Author: H. K. GoeringPublisher:
ISBN:
Category : Feeds
Languages : en
Pages : 24
Book Description
Forage Fiber Analyses (apparatus, Reagents, Procedures, and Some Applications)
Author: H. K. GoeringSourcebook of Methods of Analysis for Biomass and Biomass Conversion Processes
Author: T. MilnePublisher: Springer Science & Business Media
ISBN: 9781851665273
Category : Science
Languages : en
Pages : 456
Book Description
Forage Evaluation in Ruminant Nutrition
Author: D. I. GivensPublisher: CABI
ISBN: 9780851999289
Category : Science
Languages : en
Pages : 498
Book Description
Current pressures to maximise the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of biological and physiochemical procedures have recently been investigated for this purpose.This book is the single definitive reference volume on the current status of research in this areaCovers all forages eaten by ruminant animals
Proceedings of the Southern Pasture and Forage Crop Improvement Conference
Author: Proceedings Of The Xiv International Grassland Congress
Author: J. Allan SmithPublisher: CRC Press
ISBN: 1000308278
Category : Science
Languages : en
Pages : 898
Book Description
Approximately 1500 scientists from around the globe participated in the InternationalGrassland Congress at the University of Kentucky in 1981, sharing existingknowledge of grasslands and exploring methods for increasing the productivity oflivestock/forage systems so as to better feed mankind while maintaining or improvingenvironmental quality. Of the nearly 500 papers presented on previously unpublishedoriginal research or experimental research and development projects, 273 were selectedfor inclusion in this book. They cover the current basic and applied research on productionand utilization of forages from grasslands the world over.
Agriculture Handbook
Author: Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 24
Book Description
Set includes revised editions of some issues.
CRC Handbook of Dietary Fiber in Human Nutrition
Author: Gene A. SpillerPublisher: CRC Press
ISBN: 1420038516
Category : Medical
Languages : en
Pages : 733
Book Description
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a
Handbook of Analysis of Active Compounds in Functional Foods
Author: Leo M.L. NolletPublisher: CRC Press
ISBN: 1439815887
Category : Science
Languages : en
Pages : 959
Book Description
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.
Proceedings of the Second Eastern Native Grass Symposium
Author: Publisher: DIANE Publishing
ISBN: 1428907157
Category :
Languages : en
Pages : 366
Book Description
Cereal Grains
Author: Sergio O. Serna-SaldivarPublisher: CRC Press
ISBN: 1439855668
Category : Medical
Languages : en
Pages : 394
Book Description
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.