Results 21 to 30 of about 984,641 (293)

An Educational plant based on the Quadruple-tank process [PDF]

, 2006
7TH IFAC SYMPOSIUM ON ADVANCES IN CONTROL. 21/06/2006. MADRIDThis paper presents an experimental tank system developed at the University ofSeville for process control education.
Alamo, Teodoro, Alvarado Aldea, Ignacio, Camacho, Eduardo F., García-Gabín, Winston, Limón Marruedo, Daniel   +4 more
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Quality of Plant-Based Ground Beef Alternatives in Comparison with Ground Beef of Various Fat Levels

Meat and Muscle Biology, 2021
The objective of this study was to compare the quality characteristics of current plant-based protein ground beef alternatives (GBA) to ground beef (GB) patties of varying fat percentages.
Anthony J. Tarpoff, Daniel U. Thomson, Erin Beyer, Jessie Vipham, Kaylee J. Farmer, Keayla Harr, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Sydney B. Bigger, Travis O'Quinn   +10 more
doaj   +2 more sources

Water ascends in woody plants : so what? [PDF]

, 2013
Woody plants are often considered as static individuals, taking up water via the root system and losing it again via leaf transpiration. Quite boring one might conclude when considering that more than 95% of the water taken up by the roots is transpired ...
Steppe, Kathy
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Plant cell walls: impact on nutrient bioaccessibility and digestibility [PDF]

, 2020
Cell walls are important structural components of plants, affecting both the bioaccessibility and subsequent digestibility of the nutrients that plant-based foods contain.
Edwards, Cathrina H., Grundy, Myriam M.-L., Holland, Claire, Ryden, Peter   +3 more
core   +3 more sources

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Effect of plant-based feed ingredients on osmoregulation in the Atlantic salmon lens [PDF]

, 2010
Lenses of adult Atlantic salmon fed with a plant oil and plant protein-based diet (plant diet) were compared to lenses of fish fed a diet based on traditional marine ingredients (marine diet) with respect to biochemical composition and functionality ex ...
Baslow, Bell, Bell, Bell, Bjerkås, Bjerkås, Bjerkås, Bjerkås, Breck, Breck, Breck, Breck, Brodtkorb, Chan, Christiane Tröβe, Delamere, Duston, Hargis, Hawse, Iwata, Jeremy D. Rhodes, Jobling, Jordal, Julie Sanderson, Kantorow, Lu, Menzies, Mizuno, Ng, Nilsen, Olav Breck, Rune Waagbø, Sneddon, Sutherland, Tacon, Toivonen, Torstensen, Torstensen, Torstensen, Tröβe, Tröβe, Turchini, Untergasser, Ursini, Vandesompele, Vemuri, Virtanen, Waagbø, Waagbø, Waagbø, Wall, Yeagle, Zhang   +52 more
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Self-assembly of Tween 80 micelles as nanocargos for oregano and trans-cinnamaldehyde plant-derived compounds [PDF]

, 2020
The self-assembly of Tween 80 (T80) micelles loaded with plant-based oregano essential oil (OR) and trans-cinnamaldehyde (TCA) was studied. The effect of different factors, including the surfactant to oil ratio, the presence of sodium chloride, thermal ...
Claeys, Myriam, Devlieghere, Frank, Sedaghat Doost, Ali, Stevens, Christian, Van der Meeren, Paul   +4 more
core   +1 more source

Management of plant health risks associated with processing of plant-based wastes: A review [PDF]

, 2009
The rise in international trade of plants and plant products has increased the risk of introduction and spread of plant pathogens and pests. In addition, new risks are arising from the implementation of more environmentally friendly methods of ...
Budge, G. E., Elphinstone, John G., Henry, C. M., Noble, Ralph, Sansford, C. E.   +4 more
core   +1 more source

Plant-Based Milks: Soy

EDIS, 2021
Soy milk is a plant-based milk made from the legume soybean. Unlike some of the recently marketed plant-based milks, soy milk has a long history as a beverage around the world and has been marketed in the United States for more than a century.
Jessica Goldberg, Daniela Rivero-Mendoza, Wendy J. Dahl   +2 more
doaj   +1 more source

The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

Foods, 2022
The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids.
Lyubov V. Tereshchuk, Ksenia V. Starovoitova, Pavel A. Vyushinsky, Konstantin A. Zagorodnikov   +3 more
doaj   +1 more source