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Advances in Functional Pet Food Research: Health-Driven Ingredients, Nutritional Targets and Evidence-Based Claims. [PDF]
Animals (Basel)Vuthisopon S +7 more
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Mineral-Vitamin Complexes in Sheep Nutrition: Patent Analysis and Functional Evaluation for Pregnant Ewes and Lambs. [PDF]
MoleculesBaibatyrova S +5 more
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The Addition of Choline to Parenteral Nutrition
Gastroenterology, 2009Choline is a quaternary amine endogenously synthesized from the amino acid methionine or absorbed via the portal circulation. It is ubiquitous in the diet, although it has a greater presence in organ meats. Choline is an essential component of all cell membranes, and has been considered a required dietary nutrient since 1998 by the US Institute of ...
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Compatibility and stability of additives in parenteral nutrition admixtures
Nutrition, 1998The addition of additives (electrolytes, trace elements, and vitamins) to parenteral nutrition (PN) mixtures can lead to precipitation as a result of physical incompatibilities and can lead to chemical degradation of individual ingredients. The most significant cause of precipitation is excessive concentrations of calcium phosphate.
M C, Allwood, M C, Kearney
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Addition of Insulin to Parenteral Nutrition for Control of Hyperglycemia
Journal of Parenteral and Enteral Nutrition, 2017AbstractAdministration of parenteral nutrition (PN) may result in hyperglycemia in patients with preexisting diabetes or disease‐related insulin resistance, and it can be associated with increased rates of complications. Treatment requires insulin therapy.
Adam, McCulloch +2 more
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The need for additional training for nutritional management of diabetes
British Journal of Nursing, 2013The purpose of this study was to investigate nurses’ and nursing students’ knowledge and perceived role in assisting patients with the nutritional management of diabetes. Three focus groups were conducted and the results were used to modify a previously developed survey regarding the nutritional management of diabetes.
Trish, Carney +2 more
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Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate [PDF]
Food Research International, 2019 Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids ...
Sylvester Mantihal +2 more
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