Results 141 to 150 of about 294,801 (274)

Cheia de axé (full of axé): Spirituality, resistance, and repair in Pernambuco's Afro‐Brazilian traditional communities

Feminist Anthropology, EarlyView.
Abstract This article explores how Afro‐Brazilian communities in Pernambuco respond to state‐led industrial development through culturally rooted practices of resistance and repair. Drawing on archival and ethnographic research in the coastal municipalities of Cabo de Santo Agostinho and Ipojuca, this study traces the effects of Brazil's large‐scale ...
Shelly Annette Biesel
wiley   +1 more source

Caught in the fire: An accidental ethnography of discomfort in researching sex work

Feminist Anthropology, EarlyView.
Abstract Drawing on fifteen years of engagement with researching Israel's sex industry, this article uses accidental ethnography to propose discomfort‐as‐method for feminist anthropology. I argue that discomfort is not a by‐product of fieldwork but a constitutive condition that disciplines researchers and shapes what can be known.
Yeela Lahav‐Raz
wiley   +1 more source

Analyzing the effect of clean cooking fuel and technologies on carbon emissions in G20 countries

Discover Sustainability
Growing concerns about energy scarcity and indoor air pollution have paved the way for adopting clean cooking fuel and technology at several remote locations.
Raj Suman, Gaurav Dwivedi, Gurveer Singh, Kavita Gidwani, Ashis Kumar Pradhan   +4 more
doaj   +1 more source

Household energy use and barriers in clean transition in the Tibetan Plateau

Resources, Environment and Sustainability
The inefficient combustion of traditional biomass fuels in the Tibetan Plateau, the world’s highest region, impacts both local ecosystems and global climate change despite the substantial renewable energy potential and ongoing economic growth of the area.
Ran Xing, Yaojie Li, Zhihan Luo, Rui Xiong, Jiaqi Liu, Ke Jiang, Yatai Men, Huizhong Shen, Guofeng Shen, Shu Tao   +9 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Health awareness and the transition towards clean cooking fuels: Evidence from Rajasthan. [PDF]

PLoS One, 2020
Zahno M, Michaelowa K, Dasgupta P, Sachdeva I.   +3 more
europepmc   +1 more source

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit (Artocarpus altilis, Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components

Food Biomacromolecules, EarlyView.
Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied.
Bode Daramola
wiley   +1 more source

Annual Reports to the ESA Council ESA 110th Annual Meeting July, 2025

The Bulletin of the Ecological Society of America, EarlyView.
wiley   +1 more source