نتایج جستجو برای: convenience foods

تعداد نتایج: 64655  

Journal: :Psychotherapy and psychosomatics 2004
Erwin Lemche Gisela Klann-Delius Rainer Koch Peter Joraschky

BACKGROUND The construct of alexithymia implies a deficit in symbolization for emotional, somatic, and mental states. However, the etiologic factors for alexithymia have not yet been fully elucidated. The present study investigated the use of mentalizing language, i.e. the utterance of internal states, from a developmental perspective according to attachment organization and disorganization. ...

1982
Elliott D. Bloom

The nature of gluonium states is reviewed. QCD is tested in the J/JI region obtaining guidelines for its applicability to the gluonium question. These guidelines along with other current theoretical models are used with new experimental results to examine the nature of the 1(1440) and 8(1640) mesons.

2017
Barbara Saravo Janine Netzel Jan Kiesewetter

BACKGROUND For the purpose of providing excellent patient care, residents need to be strong, effective leaders. The lack of clinical leadership is alarming given the detrimental effects on patient safety. The objective of the study was to assess whether a leadership training addressing transactional and transformational leadership enhances leadership skills in residents. METHODS A volunteer s...

Journal: :The Behavioral and brain sciences 2010
Anne Fernald

Research on the early development of fundamental cognitive and language capacities has focused almost exclusively on infants from middle-class families, excluding children living in poverty who may experience less cognitive stimulation in the first years of life. Ignoring such differences limits our ability to discover the potentially powerful contributions of environmental support to the ontog...

2018
Djamel Djenane Pedro Roncalés

Due to increased demands for greater expectation in relation to quality, convenience, safety and extended shelf-life, combined with growing demand from retailers for cost-effective extensions of fresh muscle foods' shelf-life, the food packaging industry quickly developed to meet these expectations. During the last few decades, modified atmosphere packaging (MAP) of foods has been a promising a...

Journal: :The American journal of clinical nutrition 2013
Lilli B Link Alison J Canchola Leslie Bernstein Christina A Clarke Daniel O Stram Giske Ursin Pamela L Horn-Ross

BACKGROUND Evidence that diet is associated with breast cancer risk is inconsistent. Most studies have examined risks associated with specific foods and nutrients, rather than measures of overall diet. OBJECTIVE This study aimed to evaluate dietary patterns and their relation to breast cancer risk in a large cohort of women. DESIGN Data from 91,779 women in the California Teachers Study coh...

Journal: :Public health nutrition 2016
Cliona Ni Mhurchu Ryan Brown Yannan Jiang Helen Eyles Elizabeth Dunford Bruce Neal

OBJECTIVE To compare the nutrient profile of packaged supermarket food products available in Australia and New Zealand. Eligibility to carry health claims and relationship between nutrient profile score and nutritional content were also evaluated. DESIGN Nutritional composition data were collected in six major Australian and New Zealand supermarkets in 2012. Mean Food Standards Australia New ...

Journal: :applied food biotechnology 0
carlos gómez gallego functional foods forum, faculty of medicine, university of turku seppo salminen functional foods forum, faculty of medicine, university of turku

background and objectives: novel probiotics and prebiotics designed to modulate the gut microbiota for improving health outcomes are in demand as the importance of the gut microbiota in human health is revealed. a review of the scientific literature regarding the current knowledge and novel species and novel oligosaccharides for the treatment of dysbiosis-associated diseases has been carried ou...

Journal: :Legume science 2023

Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food inherently produced in environmentally sustainable manner also an economical plant-based versus animal-based proteins. The nutrient composition legumes is very rich, that is, high content protein, fiber, bioactive compounds relatively lower carbohydrates than cereal crops. ...

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