility of the dry matter (DMD), organic matter (OMD) and content of digestible organic matter in the DM (D value) of silages made at three maturity stages from three types of pastures: a) permanent pasture (Dactylis glomerata, Lolium perenne, Bromus catharticus Vahl var. catharticus, Trifolium repens and Holcus lanatus); b) Italian... |
| Tipo: Journal article |
Palavras-chave: Cellulase incubation; Enzymatic digestibility; In vitro digestibility. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000200010 |
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| Barchiesi-Ferrari,Claudia; Alomar,Daniel; Miranda,Horacio. |
| In pasture-based dairy herds where silage is a widely adopted supplement, optimized feeding requires reliable estimations of nutritional quality of this conserved forage. Metabolizable energy, an important nutritional fraction, can be predicted from digestibility-related traits, such as the digestible organic matter contained in the dry matter (D-value). The aim of the present study was to evaluate the prediction of D-value and dry matter digestibility (DMD) of grass silages made from four different pastures and maturity stages, using the pepsin-cellulase method. Fungal cellulase was used, applying different enzyme concentrations, incubation times and types of final wash. The silages were prepared from permanent pasture (Dactylis glomerata L., Lolium... |
| Tipo: Journal article |
Palavras-chave: Pasture silage; Digestibility of dry matter. |
| Ano: 2011 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392011000200011 |
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| Schnettler,Berta; Crisóstomo,Gloria; Mills,Natally; Miranda,Horacio; Mora,Marcos; Lobos,Germán; Grunert,Klaus G. |
| In light of the increasing use of nanotechnology in food production, consumer acceptance of sunflower oil produced with nanotechnology or from genetically modified (GM) plants and the conventionally produced raw materials available in Temuco (Araucanía Region, Chile), market segments were differentiated with respect to their acceptance of nanotechnology and characterized according to their sociodemographic characteristics and food neophobia level. To achieve this aim, a survey was administered to 400 people. Using a conjoint analysis, the brand (33.6%) and production system (32.6%) were determined to be more important than the price (19.2%) and health certification (14.6%); national brands, produced conventionally with a health certification seal and sold... |
| Tipo: Journal article |
Palavras-chave: Sunflower oil; Transgenic food; Nanotechnology. |
| Ano: 2013 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202013000100002 |
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| Schnettler,Berta; Crisóstomo,Gloria; Mora,Marcos; Lobos,Germán; Miranda,Horacio; Grunert,Klaus G.. |
| Given the increasing use of nanotechnology in food production and packaging, its acceptance was evaluated in Temuco, Chile, and different consumer segments were identified. Different brands of sunflower oil were used at different prices as a case study. A structured questionnaire was applied to 400 supermarket shoppers. It was determined that brand was more important than nanotechnology application in packaging and food, and more important than price. The consumers preferred an average priced oil with a manufacturer's brand with nanoparticles to reduce cholesterol, and packaging with nanoparticles to increase the shelf life of the product and to prevent the growth of microorganisms. Three consumer segments were distinguished by the cluster analysis. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Nanotechnology in food; Nanotechnology in packaging; Satisfaction with food-related life. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100023 |
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