Consulta: subjectFacets:"Celiac"
Registros recuperados: 2
Data/hora: 09/06/2024 04:09:01

Variations in the Branching Pattern of the Celiac Trunk in a Kenyan Population
Provedor de dados: 77
Autores: Mburu,Kimani Stephen; Alexander,Ogeng'o Julius; Hassan,Saidi; Bernard,Ndung'u.
The celiac trunk is the major source of blood supply to the supracolic abdominal compartment. Usually, it branches into the splenic, common hepatic and left gastric arteries to supply this region. It has however been shown to display ethnic variations in its branching pattern. Knowledge of these variations may be important in surgical and radiological procedures around the head of the pancreas. The aim was to illustrate the commonest variations in the branching pattern of the celiac trunk in a Kenyan population. The study was conducted in the Department of Human Anatomy, University of Nairobi. Were collected one hundred twenty three (123) bodies obtained from dissection cadavers and autopsy cases following ethical approval and consent from next of kin....
Tipo: Journal article
Palavras-chave: Celiac; Variations; Kenyans; Artery.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022010000100028

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes
Provedor de dados: 65
Autores: Ikeda,Mônica; Carvalho,Carlos Wanderlei Piler; Helm,Cristiane Vieira; Azeredo,Henriette Monteiro Cordeiro de; Gogoy,Rossana Catie Bueno de; Ribani,Rosemary Hoffmann.
ABSTRACT:  Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Araucaria angustifolia; Celiac; Sensory; Cake; Rheology.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600752