Results 91 to 100 of about 181,486 (222)

A Tale of Two Cities: Australian Evidence on the Effects of Lockdown on Grocery Inflation

Oxford Bulletin of Economics and Statistics, EarlyView.
ABSTRACT Despite extensive research on the economic implications of COVID‐19, the inflationary consequences of lockdown remain underexplored. Prior impact assessments may be compromised due to the cross‐jurisdictional presence of lockdowns and the prevalence of the coronavirus.
Chew Lian Chua, Sarantis Tsiaplias
wiley   +1 more source

Bread & cheese "nuts"

, 1966
bread-and-cheese n_Bread & cheese "nuts,"_ as we used to call them in Hr. Grace, when I was growing up were small red berries or nuts that grew in little clusters on a tree or bush.

core  

Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity

Journal of Nutritional Science, 2018
Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity.
Thea Toft Hansen, Anders Sjödin, Christian Ritz, Simon Bonnet, Sanne Kellebjerg Korndal   +4 more
doaj   +1 more source

Polar Lipid and Fatty Acid Profiles of Oat Groats Substantially Influenced by Field Management: A Comparison of Cultivars, Sowing Times and Fertilizer Composition

Plant, Cell &Environment, EarlyView.
ABSTRACT The polar lipids in oat grains are crucial due to their biological functions, nutritional quality, potential use in food flavour and processing, the protection they provide against biotic and abiotic stresses, and their ability to act as cellular signalling molecules.
Syed Rehmat Ullah Shah, Lena Engström, Carl Grey, Anders Jonsson, Johanna Wetterlind, Cecilia Tullberg   +5 more
wiley   +1 more source

Concentrado protéico de soro como substituto de gordura em pão de queijo Whey protein concentrate as a fat substitute in cheese bread

Brazilian Journal of Food Technology, 2012
O objetivo deste trabalho foi avaliar o efeito da adição de concentrado proteico de soro (CPS) como substituto de gordura, além de determinar os melhores níveis de adição em pão de queijo elaborado por meio de dois processos de fabricação e comparar o ...
Francy Zambrano, Marina Costa da Silva, Rita de Cássia Celeste Ormenese, Katumy Yotsuyanagi   +3 more
doaj  

The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students [PDF]

PeerJ
Background Fermented foods (FFs) are a valuable source of live microorganisms that can enhance human health, particularly gastrointestinal health, akin to probiotics.
Hande Seven Avuk, Oyku Aydin, Neslihan Kocatepe, Sude Melis Sahin, Irem Akdogan, Eser Cavus   +5 more
doaj   +2 more sources

Mucuna pruriens as a Sustainable Functional Food: Applications From Seed to Product

Modern Agriculture, Volume 4, Issue 2, December 2026.
This review highlights Mucuna pruriens as a nutrient‐rich legume with significant nutritional, therapeutic, and agricultural value. Its protein‐rich seeds contain essential minerals and L‐DOPA, but high antinutritional compounds require effective processing before consumption.
Crossby Osei Tutu, Reuben Acheampong, Papa Toah Akonor, Bernard Kwabena Asiedu, Rexford Obeng, Anthonia Helga Andoh‐Odoom, Dora Duah‐Bisiw, Jacob Ulzen, Michael Wiafe‐Kwagyan, Nii Korley Kortei, Justice Owusu‐Bempah   +10 more
wiley   +1 more source

Karakteristik tekstur dan sensori roti sourdough dengan penambahan Dangke (keju Enrekang)

Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Sourdough bread is increasingly recognized not only for its nutritional benefits but also for its potential to incorporate local ingredients that improve sensory and functional qualities.
Monika Rahardjo, Monang Sihombing, Marta Amelyia Sipayung, Bintang Carouline   +3 more
doaj   +1 more source

Are We What We Eat? Food Metaphors in the Conceptualization of Ethnic Groups

Linguistik Online, 2014
Speakers of English often understand ethnic and racial differences in terms of food imagery. It is quite common in this language to encounter metaphors presenting different groups of people in terms of beans, rice, bread, cheese, apples or chocolate ...
Irene López-Rodríguez
doaj   +1 more source

Circular Valorization of Agricultural Residues Into Food‐Grade Single‐Cell Protein via Carbon‐Fixation Fermentation

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source