نتایج جستجو برای: kiwi shell

تعداد نتایج: 52861  

Journal: :journal of chemical health risks 0
fatemeh aghabozorg afjeh aghabozorg afjeh ali bassiri abdorreza mohammadi nafchi

osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. the low temperatures employed in this method resulted i...

Journal: :Food Science and Human Wellness 2023

Constipation is a common intestinal disease. Kiwi berries can effectively prevent constipation. However, studies have yet to be done determine how kiwi For two weeks, mice in this study were continually orally gavaged with berry, loperamide, or combination of the two. This found that group's feces had more water than constipated mice. In addition, speed up gastrointestinal transit (GI), shorten...

2017
E. A. Huhn E. Visca D. R. Vogt S. von Felten E. M. Tinner Oehler C. Bührer D. Surbek R. Zimmermann I. Hoesli

BACKGROUND Vaginal delivery, especially operative assisted vaginal delivery, seems to be a major stressor for the neonate. The objective of this study was to evaluate the stress response after metal cup versus Kiwi Omnicup® ventouse delivery. METHODS The study was a secondary observational analysis of data from a former prospective randomised placebo controlled multicentre study on the analge...

2012
Keith Singletary

Kiwifruit belongs to the genus Actinidia (Actinidiaceae) and is derived from a deciduous woody, fruiting vine. It is composed of different species and cultivars that exhibit a variety of characteristics and sensory attributes. Kiwi plants have been grown for centuries in China, where they are known as mihoutau. Kiwi plant seeds were brought to New Zealand in the early 20th century, where it was...

2014
Azza M. Farahat

Stirred yoghurts with different fruit homogenates (papaya, kiwi, pineapple and kaki and control (without additive) were prepared and stored up to 14 days at 5±1°C. Sugar and fruit homogenates were added at the rate of 5 and 10% w/w respectively. The results revealed that, significant differences were observed in proteolytic activity, acidity, protein and fibers contents among all treatments. Ad...

Journal: :Brain, behavior and evolution 2012
Jeremy R Corfield J Martin Wild Stuart Parsons M Fabiana Kubke

Birds exhibit a huge array of behavior, ecology and physiology, and occupy nearly every environment on earth, ranging from the desert outback of Australia to the tropical rain forests of Panama. Some birds have adopted a fully nocturnal lifestyle, such as the barn owl and kiwi, while others, such as the albatross, spend nearly their entire life flying over the ocean. Each species has evolved un...

Journal: :Parasites & Vectors 2021

Abstract Background Numerous laboratory and fewer field-based studies have found that ixodid ticks develop more quickly survive better at temperatures between 18 °C 26 relative humidity (RH) 75 94%. Ixodes anatis Chilton, 1904, is an endophilic, nidicolous species endemic to North Island brown kiwi ( Apteryx mantelli ) (NIBK) the tokoeka australis ), little known about environmental conditions ...

Journal: :Sustainability 2021

Actinidia arguta (Siebold and Zucc.) Planch.ex Miq, called “hardy kiwifruit”, “baby kiwi” or “kiwi berry”, has a unique taste, is rich in nutrients high economic value broad market prospects. Active research on the potential geographic distribution of A. China aims to provide reference basis for its resource investigation, conservation, development utilization introduction cultivation. In this ...

2014
María Garrido-Arandia Amaya Murua-García Aranzazu Palacin Leticia Tordesillas Cristina Gómez-Casado Natalia Blanca-Lopez Tania Ramos Gabriela Canto Carlos Blanco Javier Cuesta-Herranz Rosa Sánchez-Monge Luis F Pacios Araceli Díaz Perales

The physical, biochemical, and immunological characteristics of plant allergens have been widely studied, but no definite conclusion has been reached about what actually makes a protein an allergen. In this sense, N-glycosylation is an exclusive characteristic of plant allergens not present in mammals and it could be implied in allergenic sensitization. With this aim, we evaluated and compared ...

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