Equine Applied and Clinical Nutritionتغذیه کاربردی و بالینی اسب

Books Equine Applied and Clinical Nutrition By: Wendy Dyer Paperback:287 pages 1st Edition 2019

Sections:
1. A Cost Aoalysis of EPA and DHA in Fish, Supplements, and Foods
2. Flax Seed: A Potential Medicinal Food
3. A Review on Nutritional and Nutraceutical Properties of Sesame
4. A Study on the Different Methods of Preparation of Lutein from Supercritical Fluid Processed Lutein Esters
5. Chemical and Sensory Analysis of Some Egptian Virgin Olive Oils
6. Chocolate and Cocoa Products as A Source of Essential Elements in Nutrition
7. hromatographic Determination of Pesticides in Foods and Food Products
8. Comparative Characterization of Lipids and Nutrient Contents of Pangasius Pangasius and Pangasius Sutchi Available in Bangladesh
9. Cytological and Histochemical Studies in Rat Liver and Pancreas during Progression of Streptozotocin Induced Diabetes and Possible Protection of Certain Natural Antioxidants
10. Determinants of Suboptimal Complementary Feeding Practices among Children Aged 6-23 Months in Selected Urban Slums of Oromia Zones (Ethiopia)
11. Dietary Habits and Nutrient Intake in Patients with Inflammatory Bowel Disease
12. Effect of Cooking and Sun Drying On Micronutrients, Antinutrients and Toxic Substances in Corchorus Olitorius (Jute Mallow)
13. Effect of Dehydration on the Quality Characteristics of Extruded Pasta Using Millet Milk Powder
14. Effect of Post Harvest Treatment on Stored Cherry Tomatoes
15. Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak 94 102 107 Bread
16. Equidae, Camel, and Yak Milks as Functional Foods: A Review
17. Evaluation of a Nutrition and Health Educational Online Corputer Program for Older Adults
18. Evaluation of Cytotoxicity of Food in Human Hepatoma HepG2 Cells: Comet Assay Coupled to the MT T Assay
19. Evaluation of the Technological Potential of Gabiroba [Campomanesia xanthocarpa Berg] Fruit
20. Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and 139 Functional Qualities, Source of Low Glycemic Food
21. Factors Affecting Physico-Chemical, Sensory and Microbiological Quality of Kinnow Juice Blends
22. Impact Assessment of Nutrition Education Programme on Nutritional Status of Adolescent Girls
23. Impact of the Pulsed Electric Field Treatment on Bioactive Food Compounds: Bioaccessibility and Bioavailability
24. Improvement of the Nutritional Quality and the Energ Density of the Fermented Gruels Maize Used Like Complemented Food of Infant
25. In Vitro Cell-Mediated Antioxidant Protection of Human Erythrocytes by Some Common Tropical Fruits
26. Management Practice of Constructed Rural Water Points and Its Associated Factors at Aneded District, East Gojjam, Northwest Ethiopia
27. Microbial Load and Keeping Quality of Kunu under Various Preservative Regimes
28. Nutritional and Plasma Antioxidant Status Assessment in a Group of Old Alzheimer’s Inpatients
29. Nutritional Characteristics of Normal, Apolygus lucorum-Damaged, and Mechanically Damaged Tender Shoots of Tea (Camellia sinensis)
30. Nutritional Composition and Sensory Qualities of Cocoyam-Based Recipes Enriched with Cowpea Flour
31. Optimization of Process Variables for the Development of Flaxsee