Results 51 to 60 of about 4,076 (169)
Advanced Science, Volume 12, Issue 10, March 13, 2025.Imaging fast luminescence kinetics has required costly camera setups. The RIOM and HIOM protocols relying on modulated illumination are introduced to make this possible with standard low‐cost cameras, even under ambient light. These are implemented to measure the photoactivation time of a reversibly photoswitchable protein and microsensors and recover ...
Hélène Merceron +5 more
wiley +1 more source
Acta Scientiarum: Animal Sciences, 2010 Este estudo teve como objetivo elaborar croquetes empanados, utilizando a CMS e as aparas do corte em ‘V’ do filé de tilápia. No mesmo estudo se avaliaram os parâmetros físico-químicos e microbiológicos para as matérias primas e o croquete pronto ...
Adriana Cristina Bordignon +5 more
doaj
Chickpea processing to obtain a protein ingredient for the plant-based market
Frontiers in Food Science and TechnologyChickpea (Cicer arietinum L.) is the third most cultivated and consumed pulses worldwide, after bean and pea, and is commonly commercialized in the form of seeds, flour or canned. Grains are rich in proteins with the potential to be an alternative source
Rodrigo Fernandes Caldeira +9 more
doaj +1 more source
Acrylamide: Increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolism and placental and breast milk transfer in humans [PDF]
, 2002 We have developed a liquid chromatography/mass spectrometry (LC-MS/MS) assay to determine acrylamide in various body fluids. The assay also allows the reliable quantitation of acrylamide in food. In a total of 11 healthy male and female subjects, we were
Hofmann, A. +6 more
core +1 more source
European Journal of Neurology, Volume 32, Issue 1, January 2025.Abstract Background and purpose Few data are available on the course of myasthenia gravis (MG) regarding disease severity and stability over time in real‐world settings. This study used the French National Health Insurance Database (SNDS) to assess markers of disease severity in patients with MG longitudinally.
Shahram Attarian +6 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein‐rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%,
Sidra Tul-Muntaha +9 more
wiley +1 more source
Estimating family shopping behavior: A multi‐perspective approach to understanding grocery shopping
Family and Consumer Sciences Research Journal, Volume 53, Issue 2, Page 88-107, December 2024.Abstract This study examines weekly shopping trips of young families using a multi‐perspective approach that considers psychological personality traits, situational influences, and socio‐demographic factors to explain food purchases. Over a period of 4 weeks, the data of 60 shoppers and their families as well as 217 purchases were recorded using ...
Gerrit Hummel +4 more
wiley +1 more source
Business Strategy and the Environment, Volume 33, Issue 7, Page 6507-6532, November 2024.Abstract To achieve the sustainable development goals and a transition to the circular economy, we need to tackle the problem of single‐use packaging. As reusable packaging options are increasingly available, both from a technical and business perspective, most studies focus on its technical and value chain aspects while largely ignoring customer ...
Esther Noëth +2 more
wiley +1 more source
Leukocyte telomere length and diet in the apparently healthy, middle-aged Asklepios population [PDF]
, 2018 Telomere length is a prognostic biomarker for aging diseases. As it is unknown whether diet plays a role in these associations, we aimed to assess the impact of diet on telomere length.
Bekaert, Sofie +9 more
core +3 more sources
Functional food development using olive pomace phenolics and hydrogels
International Journal of Food Science &Technology, Volume 59, Issue 7, Page 4451-4460, July 2024.A functional hydrogel for functional foods using methylcellulose and commercial olive powder derived from olive mill wastewater was developed based on minimum HX loss and acceptable sensory properties. The hydrogel used in two functional food recipes (a dessert and an appetiser) provides the health claims of EFSA (2 mg per day of HX).
Özge Seçmeler +5 more
wiley +1 more source