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Статті в журналах з теми "Nutritional science"
Gao Balch, Ying. "Learning Nutrition from Nutrient Sciences of History." Nutrition and Food Processing 5, no. 2 (April 26, 2022): 01–07. http://dx.doi.org/10.31579/2637-8914/086.
Повний текст джерелаUauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (September 2005): 773–80. http://dx.doi.org/10.1079/phn2005774.
Повний текст джерелаLin, Edward. "To Nutritional Science." Bariatric Surgical Practice and Patient Care 15, no. 1 (March 1, 2020): 1–2. http://dx.doi.org/10.1089/bari.2020.29019.eli.
Повний текст джерелаMagnus, Marcia. "Nutritional Science Jeopardy." Journal of Nutrition Education and Behavior 37, no. 3 (May 2005): 159–60. http://dx.doi.org/10.1016/s1499-4046(06)60272-8.
Повний текст джерелаMulyani, Sri. "The Differences of Body Image, Energy Intake Level, and Nutritional Status Between Health and Non Health Female Student of Jenderal Soedirman University." Jurnal Gizi dan Pangan Soedirman 2, no. 2 (March 8, 2019): 78. http://dx.doi.org/10.20884/1.jgps.2018.2.2.1382.
Повний текст джерелаWahlqvist, Mark L. "The new nutrition science: sustainability and development." Public Health Nutrition 8, no. 6a (September 2005): 766–72. http://dx.doi.org/10.1079/phn2005780.
Повний текст джерелаGordon, John E. "Nutritional Science And Society." Nutrition Reviews 27, no. 12 (April 27, 2009): 331–38. http://dx.doi.org/10.1111/j.1753-4887.1969.tb03666.x.
Повний текст джерелаOtto, Bärbel, Jochen Spranger, Stephen C. Benoit, Debbie J. Clegg, and Matthias H. Tschöp. "Horizons in Nutritional Science." British Journal of Nutrition 93, no. 6 (June 2005): 765–71. http://dx.doi.org/10.1079/bjn20051446.
Повний текст джерелаCarpenter, Kenneth J. "Nutritional science by committee?" Nature 374, no. 6521 (March 1995): 402. http://dx.doi.org/10.1038/374402c0.
Повний текст джерелаSajjad, Sumaiya, and Farzana Asar. "Comparison of Nutritional Knowledge of Home Economics and Media Science students in Karachi." NURTURE 9, no. 1 (December 31, 2015): 7–10. http://dx.doi.org/10.55951/nurture.v9i1.73.
Повний текст джерелаДисертації з теми "Nutritional science"
Grosh, Kimberly Coile. "Nutrigenomics and Nutritional Epigenetics – The State of the Science in Academia." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308247018.
Повний текст джерелаFRANKLIN, ALEXANDRA MARIE. "IMPROVEMENTS IN CONSCIOUS EATING BEHAVIORS IN UNDERGRADUATE NUTRITIONAL SCIENCE STUDENTS." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/612930.
Повний текст джерелаNaphtal, Rachael (Rachael M. ). "Natural language processing based nutritional application." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100640.
Повний текст джерелаThis electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 67-68).
The ability to accurately and eciently track nutritional intake is a powerful tool in combating obesity and other food related diseases. Currently, many methods used for this task are time consuming or easily abandoned; however, a natural language based application that converts spoken text to nutritional information could be a convenient and eective solution. This thesis describes the creation of an application that translates spoken food diaries into nutritional database entries. It explores dierent methods for solving the problem of converting brands, descriptions and food item names into entries in nutritional databases. Specifically, we constructed a cache of over 4,000 food items, and also created a variety of methods to allow refinement of database mappings. We also explored methods of dealing with ambiguous quantity descriptions and the mapping of spoken quantity values to numerical units. When assessed by 500 users entering their daily meals on Amazon Mechanical Turk, the system was able to map 83.8% of the correctly interpreted spoken food items to relevant nutritional database entries. It was also able to nd a logical quantity for 92.2% of the correct food entries. Overall, this system shows a signicant step towards the intelligent conversion of spoken food diaries to actual nutritional feedback.
by Rachael Naphtal.
M. Eng.
Packard, Jacquelyn Hansen. "The Effect of Family Home Evening Nutrition Lessons on Nutritional Behavior in Latter-day Saint Families." Diss., CLICK HERE for online access, 2010. http://contentdm.lib.byu.edu/ETD/image/etd3479.pdf.
Повний текст джерелаQiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals." NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.
Повний текст джерелаFeed mills demand routine techniques to analyze digestible amino acids in highly variable animal meals. As routine tools, infrared spectroscopic predictions of digestible amino acids require reference samples assayed in vivo. Lack of reference samples resulting from costly and time-consuming in vivo assays has limited infrared spectroscopic applications. To remove this limitation, an in vitro assay mimicking in vivo digestion in swine was sought as a replacement to build the reference database.
Pepsin and pancreatic proteases used in the in vitro assays produce autolysates that are assayed as digestible amino acids. To correct this contamination and define incubation time for efficient use of the proteases, the autolysis of these proteases was studied. Correction of enzyme contamination with enzyme blank incubations and incubation time of 24 hours for pepsin and 96 hours for pancreatic proteases were proposed (Chapter III and IV).
In vitro digestion focused on maximal hydrolysis of peptide bonds with minimal enzyme usages for restriction of enzyme contamination. The minimal enzyme usage was determined to be 6.5% (enzyme to substrate ratio) (Chapter V).
Study on absorption of peptides in swine revealed that all soluble in vitro peptides could be estimated as digestible in vivo. Average in vitro digestibility coefficients were comparable to in vivo for a number of amino acids but mismatch occurred for individual samples. In vivo digestible amino acids, though, could be predicted with in vitro digestible amino acids. For example, lysine was predicted with an error of 0.27% (Chapter VI).
Total and digestible amino acids were predicted with near infrared reflectance spectroscopy (NIRS) and mid infrared Fourier transform infrared spectroscopy (FTIR) but not with Raman spectroscopy. Infrared spectroscopic prediction errors for digestible lysine were 0.27% for near infrared spectroscopy and 0.26% for mid infrared spectroscopy. Total amino acids seemed better predicted than digestible amino acids by infrared spectroscopy (Chapter VII).
The study showed that as routine techniques, infrared spectroscopy could potentially replace both in vivo and wet chemical analyses of amino acids.
Shen, Li 1968. "Nutritional and chemical properties of sorghum, rapeseed, and sunflower pollens." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/278204.
Повний текст джерелаMovahedi, Neiini Seved Ali Reza. "Physical and nutritional amendment of topsoil using compost waste." Thesis, Imperial College London, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300253.
Повний текст джерелаBergman, Christine Joy 1960. "Soft wheat pasta supplemented with cowpea: Nutritional, sensory and cooking quality studies." Thesis, The University of Arizona, 1990. http://hdl.handle.net/10150/291602.
Повний текст джерелаHartwell, Heather. "Patient experience, nutritional uptake and satisfaction with hospital food services." Thesis, Bournemouth University, 2004. http://eprints.bournemouth.ac.uk/405/.
Повний текст джерелаKapoor, Priyanka. "Nutritional and functional properties of popped little millet («Panicum sumatrense»)." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119693.
Повний текст джерелаL'industrie alimentaire vise le développement d'aliments et d'ingrédients fonctionnels. De nombreux grains anciens sont utilisés comme source d'éléments nutritifs fonctionnels. Le millet est une petite graminée qui possède une excellente valeur nutritive, sans gluten et facilement digestible. Cependant cette céréale est peu consommée. Cela s'explique en partie par la non-disponibilité de produits prêts à manger issus du millet. La transformation du millet afin de l'incorporer dans une variété d'aliments peut améliorer sa valeur nutritive, sa disponibilité et sa valeur économique. Les traitements thermiques peuvent améliorer la biodisponibilité de certaines vitamines et minéraux et peuvent aider également a diminué l'activité de l'eau en prévention de la multiplication des microorganismes. Les aliments transformés par procédés thermiques ont souvent de meilleures propriétés organoleptiques. Un intéressant procédé de transformation thermique est l'expansion à sec qui entraîne l'éclatement du grain. L'expansion thermique à sec améliore la digestibilité des hydrates de carbone et des protéines en inactivant les enzymes et les inhibiteurs d'enzymes. L'expansion thermique peut aussi améliorer la couleur, l'apparence, l'arôme et le goût des céréales soufflées. Dans la présente étude, la qualité de petit mil (Panicum sumatrense) a été étudiée afin de déterminer les effets du traitement thermique sur la composition nutritionnelle et les propriétés fonctionnelles du millet soufflé. La qualité du millet soufflé a été optimisée en tenant compte du traitement thermique, soit la température des particules solides et la teneur en eau des grains, qui affectent tous deux le rendement. La protéine brute, la matière grasse brute, et la fraction totale de cendres n'ont pas été affectés par le traitement. L'expansion thermique a cependant augmenté l'amidon non-résistant du petit mil. La disponibilité des composants phénoliques a augmenté de 225 mg GAE/100g (base sèche) des échantillons témoins à 661.462 mg GAE /100g (base sèche) pour les grains soufflés. La farine de millet soufflé avait une capacité d'absorption d'huile plus élevée autant à la température de la pièce qu'à 140°C, avec également un pouvoir de gonflement et une solubilité plus élevés. La viscosité à basse température de la pâte de farine de millet témoin était de 5.359 ×10^-3 Pa s par rapport à une valeur variant de 1.5 à 7.5 Pa s pour la farine de millet soufflé. La viscosité à haute température de la pâte de farine de millet témoin était de 0.1908 Pa s par rapport à une valeur variant de 1.9 à 7.5 Pa s pour la farine de millet soufflé. Ainsi, de par les résultats obtenus, la farine de millet soufflé permet la formation d'une pâte de viscosité uniforme qui serait stable face à un procédé thermique, lui assurant une meilleure conservation. Les meilleures conditions pour l'expansion thermique du petit mil sont établies à une teneur en eau des grains de 16%, et une température des particules chauffantes de 260°C. La recherche a confirmé que la farine de millet soufflé est supérieure à la farine témoin (millet non-soufflé) avec une amélioration de la disponibilité des éléments nutritifs et de meilleures propriétés fonctionnelles.
Книги з теми "Nutritional science"
Development of nutritional science in India. New Delhi: Allied Publishers, 2005.
Знайти повний текст джерела1949-, Murray Robert, ed. Sports drinks: Basic science and practical aspects. Boca Raton, Fla: CRC Press, 2001.
Знайти повний текст джерелаC, Somogyi J., and Müller H. R, eds. Nutritional impact of food processing. Basel: Karger, 1989.
Знайти повний текст джерелаSciences, New York Academy of. A global research agenda for nutrition science. Hoboken, NJ: Published on behalf of the New York Academy of Sciences by Wiley Subscription Services, 2014.
Знайти повний текст джерелаAustin, Krista. Performance nutrition: Applying the science of nutrient timing. Champaign, IL: Human Kinetics, 2011.
Знайти повний текст джерелаBlachier, Francois. Nutritional and Physiological Functions of Amino Acids in Pigs. Vienna: Springer Vienna, 2013.
Знайти повний текст джерелаAnderle, Beck R., ed. Food chemistry and nutritional biochemistry. New York: Wiley, 1985.
Знайти повний текст джерелаOmics technologies: Tools for food science. Boca Raton: Taylor & Francis, 2012.
Знайти повний текст джерелаTed, Wilson, Jacobs Jr David R, and SpringerLink (Online service), eds. Nutritional Health: Strategies for Disease Prevention. 3rd ed. Totowa, NJ: Humana Press, 2012.
Знайти повний текст джерелаHealthy aging and nutrition: The science of living longer : field hearing before the Special Committee on Aging, United States Senate, One Hundred Seventh Congress, second session, Baton Rouge, LA, August 15, 2002. Washington: U.S. G.P.O., 2002.
Знайти повний текст джерелаЧастини книг з теми "Nutritional science"
Potter, Norman N. "Improving Nutritional Quality: Nutrition Labeling." In Food Science, 673–88. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_24.
Повний текст джерелаCarlberg, Carsten, Stine Marie Ulven, and Ferdinand Molnár. "Nutritional Epigenetics." In Nutrigenomics: How Science Works, 65–79. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36948-4_5.
Повний текст джерелаCarlberg, Carsten, and Ferdinand Molnár. "Nutritional Epigenetics." In Human Epigenetics: How Science Works, 113–22. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-22907-8_10.
Повний текст джерелаJacobs, David R., and Norman J. Temple. "Food Synergy: A Paradigm Shift in Nutrition Science." In Nutritional Health, 311–22. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-894-8_14.
Повний текст джерелаBelton, Peter. "Nutritional Science in Global Perspective." In Die Zukunft der Ernährungswissenschaft, 15–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-06702-4_2.
Повний текст джерелаAmjath-Babu, T. S., Santiago Lopez Riadura, and Timothy J. Krupnik. "Agriculture, Food and Nutrition Security: Concept, Datasets and Opportunities for Computational Social Science Applications." In Handbook of Computational Social Science for Policy, 215–29. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-16624-2_11.
Повний текст джерелаCarlberg, Carsten, Stine Marie Ulven, and Ferdinand Molnár. "Nutritional Signaling and Aging." In Nutrigenomics: How Science Works, 81–98. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36948-4_6.
Повний текст джерелаO’Callaghan, Y. C., T. P. O’Connor, and N. M. O’Brien. "Nutritional Aspects of Cheese." In Fundamentals of Cheese Science, 715–30. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_20.
Повний текст джерелаTomada, Inês, and José Paulo Andrade. "Science-based anti-ageing nutritional recommendations." In Anti-ageing nutrients, 333–90. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118823408.ch11.
Повний текст джерелаVieira, Ernest R. "Composition and Nutritional Value of Foods." In Elementary Food Science, 11–46. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_2.
Повний текст джерелаТези доповідей конференцій з теми "Nutritional science"
Armenta, Roberto. "Science and commercial evolution of plant-based microbial oils rich in omega-3 fatty acids: An overview." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nzrm2789.
Повний текст джерелаФилатова, Анастасия Александровна, and Елена Ивановна Козленко. "INCREASING HEALTH WITHIN NUTRITION." In Psychology, Sports science and Medicine (Психология. Спорт. Здравоохранение): сборник статей международной научной конференции (Санкт-Петербург, Октябрь 2022). Crossref, 2022. http://dx.doi.org/10.37539/221030.2022.12.55.008.
Повний текст джерелаAmelia, P., B. Lubis, R. Adriansyah, T. C. L. Tobing, M. Ali, and H. Z. Abdillah. "Nutritional Status in Congenital Heart Disease." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010102909330935.
Повний текст джерелаPrishchepa, T. S., Ia V. Girs, A. D. Ishchenko, O. A. Kliuchnikova, and A. M. Patieva. "Nutritional Value of Venison and Its Beneficial Properties." In General question of world science. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/gq-31-03-2018-44.
Повний текст джерелаS.F., Kochetkova, Mekhantseva I.Yu., Zolotov N.A., and Krotova O.E. "ANALYSIS OF THE NUTRITIONAL VALUE OF SESAME SEEDS AS ADDITIVES IN COTTAGE CHEESE PRODUCTS OF HERODIETIC ORIENTATION." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.92-96.
Повний текст джерелаDing, Dayong, Dan Wang, and Zhenbo Shu. "Effects of Preoperative Enteral Nutrition Support on Postoperative Nutritional Status and Immune Function of Colorectal Cancer Patients." In 4th International Conference on Management Science, Education Technology, Arts, Social Science and Economics 2016. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/msetasse-16.2016.273.
Повний текст джерелаKulsum, Ummi, and Dwi Astuti. "The Menstrual Cycle and Nutritional Status." In 1st International Conference on Science, Health, Economics, Education and Technology (ICoSHEET 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200723.050.
Повний текст джерелаKostyuchenko, L. N., T. A. Vasina, and A. E. Lychkova. "Nutritive correction after extensive combined intestinal resection." In General question of world science. НИЦ "LJournal", 2022. http://dx.doi.org/10.18411/gqws-01-2022-07.
Повний текст джерелаCondaminet, David, Albrecht Zimmermann, Bastien Billiot, Bruno Cremilleux, and Sylvain Pluchon. "Using Data Science to Improve the Identification of Plant Nutritional Status." In 2020 IEEE 7th International Conference on Data Science and Advanced Analytics (DSAA). IEEE, 2020. http://dx.doi.org/10.1109/dsaa49011.2020.00064.
Повний текст джерелаSunley, N. "Challenges in formulating foods to specific nutritional profiles." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060519.
Повний текст джерелаЗвіти організацій з теми "Nutritional science"
Blaxter, Tamsin, and Tara Garnett. Primed for power: a short cultural history of protein. TABLE, November 2022. http://dx.doi.org/10.56661/ba271ef5.
Повний текст джерелаReinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.
Повний текст джерелаNutrition Science for Health and Longevity: What Every Clinician Needs to Know. Gaples Institute, 2021. http://dx.doi.org/10.51150/gaples1.
Повний текст джерелаNutrition and pharmacological support of athletes training: the problems of science, practices and educational sphere. Larisa M. Gunina, Lyudmila V. Kudina, March 2019. http://dx.doi.org/10.14526/2070-4798-2019-14-1-198-206.
Повний текст джерелаFourth national report on human exposure to environmental chemicals. National Center for Environmental Health, March 2021. http://dx.doi.org/10.15620/cdc:105345.
Повний текст джерелаFourth national report on human exposure to environmental chemicals. Updated tables, March 2021 : volume two: NHANES 2011-2016. National Center for Environmental Health (U.S.), March 2021. http://dx.doi.org/10.15620/105345.
Повний текст джерела