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http://elartu.tntu.edu.ua/handle/lib/33064| Назва: | Phyto-feed additives production: technological aspects and biological value |
| Автори: | Tchoursinov, Yuriy Kovaliova, Olena Kalyna, Viktoriia Mykolenko, Svitlana Khomuk, Nadiia Ihorivna |
| Бібліографічний опис: | Tchoursinov Yuriy. Phyto-feed additives production: technological aspects and biological value.Scientific Bulletin. Yuriy Tchoursinov, Olena Kovaliova, Viktoriia Kalyna, Svitlana Mykolenko, Nadiia Khomuk. Series F. Biotechnologies, Vol. XXIV, No. 2, 2020 ISSN 2285-1364, CD-ROM ISSN 2285-5521, ISSN Online 2285-1372, ISSN-L 2285-1364 P.43-48. |
| Дата публікації: | 2020 |
| Дата подання: | 2020 |
| Дата внесення: | 7-гру-2020 |
| Місце видання, проведення: | Bucharest, Romania |
| Теми: | phyto-feed additives protein quality heat treatment solubility protein digestibility process parameters |
| Діапазон сторінок: | 43-48 |
| Короткий огляд (реферат): | The results of the qualitative assessment of the final products of the technology include: mowing of vegetative plants, such as alfalfa, amaranth, clover, pea-oat mixture; grinding; wet fractionation with obtaining marc and juice; thermal coagulation, filtration of juice, drying of the chloroplast fraction by spraying or in a vibro-boiling layer.In the process of transformation of vegetative plants, biologically active phyto-feed additives are obtained as the final product. During the production of which the processed phytomaterials were influenced by regime processing parameters related to temperature, processing of time on certain stages, acidity, etc. A computational method developed in the paper for determining the biological value of phyto-feed additives is implemented taking into account the importance of protein efficacy ratio. |
| URI (Уніфікований ідентифікатор ресурсу): | http://elartu.tntu.edu.ua/handle/lib/33064 |
| Перелік літератури: | Arlabosse, P., Blanc, M., Kerfaï, S., Fernandez, A. (2011). Production of green juice with an intensive thermo-mechanical fractionation process. Part I: Effects of processing conditions on the dewatering kinetics. Chemical Engineering Journal, Elsevier, 168, 586-592. Badar, K.V. and Kulkarni, A. U. (2011). LPC is novel source of protein for human health and nutrition: A review. Current Botany, 2(1):05-07. Bhilave, M.P., Bhosale, S.V., Nadaf, S.B. (2012). Protein Efficiency Ratio (PER) of Ctenopharengedon idella Fed on Soyabean Formualted Feed. Biological Forum - An International Journal, 4(1):79-81. Colas, D., Doumeng, C., Pontalier, P.Y. & Rigal, L. (2013). Green crop fractionation by twin-screw extrusion: Influence of the screw profile on alfalfa (Medicago sativa) dehydration and protein extraction. Chemical Engineering and Processing: Process Intensification, Vol. 72, p. 1-9. Ghaly, A.E. and Alkoaik, F.N. (2010). Extraction of Protein from Common Plant Leaves for Use as Human Food. American Journal of Applied Sciences, 7(3): 331-342. Kalli, E., Lappa, I., Bouchagier, P., Tarantilis, P.A., Skotti, E. (2018). Novel application and industrial exploitation of winery by-products. Bioresources and Bioprocess, 5, 46. Kuznetsov, A.V., Vitchuk, N.A., Antsev, Yu., Sabinina, A.L. (2019). Application of qualimetry methods for quality assessment of production processes at components suppliers enterprises. Quality Management and Reliability of Technical Systems. IOP Conf. Series: Materials Science and Engineering 666. Pęksa, A. and Miedziank, J. (2014). Amino Acid Composition of Enzymatically Hydrolysed Potato Protein Preparations. Czech J. Food Sci, Vol. 32, no. 3: 265–272 Rathor, B. M. (2016). Analysis of leaf protein concentrate (LPC) from green foliages of leguminous crop plants. Research Journal of Life Sciences, Bioinformatics, Pharmaceutical and Chemical Sciences, 2(3), no. 204, 7 p. Rong, H., Yu, C.Q., Li, Z.H., Shimojo, M. & Shao, T. (2013). Evaluation of fermentation dynamics and structural carbohydrate degradation of Napiergrass ensiled with additives of urea and molasses. Pak Vet J, 33, 374-377. Sayyed, I.U. and Gogle, D.P. (2002). In: Plant Resource Development. (Mungikar, A.M. & Bhuktar, A.S. Eds.) Saraswati Printing Press, Aurangabad, 229-236. Seczyk, L., Swieca, M., Kapusta, I., Gawlik-Dziki, U. (2019). Protein-Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins. Molecules, 24, 408. |
| Тип вмісту: | Article |
| Розташовується у зібраннях: | Наукові публікації працівників кафедри ТХ |
Файли цього матеріалу:
| Файл | Опис | Розмір | Формат | |
|---|---|---|---|---|
| Biotechnologies_VolXXIV-2(2020)_220pag BT1 (1) (2).pdf | 721,61 kB | Adobe PDF | Переглянути/відкрити |
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