Results 71 to 80 of about 4,542 (299)
, 2022 Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt.
Özer, M +5 more
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New Directions for Adult and Continuing Education, EarlyView.ABSTRACT This article examines the evolving role of organizational leadership amidst the rapid advancements in artificial intelligence (AI). It explores a broadly experienced and documented crisis in leadership, due in part to the disruptive nature of AI and emerging technology.
Rachel Wlodarsky, Davin Carr Chellman
wiley +1 more source
An intensified nutrition program for dairy calves: Effects on growth and subsequent milk production
Journal of Dairy Science: The objective of this study was to compare growth and future milk production of Holstein calves fed either an intensified liquid feeding program (INT; n = 32) or a conventional early weaning program (CON; n = 33).
J.K. Drackley +3 more
doaj +1 more source
Replacements for Trans Fats—Will There Be an Oil Shortage? [PDF]
Journal of Diabetes Science and Technology, 2007 Manufacturers use the process of hydrogenation to create trans fats in order to increase the shelf life of baked and fried foods. Ingestion of trans fats is associated with an increased risk of cardiovascular disease. A groundswell of public sentiment is causing regulatory bodies to ban the use of trans fats in foods.
openaire +2 more sources
Early Clinical, Imaging, and Pathological Characteristics of SRPK3/TTN‐Digenic Myopathy
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective SRPK3/TTN‐digenic myopathy was recently established as a skeletal muscle myopathy caused by digenic inheritance. This study characterizes the early clinical presentation of SRPK3/TTN‐digenic myopathy in one previously reported and seven newly identified pediatric patients.
Rotem Orbach +23 more
wiley +1 more source
Journal of Dairy Science: Protein-encapsulated fat (PEF) blends are routinely used for manufacturing calf milk replacers (MR). The use of PEF blends improves fat mixability to ensure MR when mixed and fed as a homogeneous solution for neonatal calves.
David P. Casper, Mark F. Scott
doaj +1 more source
Development and Utilization of Rice Bran in Hamburger as a Fat Replacer
, 2023 The effect of rice bran (RB) on the physicochemical properties such as fat content, pH, moisture content, color evaluation (L*, a*, b* values), and cooking loss of hamburger was investigated.
Mohammad Mehdi Marvizadeh, Neda Akbari
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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Facioscapulohumeral muscular dystrophy (FSHD) is one of the most debilitating and common muscular dystrophies. Despite its severity, no approved therapy exists for FSHD patients. However, several therapeutic candidates are currently under development, and some have recently entered clinical trials, marking the need for reliable ...
Mustafa Bilal Bayazit +11 more
wiley +1 more source
Journal of Dairy Science: The objective of this study was to evaluate the effects of fat content of high-protein milk replacer on intake and growth performance of dairy calves in summer and winter. Eighty-four Holstein heifer calves (BW at 7 d of age, 42.2 ± 2.54 kg; mean ± SD)
R. Fukami +4 more
doaj +1 more source
Utilization of mung bean and red kidney bean as fat replacer in rice cake [PDF]
, 2014 Rice cake is made from rice flour, eggs, margarines, baking powder and Na-CMC. Fat content in rice cake is high enough. High fat consumption can cause obesity so need the effort to reduce the amount of fat in cake formulation by using fat replacer ...
Trisnawati, Chatarina Yayuk +1 more
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