Results 41 to 50 of about 28,886 (242)

La Croix-Blanche [PDF]

open access: yesADLFI. Archéologie de la France - Informations, 2007
Identifiant de l'operation archeologique : 025076 Date de l'operation : 2007 (EX) Paroisse mentionnee sur la carte de Cassini, Boussorp a fait l’objet d’une serie d’interventions archeologiques prealablement au contournement ouest du bourg de la Croix-Blanche.
Gineste, Marie-Christine   +1 more
openaire   +2 more sources

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

open access: yesAgriFood: Journal of Agricultural Products for Food, EarlyView.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Impacts of Killing Process on the Nutrient Content, Product Stability and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae Meals

open access: yesApplied Sciences, 2020
The black soldier fly (BSF, Hermetia illucens) is considered a potential sustainable insect alternative source of protein for animal feed. The quality of a BSF meal is greatly influenced by the killing method and the purpose of this article is to compare
Yongkang Zhen   +6 more
doaj   +1 more source

Lower corticosteroid skin blanching response is associated with severe COPD. [PDF]

open access: yesPLoS ONE, 2014
Chronic obstructive pulmonary disease (COPD) is characterized by chronic airflow limitation caused by ongoing inflammatory and remodeling processes of the airways and lung tissue. Inflammation can be targeted by corticosteroids.
Susan J M Hoonhorst   +8 more
doaj   +1 more source

Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching

open access: yesFood ScienTech Journal, 2023
Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods are used to condition the tissue of vegetables for dehydration in order to reduce its effect on the ...
Joshua Oheji Otugbeikwu   +2 more
doaj   +1 more source

Home Canning of Fruits, Vegetables, and Meats [PDF]

open access: yes, 1922
Exact date of bulletin unknown.PDF pages ...

core  

The In Vitro Transgenic Rodent Assay in Primary MutaMouse Hepatocytes Compared to the Mammalian Cell Gene Mutation Assay Using the HPRT Gene

open access: yesEnvironmental and Molecular Mutagenesis, EarlyView.
ABSTRACT Gene mutations can be detected in mammalian cells in vitro using indicator genes such as the hypoxanthine‐guanine‐phosphoribosyltransferase (HPRT) gene. These assays have been adopted as OECD test guidelines (TG, e.g., OECD TG no. 476) and are used for regulatory purposes.
Alina Göpfert   +5 more
wiley   +1 more source

The Colour Changes In Lizards, Particularly In Phrynosoma [PDF]

open access: yes, 1938
The activities of the melanophore system of Phrynosoma in comparison with that of Chamaeleo may be stated categorically in the following way. I. The blanching of Phrynosoma blainvillii is due (1) to the action of its concentrating nerve-fibres on ...
Parker, G. H.
core  

Hypolipidemic and Antioxidant Activities of Leptadenia hastata (Perse) Decne. Leaf and Syzygium aromaticum L. Bud Combination: In Vivo, In Vitro, and In Silico Evaluation

open access: yesFood Chemistry International, EarlyView.
Combination of the Leptadenia hastata leaf and the Syzygium aromaticum bud demonstrated hypolipidemic and antioxidant activities in a hyperlipidemic rat model. Combination of the two plants inhibited HMG‐CoA reductase activity, and the docking analysis revealed interacted well and formed binding complexes within the binding pocket of the enzyme ...
Farida Salisu Dabo   +7 more
wiley   +1 more source

Pengaruh Metode Blanching Terhadap Kualitas Tepung Jamur Tiram Putih

open access: yesJurnal Teknologi dan Industri Pertanian Indonesia, 2023
The study aimed to evaluate the influence of blanching methods to the quality of oyster mushroom flour. The treatments were non-blanching, hot water blanching and steam blanching at 3 replications. The amount of mushroom used for each treatment was about
Rita Khathir   +3 more
doaj   +1 more source

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