Results 111 to 120 of about 582 (212)

Autologinio kraujo, išsiskyrusio po širdies operacijos, išsaugojimo ir ankstyvos reinfuzijos įvertinimas

Lietuvos Chirurgija, 2007
Audronė Veikutienė1, Rimantas Benetis1, Edmundas Širvinskas2, Pranas Grybauskas3, Judita Andrejaitienė2, Vincentas Veikutis2, Jonas Šurkus4 1 Kauno medicinos universiteto klinikų Širdies, krūtinės ir kraujagyslių chirurgijos klinika, Eivenių g.
Audronė Veikutienė, Rimantas Benetis, Edmundas Širvinskas, Pranas Grybauskas, Judita Andrejaitienė, Vincentas Veikutis, Jonas Šurkus   +6 more
doaj  

Evaluation of new functional pasta using TOPSIS methodology

, 2017
Nowadays several studies are focused on the introduction of Opuntia in frequently consumed foods, such as pasta and bakery products. Food products containing Opuntia are in fact able to reduce body weight and plasma LDL cholesterol, lipids and glucose. Foods, that may provide health and wellness benefits, are known as "functional foods".
Giallanza A., Enea M., Micale R., La Scalia   +3 more
openaire   +2 more sources

Optimisation of Electrokinetic Extraction System: Colourimetric Determination of Copper (II) in Sand Using Polymer Inclusion Membrane

ELECTROPHORESIS, Volume 47, Issue 8, Page 744-753, August 2026.
Electrokinetic extraction (EKE) allows the direct transfer of heavy metals from soli samples, such as soil and sediment, into a polymer inclusion membrane (PIM) with a colourimetric detection. This avoids length and complex sampling handling and extraction processes.
Jia Jia Seet, Spas D. Kolev, Rosanne Guijt, Hong Heng See, Fernando Maya, Mostafa A. Atia, Eddie A. Nagul, Owen P. Missen, Michael Breadmore   +8 more
wiley   +1 more source

Ligonių, sergančių išemine kardiomiopatija, gyvenimo kokybės ir fizinio pajėgumo palyginimas

Lietuvos Chirurgija, 2007
Julius Treideris1, Rimantas Karalius1, Raimondas Širmenis2, Gražina Lukšaitė2, Vytautas Lastas2, Eugenijus Kosinskas1, Arnoldas Pranckietis2, Vytautas Sirvydis1 1 Vilniaus universiteto Širdies chirurgijos centras, Santariškių g.
Julius Treideris, Rimantas Karalius, Raimondas Širmenis, Gražina Lukšaitė, Vytautas Lastas, Eugenijus Kosinskas, Arnoldas Pranckietis, Vytautas Sirvydis   +7 more
doaj  

The valorisation of broccoli by-products to design a new functional pasta

, 2022
The demand for new food products with additional health benefits is growing mostly due to an ageing population and increasing health-conscious consumers. Fruit and vegetable by-products have been described as good sources of bioactive compounds with important biological activities such as antioxidant properties. Broccoli leaves are usually perceived as
openaire   +1 more source

From Fish Waste to Stable Omega‐3 Bioactive Lipids: Encapsulation Strategies and a Conceptual Framework for Antioxidant and Antimicrobial Functional Food Fortification

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn, Habtamu Admassu, Gadissa Mosisa, Gebeyehu Ayele, Molla Abeje, Tanaji Kudre   +5 more
wiley   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Nutritional Profile, Techno‐Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (Gonimbrasia belina) Powder

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Yellow mopane worm powder enhanced the nutritional and functional properties of wheat‐based composite flours by increasing protein, lysine, and mineral contents. Substitution levels up to 15% maintained pasting characteristics comparable to wheat flour, highlighting its suitability for the development of nutrient‐dense cereal products.
Tina Sinethemba Bebe, Vusi Vincent Mshayisa, Lusani Norah Vhangani, Mpho Edward Mashau   +3 more
wiley   +1 more source

How does it feel to be helped using minimal cognitive assistance following a traumatic brain injury?

Australian Occupational Therapy Journal, Volume 73, Issue 4, August 2026.
Abstract Introduction Individuals who sustain a moderate or severe traumatic brain injury frequently require cognitive assistance to complete complex everyday activities such as meal preparation. This assistance can be provided by a caregiver or assistive technologies for cognition.
Mireille Gagnon‐Roy, Nathalie Bier, Frédérique Poncet, Leanne Togher, Mélanie Amaral Dos Santos, Carolina Bottari   +5 more
wiley   +1 more source