Results 61 to 70 of about 1,184,638 (363)

Muligheder og barrierer for brug af økologiske ingredienser i skolemadsordninger [PDF]

open access: yes, 2008
The report considers the following aspects: 1. The arguments that two Danish municipalities mention in relation to using, or choosing not to use, organic ingredients in school meal systems. 2. The reasons for school meal companies to use, or not to use,
Hansen, Stine Rosenlund   +1 more
core  

Granular Hydrogels as Modular Biomaterials: From Structural Design to Biological Responses

open access: yesAdvanced Healthcare Materials, EarlyView.
Granular hydrogels are now emerging as promising biomaterials due to their inherent microporousity, injectability, and modularity. They have shown improvements in cell viability and migration, cellular/tissue infiltration, host tissue integration, mitigated foreign body response, and tissue regeneration.
Asmasadat Vaziri   +6 more
wiley   +1 more source

Volatile fatty acids and methane production in dairy cow ration based on protein-energy synchronization index with a meals protein source

open access: yesJurnal Ilmu-Ilmu Peternakan, 2021
The study was aimed to examine the production of volatile fatty acids (VFA) and methane (CH4) in rations based on protein-energy synchronization index (PES) using different meals protein sources (MPS). The study was conducted experimentally with in vitro
Afduha Nurus Syamsi, Lastriana Waldi
doaj   +1 more source

Effects of Incremental Dietary Levels of Ground Flaxseed on Milk Production, Ruminal Metabolism, and Enteric Methane Emissions in Organic Dairy Cows [PDF]

open access: yes, 2012
Ground Flaxseed (Linum uitatissimum) is a lipid supplement that is commonly fed to dairy cows. It is believed that supplemental lipid can change the Fatty Acid (FA) composition in the milk, and decrease methane production. Twenty lactating organic Jersey
Velez, Katie
core   +2 more sources

Impact of phenylketonuria type meal on appetite, thermic effect of feeding and postprandial fat oxidation [PDF]

open access: yes, 2018
Background: Dietary management of phenylketonuria (PKU) requires the replacement of natural protein-containing foods with special low protein foods.
Alfheeaid, Hani   +5 more
core   +1 more source

Body Biofluids for Minimally‐Invasive Diagnostics: Insights, Challenges, Emerging Technologies, and Clinical Potential

open access: yesAdvanced Healthcare Materials, EarlyView.
Recent advances in diagnostics have accelerated the development of miniaturized wearable technologies for the continuous monitoring of diseases. This paradigm is shifting healthcare away from invasive, centralized blood tests toward decentralized monitoring, using alternative body biofluids.
Lanka Tata Rao   +2 more
wiley   +1 more source

Meal Frequency and Multi-Morbidity in a Cypriot Population: A Cross-Sectional Study

open access: yesFoods, 2023
Data regarding the effect of specific dietary behaviors, such as meal frequency, on multi-morbidity are scarce. Therefore, the objective of this study was to examine the effect of meal frequency on multi-morbidity in a Cypriot population.
Maria Kantilafti   +2 more
doaj   +1 more source

Cottonseed‐Derived Reusable Bio‐Carbon Gel Ink for DIW Printing Soft Electronic Textiles

open access: yesAdvanced Materials, EarlyView.
A reusable carbon‐gel ink, incorporating cottonseed peptone as a natural mediator, enables cross‐linked ionic polymer networks for advanced conductivity, stability, and biocompatibility. Compatible with direct‐ink‐writing, it facilitates flexible electronics on polymeric and textile substrates for multifunctional applications, including motion sensing,
King Yan Chung   +7 more
wiley   +1 more source

Study of the composition of Pyracantha crenulata roem seed, oil and meal

open access: yesGrasas y Aceites, 2003
Seeds from Pyracantha crenulata Roem, harvested in Olavarría (Buenos Aires, Argentine) were defatted with hexane, obtaining raw oil with a yield of 5.5 % dry basis. The physicochemical characteristics of crude oil were: refractive index: 1.4770 (at 25ºC),
Olinda E. Quiroga   +3 more
doaj   +1 more source

Complexity on the Menu and in the Meal [PDF]

open access: yesFoods, 2018
Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink ...
openaire   +4 more sources

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