Results 41 to 50 of about 299 (140)
EAACI Molecular Allergology User's Guide 2.0
Pediatric Allergy and Immunology, Volume 34, Issue S28, March 2023., 2023 Abstract Since the discovery of immunoglobulin E (IgE) as a mediator of allergic diseases in 1967, our knowledge about the immunological mechanisms of IgE‐mediated allergies has remarkably increased. In addition to understanding the immune response and clinical symptoms, allergy diagnosis and management depend strongly on the precise identification of ...
Stephanie Dramburg +100 more
wiley +1 more source
The use of protein binders and sorghum crisps as potential ingredients in a cereal bar for dogs
Journal of Sensory Studies, Volume 36, Issue 5, October 2021., 2021 Abstract This study aimed to evaluate the inclusion of different protein binders and sorghum crisps in cereal bars for dogs and their effect on sensory properties, product texture, and dog preference. Fifteen cereal bars were developed in which three crisp sources (rice crisp, white and red sorghum crisp) and five sources of binders (corn syrup, spray ...
Julia Guazzelli Pezzali +3 more
wiley +1 more source
Human food use increases plant geographical ranges in the Sonoran Desert
Global Ecology and Biogeography, Volume 30, Issue 7, Page 1461-1473, July 2021., 2021 Abstract Aim Climate is usually regarded as the main determinant of plant species distributions. However, past human use of species for food might also have influenced distributions. We hypothesized that human‐mediated dispersal has resulted in food plants occupying more of their potential geographical range.
Carolyn Flower +7 more
wiley +1 more source
Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product
Journal of Experimental Agriculture International, 2019 Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod.
Neila Lidiany Ribeiro +4 more
openaire +2 more sources
Mesquite pod flour (Prosopis laevigata): Physicochemical composition, amino acid profile, water and oil absorption capacity, hemagglutinins, phenols, and flavonoids [PDF]
Agroindustrial ScienceLegumes have been an essential part of the human diet for centuries and are a rich source of protein. However, their nutritional content can vary according to species and varieties.
Victoria Guadalupe Aguilar-Raymundo +1 more
openaire +2 more sources
IMPACT OF USING POLLEN SUBSTITUTES ON PERFORMANCE OF HONEY BEE (Apis mellifera L.) COLONIES UNDER HARSH ENVIRONMENTAL CONDITIONS [PDF]
, 2021 Pollen grains are the main source of protein for honey bees. In Central region of Saudi Arabia, the lack of this natural diet during dry seasons in summer is a primary concern for beekeeping industry.
Omar, Mohamed +2 more
core +1 more source
Corrigendum to “Edible Polymers: Challenges and Opportunities”
, 2022 Journal of Polymers, Volume 2022, Issue 1, 2022.
Subhas C. Shit, Pathik M. Shah
wiley +1 more source
Journal of Food Protection, 2015 Mesquite pod flour produced from nitrogen-fixing trees of the Prosopis species has a unique aroma and flavor that is preferred by some consumers. Due to the presence of wildlife, grazing domestic animals, and insects, the pods have a high potential of being contaminated with human pathogenic bacteria, such as Bacillus cereus.
Xuetong, Fan +2 more
openaire +2 more sources
An Aridamerican model for agriculture in a hotter, water scarce world
PLANTS, PEOPLE, PLANET, Volume 2, Issue 6, Page 627-639, November 2020., 2020 Climate change is dramatically restructuring agriculture and damaging crops, food security, and human health, especially in deserts. To radically redesign food systems to buffer against climatic disruptions, we focus on agroecological function, human health, and community well‐being.
Gary Paul Nabhan +13 more
wiley +1 more source
Foods with Prosopis spp. flour: Common and new baked products [PDF]
, 2021 This chapter will focus on the utilization of flours from the pods of Prosopis which inthe western hemisphere are known as mesquite for North American Prosopis and algarrobo forSouth American Prosopis species.
Bigne, Facundo +11 more
core +1 more source