Failure of Passive Immunity Transfer Is Not a Risk Factor for Omphalitis in Beef Calves
Veterinary Sciences, 2023 Omphalitis is the third most frequent disease in newborn calves after neonatal diarrhea and bovine respiratory disease (BRD), but limited data on the prevalence and risk factors are available in the literature. Failure of passive immunity transfer (FPIT)
Florent Perrot +8 more
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The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2020 Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion.
Živančev Dragan +6 more
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Journal of Engineering Science (Chişinău), 2023 Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting ...
BANTEA-ZAGAREANU, Valentina
doaj +1 more source
The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
The Formulation of High-Calorie and Rich-Fe Biscuits for Pregnant Women with Chronic Energy Malnutrition [PDF]
, 2016 Supplementary food distribution for pregnant women still depends on the local policy. This program is funded using Health Operational Funds and distributed in form of milk, eggs, raw materials such as green beans and others. The field constraints of this
Ahda, M. (Mustofa) +4 more
core +2 more sources
Dry Submicron Classification by a Small Blow Down Cyclone [Translated]†
KONA Powder and Particle Journal, 2014 At present, dry powders are classified using mainly a vortex centrifuge or sieving equipment, in which the lowest 50% cut size is still greater than one micrometer.
Koichi linoya +4 more
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Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
Foods, 2020 This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins.
Sonoo Iwaki +4 more
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Traditional Foods From Maize (Zea mays L.) in Europe
Frontiers in Nutrition, 2022 Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century.
Pedro Revilla +10 more
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Instant Drinks with Amaranth Flour: Simulation of Mechatronic Systems of Production [PDF]
Техника и технология пищевых производств, 2020 Introduction. The world market of instant drinks is a highly competitive environment. New mechatronic production systems can help food companies maintain their competitiveness: they determine process modes, analyze them, and choose the optimal ...
Popov Anatoly M. +5 more
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Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]
, 2014 The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa +6 more
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