Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. ...
Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity. No single fruit or vegetable provides all of the nutrients you need to be healthy. Eat plenty every day. ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to ...
Although definition of obesity and overweight has changed over time, it can be defined as an excess of body fat (BF). There is no consensus on a cut-off point for excess fatness of overweight or obesity in children and adolescents. A stu ...
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to ...
Innovative methods to select sperm subpopulations with the best fertilizing ability are needed in assisted reproductive techniques (ART) in order to improve fertilization and pregnancy rates, while also considering possible epigenetic effects on t ...
The term genetically modified (GM), as it is commonly used, refers to the transfer of genes between organisms using a series of laboratory techniques for cloning genes, splicing DNA segments together, and inserting genes into cells. Collectively, ...
Food Technology is a science branch that deals with the techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products. The field also involves techniques and processes ...
An elementary school is the main point of delivery of primary education in the United States, for children between the ages of 6–11 and coming between pre-kindergarten and secondary education.In 2001, ...
Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the applica ...
Food technology and beverage science are veritably crossing visionary scientific frontiers. The vision and the challenge of science today is indomitable. Technology and engineering science are today moving further beyond scientific imagination and ...
Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the applica ...
In the development of food engineering, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improv ...
Obesity is a lifestyle disease that has been significantly increasing in the recent years. Body mass index (BMI) is recommended by the WHO to classify obesity and is used as a tool to identify patients or individuals at risk for adverse health out ...
The nutritional protein quality of lactose-hydrolysed milk after some industrial processes was studied with N balance experiments on growing rats. Ultra-high-temperature sterilization and evapo ...
Casein is the major component of protein found in bovine milk accounting for nearly 70-80% of its total protein and is responsible for the white color of ...
The nutritional protein quality of lactose-hydrolysed milk after some industrial processes was studied with N balance experiments on growing rats. Ultra-high-temperature sterilization and evapo ...
The protein quality of cow's milk and nondairy beverages was calculated based on the Digestible Indispensable Amino Acid Score (DIAAS). The DIAAS scores the digestibility of amino acids in ...
The nutritional protein quality of lactose-hydrolysed milk after some industrial processes was studied with N balance experiments on growing rats. Ultra-high-temperature sterilization and evapo ...
The protein quality of cow's milk and nondairy beverages was calculated based on the Digestible Indispensable Amino Acid Score (DIAAS). The DIAAS scores the digestibility of amino acids in ...