Results 171 to 180 of about 122,045 (290)

Maternal diet and gestational diabetes mellitus modestly influence children's growth during their first 24 months

open access: yesJournal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objective To evaluate whether diet and gestational diabetes mellitus (GDM) during pregnancy influence children's growth during their first 24 months. Methods Growth data of children (n = 378) of women with overweight/obesity were obtained from clinic records (birth, 3, 6, 12 and 24 months), and variables (standard deviation scores (SDS) or ...
Lotta Saros   +8 more
wiley   +1 more source

Insects as sustainable source of feed for poultry

open access: yesJSFA reports, EarlyView.
Abstract Production of animal feed in an environmentally effective way is the key point for the development of sustainable agriculture. The livestock farming industry is increasing globally to meet the demand for animal protein, resulting in higher food–feed competition while rationing animal diets. In addition, it creates increased pressure on natural
Jian Ying Zhang   +5 more
wiley   +1 more source

Effects of hemp-based polyunsaturated fatty acid supplementation on membrane lipid profiles and reproductive performance in Martina Franca jacks. [PDF]

open access: yesFront Vet Sci
Fusaro I   +9 more
europepmc   +1 more source

Premature aging of red wines: a matter of fatty acid oxidation? A review on lipid‐derived molecular markers and their possible precursors

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Ilaria Prezioso   +5 more
wiley   +1 more source

Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Lipid oxidation occurring during meat cooking and especially digestion has been recently linked with an increased risk of the onset of some chronic diseases. Incorporation of natural antioxidants directly in burger formulations is a novel and captivating approach to enhancing meat quality and repurposing food waste generated by the ...
Roberta Trovato   +7 more
wiley   +1 more source

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