Results 161 to 170 of about 44,330 (308)
ABSTRACT Objectives With increasing health consciousness, the consumption of zero‐calorie beverages (zero beverages) is also increasing. Zero beverages are devoid of sugar or alternative sugar content. Tooth erosion possibility continues to be reported in cases of carbonated beverage consumption.
Eun‐Ha Jung +2 more
wiley +1 more source
The first Australian guidance document on the assessment and management of idiopathic gastroparesis (IGP) reconceptualises IGP as a sensorimotor disorder. It proposes a novel multidisciplinary treatment algorithm and 20 high‐consensus recommendations, addressing common overlapping disorders, and providing clear guidance on associated disordered eating ...
Trina Kellar +11 more
wiley +1 more source
Published by the Kellogg Food Co. in association with the Battle Creek Diet System, The Yogurt Book outlines the Sanitarium's belief on the nutritive properties of yogurt and the health benefits of yogurt consumption as it relates to a variety of ...
Kellogg Food Co.
core
ABSTRACT Objective To evaluate the efficacy of adjunct probiotic supplementation (Lactobacillus helveticus and Bifidobacterium longum) alongside standard care compared to placebo in older adults with moderate unipolar depression. Methods A randomized, double‐blind, placebo‐controlled pilot trial was conducted at two tertiary centers.
Preeti Sinha +23 more
wiley +1 more source
Prarancangan Pabrik Yogurt Dari Susu Dengan kapasitas 10.000 Ton/Tahun
XIII+87hlm ...
ERNA
core
ABSTRACT This study investigates how ordinary Taiwanese netizens perform linguistic authority by policing others’ use of Mainland Chinese expressions in everyday online interactions not originally intended to be political and how such policing is subsequently supported, resisted, or (de)legitimized in the context of Taiwan–China relations. Three orders
Hsi‐Yao Su
wiley +1 more source
Elaboración de un yogurt con base en una mezcla de leche y garbanzo (Cicer arietinum)
El presente trabajo, tuvo como objetivo determinar las condiciones experimentales de elaboración de un yogurt extendido con garbanzo (Cicer arietinum L.), inoculado con St.
Josefina C Morales de León +2 more
doaj
Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder.
Moisture sorption isotherms of yogurt, concentrated yogurt and microwave vacuum dried yogurt bvere determined and compared with those LJ-,if freeze dried and spray dried yogurts, using the GAB and Halsey models.
Kim, S. S., Bhowmik, S. R.
core
ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias +2 more
wiley +1 more source
Probiotic-driven modifications in structural properties enhance protein digestibility and amino acid availability in yogurt. [PDF]
Yu C +10 more
europepmc +1 more source

