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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
(Springer, New York, 2015)
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without ...
Glucocorticoid receptor mediates the expansion of splenic late erythroid progenitors during chronic psychological stress
(Polish Physiological Soc, Grzegorzecka, 2015)
Stress evokes an integrated neuroendocrine response perturbing the homeostasis of different physiological systems. In contrast to well established physiologica linteractions between neuroendocrine and immune systems during ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(Advances in Food Biotechnology, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...
Fatty Acids: Fatty Acids
(Encyclopedia of Food & Health, 2015)
Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, ...
Experimental pain processing in individuals with cognitive impairment: current state of the science
(Lippincott Williams & Wilkins, Philadelphia, 2015)
Cognitive impairment (Cl) can develop during the course of ageing and is a feature of many neurological and neurodegenerative diseases. Many individuals with Cl have substantial, sustained, and complex health care needs, ...
Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information
(Elsevier Sci Ltd, Oxford, 2015)
This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in ...
Influence of physical activity on fatty acid profile
(Karger, Basel, 2015)