the aim of this study was to evaluate the effects of tannic acid (ta) and pistachio by-product tannin extract (pbe) on n utilization and efficiency of microbial nitrogen synthesis (emns) in saanen dairy goats. the experimental design was a change over design with three treatments and three periods using six mid lactation multiparous dairy goats. tannic acid solution and pbe were added to fresh ...

this experiment was conducted to evaluate the effects of processing protein meals by tannin extracted from pistachio by-product on apparent total tract digestibility, ruminal fermentation and performance of dairy cows. for tannin extraction, one kilogram of sun-dried pistachio by-products was immersed in four liters of water for 48 h. then, pistachio by-products were removed from the water and ...

That’s easy: 2001. My freshman year of college. I spent that year discussing religion and politics over eggs in diners at 2 AM. I found freedom in the simplicity of dorm life, comfort in the company of friends, and happiness in the occasional beverage. I learned to use a charcoal grill and to hit a Wiffl e ball, with great reliability, all the way over the bike path to the Tome Science Building...

yeasts, especially saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. the aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. in this ...

The main and minor constituents of tenryocha extract product, a natural sweetener, were investigated as a part of an ongoing study to evaluate its quality and safety as a food additive. Four constituents, namely rubusoside, steviolmonoside, panicloside IV, and ent-16 alpha, 17-dihydroxykauran-19-oic acid, were isolated. The concentration of rubusoside, the main sweet constituent, was 8.65% in t...

Yeasts, especially Saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. Yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. The aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. In this ...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design,...

Yeasts, especially Saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. Yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. The aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. In this ...

Amounts of isothiocyanates and related compounds in a mustard extract and a horseradish extract for food additive use were determined by GC, after confirmation of the identity of GC peaks by GC/MS. Amounts of allyl isothiocyanate, which included that of allyl thiocyanate, because most of the allyl thiocyanate detected in the sample was assumed to have been formed from allyl isothiocyanate durin...