Results 101 to 110 of about 1,184,681 (236)

p-Coumaric Acid as An Active Ingredient in Cosmetics: A Review Focusing on its Antimelanogenic Effects

Antioxidants, 2019
Controlling unwanted hyperpigmentation is a major challenge in dermatology and cosmetology, and safe and efficacious antimelanogenic agents are deemed useful for this purpose.
Y. Boo
semanticscholar   +1 more source

The Role of Non-animal Origin Feed Ingredients in Transmission of Viral Pathogens of Swine: A Review of Scientific Literature

Frontiers in Veterinary Science, 2019
The emergence of porcine epidemic diarrhea (PED) in commercial swine in North America and growing concerns about the potential for the introduction of African swine fever (ASF) from China, the European Union, or other affected regions has put a spotlight
Rebecca K. Gordon, Ingrid K. Kotowski, Kari F. Coulson, Donald Link, Alexandra MacKenzie, Joyce Bowling-Heyward   +5 more
doaj   +1 more source

Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient [PDF]

, 2019
Daniel E. García-Valle, Luís A. Bello‐Pérez, Pamela C. Flores‐Silva, Edith Agama‐Acevedo, Juscelino Tovar   +4 more
openalex   +1 more source

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Trends in Food Science & Technology, 2021
Fatma Boukid, C. Rosell, M. Castellari
semanticscholar   +1 more source

Evaluation of the suitability of a partially defatted black soldier fly (Hermetia illucens L.) larvae meal as ingredient for rainbow trout (Oncorhynchus mykiss Walbaum) diets

Journal of Animal Science and Biotechnology, 2017
BackgroundTwo trials were performed to evaluate a partially defatted Hermetia illucens (HI) larvae meal as potential feed ingredient in rainbow trout (Oncorhynchus mykiss Walbaum) diets.
M. Renna, A. Schiavone, F. Gai, S. Dabbou, C. Lussiana, V. Malfatto, M. Prearo, M. Capucchio, I. Biasato, E. Biasibetti, M. D. Marco, A. Brugiapaglia, I. Zoccarato, L. Gasco   +13 more
semanticscholar   +1 more source

The linear relationship between true protein and nitrogen contents of feed and food ingredients: calculating true protein from a new conversion factor

Cogent Food & Agriculture
The protein content of feed and food ingredients has traditionally been estimated using a universal nitrogen-to-protein conversion factor (NPCF) of 6.25, assuming all proteins contain 16% nitrogen (N) and all N originates from protein.
Rashed A. Alhotan, Gene M. Pesti, Lynne Billard   +2 more
doaj   +1 more source

Consumer Drivers of Muscadine Wine Purchase Decisions

Beverages, 2018
Muscadine wine, fresh muscadine grapes, and other derivatives have enjoyed a heritage niche for decades in the Southeast. Muscadine growers in North Carolina in the United States (US) have asked whether the purchase of muscadine wine is linked to ...
Bonnie Canziani, Erick T. Byrd, James S. Boles   +2 more
doaj   +1 more source

The Design of Detector to Illegal Ingredients of Kitchen Waste Based on Embedded Device

, 2021
Xing Chen, Jinliang Sheng
openalex   +1 more source

Identification of Potential Local Food Ingredients as a Food Source for Stunting Prevention in Langkat District

, 2023
Eka Febriyanti, Leylia Khairani, Siti Hajar   +2 more
openalex   +2 more sources

Hypoxic Incubation Conditions for Optimized Manufacture of Tenocyte-Based Active Pharmaceutical Ingredients of Homologous Standardized Transplant Products in Tendon Regenerative Medicine [PDF]

, 2021
Annick Jeannerat, Cédric Peneveyre, Florence Armand, Diego Chiappe, Romain Hamelin, Corinne Scaletta, Nathalie Hirt‐Burri, Anthony de Buys Roessingh, Wassim Raffoul, Lee Ann Applegate, Alexis Laurent   +10 more
openalex   +1 more source