نتایج جستجو برای: 30 or 60 mg on fermentation parameters

تعداد نتایج: 10200313  

2000
S. G. Haddad R. J. Grant

We quanti®ed the effect of dietary non®ber carbohydrate (NFC) concentration (30, 35, 40, or 45% of DM) on in vitro digestion kinetics of neutral detergent ®ber (NDF) from alfalfa and corn silages at pH 5.8 or 6.8. The objective was to simulate the effect of diets differing in effective ®ber content on the optimal NFC-to-NDF ratio that resulted in maximal ®ber digestion. Ash-free NDF was determi...

Journal: :Fermentation 2023

Grape seed proanthocyanidin (GSP) contains polyphenolic bioflavonoids ubiquitously found in the lignified portions of grape seeds from winery and distillery industries, as an antioxidant. To explore its potential a rumen modifier methanogenesis inhibition, 2 × 5 factorial experiment was conducted to determine effect GSP at 0, 15, 30, 60 120 mg/g substrate on fermentation two representative tota...

Journal: :Circulation. Cardiovascular interventions 2013
Jean G Diodati Jorge F Saucedo John K French Anthony Y Fung Tracy E Cardillo Carsten Henneges Mark B Effron Harold N Fisher Dominick J Angiolillo

BACKGROUND Adding a prasugrel loading dose (LD) to a clopidogrel LD could be desirable because clopidogrel may fail to provide adequate levels of platelet inhibition in patients with acute coronary syndrome undergoing percutaneous coronary intervention. METHODS AND RESULTS The pharmacodynamic response of prasugrel 60 mg ld alone was compared with prasugrel 60 mg or 30 mg added 24 hours to clo...

Journal: :فصلنامه علمی پژوهشی گیاهان دارویی 0
m moarefian department of food science and technology, tarbiat modares university, p.o.box: 14115-336, tehran, iran tel: + 98- 21- 48292323, fax: + 98- 21 - 48292200; m barzegar 1- department of food science and technology, tarbiat modares university m sattari department of bacteriology, tarbiat modares university h naghdi badi department of cultivation and development, institute of medicinal plants, acecr

background: natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. they can retard lipid oxidation and control spoilage bacteria in foodstuffs (e.g. meat products). objective: this work was aimed to evaluate the effect of nitrite partial replacement with mentha piperita essential oil (mpeo) on oxidative, microbial and sensory properties of c...

Journal: :journal of agricultural science and technology 2011
m. taghavi nezhad d. alipour m. torabi goudarzi p. zamani g. khodakaramian

the aim of this study was to assess the effect of several doses of spearmint essential oil (seo; 0, 250, 500, 750 or 1,000 µg ml-1 buffered rumen fluid) on the fermentation kinetic and digestibility using in vitro gas production technique. a total mixed ration (30% roughage: 70% concentrate) was incubated with buffered rumen fluid. in vitro gas production, asymptotic gas production (a), rate of...

2018
Ira J Gottlieb Deborah R Tunick Randall J Mack Stewart W McCallum Campbell P Howard Alex Freyer Wei Du

Objective This randomized, double-blind, placebo-controlled study evaluated the safety and efficacy of an intravenous (IV) nanocrystal formulation of meloxicam in subjects with moderate-to-severe pain following a standardized unilateral bunionectomy. Methods Fifty-nine subjects aged 18-72 years were randomized to receive doses of either 30 mg (n=20) or 60 mg (n=20) meloxicam IV or placebo (n=...

2017
Mehrnaz Tabibian Mohammadali Torbati Mohammad Reza Afshar Mogaddam Maryam Mirlohi Malihe Sadeghi Javad Mohtadinia

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

Journal: :Applied and environmental microbiology 2006
Xia Wang Ping Xu Yong Yuan Changlong Liu Dezhong Zhang Zhengting Yang Chunyu Yang Cuiqing Ma

Gellan gum production was carried out by Sphingomonas paucimobilis ATCC 31461 in a simplified medium with a short incubation time, and a kinetic model for understanding, controlling, and optimizing the fermentation process was proposed. The results revealed that glucose was the best carbon source and that the optimal concentration was 30 g liter(-1). As for the fermenting parameters, considerab...

2014
Yumi Yamasaki Megumi Yamaguchi Kenji Yamagishi Hirofumi Hirai Ryuichiro Kondo Ichiro Kamei Sadatoshi Meguro

BACKGROUND The white-rot fungus Phlebia sp. strain MG-60 was proposed as a candidate for integrated fungal fermentation process (IFFP), which unifies aerobic delignification and semi-aerobic consolidated biological processing by a single microorganism based on its ability to efficiently degrade lignin and ferment the sugars from cellulose. To improve IFFP, the development of a molecular breedin...

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