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Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase Universiteit Gent Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
The objective of this study was to evaluate the effect of the interaction of the zinc source (ZnSO4 vs. zinc amino acid complex) and vitamin E level (50 IU/kg vs. 100 IU/kg) on meat yield and quality in broilers subjected to chronic cyclic heat stress in the finisher phase. A total of 1224 one-day-old male Ross 308 broilers were randomly distributed among four dietary treatments. Each treatment contained nine replicates of 34 birds, housed in ...
A 3D printed thermal manikin head for evaluating helmets for convective and radiative heat loss Universiteit Antwerpen
Thermal performance of three bicycle helmets for radiative and convective heat loss was evaluated through heat loss experiments in a wind tunnel. A 3D printed thermal manikin head of a 50th percentile western male population was developed. Thermal performance of a helmet was quantified by comparing the manikin head heat losses with and without helmet. Experiments were performed for two air velocities: 1.6 m/s and 6 m/s. An infrared heat lamp ...
Gene expression of heat shock protein 70 and antioxidant enzymes, oxidative status, and meat oxidative stability of cyclically heat-challenged finishing broilers fed Origanum compactum and Curcuma xanthorrhiza essential oils KU Leuven Universiteit Gent
Heat stress in poultry is a serious problem in many countries and has been associated with oxidative stress. Hence, nutritional interventions with antioxidants might be beneficial. Therefore, the effects of dietary Curcuma xanthorrhiza (CX) and Origanum compactum (OC) essential oils on mRNA levels of heat shock protein 70 and antioxidant enzymes, oxidative status, and meat oxidative stability of heat-challenged broilers were studied. Starting on ...
A comparison between physical and virtual experiments of convective heat transfer between head and bicycle helmet Universiteit Antwerpen
Thermal performance of five bicycle helmets was evaluated with a thermal manikin head with six zones. Evaluation was made with physical and virtual experimental methods. Ambient temperature maintained at 24 degrees C and surface temperature of the thermal manikin head was set to 34 degrees C. Experiments were performed for air velocities of 1.6 m/s and 6 m/s. Heat transfer (W) of four thermal zones was recorded for five helmets and compared with ...
Genetic divergence and path analysis in wheat cultivars under heat stress Universiteit Antwerpen
One of the biggest limitations for the wheat crop expansion to Brazilian tropical regions is the high temperature in the rainy season. This study aimed to select, based on genetic divergence and path analysis, cultivars that tolerate cultivation in the summer (heat stress). Nine wheat cultivars were sown, using a randomized block design with three replications, with plots consisting of 10 rows of 6 m and row spacing of 0.15 m. The highest grain ...
Heat loss of the human head under bicycle helmets for designing safer bicycle helmets Universiteit Antwerpen
Dry heat treatment affects wheat bran surface properties and hydration kinetics KU Leuven
Heat stabilization of wheat bran aims at inactivation of enzymes which may cause rancidity and processability issues. Such treatments may however cause additional unanticipated phenomena which may affect wheat bran technological properties. In this work, the impact of toasting on wheat bran hydration capacity and hydration kinetics was studied. Hydration properties were assessed using the Enslin-Neff and drainage centrifugation water retention ...
Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell KU Leuven
A Couette Cell device was employed to provide proof of concept for the production of structured meat analogues by application of simple shear flow and heat to a 31wt% Soy Protein Isolate (SPI)–Wheat Gluten (WG) dispersion. Three relevant process parameters (temperature, time and rotation rate) were varied over a range of realistic values (90–110°C, 5–25min and 5–50RPM, respectively). Layer- or fibre-structured products with high stress and ...
Impact of heat treatment on wheat flour Solvent Retention Capacity (SRC) profiles KU Leuven
http://dx.doi.org/10.1094/CCHEM-04-13-0069-N