Results 1 to 10 of about 171,130 (331)

Organization of Proficiency Testing for Dairy Laboratories in Croatia, Bosnia and Herzegovina and Macedonia in Order to Improve Quality Assurance

open access: yesMljekarstvo, 2009
Participation in proficiency testing is not only an obligation for all analytical laboratories which tend to be credible, but also an opportunity to check how the results agree with the reference or assign value.
Nataša Mikulec   +5 more
doaj  

PHYSICOCHEMICAL PARAMETERS OF THE LACTOSE-FREE COMPOSITION OF ROYAL JELLY WITH DRONE BROOD DURING STORAGE

open access: gold, 2022
Mitrofanov D.V.   +3 more
openalex   +1 more source

Maltodextrina em rações de leitões desmamados com diferentes pesos: desempenho e morfometria intestinal = Maltodextrin in diets for weaning pigs of different weights: performance and intestinal morphometry

open access: yesActa Scientiarum: Animal Sciences, 2011
Foram realizados dois experimentos: no primeiro utilizaram-se 96 leitões desmamados com idade média de 21 dias, num delineamento em blocos com arranjo fatorial dos tratamentos 2 x 2 ( duas fontes de carboidratos x duas classes de peso ao desmame).
Regina Maria Nascimento Augusto   +5 more
doaj  

Curcumin Attenuates Intestinal Mucosal Barrier Dysfunction in Rats with Lactose-Induced Diarrhea via the RhoA/ROCK1 Pathway

open access: hybrid, 2023
Qian Zhao   +6 more
openalex   +1 more source

Whey protein como alternativa de suplemento proteico para indivíduos intolerantes à lactose

open access: yesRevista Brasileira de Nutrição Esportiva, 2018
Introdução: As proteínas do soro do leite ou whey protein são extraídas durante o processo de fabricação do queijo e possuem alto valor nutricional. O teor de aminoácidos essenciais, especialmente os de cadeia ramificada, faz com que as proteínas do soro
Priscila Simone Oliveira Leitzke   +3 more
doaj  

Ability of Aphron Flotation in Whey Treatment [PDF]

open access: yesIranian Journal of Chemistry & Chemical Engineering, 1993
Whey contains more than half of total solids present in the original milk, which includes 20% of the proteins, most of the lactose, minerals and water soluble vitamins.
Mohammad Chalkosh Amiri, Daryoosh Jalali
doaj  

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