TOASTING

作品数：5被引量：4H指数：2
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Modifications in aroma characteristics of'Merlot'dry red wines aged in American,French and Slovakian oak barrels with different toasting degrees被引量：2
《Food Science and Human Wellness》2024年第1期381-391,共11页Haocheng Lu Binhao Cheng Yibin Lan Changqing Duan Fei He 
the financial support received from The Key Project of R&D Program of Ningxia Hui Autonomous Region,China(2022BBF01003);China Agriculture Research System of MOF and MARA(CARS-29).
Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines.In the present study,the aroma compounds were analyzed from the‘Merlot’dry red wines,which were fermen...
关键词：Wine Aroma Oak Barrel Oak species Toasting degrees Geographic origin Aging 
Formation of RRR-a-tocopherol in rumen and intestinal digestibility of tocopherols in dairy cows
《Animal Nutrition》2023年第4期350-363,共14页Saman Lashkari Farhad M.Panah Martin R.Weisbjerg Søren K.Jensen 
the Danish Milk Levy Fund (M■lkeafgiftsfonden, Aarhus, Denmark) for its financial support
Tocopherol sources in diets are often a combination of all-rac-a-tocopheryl acetate(synthetic a-tocopherol)from vitamin supplements and natural tocopherols and 2R-(4’R,8’R)-5,7,8-trimethyltocotrienol(a-tocotrienols)...
关键词：Vitamin E a-Tocopherol stereoisomers TOASTING DECORTICATION COW 
Effect of toasting grain silages from field peas(Pisum sativum)and field beans(Vicia faba)on in vitro gas production,methane production,and post-ruminal crude protein content
《Animal Nutrition》2020年第3期342-352,共11页Martin Bachmann Christian Kuhnitzsch Sebastian Michel Annabel Thierbach Mandy Bochnia Jorg M.Greef Siriwan D.Martens Olaf Steinhofel Annette Zeyner 
supported by funds of the Federal Ministry of Food and Agriculture(BMEL)based on a decision of the parliament of the Federal Republic of Germany via the Federal Office for Agriculture and Food(BLE)under the Federal Programme Protein Crop Strategy(grant no.2815EPS058)
Legume grains such as field peas and field beans can be produced on a local level,and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals.In ruminants,protein,starch,and ...
关键词：Legume grain silage TOASTING In vitro gas production Protein evaluation Streptomyces griseus protease test 
Physical and chemical changes of rapeseed meal proteins during toasting and their effects on in vitro digestibility
《Journal of Animal Science and Biotechnology》2017年第2期417-427,共11页Sergio Salazar-Villanea Erik M.A.M.Bruininx Harry Gruppen Wouter H.Hendriks Patrick Carré Alain Quinsac Antonius F.B.van der Poel 
the financial support from the Wageningen UR“IPOP Customized Nutrition”programme financed by Wageningen UR,the Dutch Ministry of Economic Affairs,WIAS,Agrifirm Innovation Center,ORFFA Additives BV,Ajinomoto Eurolysine s.a.s and Stichting VICTAM BV.SSV acknowledges;the support from the Universidad de Costa Rica
Background： Toasting during the production of rapeseed meal（RSM） decreases ileal crude protein（CP） and amino acid（AA） digestibility. The mechanisms that determine the decrease in digestibility have not been ful...
关键词：Hydrolysis rate In vitro protein digestibility Rapeseed meal Reactive lysine Secondary structure 
Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal被引量：2
《Journal of Animal Science and Biotechnology》2017年第1期205-216,共12页Rainer Mosenthin Ulrike Messerschmidt Nadja Sauer Patrick Carre Alain Quinsac Friedrich Schone 
Background： During processing in a desolventizer/toaster（DT）, rapeseed meal（RSM） is heated to evaporate the hexane and to reduce the level of heat-labile anti-nutritional factors such as glucosinolates（GSL）. Ho...
关键词：Anti-nutritional factor Glucosinolate Processing Protein quality Rapeseed meal 
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