Results 51 to 60 of about 59,045 (301)
Centre eyes developing a sustainable seaweed economy: Fisheries Secretary Breaking News dated 25th September 2021 [PDF]
, 2021 Fisheries Secretary Jatindra Nath Swain has said that the Union Government is looking forward to develop a sustainable economy through the cultivation of highly potential seaweed.
CMFRI, Library
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Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa [PDF]
, 2003 P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased.
KANAI, SETSUKO +23 more
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The 9+ month marathon: How pregnancy may have shaped human endurance capacities
The Anatomical Record, EarlyView.Abstract Anthropology has long considered the evolution of our uniquely human endurance capacities to be the result of selection upon anatomical and physiological features imposed by the demands of thermoregulation and resource acquisition, particularly during the demands of persistence hunting. Research has focused on the anatomical changes present in
Cara Ocobock
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Archaeological Prospection, EarlyView.ABSTRACT Medieval and early modern drowned villages in the intertidal zone of the Scheldt estuary (the Netherlands) constitute intriguing yet largely understudied components of north‐western Europe's underwater cultural heritage. Despite their high archaeological potential as time capsules of past settlement landscapes, research has remained limited ...
Jan Trachet +9 more
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Business Strategy and the Environment, EarlyView.ABSTRACT The rapid growth of packaging waste has recently intensified the search for sustainable alternatives. Edible packaging, developed from biodegradable materials safe for consumption, represents a promising innovation that combines environmental responsibility with food preservation.
Donata Tania Vergura +2 more
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Effects of Seaweed Substitution on Breadmaking. : (I) Gloiopeltis [PDF]
, 1997 P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Gloiopeltis (WFRS) and baking properties of it were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as ...
11559 +11 more
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Resource (Light and Nitrogen) and Density-Dependence of Seaweed Growth
Frontiers in Marine Science, 2019 Seaweed aquaculture is a rapidly growing component of marine food production, but the capacity to control seaweed growth lacks behind that of land agriculture.
Xi Xiao +9 more
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The Impacts of Urbanization and Dietary Knowledge on Seaweed Consumption in China
Foods, 2021 Edible seaweed, a nutrient-rich and sustainable food, has a long dietary history in China. To get a better understanding of the seaweed consumption of consumers in China, this study investigates the quantity and trend of seaweed consumption of Chinese ...
Jingsi Peng +3 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
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Effects of Seaweed Substitution on Breadmaking. : (III) Hizikia fusiformis (Hiziki) [PDF]
, 2002 P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Hizikia fusiformis (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually
KANAI, SETSUKO +11 more
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