Results 101 to 110 of about 490,778 (343)
Exploring the potential of ucuúba (Virola surinamensis) seed fat
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Ucuúba (Virola surinamensis) fat is an important income source for Amazonian communities. Local businesses typically process whole seeds for fat extraction; however, seed structural integrity may influence extraction efficiency and fat quality.
Juan David Marmolejo Tascón +4 more
wiley +1 more source
Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes
Foods, 2019 Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes.
Yu-Xia Lao +8 more
doaj +1 more source
British Educational Research Journal, EarlyView.Abstract Valuing parental engagement, as part of home–school collaboration, can benefit children's learning. This article focuses on parents and school‐based staff's (N = 120) experiences of children's learning occurring at home during the COVID‐19 lockdowns (2020–2021), both school‐mandated and other learning activities.
Ashley Brett +5 more
wiley +1 more source
Cake Division by Majority Decision [PDF]
We consider a collective choice process where three players make proposals sequentially on how to divide a given quantity of resources. Afterwards, one of the proposals is chosen by majority decision.
Bernhard Pachl, Hans Gersbach
core
BMEMat, EarlyView.MiR‐29b is enriched in extracellular vesicles (EVs) via a tetraspanin transporter‐dependent endocytosis and sorting complex required for the endosomal transport (ESCRT)‐dependent pathway. These EVs target the 3′ untranslated region (3′UTR) of TGFB2, thereby inhibiting the TGF‐β/Smad3 signaling pathway and repairing endometrial damage in intrauterine ...
Lihao Chen +10 more
wiley +1 more source
Elaboração de bolo com farinha de Yacon Cake developed with Yacon flour
Ciência Rural, 2009 A batata Yacon apresenta carboidratos na forma de frutooligossacarídeos (FOS). Estudos comprovam que os FOS aumentam a saciedade e reduzem o índice glicêmico. Os produtos da fermentação podem minimizar a resposta glicêmica, além de estimular a glicólise,
Claudia Severo da Rosa +4 more
doaj
Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley +1 more source
Protein hydrolysates in cell culture: Toward multi‐omics characterization
Biotechnology Progress, EarlyView.While protein hydrolysates are widely used in cell culture applications, they remain undefined and variable products. Multi‐omic characterization evaluating composition and function can transition hydrolysates toward semi‐defined media components.
Michelle Combe +3 more
wiley +1 more source
Journal of Medicinal Plants, 2012 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.
Z Sabouri +3 more
doaj
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis
FoodsDespite the nutritional and environmental benefits of pulses, their incorporation into bakery products has been impeded by their characteristic off-flavour. This study characterizes five pulses (faba bean, chickpea, whole lentil, split pea and pinto bean)
Ine Heetesonne +6 more
doaj +1 more source