Wissensstandsanalyse zu Qualität, Verbraucherschutz und Verarbeitung ökologischer Lebensmittel [PDF]
, 2012 Zielsetzung des Projektes war es, den aktuellen Stand des Wissens zur Qualität und Verarbeitung ökologischer Lebensmittel sowie zum Verbraucherschutz aufzuzeigen und zu bewerten.
Beck, Alexander +13 more
core
Pediatric Blood &Cancer, EarlyView.ABSTRACT Objective To evaluate the diagnostic yield and utility of universal paired tumor–normal multigene panel sequencing in newly diagnosed pediatric solid and central nervous system (CNS) tumor patients and to compare the detection of germline pathogenic/likely pathogenic variants (PV/LPVs) against established clinical referral criteria for cancer ...
Natalie Waligorski +9 more
wiley +1 more source
The characterization of the functional properties of three cold alkali extracted meat protein concentrates and the relationship between functional properties determined using model systems and the properties of an emulsion-type sausage in which they were incorporated : a thesis presented in partial fulfilment of the requirements for the degree of Masterate of Technology (Biotechnology) at Massey University [PDF]
, 1981 The feasibility of marketing three meat protein concentrates (MassMPC, MyoMPC and SarcoMPC) on the commercial protein market was studied. Solubility, heat gel strength, water binding and emulsification properties of these proteins were investigated under
Nicklin, Suzanne Helen
core
Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition
IOP Conference Series: Earth and Environmental Science, 2019 Abstract This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 ...
T Setyawardani +4 more
openaire +1 more source
Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2014 Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and ...
Dorota, Najgebauer-Lejko +2 more
openaire +2 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT End‐of‐life conversations with adolescents and young adults (AYAs) with cancer rarely occur without the guidance of healthcare professionals. As a part of the ‘Difficult Discussions’ study, focused on palliative care and advance care planning discussions with AYAs with cancer, we investigated the factors that healthcare professionals identify ...
Justine Lee +9 more
wiley +1 more source
Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species [PDF]
EFSA Journal, 2014 Chemical group (CG) 34 comprises amino acids, of which 20 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of D,L-valine because of the lack of data on its purity. The Panel cannot conclude on the
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +1 more source
Food quality: A summary of research conducted under the German Federal Programme for Organic Agriculture and other forms of Sustainable Agriculture [PDF]
, 2012 Food quality has been a strong focus of the BÖL research programme since it started in 2001. Among other things, the policy on EU organic regulations was supported with research projects; for example regarding the discussion concerning the admission of ...
ANON, AN
core
Sensory reweighting dynamics following removal and addition of visual and proprioceptive cues [PDF]
Journal of Neurophysiology, 2016 Removing or adding sensory cues from one sensory system during standing balance causes a change in the contribution of the remaining sensory systems, a process referred to as sensory reweighting. While reweighting changes have been described in many studies under steady-state conditions, less is known about the temporal dynamics of reweighting ...
Lorenz Assländer, Robert J. Peterka
openaire +3 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Survivors of childhood acute lymphoblastic leukemia (ALL) often exhibit early deficits in muscle and movement competence, which can compromise long‐term health. Integrative neuromuscular training (INT), a multifaceted approach combining fundamental movement activities with strength exercises, may help address these deficits during ...
Anna Maria Markarian +7 more
wiley +1 more source