نتایج جستجو برای: food efficiency

تعداد نتایج: 651328  

Journal: :Proceedings. Biological sciences 2001
G A Sonerud C A Smedshaug O Bråthen

Communal roosting in birds may function to enhance foraging efficiency as explained by the information centre hypothesis, which predicts that successful foragers return from the roost to the rewarding food patch and that birds ignorant of this food follow knowledgeable roost-mates. We tested these predictions by exposing 34 radio-tagged, free-ranging, flock-living hooded crows (Corvus corone co...

Journal: :Comparative biochemistry and physiology. Part A, Molecular & integrative physiology 2008
Nico Varo Juan A Amat

The red-knobbed coot Fulica cristata experienced a dramatic population decline in Spain, where the common coot F. atra does not face conservation problems. This is puzzling because both species have similar ecologies. It has been suggested that habitat alterations affected the quality of food plants, and this impacted differentially both coots. To verify this, we conducted experiments to determ...

2013
Sengottayan Senthil-Nathan

This review described the physiological and biochemical effects of various secondary metabolites from Meliaceae against major Lepidopteran insect pest including, Noctuidae and Pyralidae. The biochemical effect of major Meliaceae secondary metabolites were discussed more in this review. Several enzymes based on food materials have critical roles in nutritional indices (food utilization) of the i...

2011
Brian Thompson

The importance of nutrition-sensitive food and agriculture-based approaches for overcoming malnutrition and improving nutrition in general is fully recognized by the Food and Agriculture Organization (FAO). FAO, a specialized UN agency, has as its mandate the raising of levels of nutrition and standards of living and ensuring humanity's freedom from hunger by promoting sustainable agricultural ...

2006
RUHUL A. SALIM

Heterogeneity among firms is quite prevalent in industries. Using the random coefficients model, this paper aims to measure productive efficiency of firms allowing heterogeneity of firms. Firm level data from the Bangladesh food manufacturing are used for empirical estimation. The results show that there are wide variations in efficiency across firms attributable to firms’ heterogeneity. Furthe...

Journal: :journal of crop protection 2015
bahram naseri meysareh shabarari

nutritional indices of the willow leaf beetle, plagiodera versicolora laicharting, third instar larvae and adults were studied on four host plants including salix alba l., salix aegyptica l., populus caspica bornm.and populus alba l.at 22 ± 2 ºc, 70 ± 10% r.h., and a photoperiod of 16:8 h (l: d). the results showed that the highest consumed food by the larvae and adults (148.5 ± 18.0 and 175.21...

The effects of five different foods including: blood worm, artemia cyst, Artemia mass powder, gammarus mass powder and ordinary commercial food were studied on Siamese fighting fish (Bettasplendens) propagation efficiency during thirty days in a Randomize Totally Design with 4 repeats .Experimental plots had been consisted of twenty 30*30*40 (cm) aquarium which a pair of male and female brood s...

Background: Today, the tendency to use biodegradable biopolymers as one of the appropriate technologies to prevent food oxidation has received much attention. Objective: The aim of the present study was to produce a new biodegradable films containing free ethanolic extracts and nanocapsules of kak kosh biabani (Pulicaria gnaphalodes (Vent.) Boiss.), in order to investigate the antioxidant prope...

Journal: :international journal of marine science and engineering 0

the effects of five different foods including: blood worm, artemia cyst, artemia mass powder, gammarus mass powder and ordinary commercial food were studied on siamese fighting fish (bettasplendens) propagation efficiency during thirty days in a randomize totally design with 4 repeats .experimental plots had been consisted of twenty 30*30*40 (cm) aquarium which a pair of male and female brood s...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز 1370

دسته ای از ترکیبات شیمیائی که مخصوصا با گسترش زندگانی جدید (ماشینی)اهمیت فرآینده ای پیدامی کنند، افزودنیهای مختلف غذائی میباشند که در صنایع مربوطه بکار گرفته می شوند بکارگیری بخشی از این موا تحت عنوان طعم دهنده ها بمنظور تامین طعم و مزه طبیعی درفرآورده های صنعتی تقریبا اجتناب ناپذیر گشته و همگام با توسعه تولیدات روبه توسعه می رود. یک شناخت سیستماتیک و جامع از خواص و آثار اینگونه مواد طبیعتا مست...

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