Results 111 to 120 of about 31,818 (237)

Estimating households' willingness to pay [PDF]

The recent literature has brought together the characteristics model of utility and classic revealed preference arguments to learn about consumers' willingness to pay. We incorporate market pricing equilibrium conditions into this setting. This allows us
Lars Nesheim, Rachel Griffith
core  

The role of markets in food availability and market integration among smallholder farmers: the case of Western Kenya [Poster] [PDF]

, 2015
Poster presented at Tropentag 2013. International Research on Food Security, Natural Resource Management and Rural Development. "Agricultural development within the rural-urban continuum".
Bhagwat, S., Daley, P., Keding, G.B., Kehlenbeck, K., Ng'endo, M.   +4 more
core  

Antimicrobial Activity of Condiments

, 2012
The phenomenon of antibiosis, life prevents life, observed by Goubert and Pasteur in 1877, gave rise to the use of antibiotics in therapy. In fact, on that date has been found that certain microorganisms were sensitive to the action of products produced by other microorganisms.
Silvério, André, Lopes, Maria
openaire   +3 more sources

Supermarket Competition through Price Promotions: A Cross Category Analysis [PDF]

This study takes an important first step at quantifying the nature of competition between major supermarket chains through price promotions. Using data that covers virtually the entire product menus of supermarkets representing two major chains in 18 ...
Volpe, Richard J., III
core   +1 more source

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

Scientia Agricola, 2003
Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that ...
Marília Oetterer, Sérgio Daniel Perujo, Cláudio Rosa Gallo, Lia Ferraz de Arruda, Ricardo Borghesi, Ana Maria Paschoal da Cruz   +5 more
doaj  

Condiments:

, 2017
Dop, Marie-Claude, Gomis, Marie-Claire, Gourdon, Muriel, Lesauvage, Stéphanie   +3 more
openaire   +3 more sources

Crop species diversity in smallholder farms in Western Kenya and their contribution to food security [PDF]

, 2015
Poster presented at First International Conference on Global Food Security.
Bhagwat, S., Daley, P., Keding, G.B., Kehlenbeck, K., Ng'endo, M.   +4 more
core  

Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria

Journal of Applied Sciences and Environmental Management
Food condiments/spices consisting of leaves, flowers, seeds or stems of plants are food additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of microbes.
A. E. Ajiboye, M. O. Jimoh, B. A. Hammed, T. E. Adesokan   +3 more
doaj  

Ethnomedicinal Aspects of Plants Used as Spices and Condiments in the Niger Delta Area of Nigeria [PDF]

, 2005
The ethnomedicinal applications of the plant species used primarily as spices and condiments among the indigenous peoples of the Niger Delta area of Nigeria were examined.
Ben-Nwadibia, N. B., Ndukwu, B. C.
core   +1 more source

Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Brazilian Archives of Biology and Technology, 2013
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total ...
Charles Ogugua Nwuche
doaj