Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Suzanne P. Blanchard"'
Publikováno v:
SAGE Open, Vol 13 (2023)
A scarcity of workers calls into doubt our capacity to support and care for an aging population. To gain a better understanding of the next generation of potential workers that will serve the aging population, 644 French-speaking students in grades 1
Externí odkaz:
https://doaj.org/article/e40a78a3ea1443159ee3b6d811121613
Publikováno v:
Societies, Vol 3, Iss 1, Pp 52-65 (2013)
This paper is based on an analysis of representations of seniors in the media. In particular, we examine images of the bodies of seniors in the advertising campaigns promoting a product called Geezerade sold in Circle K convenience stores in the Atla
Externí odkaz:
https://doaj.org/article/6dfe0bf2f19b438abf000f90d39b1b33
Autor:
Suzanne Dupuis-Blanchard, Odette N. Gould, Caroline Gibbons, Majella Simard, Sophie Éthier, Lita Villalon
Publikováno v:
Global Qualitative Nursing Research, Vol 2 (2015)
For healthy and independent older adults, aging in place can be seen as identical to any other adult living at home. Little is known about how frail seniors, particularly those who speak a minority language, manage the challenges of aging in place. T
Externí odkaz:
https://doaj.org/article/00d23de3e4af4dddb3b3de45b1535cfc
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
Publikováno v:
Journal of Food Science. 75:C215-C221
UNLABELLED The objective of the study was to examine how oxidatively induced protein cross-linking would influence the gelation properties of myofibrillar protein (MP) under meat processing conditions. MP suspensions in 0.6 M NaCl at pH 6 were treate
Publikováno v:
Meat Science. 77:562-569
Previous research has shown that beef quality decreased with the age of cattle. In this study, beef trimmings from nine mature cows ( n = 9), equally representing three animal age groups (2–4, 6–8, and 10–12 yr), were restructured into steaks f
Publikováno v:
International Journal of Food Science & Technology. 28:429-434
Summary The cooking yields of ground breast (light) and thigh (dark) meat of eight genetic crosses of commercial strains were compared using different pre-cooking treatments. Adjustment of fresh meat pH from 6.0-6.1 to 6.4 with 0.5% phosphate increas
Publikováno v:
International Journal of Food Science and Technology. 37:291-296
Freshly harvested prawns (Machrobrachium rosenbergii), with shell removed, were marinated in salt (NaCl, CaCl 2 ) and acid (lemon juice, citric acid, tripolyphosphate) solutions to determine the effects of marination on properties related to the text
Publikováno v:
Food Research International. 34:329-335
A commercial high gluten flour (HGF) was fractionated into prime starch (PS), tailing starch (TS), and gluten (G). Fractions were examined alone or in various combinations. Dynamic rheological properties of samples were measured in an oscillatory rhe
Publikováno v:
Journal of Food Science. 65:796-800
Beef-heart surimi prepared using 4 washing solutions (sodium phosphate buffer alone, buffer+NaCl, buffer+propyl gallate, and buffer+sodium tripolyphosphate) and mixed with cryoprotectants was stored at -29 °C and analyzed periodically up to 12 mo. A
Autor:
Youling L. Xiong, J.K. Parkington, S. Xiong, Suzanne P. Blanchard, Glenn W. Froning, Baowu Wang, Subramanian Srinivasan
Publikováno v:
Journal of Food Science. 65:428-433
Beef heart surimi was prepared using 4 washing conditions: (1) sodium phosphate buffer alone, (2) buffer 1 NaCl, (3) buffer 1 propyl gallate, and (4) buffer 1 sodium tripolyphosphate. Surimi samples were stored at 2 8C and analyzed periodically for p