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Osteoporosis is a bone disease characterized by reduced bone mass and damage to the microarchitecture of bone tissue. One of osteoporosis types is primary type-1 osteoporosis or postmenopausal osteoporosis due to estroge...

Applications of metal oxide nanoparticles in the agriculture sector are being extensively included as the materials are considered superior. In the present work, zinc oxide nanoparticle (ZnO NPs), with a developing ferti...

Abstract The research focused on evaluating the impact of olive leaf water extract (OEx4) on the microbiological and physical properties of egg gels, as well as its ability to protect the rheological properties of gel th...

Four hydrolysates were obtained from bovine hemoglobin concentrate (BHC) and used to fortify extruded maize products. Extrusion was carried out with a Brabender single-screw extruder. Physicochemical properties from extr...

Abstract 3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textu...

Abstract Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of pro...

The development of Amersfoort’s two city walls can be divided into five periods. The first city wall was built in the first period 1259-1379. Although Amersfoort had been granted a charter in 1259, construction of the ...

The military aggression of the Russian Federation against Ukraine, through the use of the full range of enemy aerial attack means not only against military targets but also against critical infrastructure objects (herein...

This systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, a...

Abstract Inadequate intake of dietary folate is associated with an increased risk of preterm birth, but evidence is limited in low-income settings, including the study area. This study examines the association between ma...

Consumption of dairy products has declined in recent years in Europe, while plant-based alternatives are gaining market share, driven by health, ethical, and environmental concerns. This study aimed to compare the nutrit...

The frequent rise of antibiotic-resistant bacteria is due to the increasing use of antibiotics in the healthcare system. Probiotics could offer a potential alternative, although their efficacy tends to be diminished in t...

The fortification of bakery products with bioactive and functional substances is the main focus of food sciences. These nutrients include date fruits (Phoenix dactylifera L.) and their byproducts. This work aims to illus...

Result exciting to deepen the knowledge on vitamin D (VD) nanoformulations applied to the prevention and treatment of specific inflammatory/oxidative diseases such as neurodegenerative and cardiovascular pathologies inst...

This study examines the distribution of economic benefits in the interests of the neopatrimonial bureaucracy amid the Russo-Ukrainian war. It argues that the neopatrimonial theory provides a more accurate explanation of ...

The utilization of fish processing by-products represents an important strategy to improve production efficiency and support zero-waste principles. Milkfish (Chanos chanos) bone by-products, generated from deboned milkfi...