Results 61 to 70 of about 8,776 (136)

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei

Foods
Food preservation techniques changed during the industrial revolution, as safer techniques were developed and democratized. However, one of the simplest techniques, adding salt, is still employed in a wide variety of products, not only as a flavor ...
Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino, Lary Souza Olegario   +4 more
doaj   +1 more source

Características de carcaças de suínos alimentados do desmame ao abate em comedouro de acesso único equipado ou não com bebedouro Carcass characteristics of pigs fed from weaning to slaughter in single space feeder equipped or not with drinker

Ciência Rural, 2006
Este trabalho avaliou as características de carcaça de suínos alimentados do desmame ao abate em comedouro de acesso único equipado ou não com bebedouro.
Paulo Alberto Lovatto, Hernan Vielmo, Vladimir de Oliveira, Luciano Hauschild, Renata Franco Antocheviez, Amanda d'Ávila Carvalho, Marco Antônio Kunrath   +6 more
doaj   +1 more source

Feeding ecology of Australian Christmas beetles (Coleoptera: Scarabaeidae: Rutelinae): Implications for conservation and habitat management

Austral Entomology, Volume 65, Issue 2, May 2026.
Abstract Christmas beetles (subfamily Rutelinae, genera Anoplognathus, Calloodes and Repsimus) are an ecologically important and culturally significant group of Australian scarabs, known for their striking appearance and seasonal mass emergences. Over the last decade, anecdotal reports suggest widespread population declines, raising concerns about ...
Tanya Latty, Hauke Koch, Chris A. M. Reid, James R. M. Bickerstaff   +3 more
wiley   +1 more source

Nursing at the Intersection of Power and Practice: A Grounded Theory Analysis of the Profession's Social Position

Journal of Advanced Nursing, Volume 82, Issue 4, Page 3537-3549, April 2026.
ABSTRACT Aim To explore nursing professionals' perceptions of the intersectional positioning of their profession within healthcare and society, examining how axes of oppression shape healthcare responses and resource management. Design A qualitative study framed in critical theory paradigm employing constructivist grounded theory, as outlined by ...
Ariadna Graells‐Sans, Paola Galbany‐Estragués, Dolors Rodríguez‐Martín, Àngel Gasch‐Gallén   +3 more
wiley   +1 more source

Microstructural and physicochemical analysis of collagen in intramuscular pin bones of Bocachico fish (Prochilodus sp.)

Revista Colombiana de Ciencias Pecuarias, 2015
Background: the presence of intramuscular pin bones hinders the production and commercialization of fish fillet products; however, application of physical processes, such as thermal treatments, offers alternatives for the degradation of said bones ...
Héctor Suárez, Oscar Gaitán, Consuelo Díaz   +2 more
doaj   +1 more source

Randomised, Double‐Blinded, Placebo‐Controlled Challenge Test With Single Food Items in Dogs With Atopic Dermatitis and Adverse Food Reactions

Veterinary Dermatology, Volume 37, Issue 2, Page 247-256, April 2026.
ABSTRACT Background Identification of offending foods in dogs with adverse food reactions is usually based on “deterioration” during open food challenges. Objectives To examine the placebo effect during double‐blinded, placebo‐controlled food challenges using a predefined set of criteria for relapse.
Evi I. Sofou, Elisa Samuel, Svetlina Aleksandrova, Manolis Chatzis, Manolis N. Saridomichelakis   +4 more
wiley   +1 more source

Golden flaxseed and its byproducts in beef patties: physico-chemical evaluation and fatty acid profile

Ciência Rural, 2013
Flaxseed application in meat and meat products by adding not flesh ingredients has not yet been properly assessed. This technology strategy, if well optimized, could substantially improve the nutritional value of meat products and promote healthy appeals
Daiana Novello, Marise Aparecida Rodrigues Pollonio   +1 more
doaj   +1 more source

Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2231-2241, 15 March 2026.
Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade, Bibiana Alves dos Santos, Géssica Hollweg, Milena Padilha, Priscila Rossato Fracari, Sarita Correa Rosa, Alexandre José Cichoski, José Manuel Lorenzo, Paulo Ricardo de Matos, Márcio Vargas‐Ramella, Paulo Cezar Bastianello Campagnol   +10 more
wiley   +1 more source

Resenha do livro Kafka e Schopenhauer: zonas de vizinhança, de Maurício Arruda Mendonça

Voluntas, 2022
Pedro Carné
doaj   +1 more source

Características de carcaça e dos componentes não-carcaça de cabritos Moxotó e Canindé submetidos a dois níveis de alimentação Characteristics of carcass and non-carcass components of Moxotó and Canindé male kids under two feeding levels

Revista Brasileira de Zootecnia, 2006
Foram utilizados 22 cabritos não-castrados (10 Moxotó e 12 Canindé com peso médio inicial de 15 kg) confinados em baias individuais. Os animais foram distribuídos em um delineamento inteiramente casualizado, em arranjo fatorial 2 x 2 (duas raças e dois ...
Carla Wanderley Mattos, Francisco Fernando Ramos de Carvalho, Wilson Moreira Dutra Júnior, Antonia Sherlânea Chaves Véras, Ângela Maria Vieira Batista, Kaliandra Souza Alves, Valéria Louro Ribeiro, Maria Josilaine Matos dos Santos Silva, Geovergue Rodrigues de Medeiros, Rodrigo Mascarenhas Jordão de Vasconcelos, Alessandra Oliveira de Araújo, Suellen Brandão de Miranda   +11 more
doaj   +1 more source