Results 51 to 60 of about 167,334 (185)
3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges
Food Frontiers, Volume 7, Issue 5, September 2026.This review explores current research on 3D food printing from a multidisciplinary perspective. Particular attention is given to the practicality of 3D printing a complete, safe, and nutritionally adequate meal. Key challenges include formulation variability, printability of IDDSI‐compliant foods, equipment limitations, and practical issues in meal ...
Deepa Agarwal +4 more
wiley +1 more source
Preparação e caracterização de microesferas de goma guar reticulada com EDC [PDF]
, 2010 TCC (graduação) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas, Curso de Química.O objetivo desse trabalho foi obter e caracterizar microesferas poliméricas de goma guar reticulada utilizando a técnica de emulsificação/
Zornio, Clarice Fedosse
core
The ageing holobiont: crosstalk between telomere dynamics, oxidative stress and the gut microbiome
Biological Reviews, Volume 101, Issue 4, Page 1877-1903, August 2026.ABSTRACT The gut tissue is at the frontline of early onset of ageing. It exhibits high cell turnover rates and rapid telomere shortening, which can have systemic effects on the developing or senescing organism. We conducted a literature review of studies on the crosstalk between telomere length dynamics, telomerase activity, oxidative stress, and gut ...
Michael L. Pepke +2 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 +3 more
wiley +1 more source
Standardized Ileal Amino Acid Digestibility of Commonly Used Feed Ingredients in Growing Broilers [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 This experiment was conducted to determine standardized ileal amino acid digestibility (SIAAD) of commonly used feed ingredients in poultry diets in Pakistan.
Zafar Ullah +3 more
doaj +1 more source
Polymer Engineering &Science, Volume 66, Issue 8, Page 5582-5595, August 2026.Smart label design. ABSTRACT The growing interest to ensure food safety requires the development of smart indicator systems that are capable of real‐time tracking of spoilage, particularly for perishable foods. Therefore, the purpose of this work is to fabricate eco‐friendly, industrially viable pH‐sensitive smart films via solvent‐free melt ...
Bedriye Ucpinar
wiley +1 more source
Journal of the World Aquaculture Society, Volume 57, Issue 4, August 2026.Abstract Aquaculture has increasingly turned toward plant extracts' usage as functional additives, owing to their rich content of bioactive compounds that enhance growth performance, boost immune responses, and improve antioxidant capacity in cultured species.
Nader N. Hassona +9 more
wiley +1 more source
Studies on toxicity and processing of guar meal
, 1966 Guar meal has been shown to contain a toxic factor which decreases the growth rate of chicks and egg production and egg size of the laying hens. Such activity can be destroyed by heating the guar meal for a period of one hour at a temperature of 110°C ...
Bakshi, Yoginder Kumar
core +1 more source
EFFECT OF MASH DIETARY FIBER ON PERFORMANCE AND CANNIBALISM IN LAYING HENS [PDF]
Journal of the Indonesian Tropical Animal Agriculture, 2011 An experiment was conducted to observe the effect of dietary fiber given in mash form on performance and cannibalism mortality in laying hens. Three different diets: a wheat-based diet, a guar gum diet (a wheat-based diet + 20 g/kg guar gum) and a ...
S. Hartini, M. Choct
doaj
The Scientific World Journal, 2013 The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain of Bacillus subtilis IH-72EMS8. During submerged fermentation, different agro-industrial
Hamid Mukhtar, Ikramul Haq
doaj +1 more source