(n.) An article of food made from flour or meal by moistening, kneading, and baking.
(n.) Food; sustenance; support of life, in general.
(v. t.) To cover with bread crumbs, preparatory to cooking; as, breaded cutlets.
(1) We are the generation who saw the war,, who ate bread received with ration cards.
(2) This was due to the fact that stale bread was fed ad lib, rather than concentrates.
(3) Spoon over the dressing and eat immediately, while the tomatoes are still hot and the bread is crisp.
(4) She wanted to cook the kind of food she had eaten and prepared while living in Italy – grilled meats, bread soups, pasta.
(5) Some oligomers of N-acetyl-glucosamine were also effective in blocking the inhibitory effect of "bread" wheat gliadin peptides.
(6) 3) In all age groups the foods most ingested were: steamed rice, wakame, tofu, bread, scallions, Japanese omelette, and tomatoes.
(7) Through small and large acts of deprivation and destruction we follow the process: the removal of hope, of dignity, of luxury, of necessity, of self; the reduction of a man to a hoarder of grey slabs of bread and the scrapings of a soup bowl (wonderfully told all this, with a novelist's gift for detail and sometimes very nearly comic surprise), to the confinement of a narrow bed – in which there is "not even any room to be afraid" – with a stranger who doesn't speak your language, to the cruel illogicality of hating a fellow victim of oppression more than you hate the oppressor himself – one torment following another, and even the bleak comfort of thinking you might have touched rock bottom denied you as, when the most immediate cause of a particular stress comes to an end, "you are grievously amazed to see that another one lies behind; and in reality a whole series of others".
(8) For the consumer, it’s a convenient way to buy local groceries, everything from vegetables to fish, cheese and bread is all sold on one website and can be collected from one place.” There are now over 450 assemblies in France and Belgium, and the company is launching in Britain, Germany and Spain.
(9) But the co-founder of London's Prufrock cafe says that producing great espresso is "no more complicated than making bread".
(10) Approximately 80 g labeled bread was consumed by each subject, providing a total calcium load of 13.3 mg.
(11) The feeding test indicated a relatively low toxicity of molded bread.
(12) "So 44% of workers in South Africa are working for a loaf of bread a day," he said.
(13) During pregnancy, a mother should be encouraged to eat less saturated fat and drink few sugary drinks while eating more brown rice, brown bread and porridge, added Poston.
(14) Of 1353 cereal samples, 11.7% contained the mycotoxin; of 1372 samples of feed, 1.5%; of 368 bread samples, 17.2%; of 215 flour samples, 22.3%; of 894 porcine serum samples, 37.4%; and of 1065 human serum samples, 7.2%.
(15) In both cases the postprandial glucose response was lower after rye bread than after wheat bread.
(16) Rheological properties of flour and quality parameters of bread are changed to a greater or lesser extent, among other, by addition of free amino acids.
(17) We have studied the effects of dextrose, rice, potato, corn, and bread on postprandial plasma glucose and insulin responses in 16 subjects.
(18) A probable explanation for the well maintained serum folate levels in late pregnancy as well as in other populations studied in this report may be the high dietary intake of Iranian bread made from wheat flour of high extraction rate.
(19) Studies in normal or iron deficient adults also demonstrated a better absorption of iron from NaFeEDTA than from Fe2(SO4)3 whether these compounds were given in an aqueous solution (5 mg Fe) or with a standard meal consisting of beans, tortillas, bread, and coffee providing also a total of 5 mg Fe.
(20) A similar meal in which guar was added to the bread and pectin to the marmalade resulted in significant reductions of blood glucose at 15 min (P less than 0.002) and 30 min (P less than 0.01).
(n.) One of the nymphs of mountains and grottoes.
(1) The lectins isolated (and the particular sugar ligands used in the affinity carriers) are as follows: Anguilla anguilla, serum (alpha-L-fucosyl-), Vicia cracca, seeds; Phaseolus lunatus, seeds; Glycine soja, seeds; Dolichos biflorus, seeds; Maclura pomifera, seeds; Sarothamnus scoparius, seeds; Helix pomatia, ablumin glands; Clitocybe nebularis, fruiting bodies (all N-acetyl-alpha-D-galactosaminyl-); Ricinus communis, seeds (beta-lactosyl-); Ononis spinosa, root; Fomes fomentarius, fruiting bodies; Marasmius oreades, fruiting bodies (all alpha-D-galactosyl-), Canavalia ensiformis, seeds, (i.e., concanavalin A) (alpha-D-glucosyl-).
(2) From the fruit body of the fungus Marasmius oreades (family Tricholomataceae), 4,4-dimethyl-5 alpha-ergosta-8,24(28)-dien-3 beta-ol (1), probably a biogenetic precursor of ergosterol, has been isolated along with ergosterol.
(3) All the lectins studied (from the seeds of Dolichos biflorus, Glycine soja, Lens esculenta and Vicia cracca and of the fruiting body of Marasmius oreades) were characterized by a similar course of pH dependence of the association constants, with the maximum values at pH 7--9.