Newsgather

Protein

Stabil112 Meldungen17 QuellenZuletzt aktualisiert: gestern

Neueste Meldungen

Chế độ ăn thiếu protein, giảm cân nhanh có thể gây rụng tóc
Gesundheit
vor 5 TagenKI-Zusammenfassung

Chế độ ăn thiếu protein, giảm cân nhanh có thể gây rụng tóc

Chế độ ăn thiếu protein, giảm cân quá nhanh, hoặc mất cân bằng dinh dưỡng (thiếu sắt, kẽm, nhiều thực phẩm chế biến) là những nguyên nhân tiềm ẩn gây rụng tóc. Bài viết khuyến nghị bổ sung đủ protein, sắt, kẽm và duy trì chế độ ăn cân bằng để tóc khỏe mạnh, đồng thời khuyên đi khám chuyên khoa nếu rụng tóc kéo dài.

V
VnExpress
2 Min. Lesezeit
Shrimp Shells Transformed into Carbon-Negative Fuel, Food, and Construction Materials
In Entwicklung
Technik·8.7.2026KI-Zusammenfassung

Shrimp Shells Transformed into Carbon-Negative Fuel, Food, and Construction Materials

Scientists at NTU in Singapore developed a process converting discarded shrimp shells into carbon-negative hydrogen fuel, aquaculture protein, and calcium carbonate. This lab-scale technology aims to reduce waste and offer cleaner alternatives to fossil-based energy and industrial materials, though commercial scaling faces efficiency and economic hurdles.

T
Times of India
4 Min. Lesezeit
How Shrimp Shells Are Being Turned Into ‘Carbon Negative’ Fuel, Food and Construction Materials
In Entwicklung
Technik·8.7.2026KI-Zusammenfassung

How Shrimp Shells Are Being Turned Into ‘Carbon Negative’ Fuel, Food and Construction Materials

Scientists in Singapore have developed a process to convert shrimp shells and other organic waste into hydrogen fuel, protein for aquaculture feed, and calcium carbonate for construction. The technology, developed at Nanyang Technological University, aims to be carbon-negative by removing more CO2 than it produces, offering a dual solution for waste reduction and cleaner energy.

T
TOI World
5 Min. Lesezeit
Şenpiliç Genel Müdürü Başyurt: Piliç Eti Fiyatlarındaki Artış Tüketici Enflasyonunun Altında Kaldı
NACHRICHT
7.7.2026KI-Zusammenfassung

Şenpiliç Genel Müdürü Başyurt: Piliç Eti Fiyatlarındaki Artış Tüketici Enflasyonunun Altında Kaldı

Şenpiliç Genel Müdürü Aydın Başyurt, 2025'te piliç eti fiyatlarındaki ortalama artışın %21 olduğunu ve bunun tüketici enflasyonunun altında kaldığını belirtti. Kişi başı tüketimin arttığını ve kırmızı ete göre erişilebilirliğini koruduğunu söyledi. İhracat kısıtlamaları ve Doyfarm markası yatırımları hakkında bilgi verdi.

H
Habertürk Ekonomi
7 Min. Lesezeit