Literatura académica sobre el tema "Edibile"
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Artículos de revistas sobre el tema "Edibile"
Ventura, Alessandro. "La pagina gialla". Medico e Bambino 41, n.º 7 (8 de septiembre de 2022): 419–20. http://dx.doi.org/10.53126/meb41419.
Texto completoCordero, Sebastián, Francisca Galvez y Gastón O. Carvallo. "Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants". Botanical Sciences 100, n.º 1 (1 de octubre de 2021): 107–19. http://dx.doi.org/10.17129/botsci.2892.
Texto completoDoran, Nicole y Andrew Papadopoulos. "Cannabis edibles: Behaviours, attitudes, and reasons for use". Environmental Health Review 62, n.º 2 (junio de 2019): 44–52. http://dx.doi.org/10.5864/d2019-011.
Texto completoGianti, Lismis, Irsyad Andi Wardana y Retno Dewati. "Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau". ChemPro 2, n.º 01 (2 de abril de 2021): 44–47. http://dx.doi.org/10.33005/chempro.v2i01.88.
Texto completoI Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha y Nurul Indriani. "Familiar Edible Flowers in Indonesia". PCJN Pharmaceutical and Clinical Journal of Nusantara 1, n.º 01 (30 de noviembre de 2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.
Texto completoPaul, Shiv. "Diversity, distribution and conservation status of raw edible plant resources of the Madgram Watershed, Lahaul Valley, Himachal Pradesh, India". Journal of Non-Timber Forest Products 28, n.º 4 (31 de mayo de 2022): 150–56. http://dx.doi.org/10.54207/bsmps2000-2022-0w0dq1.
Texto completoWhite, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras y Elaine J. Scallan Walter. "Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications". American Journal of Public Health 110, n.º 6 (junio de 2020): 790–95. http://dx.doi.org/10.2105/ajph.2020.305601.
Texto completoMudaffar, Rahmi A. "KARAKTERISTIK EDIBLE FILM DARI LIMBAH KULIT SINGKONG DENGAN PENAMBAHAN KOMBINASI PLASTICIZER SERTA APLIKASINYA PADA BUAH NANAS TEROLAH MINIMAL". Journal TABARO Agriculture Science 4, n.º 2 (25 de febrero de 2021): 473. http://dx.doi.org/10.35914/tabaro.v4i2.669.
Texto completoÇelik, Filiz. "The Importance of Edible Landscape in the Cities". Turkish Journal of Agriculture - Food Science and Technology 5, n.º 2 (28 de febrero de 2017): 118. http://dx.doi.org/10.24925/turjaf.v5i2.118-124.957.
Texto completoSusila, Wayan Reda. "Dampak Putaran Uruguay terhadap Industri Minyak Nabati". Forum penelitian Agro Ekonomi 15, n.º 1-2 (7 de septiembre de 2016): 35. http://dx.doi.org/10.21082/fae.v15n1-2.1997.35-43.
Texto completoTesis sobre el tema "Edibile"
Goldstein, Laura Elizabeth. "An edible window". Thesis, Boston University, 2013. https://hdl.handle.net/2144/12762.
Texto completoDuffus, Laudina Jeneise. "Edible pickering emulsion technology : fabrication of edible particle stabilised double emulsions". Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7456/.
Texto completoPapaparaskeva-Petrides, Christina. "Mutagens in edible mushrooms". Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.
Texto completoJuriga, Michael G. "The Edible Suburb: Humanist Living". University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin162316765712182.
Texto completoAlyanak, Didem Balköse Devrim. "Water vapour permeable edible membranes/". [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000420.pdf.
Texto completoNARTEA, ANCUTA. "Vegetable by-products as a source of bioactive compounds for food applications". Doctoral thesis, Università Politecnica delle Marche, 2022. https://hdl.handle.net/11566/295515.
Texto completoVegetable by-products are a valuable source of a broad spectrum of phytochemicals with biological activity. The overall objective of this thesis is to explore different food application solutions to valorise promising vegetable industrial wastes, deriving mainly from brassica and coffee streams, into a new multi-opportunity of economic interest. This overall objective is composed by 3 aims: 1) to develop fortified pizzas in bioactive compounds with high levels of incorporation of stalks or leaves from coloured cauliflower; 2) to evaluate different vegetable by-products as a potential source of glucosinolates, lycopene and chlorogenic acids in brewing beers; 3) to optimize the coffee silverskin by-product as rearing substrate for Hermetia illucens larvae in order to use the larvae as ingredient in aquafeed. Considering fortified pizza application, functional bakery products can be obtained from the incorporation with cauliflowers discards with good levels of fortification of bioactive compounds. Glucobrassicin showed a range of fortification of 1.44-12.00 micromol, 4-670 microg for vitamin A, and 22.1-46.4 mg for total phytosterols per 100 g of dry pizza. Vegetable by-products affected the physicochemical parameters, untargeted volatile and free amino acid profile of beers. Tomato peels produced a slight increment of lycopene. Spent ground coffee is valuable source for chlorogenic acid enriched beer . For the application for aquafeed needs, the black soldier fly larvae used in this study can be successfully grown on diets composed of coffee by-products enriched with microalgae. Feeding with 15% of microalgae led to larvae with the highest PUFA content (1600.7 ± 62.7 mg/100g dry weight) and 20% of microalgae led to the larvae with the highest content of carotenoids. This thesis is a multidisciplinary approach to help research and food industries in developing new food applications from wastes.
Silow, Carl Axel. "Edible and other insects of mid-western Zambia studies in ethno-entomology /". Uppsala : Institutionen för allmän och jämförande etnografi vid Uppsala universitet, 2021. http://catalog.hathitrust.org/api/volumes/oclc/2440377.html.
Texto completoOrosa, Maria Inês Franco. "Edible films and coatings for cheese". Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.
Texto completoOver the last years there has been an increasing interest to replace synthetic materials by biodegradable ones, due to the ecological problems. Edible and biodegradable films can be produced using polysaccharides, lipids, proteins and composites, and act as a package without damaging the environment. By choosing a suitable coating composition it is possible to preserve several desired properties of a certain food product. Important properties should be considered, such as mechanical, functional and barrier properties. The main goal of this study was to evaluate edible films and coatings from plant proteins (pea, soy), with incorporated natural antimicrobial and antioxidant agents, to potentially protect cheese from physico-chemical and microbial deterioration and to preserve the organoleptic characteristics, especially of sliced cheeses. The work performed focused mainly on the preparation and characterization of pea protein films, with added chitooligosaccharides (COs) (0.5%, 1% and 2%) and two types of essential oils at 1%, bay and thyme oils. Films with 0.5% of COs showed the highest values of Young’s modulus, tensile strength and elongation. Regarding the barrier properties, the film with 1% of COs showed the lower permeability value. Addition of small amounts of COs may be advantageous to improve the mechanical properties of the PPI films, besides the expected antimicrobial effects. An intermediate COs concentration (1%) could be advantageous to reduce the water vapor permeability, but it will also result in detrimental effects on the mechanical properties. Film’s hydrophobicity was also dependent on the amount of added COs and essential oils. For the films with COs, the presence of the essential oils increased the film’s hydrophobicity, an effect dependent on the type of added oil. The observed effects seem complex and they are probably dependent on the interactions among film components; certainly these aspects deserve further studies in order to improve and better understand the interactions/adhesion of the coating onto the cheese surface. The protein films by their own showed already some antioxidant activity, and the addition of COs or the essential oils results mainly on a higher rate of this effect (lower times to observe the antioxidant effects). Even so the films prepared with the bay oil revealed a higher antioxidant activity, which can be useful and complement the expected effects on the organoleptic properties of cheese samples treated with these films.
O interesse na substituição de materiais sintéticos por biodegradáveis tem vindo a aumentar devido aos problemas ecológicos. Filmes comestíveis e biodegradáveis podem ser produzidos utilizando polissacarídeos, lípidos, proteínas e compósitos e atuar como embalagens, sem danificar o meio ambiente. Ao escolher uma composição adequada para um revestimento é possível preservar várias propriedades desejáveis de um produto alimentar. Propriedades importantes como mecânicas, funcionais e de barreira devem ser consideradas. O principal objetivo deste estudo foi avaliar filmes e revestimentos comestíveis de proteínas vegetais (ervilha, soja), com agentes antimicrobianos e antioxidantes naturais incorporados, para proteger queijo de deterioração físico-química e microbiana e para preservar as características organolépticas, especialmente de queijos cortados/fatiados. O trabalho realizado foca-se principalmente na preparação e caracterização de filmes de proteína de ervilha, com a adição de oligoquitosanos (OQ) (0,5%, 1% e 2%) e dois tipos de óleos essenciais (1%), óleos de louro e tomilho. Filmes com 0,5% de OQs apresentaram valores mais elevados de módulo de Young, tensão de rutura e alongamento. Em relação às propriedades de barreira, o filme com 1% de OQs mostrou o valor de permeabilidade mais baixa. A adição de pequenas quantidades de OQs pode ser vantajosa para melhorar as propriedades mecânicas dos filmes de proteína de ervilha, além dos esperados efeitos antimicrobianos. Uma concentração OQs intermediária (1%) poderia ser vantajosa para reduzir a permeabilidade ao vapor de água, mas também resultaria em efeitos prejudiciais sobre as propriedades mecânicas. A hidrofobicidade dos filmes foi dependente da quantidade de OQs e óleos essenciais adicionados. Para os filmes com OQs, a presença dos óleos essenciais aumentou a hidrofobicidade dos filmes, um efeito dependente do tipo de óleo adicionado. Os efeitos observados parecem complexos e provavelmente dependem das interações entre os diferentes componentes do filme; Estes aspetos merecem mais estudos a fim de melhorar e compreender as interações / aderência do revestimento sobre a superfície do queijo. Os filmes de proteínas por si só mostraram alguma atividade antioxidante, e os resultados da adição de OQs ou óleos essenciais mostram uma taxa mais elevada deste efeito (diminuição do tempo de reação para observar os efeitos antioxidantes). Os filmes com óleo de louro revelaram uma maior atividade antioxidante, podendo ser útil e complementar aos efeitos esperados sobre as propriedades organolépticas de amostras de queijo revestidas.
Haight, Bonnie Janeen. "Lovely homegrown menus substituting beautiful edibles for ornamentals in residential landscapes /". Online access for everyone, 2006. http://www.dissertations.wsu.edu/Thesis/Spring2006/b%5Fhaight%5F033106.pdf.
Texto completoJohansson, Hanna y Johanna Gustafsson. "How do edible insects fly among Swedish consumers? : Exploring consumers’ evaluation of edible insects as a meat substitute". Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40182.
Texto completoLibros sobre el tema "Edibile"
Husselman, Madeleen. Imifino: Indlela ekusetyenziswa ngayo imifino ngabantu kwiMpuma koloni iphela. Grahamstown, South Africa: [Institute of Social and Economic Research], 2006.
Buscar texto completoEdible gifts. London: New Holland, 2012.
Buscar texto completoChemat, Smain, ed. Edible Oils. Boca Raton : CRC Press, 2017. | Series: Contemporary food engineering: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152493.
Texto completoCoatts, Margot. Edible architecture. Marlborough, England: Libanus Press, 1987.
Buscar texto completoEdible colors. New York: Roaring Brook Press, 2016.
Buscar texto completoEdible landscaping. 2a ed. San Francisco: Sierra Club Books, 2010.
Buscar texto completoCherciu, Lucia. Edible flowers. Charlotte, North Carolina: Main Street Rag Publishing Company, 2015.
Buscar texto completoAtwood, Margaret Eleanor. Edible woman. New York: Warner Books, 1989.
Buscar texto completoWickens, G. E. Edible nuts. Rome: Food and Agriculture Organization of the United Nations, 1995.
Buscar texto completoCreasy, Rosalind. Edible landscaping. 2a ed. San Francisco: Sierra Club Books, 2010.
Buscar texto completoCapítulos de libros sobre el tema "Edibile"
Rubatzky, Vincent E. y Mas Yamaguchi. "Edible Aroids:". En World Vegetables, 183–203. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_13.
Texto completoRubatzky, Vincent E. y Mas Yamaguchi. "Edible Mushrooms". En World Vegetables, 723–44. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_27.
Texto completoSaxena, Jyoti y Shweta Rawat. "Edible Vaccines". En Advances in Biotechnology, 207–26. New Delhi: Springer India, 2013. http://dx.doi.org/10.1007/978-81-322-1554-7_12.
Texto completoSiddiq, Muhammad, Ramasamy Ravi y Abdul Sami. "Edible Mushrooms". En Handbook of Vegetables and Vegetable Processing, 701–25. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch30.
Texto completovan Huis, Arnold. "Edible Insects". En Handbook of Eating and Drinking, 965–80. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_123.
Texto completoAnsorena, María R., Mariana Pereda y Norma E. Marcovich. "Edible Films". En Polymers for Food Applications, 5–24. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_2.
Texto completoChaturvedi, Vivek K., Sushil K. Dubey, N. Tabassum y M. P. Singh. "Edible Vaccine". En Phytochemicals from Medicinal Plants, 179–98. Series statement: Innovations in plant science for better health: from soil to fork: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429203220-9.
Texto completovan Huis, Arnold. "Edible Insects". En Handbook of Eating and Drinking, 1–16. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-75388-1_123-1.
Texto completoHong, Zaneta. "Edible Ecologies". En Designing Landscape Architectural Education, 34–43. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003145905-5.
Texto completo"EDIBLE". En Bonfire Opera, 54. University of Pittsburgh Press, 2020. http://dx.doi.org/10.2307/j.ctvx078cb.32.
Texto completoActas de conferencias sobre el tema "Edibile"
Reboussin, Beth, Kimberly Wagoner, Erin Sutfin, Jennifer Cornacchione Ross, Cynthia Suerken, Edgar Alfonso Romero-Sandoval y Allison Lazard. "The impact of cannabis edible packaging elements on appeal, harm perceptions and knowledge: an experimental study among a national convenience sample of adults in the United States". En 2022 Annual Scientific Meeting of the Research Society on Marijuana. Research Society on Marijuana, 2022. http://dx.doi.org/10.26828/cannabis.2022.02.000.05.
Texto completoBohner, Ross, Nikki D'Adamo, Adam Faeth, Sara R. Kaplan y William E. Marsh. "Edible earth". En the 27th international conference extended abstracts. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1520340.1520407.
Texto completoUji, Takahiro, Yiting Zhang y Hiromasa Oku. "Edible retroreflector". En VRST '17: 23rd ACM Symposium on Virtual Reality Software and Technology. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3139131.3139148.
Texto completoOku, H., M. Nomura, K. Shibahara y A. Obara. "Edible projection mapping". En SA '18: SIGGRAPH Asia 2018. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3275476.3275486.
Texto completoSiddiqui, Igor. "Edible Materials Lab". En 2016 ACSA International Conference. ACSA Press, 2016. http://dx.doi.org/10.35483/acsa.intl.2016.44.
Texto completoFrenger, Paul. "Edible Organic Semiconductors". En 2012 IEEE Green Technologies Conference. IEEE, 2012. http://dx.doi.org/10.1109/green.2012.6200991.
Texto completoToropova, Alexandra. "EDIBLE GELATIN HOLOGRAMS". En 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.087.
Texto completoDevika, G. y Asha Gowda Karegowda. "Identification of Edible and Non-Edible Mushroom Through Convolution Neural Network". En 3rd International Conference on Integrated Intelligent Computing Communication & Security (ICIIC 2021). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/ahis.k.210913.039.
Texto completoDarwish, Amina, Mary Ann Schnieders, Andrea Burrows, Anant Kukreti y Stephen Thiel. "Project blob: Edible emulsions". En 2011 Integrated STEM Education Conference (ISEC). IEEE, 2011. http://dx.doi.org/10.1109/isecon.2011.6229625.
Texto completoRaju, Gagan, Soumyabrata Banik, Sindhoora Kaniyala Melanthota, Yana Baycerova, Yury Kistenev y Nirmal Mazumder. "Machine learning approach to study the effect of oxidation in edible almond oils using combined spectroscopy and principal component analysis". En Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/fio.2022.jw4a.13.
Texto completoInformes sobre el tema "Edibile"
Crosby, David, Brian Nerrie y Cynthia L. Gregg. Edible Aquatic Plants in Farm Ponds. Blacksburg, VA: Virginia Cooperative Extension, enero de 2021. http://dx.doi.org/10.21061/cnre-127np.
Texto completoTeixeira, Carla, Caterina Villa, Joana Costa, Isabel M. P. L. V. O. Ferreira y Isabel Mafra. Edible insects as a source of bioactive peptides. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, marzo de 2023. http://dx.doi.org/10.37766/inplasy2023.3.0075.
Texto completoBorden, Robert C. Development of Permeable Reactive Barriers (PRB) Using Edible Oils. Fort Belvoir, VA: Defense Technical Information Center, junio de 2008. http://dx.doi.org/10.21236/ada495565.
Texto completoNock, Anthony. Silica Hydrogel and its Use in Edible Oil Processing. AOCS, noviembre de 2016. http://dx.doi.org/10.21748/lipidlibrary.40336.
Texto completoBorden, Robert C. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil. Fort Belvoir, VA: Defense Technical Information Center, mayo de 2006. http://dx.doi.org/10.21236/ada451205.
Texto completoParks, Catherine G. y Craig L. Schmitt. Wild edible mushrooms in the Blue Mountains: resource and issues. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 1997. http://dx.doi.org/10.2737/pnw-gtr-393.
Texto completoPereira da Silva, Fátima y Maxence Paillart. Effects of Starchy edible coating on shelf life of apples. Wageningen: Wageningen Food & Biobased Research, 2018. http://dx.doi.org/10.18174/563053.
Texto completoVakharia, Vikram, Shoshana Arad, Yonathan Zohar, Yacob Weinstein, Shamila Yusuff y Arun Ammayappan. Development of Fish Edible Vaccines on the Yeast and Redmicroalgae Platforms. United States Department of Agriculture, febrero de 2013. http://dx.doi.org/10.32747/2013.7699839.bard.
Texto completoBarrus, Daniel, Kristen Capogrossi, Sheryl Cates, Camille Gourdet, Nicholas Peiper, Scott Novak, Timothy Lefever y Jenny Wiley. Tasty THC: Promises and Challenges of Cannabis Edibles. RTI Press, noviembre de 2016. http://dx.doi.org/10.3768/rtipress.2016.op.0035.1611.
Texto completoMbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar y Ayako Ebata. Why do companies fortify? Drivers of compliance with edible oil fortification in Bangladesh. Global Alliance for Improved Nutrition (GAIN), agosto de 2020. http://dx.doi.org/10.36072/wp.8.
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