Results 91 to 100 of about 127,323 (215)

The effect of a meat extract on iron absorption in young women : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Palmerston North Campus, New Zealand [PDF]

, 2007
Iron deficiency is a global problem for which determinants and solutions need to be investigated. The first part of this study assessed the iron status and dietary intakes of 85 non vegetarian women aged 18-40 years living in the Manawatu region ...
Beck, Kathryn Louise
core  

Technological properties of sausages without phosphate and reduced NaCl content, added from potassium chloride, L-lysine and dietary fibers

Ciência Rural
: The study evaluated the effects of adding L-lysine, wheat fiber, and microcrystalline cellulose to sausages without phosphate and replacing 50% of sodium chloride (NaCl) with potassium chloride (KCl) on the technological properties.
Carlos Alberto Alves Junior, Marcello Lima Bertuci, Bruna Caroline da Silva Lima Campos, Andrea Carla da Silva Barretto   +3 more
doaj   +1 more source

Salt reduction strategy at population level

Journal of Family Medicine and Primary Care, 2017
World is facing a huge burden of noncommunicable diseases such as hypertension, ischemic health diseases, and stroke. Moreover, the developing countries have had a relatively speedy rise of the problem, with noncommunicable diseases occurring at much ...
Madhavi Bhargava
doaj   +1 more source

Amperometric enzyme sensor to check the total antioxidant capacity of several mixed berries. comparison with two other spectrophotometric and fluorimetric methods [PDF]

, 2015
The aim of this research was to test the correctness of response of a superoxide dismutase amperometric biosensor used for the purpose of measuring and ranking the total antioxidant capacity of several systematically analysed mixed berries.
CAMPANELLA, Luigi, Elisa Mazzone, Maruschka Serone, Riccardo Angeloni, TOMASSETTI, Mauro   +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
core   +1 more source

Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork [PDF]

, 2011
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium.
Bess, Kelsey N.
core  

Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]

, 2016
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed, Castro, Clegg, Dunn, Erbersdobler, Fan, Fenoll, Fiore, Hasenkopf, Hellwig, Henning, Hernandez, Kurata, Larisch, Leclère, Lee, Limacher, Limacher, Manso, Nashalian, Nguyen, Nursten, Perez Locas, Schulz, Singh, Smuda, Smuda, Smuda, Teucher, Troise, Troise, Troise, Uddin, van Boekel, Vitaglione, Yaylayan, Özdemir   +36 more
core   +5 more sources

The Neural Basis of Salt Perception: A Focus on Potassium Chloride as a Sodium Alternative

Life
Excessive dietary sodium intake is a major risk factor for hypertension, prompting interest in potassium chloride (KCl) as a sodium chloride (NaCl) alternative.
Emilia Iannilli, Raffaela Fürer, Antje Welge-Lüssen, Thomas Hummel   +3 more
doaj   +1 more source

The biochemical, physiological, and metabolic evaluation of human subjects in a life support systems evaluator and on a liquid food diet Final report, 12 Jun. 1964 - 23 Feb. 1965 [PDF]

Biochemical, physiological, and metabolic analysis of subjects in life support system on liquid food diets during space environment ...
Homer, G. M., Katchman, B. J., Linder, C. A., Murphy, J. P. F., Must, V. R.   +4 more
core   +1 more source

Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics

Foods
Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger ...
Samer Mudalal, Ibrahim Hamarsheh, Nawaf Abu-Khalaf, Fuad Al-Rimawi, Ahmed Zaazaa, Dario Mercatante, Maria Teresa Rodriguez-Estrada   +6 more
doaj   +1 more source