Results 111 to 120 of about 1,116,720 (248)
Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic [PDF]
, 2016 The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design.
Baracco, Yanina Andrea +3 more
core +1 more source
Clinical Pharmacology &Therapeutics, Volume 119, Issue 6, Page 1650-1661, June 2026.AGILE (NCT04746183) is a Phase Ib/IIa platform, evaluating candidates to treat COVID‐19. Candidate Specific Trial 6 evaluated the safety and optimal dose of a novel intravenous formulation of favipiravir in a dose‐escalating, open‐label, randomized, controlled, Bayesian adaptive Phase Ib trial.
Tim Rowland +48 more
wiley +1 more source
Alimentos sintéticos y alimentos naturales
, 1964 "Este Artículo pertenece a la sección Nuestra Salud. "
openaire +1 more source
People and Nature, Volume 8, Issue 6, Page 1943-1956, June 2026.Abstract Remote sensing studies show that ephemeral forest regeneration is widespread in the tropics, limiting the climate and biodiversity benefits from net increases in forest cover. Socioeconomic, biophysical and landscape variables can help explain the spatial distribution of reforestation reversals.
Francis H. Joyce
wiley +1 more source
Exploring Opioid Prescriber Decision‐Making: A Qualitative Study
Pharmacoepidemiology and Drug Safety, Volume 35, Issue 6, June 2026.ABSTRACT Purpose To explore the opioid decision‐making process of prescribers in primary care, surgery, and subspecialty pain management. Methods This was a multistage qualitative‐qualitative study with clinicians involved in opioid prescribing and management from a single healthcare organization with locations in Minnesota, Florida, Arizona, and ...
Jamie L. Smith +12 more
wiley +1 more source
La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos
Perspectivas en Nutrición Humana, 2008 La fritura es uno de los métodos de cocción más simples. Consiste en calentar aceite o grasa comestible entre 160 y 180°C e introducir el alimento para su cocción. Este método se caracteriza por formar una “costra” en la superficie del alimento y generar
Adriana Cecilia Suaterna Hurtado
doaj
Las familias ensambladas: un acercamiento desde el derecho de familia [PDF]
Revista Latinoamericana de Estudios de Familia, 2014 Objetivo. La presente investigación aborda dentro de su contenido a las familias ensambladas y pretende demostrar la importancia de su reconocimiento y protección en los ordenamientos familiares latinoamericanos. Método.
Anabel Puentes Gómez
doaj
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy +9 more
wiley +1 more source
PROCEDIMIENTO PARA EL DISEÑO ÓPTIMO DE PROCESOS CONSIDERANDO LA CALIDAD:
Revista Centro Azúcar, 2020 Introducción: El diseño de procesos alimenticios, con frecuencia, ha sido abordado utilizando metodologías desarrolladas para el diseño de procesos químicos.
Víctor Cerda-Mejía +2 more
doaj
Conservação de alimentos. [PDF]
, 2017 Neste capítulo serão discutidos os conceitos básicos sobre a conservação de alimentos na forma de feno e silagem, visando-se à alimentação de caprinos e ovinos nas regiões ...
ARAUJO, G. G. L. de +5 more
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