Results 11 to 20 of about 77 (71)

The Production of Ammonia by Microorganisms in Alimentary Canal of Chicks

Japanese poultry science, 1968
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Extraction of the antioxidants from natural products and agro-alimentary co-products

, 2011
De manière générale, l’extraction des huiles essentielles préalable à l’analyse chimique se compose de deux étapes : extraction et analyse. Alors que l’étape analytique requiert en général quelques minutes, l’étape d’extraction nécessite plusieurs heures.
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Report on Moisture in Alimentary Pastes and Baked Products

Journal of AOAC INTERNATIONAL, 1931
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[Fusaritoxins in alimentary grains and processed grain products].

Gigiena i sanitariia, 2004
L P, Zakharova, E B, Sedova, O L, Obol'skiĭ   +2 more
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Report on Lipoids and Fat in Alimentary Pastes and in Baked Products

Journal of AOAC INTERNATIONAL, 1931
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Bona pinta. Millorant l'aparença dels productes alimentaris

TECA: Tecnologia i Ciència dels Aliments, 1999
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Studies on the Mechanism of Alimentary Lysozyme Production—II

Gastroenterology, 1953
Summary 1.Epinephrine in high concentrations will cause definite increases in the lysozyme titer in the ileal mucosa of the rat. This epinephrine-induced rise also occurs after treatment with Dibenamine. 2.Norepinephrine has no effect, indicating a specificity in the production of titer increases by epinephrine.
J F, PRUDDEN, E C, MEADOWS
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THE PRODUCTION OF ALIMENTARY GLYCOSURIA BY FORCED FEEDING IN THE RAT

Endocrinology, 1946
FIFTY-SEVEN YEARS AGO Hofmeister (1889) called attention to the limited ability of the normal animal to assimilate orally-administered carbohydrate, and demonstrated that glucose is excreted in the urine when the assimilation limit is exceeded. The tolerance limits of normal animals to orally-administered carbohydrate, when time is permitted for ...
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The Production-of Fatty Acids in the Alimentary Tract of the Dog

Journal of Experimental Biology, 1947
ABSTRACT The significance of fermentation in the large gut of the dog has been investigated. According to the quantities of volatile acids and their relation to body weight, the lower fatty acids do not appear to contribute more than a small portion of the energy requirements of the animal.
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Nanostructured zinc: properties and applications in functional alimentary products

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2020
The paper presents the properties of nanostructured zinc salts and their application for the production of functional food for preventive purposes on the example of marmalade, kefir, ice cream and bakery products. The size of nanostructured zinc sulfate was determined by the NTA method.
A.A. Krolevets, O.V. Binkovskaya, S.G. Glotova, E.M. Mamaeva, O.A. Nabokova   +4 more
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