Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance-Reference-Cited by-同舟云学术

Utilizing surplus bread as an ingredient in dog food: Evaluating baking and extrusion processing on physicochemical properties and in vitro digestibility performance

Published:2023-09 Issue: Volume:113 Page:103741
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Mevliyaoğulları Ercan,Karslı Mehmet Akif,Mert Behic^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference28 articles.

1. Pressure, torque, and energy responses of a twin screw extruder at high moisture contents;Akdogan;Food Res. Int.,1996

2. Extrusion of regular and waxy barley flours for production of expanded cereals;Baik;Cereal Chem.,2004

3. A new in vitro method to evaluate digestibility of commercial diets for dogs;Biagi;Ital. J. Anim. Sci.,2016

4. In vitro digestibility and fermentability of selected insects for dog foods;Bosch;Anim. Feed Sci. Technol.,2016

5. Bread loss rates at the supplier-retailer interface--Analysis of risk factors to support waste prevention measures;Brancoli;Resour. Conserv. Recycl.,2019

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Lentils pasta by-product in a complete extruded diet for dogs and its effect on extrusion, digestibility, and carbohydrate metabolism;Frontiers in Veterinary Science;2024-06-27

2. Prebiotic fiber blend supports growth and development and favorable digestive health in puppies;Frontiers in Veterinary Science;2024-05-30

3. Squid meal and shrimp hydrolysate as novel protein sources for dog food;Frontiers in Veterinary Science;2024-02-21