Results 41 to 50 of about 2,166,799 (327)
On diversity effects of alternative agricultural policy reforms in Finland: An agricultural sector modelling approach [PDF]
, 2003 The aim of this study is to predict diversity effects of agricultural policy reforms in which direct aid payments are disconnected from production, and compare the outcomes with effects of such a policy in which CAP support is coupled.
Hietala-Koivu, Reija +2 more
core +3 more sources
Application and Research Progress of Fat Substitutes in Meat Products Processing
Shipin gongye ke-jiFat can provide the necessary energy for the body and play a role in improving the sensory quality during the processing of meat products, but excessive intake of fat may lead to obesity, cardiovascular disease and other health problems.
Wantian XU +5 more
doaj +1 more source
A Note on Capital Commitment and Cournot Competition with Labour-Managed and Profit-Maximising Firms [PDF]
, 2000 This paper shows that the discussion of Lambertini and Rossini (1998) as to the strategic investment levels oflabour-managed firms in a labour-managed (LM) duopoly is misleading. This is due to the fact that there is no duality between the conditions for
Haruna, Shoji
core +1 more source
A Research on the Quality Features of Ice Cream Produced Using Some Fat Substitutes
, 2020 The aim of this study was to determine some quality properties of fat-reduced ice creams produced using some fat substitutes: 10% fat ice cream was considered as the control group; 6% Simplesse®100 or 2% Maltrin040 was added as fat substitute to 7.5%, 5%
A. Hatipoğlu, H. Türkoğlu
semanticscholar +1 more source
Food Production, Processing and Nutrition, 2021 Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of
Mahamadé Goubgou +5 more
doaj +1 more source
Application of fat substitutes in meat products
Theoretical and Natural Science. In the human body, fat plays a key role. In addition to providing the body with the necessary energy, it also has a decisive influence on the structure and overall quality of food.
Lin Yang
semanticscholar +1 more source
eNOS transfection of adipose-derived stem cells yields bioactive nitric oxide production and improved results in vascular tissue engineering. [PDF]
, 2015 This study evaluates the durability of a novel tissue engineered blood vessel (TEBV) created by seeding a natural vascular tissue scaffold (decellularized human saphenous vein allograft) with autologous adipose-derived stem cells (ASC) differentiated ...
Bagameri, Gabor +10 more
core +2 more sources
Foods, 2021 The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings.
Zeynep Hazal Tekin-Cakmak +2 more
doaj +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Ongoing evidence indicates increased risk of sarcopenic obesity among children and young people (CYP) with acute lymphoblastic leukemia (ALL), often beginning early in treatment, persisting into survivorship. This review evaluates current literature on body composition in CYP with ALL during and after treatment.
Lina A. Zahed +5 more
wiley +1 more source
Структурированные липиды в современном питании [PDF]
, 2013 В статье выполнен анализ современного состояния проблемы структурирования триацилглицеринов. Рассмотрена структура и свойства разнообразных заменителей жира, а также их влияние на организм человека.
Юрьева, Марина Сергеевна
core