Results 41 to 50 of about 640,440 (299)
Fresh and processed wild Cantharellus cibarius L. growing in West Siberia: food value
Foods and Raw Materials, 2021 Introduction. Cantharellus cibarius L. is a wild mushroom that has been part of human diet for many centuries. However, there is little reliable information about its nutritional value, storage conditions, shelf life, and processing.
Valentina I. Bakaytis +2 more
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FEBS Letters, EarlyView.The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li +2 more
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Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA
Applied Biological ChemistrySixteen color additives (tar colors) were detected in 128 food samples (macarons, meringue cookies, and coque macarons) using HPLC with a photodiode array detector at 420 nm, 520 nm, and 620 nm for the yellow, red, and blue and green color types ...
You Rim Min +6 more
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TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE [PDF]
Техника и технология пищевых производств, 2015 Food service industry plays an important socio-economic role in the development of society and aims at meeting the material andother needs of the population served. The main task of food service enterprises is to improve the quality of food and services.
Glebova S.Y., Golub O.V., Ribakova T.M.
doaj
Development of Reliability Indices for Electric Distribution Network in Egypt
Renewable Energy and Sustainable Development, 2017 Reliability indices (RIs) are the elemental benchmark used by Egyptian Electricity Holding Company (EEHC), and the Electric Utility and Consumer Protection Regulatory Agency (Egypt ERA) to evaluate the continuity and compliance of supply, which surpasses
Eman Ahmed +3 more
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Journal of Food Protection, 1979 The degree of consumer understanding, or lack of understanding, may be divided into three groups. The first is the area in which there is a good deal of misinformation being disseminated by groups for economic gain. Examples of this are the diet fads, such as the low carbohydrate diet which has already been resurrected six times under different names ...
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FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
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BMC Oral HealthBackground To investigate the effects of combinations of mechanical (brushing and flossing) and chemotherapeutic regimens which included essential oils (EO) non-alcohol and alcohol-containing mouthrinses compared to brushing only in the prevention and ...
Mary Lynn Bosma +4 more
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A STUDY OF CUSTOMER SATISFACTION WITH VEGETABLE SAUCES
Современная наука и инновации, 2022 In article on the basis of the results of our research the results of findings to identify important consumer characteristics of vegetable sauces; the definition of the relationship between it and customer satisfaction using the Kano model are shown.
Svetlana Yur’evna Glebova +3 more
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Journal of Monetary Economics, 2004 This paper studies the consumption decisions of agents who face costs of acquiring, absorbing and processing information. These consumers rationally choose to only sporadically update their information and re-compute their optimal consumption plans. In between updating dates, they remain inattentive.
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