We hypothesized that lambs discriminate the postingestive effects of P and associate those effects with feed flavor to modify feed choices. Three predictions were tested based on this hypothesis: 1) lambs will modify preference for arbitrary flavors eaten during intraruminal infusions of NaH2PO4, 2) changes in preferences are more specific than changes in osmotic load induced by salts of Na; an...

Grape pomace is one of the main by-products in wine industry and contains some high-added-value compounds, such as polysaccharides. Considering wide application possibilities polysaccharides food industry, revalorization grape to extract presents itself an opportunity for by-product management. Therefore, aim this study was characterize polysaccharide extracts obtained from different white vari...

Obesity occurs when a person's calorie intake exceeds the amount of energy burns, which may lead to pathologic growth of adipocytes and the accumulation of fat in the tissues. In this study, the effect and mechanism of pear pomace extracts on 3T3-L1 adipocyte differentiation and apoptosis of mature adipocytes were investigated. The effects of pear pomace extract on cell viability and the anti-a...

Laccase activity of Pleurotus ostreatus is significantly increased by the addition of apple pomace. Among various conditions, the best concentration of apple pomace and cultivation time for the production of laccase by P. ostreatus was 2.5% and 9 days, respectively. Reverse transcription polymerase chain reaction analyses of laccase isoenzyme genes, including pox1, pox3, pox4, poxc, poxa3, and ...

• A method for the extraction of grape polysaccharide families has been optimized. White pomace was used as raw material, which implies its revaluation. pH 1.0, 1:4 solid to liquid ratio and 18 h yielded highest efficiencies. All reagents were food-safe obtain polysaccharides oenological use. The aim this paper is optimize a recover from white (non-fermented), main waste by-product food industr...

Seed flours from black raspberry, red raspberry, blueberry, cranberry, pinot noir grape, and chardonnay grape were examined for their total fat content, fatty acid composition, total phenolic content (TPC), total anthocyanin content (TAC), radical scavenging capacities against the peroxyl (ORAC) and stable DPPH radicals, chelating capacity against Fe(2+), and antiproliferative activities using ...