Results 31 to 40 of about 3,907,576 (306)

Food for thought: formulating away the food effect – a PEARRL review [PDF]

Journal of Pharmacy and Pharmacology, 2019
AbstractObjectivesCo-ingestion of oral dosage forms with meals can cause substantial changes in bioavailability relative to the fasted state. Food-mediated effects on bioavailability can have significant consequences in drug development, regulatory and clinical settings.
Joseph P O'Shea, René Holm, Caitriona M O'Driscoll, Brendan T Griffin   +3 more
openaire   +3 more sources

Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours

Journal of texture studies, 2022
The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase ...
M. Ortolá, Miguel Martínez-Catalá, Alberto Yuste Del Carmen, M. L. Castelló   +3 more
semanticscholar   +1 more source

Ultrasonic-assisted food grade nanoemulsion preparation from clove bud essential oil and evaluation of its antioxidant and antibacterial activity

Green Processing and Synthesis, 2022
Nanoemulsions formulated using materials of the highest food grade are receiving significant attention in various industries, especially food-based applications.
Krishnamoorthy Rajapandiyan, Yehia Hany M., Abdul Hameed Meera Moydeen, Periyasamy Vaiyapuri Subbarayan, Alshuniaber Mohammad A., Alzahrani Abdulhakeem, Alshatwi Ali A.   +6 more
doaj   +1 more source

Formulation of nutrient enriched germinated wheat and mung-bean based weaning food compare to locally available similar products in Bangladesh

Heliyon, 2021
Poor weaning practice and malnutrition among under 5 (yrs) children are still major public health issues in Bangladesh. This study aimed to develop a cheap and nutritious weaning food for the children of Bangladesh.
Sharmin Jahan, Fahiza Bisrat, M.Omar Faruque, Md. Jannatul Ferdaus, Shompa Sharmin Khan, Tasnim Farzana   +5 more
doaj   +1 more source

Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.

Comprehensive Reviews in Food Science and Food Safety, 2023
The demand for high-quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as common bean, chickpea, lentil, lupin, and pea.
A. Nartea, Anastasiya Kuhalskaya, B. Fanesi, Oghenetega Lois Orhotohwo, K. Susek, Lorenzo Rocchetti, Valerio Di Vittori, E. Bitocchi, D. Pacetti, R. Papa   +9 more
semanticscholar   +1 more source

The protein deficit myth [PDF]

Revista de Saúde Pública
Epidemiological data shows that the consumption of animal-based foods in high-income countries is excessive and harmful to health. But the association between poverty and protein deficiency is frequent, both in scientific literature and in the documents ...
Ricardo Abramovay, Nadine Marques Nunes-Galbes, Fernanda Helena Marrocos-Leite, Eduardo Augusto Fernandes Nilson, Maria Laura da Costa Louzada   +4 more
doaj   +1 more source

A Non-Equilibrium Formulation of Food Security Resilience [PDF]

SSRN Electronic Journal, 2016
Resilience, the ability to recover from adverse events, is of fundamental importance to food security. This is especially true in poor countries, where basic needs are frequently threatened by economic, environmental and health shocks. An empirically sound formalization of the concept of food security resilience, however, is lacking. Here,
Matteo Smerlak, Bapu Vaitla
openaire   +5 more sources

Feed intake assessment on sub-adult spiny lobster Panulirus homarus fed a range of pellet and fresh feeds under a variety of feeding regimes [PDF]

BIO Web of Conferences
Low feed intake has been considered a major problem in applying formulated feed for grow-out of spiny lobster (Panulirus homarus). This study was conducted to evaluate the effects of fishery hydrolysate in feed formulation and the co-feeding of ...
Giri I Nyoman Adiasmara, Sudewi, Selamet Bejo, Irvin Simon, Haryanti, Jones Clive   +5 more
doaj   +1 more source

Image-based assessment and machine learning-enabled prediction of printability of polysaccharides-based food ink for 3D printing.

Food Research International, 2023
Despite the growing demand and interest in 3D printing for food manufacturing, predicting printability of food-grade materials based on biopolymer composition and rheological properties is a significant challenge.
Yixing Lu, Rewa Rai, N. Nitin
semanticscholar   +1 more source

The Influence of Message Framing on Consumers’ Selection of Local Food

Foods, 2022
Although local food purchasing provides several benefits to both consumers and producers, research on what recommendation messages can effectively promote the purchase of local food is still lacking.
Valentina Carfora, Maria Morandi, Patrizia Catellani   +2 more
doaj   +1 more source