Results 81 to 90 of about 17,210 (294)
, 2020 The use of “fat substitutes” is trending upward in food industry to meet dietary recommendations and to respond to the increasing number of health-conscious consumers. In this frame, a multiscale approach was applied to study the effect of structured fat–
Diantom, Agoura +5 more
core +1 more source
FEBS Open Bio, EarlyView.Drugs previously repurposed to target blood cancers reduced neuroblastoma and glioblastoma cell growth and viability. However, their levels of anticancer activity were different and their clinical application may be problematic due to side effects at effective doses.
Abhishek Kharawatkar +4 more
wiley +1 more source
Market Structure and Environmental Innovation [PDF]
This paper studies firms’ incentives to invest in environmental R&D under different market structures (Cournot and Bertrand) and environmental policy instruments (emission standards, taxes, tradable permits and auctioned permits).
Juan-Pablo Montero
core +2 more sources
THE MERITS OF FAT REPLACERS IN LOW-CALORIE FOOD
Acta Scientiarum Polonorum: Hortorum Cultus, 2017 Carbohydrate and protein replacers of fat are frequently used by food manufacturers in response to the increased risk of diseases, which are connected with oversupply of energy and lipids in the diet.
Teresa Grzelak +4 more
doaj
Oligopsonistic Cats and Dogs [PDF]
We study the strategic investment behaviour of oligopsonistic rivals in the labour market. Under wage competition, firms play "puppy dog" with productivityaugmenting investment and "fat cat" with supply-enhancing investment. Under employment competition,
Gerda Dewit, Dermot Leahy
core
FEBS Open Bio, EarlyView.Time‐restricted feeding (TRF) in mice increased liver fatty acid oxidation and decreased fatty acid biosynthesis. These alterations persisted when TRF was discontinued and the host was infected with Mycobacterium tuberculosis. Pre‐exposure to TRF did not alter tissue (lung and spleen) mycobacterial burden but significantly reduced CD3+ T cells in lungs
Ashish Gupta +7 more
wiley +1 more source
Some aspects of the production and quality of set yoghurt using fat-substitutes and vegetable oils [PDF]
, 1993 Yoghurt is a popular fermented milk product where it is consumed in appreciable quantities in most countries in the world. In the present study the quality of natural set yoghurt was evaluated taking into consideration the following aspects: first, the ...
Barrantes-Guevara, Eduardo A.
core
Dietary fat intake and obesity : an empirical study in Greek adults. [PDF]
The empirical evidence concerning the associations between diet, particularly fat intake, and obesity is inconclusive. The aim of the present study was to investigate cross-sectional associations between general and central ...
Lagiou, Areti
core +1 more source
Coxoplastia médio-posterior em S: uma nova técnica com melhor ocultação da cicatriz
Revista Brasileira de Cirurgia PlásticaO objetivo dos autores é apresentar uma nova técnica de coxoplastia que resolva o desconforto e estigma associados a cicatrizes na virilha ou outras regiões anteriores do corpo após coxoplastias convencionais.
Alexandre Melo dos Santos +1 more
doaj +1 more source
CyTA - Journal of Food, 2018 The aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back
Ramon Silva-Vazquez +4 more
doaj +1 more source