Results 121 to 130 of about 160,667 (307)

Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]

open access: yes, 2017
Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases.
Subardjo, Maria Vina Kania
core  

Carrots, sticks, and the multiplication effect [PDF]

open access: yes, 2005
Although a punishment can be applied only once, the threat to punish (also referred to as stick) can be reiterated several times, because when parties obey, the punishment is not applied and thus the threat can be repeated.
DARI-MATTIACCI, Guiseppe   +1 more
core   +2 more sources

International Tourism in the Global South: Revealing an Extractive Development Process

open access: yesThe Political Quarterly, EarlyView.
Abstract Hosting international tourism remains a key development strategy for many Global South countries to generate economic growth, government revenue and employment. However, this conventional wisdom can be contested: tourism may instead be seen as an extractive process that disrupts livelihoods, ecosystems and host economies.
Julia Jeyacheya, Mark P. Hampton
wiley   +1 more source

Effect of Carrot Pulp Incorporation and Partial Sodium Chloride Replacement on Hybrid Burger Characteristics

open access: yesFoods
Worldwide dietary sodium intake exceeds the recommended daily allowance, generating global interest in reducing sodium content in foods. This preliminary study aimed to evaluate the effects of decreasing sodium chloride (NaCl) levels on hybrid burger ...
Samer Mudalal   +6 more
doaj   +1 more source

Band-steaming reduces laborious hand-weeding in vegetables [PDF]

open access: yes, 2004
Band-steaming is a new method that may reduce the need for hand-weeding in demanding row crops like carrot and drilled onion. Band-steaming only affects a soil volume equal to the intra-row area of the subsequent crop, and effectively kills the weed ...
Elsgaard, Lars   +2 more
core  

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

open access: yesJournal of the Royal Anthropological Institute, EarlyView.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source

Quality Assessment of Summer and Autumn Carrots from a Biodynamic Breeding Project and Correlations of Physico-Chemical Parameters and Features Determined by Picture Forming Methods [PDF]

open access: yes, 2000
Introduction: Assessment of product quality is of special significance in organic farming and includes the supervision of crop quality in different growing systems (e.g., Fleck et al. 1998) and the characterisation of different cultivars.
Bauer, D.   +3 more
core  

Bilateral infantile Frey syndrome mimicking food allergy: A case report

open access: yes
Pediatric Investigation, EarlyView.
Yuki Ohara, Mayumi Fujita, Chisato Inuo
wiley   +1 more source

Riding Through Norms: Creating and Performing Athletic Femininity at American Ladies’ Equestrian Exhibitions, 1850–1890

open access: yesGender &History, EarlyView.
ABSTRACT During the nineteenth century, American agricultural fairs often featured ladies’ equestrian exhibitions. At these events, women constructed an athletic femininity based on skill and competitiveness that challenged traditional ideals of womanhood.
Gabrielle McCoy
wiley   +1 more source

STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE

open access: yesFood and Environment Safety, 2017
In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%
Ana LEAHU, Cristina E. HRETCANU
doaj  

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