Results 61 to 70 of about 494,042 (311)

The Reuse of Food By-Products to Formulate Enriched Foods

Biology and Life Sciences Forum, 2021
During the production process, many foods generate by-products, which become food waste and have environmental and economic consequences. These by-products are rich in bioactive compounds, so they could be reused.
Maria Marziliano, Amalia Conte, Matteo Alessandro Del Nobile   +2 more
doaj   +1 more source

Hematopoietic (stem) cells—The elixir of life?

FEBS Letters, EarlyView.
The aging of HSCs (hematopoietic stem cells) and the blood system leads to the decline of other organs. Rejuvenating aged HSCs improves the function of the blood system, slowing the aging of the heart, kidney, brain, and liver, and the occurrence of age‐related diseases.
Emilie L. Cerezo, Jonah Anderson, Emilie Dinh Vedrenne, Noël Yeh Martín, Jette Lengefeld   +4 more
wiley   +1 more source

Food acquisition and consumption by NOVA food classification and lived poverty index among rural and urban households in South Africa and Ghana

Public Health Nutrition
Objective: This study aimed to determine differences in food consumption by the NOVA food categories in South Africa and Ghana and how they relate to poverty and food supply systems.
Nana Ama Frimpomaa Agyapong, Reginald Adjetey Annan, Florian Kroll, Charles Apprey, Linda Nana Esi Aduku, Robert Aidoo, Elizabeth Catherina Swart   +6 more
doaj   +1 more source

Increasing Plant Protein Attractivity to Develop the Offer to Consumers

Chemical Engineering Transactions, 2023
Developing the supply to consumers is essential to increase the consumption of protein-rich legume seeds. In this perspective, this article examines five possible tracks which encompass different ways of processing legume seeds into food: applying ...
Guy Della Valle, Catherine M.G.C. Renard
doaj   +1 more source

The contribution of the Canary Island date palm (Phoenix canariensis) to the winter diet of frugivores in novel ecosystems [PDF]

, 2019
With the increasing expansion in urban areas, many species have adapted to utilising horticulturally used plants as alternate or augmentary food sources, in particular, during winter – when native foods are largely absent. Ornamental palms ...
Dirk, Spennemann HR
core   +2 more sources

The role and implications of mammalian cellular circadian entrainment

FEBS Letters, EarlyView.
At their most fundamental level, mammalian circadian rhythms occur inside every individual cell. To tell the correct time, cells must align (or ‘entrain’) their circadian rhythm to the external environment. In this review, we highlight how cells entrain to the major circadian cues of light, feeding and temperature, and the implications this has for our
Priya Crosby
wiley   +1 more source

Public Perceptions of Food Safety: Assessing the Risks Posed by Genetic Modification, Irradiation, Pesticides, Microbiological Contamination and High Fat/High Calorie Foods [PDF]

, 2002
[Excerpt] In general, people in the developed world have access to a safe and varied supply of food. Instead of systemic hunger, many developed countries have problems with obesity and other kinds of eating disorders among their citizenry.
Mehta, Michael D.
core   +1 more source

Molecular bases of circadian magnesium rhythms across eukaryotes

FEBS Letters, EarlyView.
Circadian rhythms in intracellular [Mg2+] exist across eukaryotic kingdoms. Central roles for Mg2+ in metabolism suggest that Mg2+ rhythms could regulate daily cellular energy and metabolism. In this Perspective paper, we propose that ancestral prokaryotic transport proteins could be responsible for mediating Mg2+ rhythms and posit a feedback model ...
Helen K. Feord, Gerben van Ooijen
wiley   +1 more source

Jenis kelamin anak, pendidikan ibu, dan motivasi dari guru serta hubungannya dengan preferensi makanan anak sekolah pada anak prasekolah di TK Universitas Muhammadiyah Purwokerto

Jurnal Gizi Klinik Indonesia, 2008
Background: Preference to foods among children is a predictor of food consumption pattern. Therefore good under- standing on food preference of children, factors related to foods most likes and disliked needs to be studied for  nutrition education and ...
Atikah Proverawati, Endy Paryanto Prawirohartono, Tjahjono Kuntjoro   +2 more
doaj   +1 more source

Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]

Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Azokpota, P., Boekel, M.A.J.S., van, Chadare, F.J., Gayet, D.P., Hounhouigan, M.H., Linnemann, A.R., Nout, M.J.R.   +6 more
core   +1 more source