Results 101 to 110 of about 1,071,104 (336)
It is well known that the oxidation of oil in fish meal results in not only accumulation of toxic peroxidual oxygen deterimental to animal or fish but also the reduction protein digestibility of the meal. However, about such deteriorative changes of the meal, especially peroxide value of fish meal oil which is possible to procceed in the manufacturing ...
TOYAMA, Kenzo +3 more
openaire +3 more sources
ABSTRACT Objective To predict resumption of menses (ROM) in patients with anorexia nervosa (AN). Method Females aged 9–17 years with AN, receiving inpatient multimodal treatment (IMT) or family‐based treatment (FBT) underwent assessments at baseline, 6‐month and 12‐month follow‐up (12FU).
Annika Woltmann +6 more
wiley +1 more source
A High‐Efficiency Yet Sustainable Fresh‐Keeping Strategy Inspired by Calyx of Physalis peruviana
This study presents a sprayable, calyx‐inspired food wrap engineered for safety and sustainability using handheld electrospraying. The wrap forms a health‐critical protective barrier with high antiviral and antibacterial efficacy, excellent breathability, and long‐term fresh‐keeping performance.
Yue Zhao +17 more
wiley +1 more source
This study aimed to ascertain the influence of black soldier fly (BSF; Hermetia illucens) maggot flour in rations on the performance of KUB chickens. This study used 60 KUB chickens aged 5 weeks, which were maintained until they were 12 weeks old and ...
Tertia Delia Nova +2 more
doaj +1 more source
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu +4 more
wiley +1 more source
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Abstract When I was 12, my family told me a story about their community falling apart and coming together, a time when someone tried putting a nuclear facility in their (our?) hometown. Since we moved when I was too young to remember, the story had little significance until I embarked on a “hometown” ethnographic journey for my dissertation.
Chandler L. Classen
wiley +1 more source
As traditional protein sources such as soybean and fish meal become increasingly limited, there is growing interest in alternative protein sources, such as rapeseed meal, in aquaculture.
Wnęk-Auguścik Karolina +1 more
doaj +1 more source
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
wiley +1 more source
Triplicate groups of gibel carp Carassius auratus gibelio (initial body weight: 5.25 +/- 0.02 g) were fed for 8 weeks at 20-25 degreesC on five isonitrogenous (crude protein: 400 g kg(-1)) and isoenergetic diets (gross energy: 17 kJ g(-1)). Meat and bone
Yu, Y +6 more
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