Results 101 to 110 of about 5,190 (257)
The Moorland Clouded Yellow (Colias palaeno) benefited from cattle grazing in three different ways by (i) fostering the nectar supply; (ii) enhancing rejuvenation of the host plant (Vaccinium uliginosum); and (iii) improving microclimatic conditions for successful development of the immature stages.
Florian Fumy +3 more
wiley +1 more source
Abstract As quantitative diet estimates from biochemical markers grow in popularity, the necessity for robust species‐ and tissue‐specific correction factors, including trophic discrimination factors (TDFs) for stable isotopes and calibration coefficients (CCs) for fatty acids, becomes increasingly urgent.
Jessica Henkens +6 more
wiley +1 more source
«Security» in industrial frying processes
It is well known that equipment design features can have a profound effect on the working life of a frying oil, and consequently on secure/safe operation of the industrial deep-frying at high temperatures.
Kochhar, S. R.
core +1 more source
Stable Isotope Analysis as a Tool to Prevent Illicit Wildlife Trade of Songbirds in Brazil
Feather isotopes provide clear differences between wild and captive songbirds in Brazil. Combining multiple isotopes improved classification accuracy and revealed individuals falsely declared as captive‐bred. These results demonstrate the potential of isotope analysis to detect wildlife laundering in the bird trade.
Luiza Brasileiro +4 more
wiley +1 more source
Lady Anne Kerr: From the Rise of International Conference Interpreting to the Whitlam Dismissal
Before Anne Robson (née Taggart) became the second Lady Kerr upon marrying governor‐general John Kerr in 1975, she had an international career of some 30 years working as a French to English interpreter and consultant at over 30 national and international conferences and became the first Australian elected to the International Association of Conference
Alexis Bergantz
wiley +1 more source
Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries [PDF]
Aldehydes are the decomposed compounds formed by the thermal decomposition and oxidation of cooking oil during frying. The formation of such oxidation compounds in the frying oil is one of the most critical concerns for consumers.
Zakaria, Adilah
core
The Troubles and Beyond: The impact of a museum exhibit on a post‐conflict society
Abstract In divided societies, can museums contribute to healing and recovery? While efforts to memorialize past violence typically aim to promote tolerance and reconciliation, remembering could exacerbate divisions in recovering societies where the past is deeply contested. We examine a transitional justice museum exhibit in Northern Ireland.
Laia Balcells, Elsa Voytas
wiley +1 more source
UJI MUTU KIMIA DAN UJI MUTU ORGANOLEPTIK ABON IKAN KEMBUNG (Rastrelliger Sp) PADA PROSES PAN FRYING DAN DEEP FRYING [PDF]
Ikan kembung merupakan salah satu jenis ikan yang memiliki kandungan gizi cukup tinggi dan memiliki harga yang terjangkau, serta berpotensi diolah menjadi abon untuk memperpanjang masa simpannya.
Calista Wardani, Cut Alfira
core
Volatile components of the frying process
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical ...
Nawar, W. W.
core +1 more source
The Outsiders: Principled Withdrawal, Whiteness, and Power in the Los Angeles Food Justice Movement
ABSTRACT This article draws on understandings of whiteness and the misconstrual of South Central Los Angeles to analyze the power dynamics between “outsider” activists and residents of South Central as they worked toward a more equitable food system.
Hanna Garth
wiley +1 more source

