Evaluation of the National Academies of Sciences, Engineering, and Medicine (NASEM) milk protein yield prediction model with data from Brazilian commercial farms.

The National Academies of Sciences, Engineering, and Medicine (NASEM, 2021) milk protein yield (MPY) prediction equation includes independent and additive effects of digestible energy intake and absorbed EAA. Our objective was to evaluate the NASEM MPY prediction and EAA use efficiency in Holstein cows in pens from commercial farms. Data collected from 12 Brazilian herds were used.

The promise of community-driven preprints in ecology and evolution.

Publishing preprints is quickly becoming commonplace in ecology and evolutionary biology. Preprints can facilitate the rapid sharing of scientific knowledge establishing precedence and enabling feedback from the research community before peer review. Yet, significant barriers to preprint use exist, including language barriers, a lack of understanding about the benefits of preprints and a lack of diversity in the types of research outputs accepted (e.

Drying behavior and thermodynamic properties of cashew nut almonds in thin layers: A mathematical modeling approach.

Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande.

Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils.

Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study.