Results 51 to 60 of about 4,262 (237)

Rendering Whiteness Palatable: The Acceptable Muslim in an Era of White Rage

Journal of Critical Race Inquiry, 2020
In this paper, I analyze the perspectives of the Acceptable Muslim (Kassam, 2018)in two Canadian case studies: (a) Irshad Manji, a Canadian Muslim journalist and activist who has been an active commentator on a variety of issues including those related to Muslims; and (b) the CBC sitcom Little Mosque on the Prairie (2007-2012), which was the first ...
openaire   +2 more sources

Nutrient composition and heavy metal accumulation in water hyacinth [Eichhornia crassipes (Mart.) Solms] and water lettuce (Pistia stratiotes L.) from the Dande River, Nepal: Implications for use as alternative feed resources

JSFA reports, EarlyView.
Abstract Background The proliferation of invasive aquatic macrophytes poses a significant ecological challenge globally, while many tropical regions face chronic shortages of affordable livestock feed. This study addresses this dual problem by assessing two invasive species, water hyacinth (Eichhornia crassipes) and water lettuce (Pistia stratiotes ...
Anish Balchhaudi, Aanchal Shrestha, Akash Adhikari, Sujan Adhikari, Abhishek Adhikari, Rabin Acharya   +5 more
wiley   +1 more source

Children’s preferences among six novel moxifloxacin and linezolid-dispersible tablet formulations

IJTLD Open
BACKGROUND: Moxifloxacin (MFX) and linezolid (LZD) are key components of rifampicin-resistant TB treatment regimens. Currently, available dispersible tablet formulations of both drugs have poor palatability in children.
G. Hoddinott, H.R. Draper, N. Vanqa, S. Myeni, S. Staples, T. Sachs, M. Raffique, N. Tshethu, M. Palmer, L. Viljoen, K. Inabathina, R. Taneja, A.C. Hesseling, A.J. Garcia-Prats   +13 more
doaj   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Quality and Palatability of Beef Subprimals Subjected to Various Frozen/Refrigerated Storage Conditions

Meat and Muscle Biology, 2023
The objective of this study was to evaluate the impact of various combinations of refrigerated and frozen storage on quality and palatability attributes in ribeye roll and top sirloin butt subprimals and steaks.
Ashley Arnold, Jeffrey W. Savell, Kerri Gehring, Shelley A. Curry   +3 more
doaj   +2 more sources

Acceptance of a Novel, Highly Palatable, Calorically Dense, and Nutritionally Complete Diet in Dogs with Benign and Malignant Tumors

Veterinary Sciences, 2023
Diminished appetite and poor eating behavior accompanied by weight loss or cachexia are often reported in dogs living with cancer. This study was conducted to determine the acceptance and eating enthusiasm in dogs with cancer for a new therapeutic, nutritionally balanced, and calorically dense food designed for dogs with cancer.
Anthony, Reshma M., Amundson, Madison D., Brejda, John, Becvarova, Iveta   +3 more
openaire   +3 more sources

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

ACCEPTABILITY AND PALATABILITY OF SABA  PEELS ( Musa acuminata x balbisiana) AS A  PLANT-BASED MEAT SUBSTITUTE

, 2023
This study investigated the acceptability and palatability of Saba Peels ( Musa acuminate x balbisiana) as a plant-based meat substitute along phytochemical, food safety (E. coli and Salmonella Detection Tests), Food Quality (Spoilage Investigation), and Palatability Testing in terms of Appearance, Aroma, Taste, and Texture ...
Nardito Jr. Mediana, Erika Czarina Jamisola, Angelica Dagñalan, Janice Jeniebre, Félipe Suarez, Kendrick Lagadia   +5 more
openaire   +1 more source

Comprehensive elucidation of volatile, phenolic, and organic acid profiles in Turkish mallow (Malva sylvestris L.) petal herbal tea: impact of diverse brewing conditions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour, Ali Tekin, Ali Adnan Hayaloglu   +2 more
wiley   +1 more source