“... group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein...”
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“... study aims to describe the characteristics of a successful program to decrease BMI and LNED intake among...”
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Subjects: “...Rats and insulin...”
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Subjects: “...Rats and insulin...”
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“...), which is significant in terms of biodiversity and economic contribution to the VMD as it is one of the...”
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Subjects: “...Bacterial nanocellulose...”
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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“... at parturition, decrease of backfat thickness and weight during the lactation and the interval from weaning...”
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“... was found after Percoll® selection for ET2.5 and ET5. Interestingly, the number of nanoparticles...”
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“... of hydrogel membranes (HMs) using Fe3+ as a crosslinking agent. This study evaluated the impact of Fe3+ and...”
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Subjects: “...Food...”
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“... digestibility of DM was determined after 48 h of incubation from d 13 to 15, and daily ammonia (NH3) and...”
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Subjects: “...Food....”
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Subjects: “...Food....”
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“... of propionate tended to decrease (P = 0.07). In conclusion, the inclusion of bacterial cultures, enzymes and...”
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Subjects: “...Bacterial inoculation...”
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“... in a 50% decrease in body weight and adiposity measures. Cardiac morphometry was substantially altered, as heart...”
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“...% to 5.1% for pizza and 18% to 0% for hamburger), and some healthy food increased (e.g., from 0% to 5.1% for fish and...”
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