Results 31 to 40 of about 125,958 (301)
Effect of Growth Hormone (hGH) Replacement Therapy on Physical Work Capacity and Cardiac and Pulmonary Function in Patients with hGH Deficiency Acquired in Adulthood. [PDF]
, 1995 The effects of 6 months of replacement therapy with recombinant human GH (hGH) on physical work capacity and cardiac structure and function were investigated in 20 patients with hGH deficiency of adult onset in a double blind, placebo-controlled trial ...
Schopohl, Jochen +5 more
core +1 more source
Cerebral fat embolism after bilateral total knee replacement arthroplasty
, 2021 Fat embolism syndrome is a rare and potentially lethal complication most commonly seen in long bone fractures and intramedullary manipulation. The clinical triad of fat embolism syndrome consists of mental confusion, respiratory distress, and petechiae ...
정락경 +4 more
core +1 more source
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
Frontiers in Nutrition, 2020 Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently,
Cinzia Caggia +6 more
doaj +1 more source
Foods, 2022 Gurma melon pulp-based gel (GMPG) was examined as a fat replacement in mayonnaise. GMPG was used to partially replace fat in quantities of 25, 50, and 70%, abbreviated as GMPG-25, GMPG-50, and GMPG-70, respectively.
Essam Mohamed Elsebaie +7 more
doaj +1 more source
, 2016 CONTEXT: Existing data regarding the association between growth hormone deficiency (GHD) and liver fat content are conflicting. OBJECTIVE: We aimed i) to assess intrahepatocellular lipid (IHCL) content in hypopituitary adults with GHD compared to matched
Thomas, EL +17 more
core +1 more source
Funcionality of several cake ingredients: A comprehensive approach
Czech Journal of Food Sciences, 2013 The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations.
Julia Rodríguez-García +3 more
doaj +1 more source
Foods, 2021 The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was ...
Jiaxin Chen +4 more
doaj +1 more source
Fat Replacers in Baked Food Products [PDF]
Foods, 2018 Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand for healthy snack foods with reduced fat content.
Kathryn Colla +2 more
openaire +3 more sources
Effect of Nano Tea Seed Oil Microcapsules on the Quality of Low Fat Minced Pork Products
Shipin gongye ke-jiLow-fat conversion of high-fat products met consumers' pursuit of health, and was one of the future development directions of meat products. In this study, the effects of two forms of tea seed oil (TSO) and nano tea seed oil microcapsules (NTM) on the ...
Kang YU +4 more
doaj +1 more source
Lack of regulation of 11 beta-hydroxysteroid dehydrogenase type 1 during short-term manipulation of GH in patients with hypopituitarism [PDF]
, 2009 Objective: Evidence from long-term clinical studies measuring urinary steroid ratios. and from in vitro studies, suggests that GH administered for longer than 2 months down-regulates 11 beta-hydroxysteroid dehydrogenase type 1 (11 beta-HSD1), thereby ...
Johannsson, Gudmundur, +6 more
core +1 more source