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Статті в журналах з теми "Edibile"
Ventura, Alessandro. "La pagina gialla." Medico e Bambino 41, no. 7 (September 8, 2022): 419–20. http://dx.doi.org/10.53126/meb41419.
Повний текст джерелаCordero, Sebastián, Francisca Galvez, and Gastón O. Carvallo. "Biodiversity-productivity relationship in urban vascular flora: a comparison between wild edible and non-edible plants." Botanical Sciences 100, no. 1 (October 1, 2021): 107–19. http://dx.doi.org/10.17129/botsci.2892.
Повний текст джерелаDoran, Nicole, and Andrew Papadopoulos. "Cannabis edibles: Behaviours, attitudes, and reasons for use." Environmental Health Review 62, no. 2 (June 2019): 44–52. http://dx.doi.org/10.5864/d2019-011.
Повний текст джерелаGianti, Lismis, Irsyad Andi Wardana, and Retno Dewati. "Pembuatan Edible Film Berbahan Isolat Protein Kacang Kedelai dan Kitosan Cangkang Kerang Hijau." ChemPro 2, no. 01 (April 2, 2021): 44–47. http://dx.doi.org/10.33005/chempro.v2i01.88.
Повний текст джерелаI Nyoman Bagus Aji Kresnapati, Muhammad Eka Putra Ramandha, and Nurul Indriani. "Familiar Edible Flowers in Indonesia." PCJN Pharmaceutical and Clinical Journal of Nusantara 1, no. 01 (November 30, 2022): 63–70. http://dx.doi.org/10.58549/pcjn.v1i01.7.
Повний текст джерелаPaul, 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, no. 4 (May 31, 2022): 150–56. http://dx.doi.org/10.54207/bsmps2000-2022-0w0dq1.
Повний текст джерелаWhite, Alice E., Christine Van Tubbergen, Brianna Raymes, Alexandra Elyse Contreras, and Elaine J. Scallan Walter. "Cannabis-Infused Edible Products in Colorado: Food Safety and Public Health Implications." American Journal of Public Health 110, no. 6 (June 2020): 790–95. http://dx.doi.org/10.2105/ajph.2020.305601.
Повний текст джерелаMudaffar, 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, no. 2 (February 25, 2021): 473. http://dx.doi.org/10.35914/tabaro.v4i2.669.
Повний текст джерелаÇelik, Filiz. "The Importance of Edible Landscape in the Cities." Turkish Journal of Agriculture - Food Science and Technology 5, no. 2 (February 28, 2017): 118. http://dx.doi.org/10.24925/turjaf.v5i2.118-124.957.
Повний текст джерелаSusila, Wayan Reda. "Dampak Putaran Uruguay terhadap Industri Minyak Nabati." Forum penelitian Agro Ekonomi 15, no. 1-2 (September 7, 2016): 35. http://dx.doi.org/10.21082/fae.v15n1-2.1997.35-43.
Повний текст джерелаДисертації з теми "Edibile"
Goldstein, Laura Elizabeth. "An edible window." Thesis, Boston University, 2013. https://hdl.handle.net/2144/12762.
Повний текст джерелаDuffus, 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/.
Повний текст джерелаPapaparaskeva-Petrides, Christina. "Mutagens in edible mushrooms." Thesis, University of Surrey, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314464.
Повний текст джерелаJuriga, Michael G. "The Edible Suburb: Humanist Living." University of Cincinnati / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ucin162316765712182.
Повний текст джерелаAlyanak, Didem Balköse Devrim. "Water vapour permeable edible membranes/." [s.l.]: [s.n.], 2005. http://library.iyte.edu.tr/tezler/master/biyoteknoloji/T000420.pdf.
Повний текст джерелаNARTEA, 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.
Повний текст джерелаVegetable 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.
Повний текст джерелаOrosa, Maria Inês Franco. "Edible films and coatings for cheese." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14976.
Повний текст джерелаOver 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.
Повний текст джерелаJohansson, Hanna, and 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.
Повний текст джерелаКниги з теми "Edibile"
Husselman, Madeleen. Imifino: Indlela ekusetyenziswa ngayo imifino ngabantu kwiMpuma koloni iphela. Grahamstown, South Africa: [Institute of Social and Economic Research], 2006.
Знайти повний текст джерелаEdible gifts. London: New Holland, 2012.
Знайти повний текст джерелаChemat, Smain, ed. Edible Oils. Boca Raton : CRC Press, 2017. | Series: Contemporary food engineering: CRC Press, 2017. http://dx.doi.org/10.1201/9781315152493.
Повний текст джерелаCoatts, Margot. Edible architecture. Marlborough, England: Libanus Press, 1987.
Знайти повний текст джерелаEdible colors. New York: Roaring Brook Press, 2016.
Знайти повний текст джерелаEdible landscaping. 2nd ed. San Francisco: Sierra Club Books, 2010.
Знайти повний текст джерелаCherciu, Lucia. Edible flowers. Charlotte, North Carolina: Main Street Rag Publishing Company, 2015.
Знайти повний текст джерелаAtwood, Margaret Eleanor. Edible woman. New York: Warner Books, 1989.
Знайти повний текст джерелаWickens, G. E. Edible nuts. Rome: Food and Agriculture Organization of the United Nations, 1995.
Знайти повний текст джерелаCreasy, Rosalind. Edible landscaping. 2nd ed. San Francisco: Sierra Club Books, 2010.
Знайти повний текст джерелаЧастини книг з теми "Edibile"
Rubatzky, Vincent E., and Mas Yamaguchi. "Edible Aroids:." In World Vegetables, 183–203. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_13.
Повний текст джерелаRubatzky, Vincent E., and Mas Yamaguchi. "Edible Mushrooms." In World Vegetables, 723–44. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6015-9_27.
Повний текст джерелаSaxena, Jyoti, and Shweta Rawat. "Edible Vaccines." In Advances in Biotechnology, 207–26. New Delhi: Springer India, 2013. http://dx.doi.org/10.1007/978-81-322-1554-7_12.
Повний текст джерелаSiddiq, Muhammad, Ramasamy Ravi, and Abdul Sami. "Edible Mushrooms." In Handbook of Vegetables and Vegetable Processing, 701–25. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch30.
Повний текст джерелаvan Huis, Arnold. "Edible Insects." In Handbook of Eating and Drinking, 965–80. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-14504-0_123.
Повний текст джерелаAnsorena, María R., Mariana Pereda, and Norma E. Marcovich. "Edible Films." In Polymers for Food Applications, 5–24. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94625-2_2.
Повний текст джерелаChaturvedi, Vivek K., Sushil K. Dubey, N. Tabassum, and M. P. Singh. "Edible Vaccine." In 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.
Повний текст джерелаvan Huis, Arnold. "Edible Insects." In 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.
Повний текст джерелаHong, Zaneta. "Edible Ecologies." In Designing Landscape Architectural Education, 34–43. London: Routledge, 2022. http://dx.doi.org/10.4324/9781003145905-5.
Повний текст джерела"EDIBLE." In Bonfire Opera, 54. University of Pittsburgh Press, 2020. http://dx.doi.org/10.2307/j.ctvx078cb.32.
Повний текст джерелаТези доповідей конференцій з теми "Edibile"
Reboussin, Beth, Kimberly Wagoner, Erin Sutfin, Jennifer Cornacchione Ross, Cynthia Suerken, Edgar Alfonso Romero-Sandoval, and 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." In 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.
Повний текст джерелаBohner, Ross, Nikki D'Adamo, Adam Faeth, Sara R. Kaplan, and William E. Marsh. "Edible earth." In the 27th international conference extended abstracts. New York, New York, USA: ACM Press, 2009. http://dx.doi.org/10.1145/1520340.1520407.
Повний текст джерелаUji, Takahiro, Yiting Zhang, and Hiromasa Oku. "Edible retroreflector." In 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.
Повний текст джерелаOku, H., M. Nomura, K. Shibahara, and A. Obara. "Edible projection mapping." In SA '18: SIGGRAPH Asia 2018. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3275476.3275486.
Повний текст джерелаSiddiqui, Igor. "Edible Materials Lab." In 2016 ACSA International Conference. ACSA Press, 2016. http://dx.doi.org/10.35483/acsa.intl.2016.44.
Повний текст джерелаFrenger, Paul. "Edible Organic Semiconductors." In 2012 IEEE Green Technologies Conference. IEEE, 2012. http://dx.doi.org/10.1109/green.2012.6200991.
Повний текст джерелаToropova, Alexandra. "EDIBLE GELATIN HOLOGRAMS." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.087.
Повний текст джерелаDevika, G., and Asha Gowda Karegowda. "Identification of Edible and Non-Edible Mushroom Through Convolution Neural Network." In 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.
Повний текст джерелаDarwish, Amina, Mary Ann Schnieders, Andrea Burrows, Anant Kukreti, and Stephen Thiel. "Project blob: Edible emulsions." In 2011 Integrated STEM Education Conference (ISEC). IEEE, 2011. http://dx.doi.org/10.1109/isecon.2011.6229625.
Повний текст джерелаRaju, Gagan, Soumyabrata Banik, Sindhoora Kaniyala Melanthota, Yana Baycerova, Yury Kistenev, and Nirmal Mazumder. "Machine learning approach to study the effect of oxidation in edible almond oils using combined spectroscopy and principal component analysis." In Frontiers in Optics. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/fio.2022.jw4a.13.
Повний текст джерелаЗвіти організацій з теми "Edibile"
Crosby, David, Brian Nerrie, and Cynthia L. Gregg. Edible Aquatic Plants in Farm Ponds. Blacksburg, VA: Virginia Cooperative Extension, January 2021. http://dx.doi.org/10.21061/cnre-127np.
Повний текст джерелаTeixeira, Carla, Caterina Villa, Joana Costa, Isabel M. P. L. V. O. Ferreira, and Isabel Mafra. Edible insects as a source of bioactive peptides. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, March 2023. http://dx.doi.org/10.37766/inplasy2023.3.0075.
Повний текст джерелаBorden, Robert C. Development of Permeable Reactive Barriers (PRB) Using Edible Oils. Fort Belvoir, VA: Defense Technical Information Center, June 2008. http://dx.doi.org/10.21236/ada495565.
Повний текст джерелаNock, Anthony. Silica Hydrogel and its Use in Edible Oil Processing. AOCS, November 2016. http://dx.doi.org/10.21748/lipidlibrary.40336.
Повний текст джерелаBorden, Robert C. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil. Fort Belvoir, VA: Defense Technical Information Center, May 2006. http://dx.doi.org/10.21236/ada451205.
Повний текст джерелаParks, Catherine G., and 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.
Повний текст джерелаPereira da Silva, Fátima, and 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.
Повний текст джерелаVakharia, Vikram, Shoshana Arad, Yonathan Zohar, Yacob Weinstein, Shamila Yusuff, and Arun Ammayappan. Development of Fish Edible Vaccines on the Yeast and Redmicroalgae Platforms. United States Department of Agriculture, February 2013. http://dx.doi.org/10.32747/2013.7699839.bard.
Повний текст джерелаBarrus, Daniel, Kristen Capogrossi, Sheryl Cates, Camille Gourdet, Nicholas Peiper, Scott Novak, Timothy Lefever, and Jenny Wiley. Tasty THC: Promises and Challenges of Cannabis Edibles. RTI Press, November 2016. http://dx.doi.org/10.3768/rtipress.2016.op.0035.1611.
Повний текст джерелаMbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar, and Ayako Ebata. Why do companies fortify? Drivers of compliance with edible oil fortification in Bangladesh. Global Alliance for Improved Nutrition (GAIN), August 2020. http://dx.doi.org/10.36072/wp.8.
Повний текст джерела