Results 71 to 80 of about 277,732 (304)

Senior girls cooking class, 1915

, 1915
Senior girls cooking ...
Swinburne Technical College
core   +1 more source

Developing Metal–Polyphenol Network‐Based Single‐Protein Particle Encapsulation System for Sustained Release of Whey Protein to Mitigate Sarcopenia

Advanced Science, EarlyView.
Sarcopenia has emerged as a major health challenge in the aging population. Developing a sustained‐release system for whey protein may enhance its effectiveness in mitigating sarcopenia. Herein, a novel “single‐protein particle encapsulation” (SPPE) system is developed to protect whey protein and control its release.
Yafei Zhang, Yuning Zhang, Yongjian Ai, Yao Lu, Heng Quan, Zhen Zhang, Yuqi Wang, Yujia Luo, Xiaoxu Zhang, Yingying Lin, Sijia Song, Huiyuan Guo   +11 more
wiley   +1 more source

Comment valoriser dans l’alimentation animale, les graines de soja produites en France ? Comparaison de deux procédés de transformation : l’aplatissage-cuisson-pression et l’extrusion-pression

Oléagineux, Corps gras, Lipides, 2012
Cooking-pressing or extrusion-pressing processes applied to soybeans produce partially deoiled cake used for animal feeding. These two processes were studied and compared with a view to implementation in an industrial unit.
Quinsac Alain, Labalette Françoise, Carré Patrick, Janowski Mathieu, Fine Frédéric   +4 more
doaj   +1 more source

Demand for cooking fuels in a developing country. To what extent do taste and preferences matter? [PDF]

Overreliance on biomass energy, such as firewood and charcoal, for cooking in developing countries has contributed to high rates of deforestation and resulted in substantial indoor pollution which has negatively impacted the health of many individuals ...
Peter B. Aglobitse, Wisdom Akpalu, Isaac Dasmani   +2 more
core  

Good Cooking, vol. 01, no. 01, January 1958 [PDF]

, 1958
Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
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MN•CS•IO System: Cross‐Species Study for HBB Function in High‐Altitude Hypoxia Adaptation

Advanced Science, EarlyView.
We developed an integrative mesh‐nanorod sorting, chitosan nanoparticle delivery, and intraosseous injection (MN•CS•IO) system to investigate HBB in high‐altitude hypoxia adaptation. Transplanting Tibetan animals' HBB‐modified Lin‐ cells into mice achieved 95.59% transfection efficiency and 8.15% HBB expression. High‐altitude HBB recipients upregulated
Wenqiao Hui, Lin Mao, Binggang Li, Hanyue Kang, Zhengquan Tang, Sheng Chen, Hui Yang, Yu Qiao, Huiqian Ding, Yuhuan Wang, Min Li, Junjie Hu, Shoudong Ye, Xin Wang, Xiaobin Xu, Yupeng Wang, Tana Wuren, Qian Ban, Baowei Zhang   +18 more
wiley   +1 more source

Perspectives on barriers to implementing WHO’s five keys to safer food in resource-limited rural areas of developing countries

Frontiers in Nutrition
Food contamination is a critical global health issue, with the WHO estimating millions of deaths and Disability-adjusted life years (DALYs) lost annually due to foodborne diseases, particularly in developing countries. To address this, the WHO introduced
Vitowe Batch, Vitowe Batch, Martina Kress, Aggrey Pemba Gama, Tinna Ng’ong’ola-Manani, Gabriella Chiutsi-Phiri, Ponyadira Leah Corner, Save Kumwenda, Chikumbusko Kaonga, Mphatso Kamndaya, Maurice Monjerezi, John F. Leslie, Limbikani Matumba   +12 more
doaj   +1 more source

Good cooking, vol. 01, no. 12, December, Christmas Special, 1958 [PDF]

, 1958
Good Cooking Magazine (1958) published by Maura and Ian O’Casey Maura and Ian O’Casey were the publishers of a short-lived monthly magazine, Good Cooking, launched in Dublin in January 1958 and became Good Food and Better Cooking in July 1958.
Good Cooking
core  

Context‐Dependent Inverse Association of Glucose–Lipid Metabolic Status With Anemia: Evidence From Multinational Multicohort Analyses

Advanced Science, EarlyView.
Across six multinational cohorts, higher triglyceride–glucose index values are consistently associated with lower prevalent and incident anemia, despite their established adverse cardiometabolic significance. This inverse relationship varies across inflammatory, cardiovascular, and renal contexts, suggesting that glucose–lipid metabolic status carries ...
Guosong Jiang, Xinxing Wang, Lianfeng Xie, Wenna Ding, Yingyong Yin, Mei Yao, Zhibo Cui, Kaiqiang Tang, Lijie Zhong, Zhi Wang, Jia Wang, Lei Lei, Xiaoxiao Qu, Chi‐E. Qiu   +13 more
wiley   +1 more source

Cooking up an electric revolution: The political economy of e-cooking

, 2022
There is a puzzle regarding the electrification of cooking. While important advances have been made in the provision of clean cooking on the one hand, and there have been heightened efforts to increase rates of electrification throughout the world on the
Freddie Daley (16288259), Peter Newell (4461562)   +1 more
core   +1 more source