نتایج جستجو برای: rapeseed cake

تعداد نتایج: 8316  

Journal: :The British journal of nutrition 2004
Ranjana Sharma Trevor W Alexander S Jacob John Robert J Forster Tim A McAllister

The use of transgenic crops as feeds for ruminant animals has prompted study of the possible uptake of transgene fragments by ruminal micro-organisms and/or intestinal absorption of fragments surviving passage through the rumen. The persistence in buffered ruminal contents of seven different recombinant DNA fragments from GM rapeseed expressing the 5-enolpyruvylshikimate-3-phosphate synthase (E...

2015
Glenn D. Walters

The purpose of this investigation was to ascertain whether outcome expectancies and criminal thinking would change in offenders participating in a psychoeducational group and whether significant cross-lag (over time) correlations could be identified between outcome expectancies and criminal thinking. A sample of 121 US federal inmates completed the Psychological Inventory of Criminal Thinking S...

2008
Guo-Zhang Wu Qiu-Ming Shi Ya Niu Mei-Qing Xing Hong-Wei Xue

The Shanghai RAPESEED Database (RAPESEED, http://rapeseed.plantsignal.cn/) was created to provide the solid platform for functional genomics studies of oilseed crops with the emphasis on seed development and fatty acid metabolism. The RAPESEED includes the resource of 8462 unique ESTs, of which 3526 clones are with full length cDNA; the expression profiles of 8095 genes and the Serial Analysis ...

2007
Chanhyuk Park Young Haeng Lee Sanghyup Lee Seungkwan Hong

A series of reverse osmosis (RO) membrane filtration experiments was performed systematically in order to investigate the effects of various hydrodynamic and physicochemical operational parameters on a cake layer formation in colloidal and particulate suspensions. Bench-scale fouling experiments with a thin-film composite RO membrane were performed at various combinations of trans-membrane pres...

2005
Suhan Kim Heekyung Park

During crossflow microfiltration, formation of cake layer on the membrane inhibits the filter performance. Previous studies on cake formation have focused on the monodisperse conditions, although most field applications are under the polydisperse conditions. In this study, microfiltration experiments were conducted to investigate the effect of particle size on cake formation, especially, at pol...

Journal: :Journal of lipid research 2000
A Pedersen M W Baumstark P Marckmann H Gylling B Sandström

We investigated the effect of olive oil, rapeseed oil, and sunflower oil on blood lipids and lipoproteins including number and lipid composition of lipoprotein subclasses. Eighteen young, healthy men participated in a double-blinded randomized cross-over study (3-week intervention period) with 50 g of oil per 10 MJ incorporated into a constant diet. Plasma cholesterol, triacylglycerol, apolipop...

Journal: :Archives of animal nutrition 2008
Henry Jørgensen Xin Quan Zhao Peter Kappel Theil Kirsten Jakobsen

The effect of feeding 0, 4, 8 and 16% rapeseed oil from 12-42 days of age was studied in broiler chickens on performance, digestibility of nutrients, and development of gastrointestinal tract, protein and energy metabolism. Thirty six female chickens (Ross 208) with initial body weight average 246 g were allocated to the four groups and kept pair-wise in metabolism cages. The chickens were fed ...

2013
Hongying Du

Currently more and more agents are involved in human routine activities and a mixed human-agent society is thus formed by the humans and the agents involved. The relationship between humans and agents in this mixed society is subtle and it is vital to explore the influence that agents bring into the society. In this paper, we try to investigate a few questions: will humans act differently towar...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
foruq zarenejad s.hadi peighambardoust sodief azadmard-damirchi

wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

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