يعرض 1 - 20 نتائج من 104 نتيجة بحث عن '"Vitamins B"', وقت الاستعلام: 0.68s تنقيح النتائج
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    Academic Journal

    المؤلفون: Olga A. Shavlovskaya

    المصدر: Клинический разбор в общей медицине, Vol 5, Iss 8, Pp 72-78 (2024)

    مصطلحات موضوعية: pain, pain syndrome, vitamins b, Internal medicine, RC31-1245

    وصف الملف: electronic resource

    Relation: https://klin-razbor.ru/en/archive/2024/vol-5-8-2024/vitamins-b-analgesic-potential-portal-con-med-ru-https-con-med-ru-magazines-klinicheskiy-razbor-v-ob_6923/?element; https://doaj.org/toc/2713-2552

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    Academic Journal
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    Academic Journal
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    Academic Journal

    المصدر: Nutrients ; Volume 16 ; Issue 24 ; Pages: 4370

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Micronutrients and Human Health; https://dx.doi.org/10.3390/nu16244370

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    Academic Journal
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    Academic Journal
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    Academic Journal
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    Academic Journal
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    Academic Journal
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    Academic Journal

    المصدر: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, Vol 22, Iss 99, Pp 53-57 (2020)

    وصف الملف: electronic resource

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    Academic Journal
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    Academic Journal

    المؤلفون: Benarba, Bachir, Gouri, Adel

    المصدر: The North African Journal of Food and Nutrition Research, 04(07), 260-267, (2020-04-22)

    مصطلحات موضوعية: COVID-19, SARS-CoV-2, Supplementation, Zinc, Magnesium, Vitamins B

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    Academic Journal

    المؤلفون: Rita Moretti, Costanza Peinkhofer

    المساهمون: Moretti, Rita, Peinkhofer, Costanza

    وصف الملف: ELETTRONICO

    Relation: info:eu-repo/semantics/altIdentifier/pmid/31752183; info:eu-repo/semantics/altIdentifier/wos/WOS:000502786800279; volume:20; issue:22; firstpage:"1"; lastpage:"41"; numberofpages:41; journal:INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES; http://hdl.handle.net/11368/2954163; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85075333033; https://www.mdpi.com/1422-0067/20/22/5797

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    Academic Journal

    المصدر: International Journal of Molecular Sciences; Volume 20; Issue 11; Pages: 2798

    جغرافية الموضوع: agris

    وصف الملف: application/pdf

    Relation: Biochemistry; https://dx.doi.org/10.3390/ijms20112798

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    Academic Journal
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    Dissertation/ Thesis

    المؤلفون: Tigreros, Jaime Andres

    المساهمون: Ordoñez Santos, Luis Eduardo, Martínez Girón, Jader, Grupo de Investigación en Procesos Agroindustriales (Gipa), orcid:0000-0002-6883-7064

    وصف الملف: xiv, 80 páginas; application/pdf

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The effects of microwave blanching conditions on carrot slices: optimization and comparison. Journal of Food Processing and Preservation, 39(6), 2188–2196. https://doi.org/10.1111/jfpp.12463; Behera, G., Rayaguru, K., & Nayak, P. K. (2017). Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit. Current Research in Nutrition and Food Science, 5(3).; Bloom, D. ., Cafiero, E. ., Jané-Llopis, E., Abrahams-Gessel, S., Bloom, L. ., Fathima, S., … Weinstein, C. (2011). The Global Economic Burden of Non-communicable Diseases. Geneva: World Economic Forum.; Bohs, L. (1995). Transfer of Cyphomandra (Solanaceae) and Its Species to Solanum. Source: Taxon (Vol. 44). https://doi.org/http://bohs.biology.utah.edu/PDFs/Lynn/Bohs-1995.pdf; Bonnechère, A., Hanot, V., Jolie, R., Hendrickx, M., Bragard, C., Bedoret, T., & Loco, J. Van. (2012). Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach. Food Control, 25, 397–406. https://doi.org/10.1016/j.foodcont.2011.11.010; Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing-A review. Food Research International, 52(1), 243–261. https://doi.org/10.1080/19443994.2015.1079258; Datta, A. K., & Davidson, P. M. (2000). Microwave and Radio Frequency Processing. Journal of Food Science, 65, 32–41. https://doi.org/10.1111/j.1750-3841.2000.tb00616.x; De La Vega-Miranda, B., Santiesteban-López, N. A., López-Malo, A., & Sosa-Morales, M. E. (2012). Inactivation of Salmonella Typhimurium in fresh vegetables using water-assisted microwave heating. Food Control, 26(1), 19–22. https://doi.org/10.1016/j.foodcont.2012.01.002; de los Santos, M. B., Jacobi, S. S., Miñarro, M. C. A., Balsalobre, J. A. P., Guillén, A. A., & Gorbe, M. I. F. (2020). Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum). Food Science and Technology, 40(June), 273–279. https://doi.org/10.1590/fst.09419; Dorantes-Alvarez, L., Jaramillo-Flores, E., González, K., Martinez, R., & Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Science, 1, 178–183. https://doi.org/10.1016/j.profoo.2011.09.028; Espin, S., Gonzalez-Manzano, S., Taco, V., Poveda, C., Ayuda-Durán, B., Gonzalez-Paramas, A. M., & Santos-Buelga, C. (2016). Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.). Food Chemistry, 194, 1073–1080. https://doi.org/10.1016/j.foodchem.2015.07.131; Francis, F. J. (1995). Quality as influenced by color. Food Quality and Preference, 6(3), 149–155. https://doi.org/10.1016/0950-3293(94)00026-R; Frazier, W., & Westhoff, D. (1993). Microbiología de los alimentos (4th ed.). Zaragoza: Acribia, S.A. https://doi.org/http://148.206.53.84/tesiuami/Libros/L33.pdf; García. (2008). Manual de manejo cosecha y poscosecha del tomate de árbol. Corpoica.; Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants, 23(11), 1088–1098. https://doi.org/10.1080/02652030600887594; Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574–581. https://doi.org/10.1016/j.jfoodeng.2009.12.005; Hadidi, M., Ibarz, A., Conde, J., & Pagan, J. (2019). Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein. Food Chemistry, 276(October 2018), 591–598. https://doi.org/10.1016/j.foodchem.2018.10.049; Huang, Y., Sheng, J., Yang, F., & Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78(2), 687–692. https://doi.org/10.1016/j.jfoodeng.2005.11.007; Huong, N. T. T., Thinh, P., Long, D. V., Long, H. B., Dat, U. T., Phat, D. T., Nhut, P. T., Phuc, T. B., & Nhi, T. T. Y. (2022). Effects of microwave and ultrasound treatment on vitamin C, polyphenols and antioxidant activity of mango (Mangifera Indica) during low temperature drying. Materials Today: Proceedings, 59, 781–786. https://doi.org/10.1016/j.matpr.2021.12.581; Hurtado, N. H., Morales, A. L., González-Miret, M. L., Escudero-Gilete, M. L., & Heredia, F. J. (2009). Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.). Food Chemistry, 117(1), 88–93. https://doi.org/10.1016/j.foodchem.2009.03.081; Instituto Colombiano Normas Técnicas (ICONTEC): NTC 4105: Frutas frescas. Tomate de árbol, Especificaciones. Bogotá (Colombia): 1997,15 p.; Ismail, A., Marjan, Z. M., & Foong, C. W. (2004). Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87(4), 581–586. https://doi.org/10.1016/j.foodchem.2004.01.010; Jabbar, S., Abid, M., Hu, B., Wu, T., Muhammad, M., Lei, S., … Zeng, X. (2014). Quality of carrot juice as in fl uenced by blanching and sonication treatments. LWT - Food Science and Technology, 55(1), 16–21. https://doi.org/10.1016/j.lwt.2013.09.007; Kutlu, N., Pandiselvam, R., Saka, I., Kamiloglu, A., Sahni, P., & Kothakota, A. (2022). Impact of different microwave treatments on food texture. Journal of Texture Studies, 53(6), 709-736. https://doi.org/10.1111/jtxs.12635.; Lee, F. (1958). The Blanching Process. Advances in Food Research, 8(C), 63–109. https://doi.org/10.1016/S0065-2628(08)60018-X; Lisiewska, Jacek, S., Skoczen-Stupska, & Kmiecik, W. (2009). Content of amino acids and the quality of protein in Brussels sprouts , both raw and prepared for consumption. Interna t Ional Jo Urna l o f Refrigeration, 32, 272–278. https://doi.org/10.1016/j.ijrefrig.2008.05.011; Lisiewska, & Kmiecik. (1996). Effects of level of nitrogen fertilizer, processing conditions and period of storage of frozen broccoli and cauliflower on vitamin C retention. Food Chemistry, 57(2), 267–270. https://doi.org/10.1016/0308-8146(95)00218-9; MADR. (2018). Estadísticas del cultivo de tomate de árbol. Retrieved October 26, 2018, from http://www.agronet.gov.co/Documents/TOMATE DE ARBOL2016.pdf; MADR, DNP, DANE, & ASOHOFRUCOL. (2004). I Censo nacional de 10 frutas agroindustriales y promisorias: resultados 2004. Retrieved October 25, 2018, from http://bibliotecadigital.agronet.gov.co/handle/11348/4459; Marx, M., Stuparic, M., Schieber, A., & Carle, R. (2003). Effects of thermal processing on trans–cis-isomerization of β-carotene in carrot juices and carotene-containing preparations. Food Chemistry, 83, 609–617. https://doi.org/doi:10.1016/S0308-8146(03)00255-3; Mukherjee, S., & Chattopadhyay, P. K. (2007). Whirling bed blanching of potato cubes and its effects on product quality. Journal of Food Engineering, 78(1), 52–60. https://doi.org/10.1016/j.jfoodeng.2005.09.001; Nakilcioglu-Taş, E., & Otleş, S. (2018). Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing. International Journal of Food Properties, 20(3), S2798–S2809. https://doi.org/10.1080/10942912.2017.1375944; Ordóñez, R. M., Vattuone, M. A., & Isla, M. I. (2005). Changes in carbohydrate content and related enzyme activity during Cyphomandra betacea (Cav.) Sendtn. fruit maturation. Postharvest Biology and Technology, 35(3), 293-301. https://doi.org/10.1016/j.postharvbio.2004.09.006; OMS. (2016). Enfermedades No Transmisibles. Bogotá, Colombia. https://doi.org/http://www.who.int/nmh/countries/col_en.pdf?ua=1; Oszmiański, J., Wolniak, M., Wojdyło, A., & Wawer, I. (2008). Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.10.003; Palma-Orozco, G., Sampedro, J. G., Ortiz-Moreno, A., & Nájera, H. (2012). In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment. Journal of Food Science, 77(4), 359–365. https://doi.org/10.1111/j.1750-3841.2012.02632.x; Phungamngoen, C., Chiewchan, N., & Devahastin, S. (2013). Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage. Journal of Food Engineering, 115(2), 237–244. https://doi.org/10.1016/j.jfoodeng.2012.10.020; Regier, M., Knoerzer, K., & Schubert, H. (2017). Introducing microwave-assisted processing of food. In M. Regier, K. Knoerzer, & H. Schubert (Eds.), The Microwave Processing of Foods (Second Edi, pp. 1–22). Elsevier. https://doi.org/10.1016/B978-0-08-100528-6.00001-2; Roopa, R. A., Mantelingu, K., & Rangappa, K. S. (2016). Evaluation of peroxidase assay and effect of thermal blanching on sapota and fig fruits. Chemical Data Collections, 3–4, 46–57. https://doi.org/10.1016/j.cdc.2016.07.001; Rossi, M., Giussani, E., Morelli, R., Lo Scalzo, R., Nanic, R. C., & Torreggiani, D. (2003). Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Research International, 36(9–10), 999–1005. https://doi.org/10.1016/j.foodres.2003.07.002; Schubert, H., & Regier, M. (2005). Dielectric properties of foods. In J. Tang (Ed.), The microwave processing of foods (primera ed, pp. 22–38). Washington: Woodhead Publishing Limited.; Severini, C., Baiano, A., De Pilli, T., Carbone, B., & Derossi, A. (2005). Combined treatments of blanching and dehydration: study on potato cubes. Journal of Food Engineering, 68, 289–296. https://doi.org/10.1016/j.jfoodeng.2004.05.045; Stamatopoulos, K., Katsoyannos, E., Chatzilazarou, A., & Konteles, S. J. (2012). Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology. Food Chemistry, 133(2), 344–351. https://doi.org/10.1016/j.foodchem.2012.01.038; Tao, Y. M., Wang, S., Luo, H. L., & Yan, W. W. (2018). Peroxidase from jackfruit: Purification, characterization and thermal inactivation. International Journal of Biological Macromolecules, 114, 898–905. https://doi.org/10.1016/j.ijbiomac.2018.04.007; Tao, Y. M., Yao, L. Y., Qin, Q. Y., & Shen, W. (2013). Purification and characterization of polyphenol oxidase from jackfruit (Artocarpus heterophyllus) bulbs. Journal of Agricultural and Food Chemistry, 61(51), 12662–12669. https://doi.org/10.1021/jf403828e; The High Level Panel of Experts on Food Security and Nutrition. (2017). Nutrition and food systems. Roma.; Tomadoni, B., Cassani, L., Viacava, G., Del, M., Moreira, R., & Ponce, A. (2017). Effect of ultrasound and storage time on quality attributes of strawberry juice. Journal of Food Process Engineering, (November 2016), 1–8. https://doi.org/10.1111/jfpe.12533; Uddin, M. S., Hawlader, M. N. A., & Zhou, L. (2001). Drying Technology : An kinetics of ascorbic acid degradation in dried kiwifruits during storage. Drying Technology, 19(2)(2001), 437–446. https://doi.org/10.1081/DRT-100102916; Valdez, J. (2018). Rangos de conductividad eléctrica en semilla de tomate de árbol (Solanum betaceum Cav.) utilizando el equipo SAD 9000-S. Universidad Central del Ecuador.; Verbeyst, L., Bogaerts, R., Van der Plancken, I., Hendrickx, M., & Van Loey, A. (2013). Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit. Food and Bioprocess Technology, 6(4), 1015–1023. https://doi.org/10.1007/s11947-012-0784-y; Yadav, N., Saini, P., Kaur, D., Gupta, V. K., Kaundal, B., Kumar, R., & Mishra, P. (2023). Blanching Effect on Nutritionally Important Starch Fractions of Selected Processing Potato cultivars. Food Chemistry Advances, 100404. https://doi.org/10.1016/j.focha.2023.100404.; https://repositorio.unal.edu.co/handle/unal/85235; Universidad Nacional de Colombia; Repositorio Institucional Universidad Nacional de Colombia; https://repositorio.unal.edu.co/

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