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4 articles for “Structural Carbohydrate”
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Research ArticleOpen accessIn the keywordsEvaluation of Tropical Grasses on Mine Revegetation for Herbage Supply to Bali Cattle in Sorowako, South Sulawesi, IndonesiaSyamsuddin Hasan, Asmuddin Natsir, Ambo Ako et al.The aim of this study was to evaluate forage quality and absorption of heavy metals in grasses of grazing lands in mine revegetation area. Grazing land was dominated by Brachiaria decumbens (BD), which occupied about 87% in the pasture’ syielding ability of 14.8 Mg DM/ha/year, followed by Centrocema pubescens (CP), Calopogonium mucunoides (CM) and Imperata cylindrica (IC) at 6, 4 … …OnLine Journal of Biological Sciences, Vol. 16, Issue 2 · 18 May 2016 · 7,479 accessesView PDFCite
Research ArticleOpen accessIn the abstractProtective Role of Ganoderma lucidum Polysaccharides Against Stress Induced by Heavy Metals in Caenorhabditis elegansHuixiu Ma, Dehui Dai, Guicai Chen, Weilian HuAli, H., Khan, E., & Ilahi, I. (2019). Environmental Chemistry and Ecotoxicology of Hazardous Heavy Metals: Environmental Persistence, Toxicity, and Bioaccumulation. Journal of Chemistry, 2019, 6730305. https://doi.org/10.1155/2019/6730305 Aljerf, L., & Aljerf, N. (2023). Food products quality and nutrition in relation to public. Balancing health and disease. Progress in Nutrition, 25(1), e2023024. https://doi.org/10.23751/pn.v25i1.13928 Aljerf, L., Williams, M., Ajong, A. B., Onydinma, … …American Journal of Biochemistry and Biotechnology, Vol. 20, Issue 2 · 18 May 2024 · 6,947 accessesView PDFCite
Research ArticleOpen accessIn the abstractTHE USAGE OF ANIMAL AND VEGETABLE ORIGIN RAW MATERIALS COMBINATORICS IN MEAT PRODUCTS OF &#34HALAL&#34 CATEGORY DEVELOPMENTIvan F. Gorlov, Oksana B. Gelunova, Tatiana M. Giro, Ekaterina P. MirzayanovaIntegrated researches aimed to develop technologies and recipes for meat products of &#34Halal&#34 category using seed fat and Milk Protein-Carbohydrate Concentrate (MPCC) represent a new generation of scientific and practical interest. In this connection, the authors propose technologies and recipes for meat products of &#34Halal&#34 category, designed on the basis of rational combinatorics of animal and vegetable origin raw materials, … …American Journal of Agricultural and Biological Sciences, Vol. 9, Issue 4 · 15 Oct 2014 · 7,651 accessesView PDFCite
Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDFCite