Results 51 to 60 of about 31,818 (237)
Condiments Costing High. . . ! A Case Report of Erythema Multiforme [PDF]
Journal of Clinical and Diagnostic Research, 2015 Adverse drug associated mucocutaneous reactions having a preponderance to occur above 1% include urticaria, angioedema, photosensitivity, fixed drug eruptions and Erythema Multiforme (EM).
Ramlal Gantala +4 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.For generations, Mediterranean communities have used Lamiaceae or Labiatae plants like rosemary, thyme or mint to care for their health and to enrich their food. By bringing together dispersed knowledge from across the Mediterranean region, our review revealed the continuing relevance of Lamiaceae while also compiling past uses that may hold future ...
Fuencisla Cáceres +3 more
wiley +1 more source
Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
International Journal of Microbiology, 2020 Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages ...
Bikila Wedajo Lemi
doaj +1 more source
Transport engineering as a strategy to realize rapeseed's potential as a protein‐rich food
Pest Management Science, EarlyView.The heavily pesticide‐dependent rapeseed is an under‐utilized protein source for food owing to anti‐nutritional glucosinolates. Transport engineering technology may reduce glucosinolates in seeds while increasing defense in vegetative parts. Abstract Rapeseed is the world's second‐largest oilseed crop, and the low‐value press cake that remains after ...
Jakob Skytte Thorsen +2 more
wiley +1 more source
Journal of Ethnic Foods, 2023 The Philippine condiment, or sawsawan, comes in many forms such as suka (vinegar), toyo (soy sauce), patis (fish sauce), and calamansi (Philippine lime), to name a few. This paper aims to create a bibliographic database surrounding sawsawan with the goal
Karen Grace V. Aster +5 more
doaj +1 more source
Encyclopédie berbère, 1996 Les Berberes, traditionnellement grands consommateurs de lait et de viande, n’ont pas de plat specifique qui donne lieu a des preparations elaborees faisant appel a des produits exotiques ; le couscous, les galettes, les bouillies ne donnent pas lieu a des recherches de gout et de saveur renouveles, du moins chez les populations a regime economique ...
openaire +1 more source
Eating Pizza in Brazil: Poverty and Other Social Issues [PDF]
, 2011 Latin American ...
Heron, Daniel
core +1 more source
Sustainable Development, EarlyView.ABSTRACT There is substantial potential for the procurement of food by public institutions to contribute to Sustainable Development across multiple environmental, social, and economic outcomes. In this study we used theories of policy instrumentation and learning to analyse global guidance for designing public food procurement instruments to leverage ...
Erica Reeve +7 more
wiley +1 more source
The Proceedings of the Nigerian Academy of ScienceTraditional fermented food condiments in Nigeria are majorly produced by using protein-rich leguminous seeds via spontaneous fermentation or back slopping.
Temilade P. Ozabor +3 more
doaj +1 more source
The Hidden Costs of Coffee Production in the Eastern African Value Chains
Sustainable Development, EarlyView.ABSTRACT There is increasing recognition that significant hidden costs associated with agrifood systems are not reflected in market prices. Coffee is among the three most traded agricultural commodities in the world and supports the livelihoods of more than 30 million smallholder households.
Annet Adong +3 more
wiley +1 more source