Results 81 to 90 of about 31,818 (237)
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian +14 more
wiley +1 more source
Vértices, 2014 Ricotta, cheese of Italian origin, is produced by acid precipitation to separate the proteins from whey. The cheese can be consumed with or without salt, or flavored.
Sheila de Andrade +4 more
doaj +1 more source
The Thrifty Food Plan (TFP), a fundamental part of the U.S. food guidance system and the basis for maximum food stamp allotments, has been revised by USDA’s Center for Nutrition Policy and Promotion (CNPP), with assistance from USDA’s Food and Nutrition ...
Basiotis, P. Peter +4 more
core +1 more source
THE CERAMIC HANDICRAFT ARTS OF KASONGAN, YOGYAKARTA, IN GLOBALIZATION ERA [PDF]
, 2008 Kasongan village represents one of the biggest producers of ceramic handicrafts in Yogyakarta. Its presence becomes the measuring rod of the development of ceramic handicrafts villages in Indonesia, especially in Java.
Timbul, Raharjo
core
Creativity and Innovation Management, Volume 35, Issue 1, Page 251-276, March 2026.ABSTRACT The inherent uncertainty of the innovation process, amplified by the complexity of the Anthropocene, means that marketers are likely to be subject to decision‐making biases that can affect sustainable product innovation. In parallel, new approaches to sustainability and innovation management are emerging, aiming to mitigate such biases and ...
Sophie Richit +1 more
wiley +1 more source
Global Adoption of Convenience Foods [PDF]
Trends in the types of foods Americans purchase are evident just by looking around the grocery store. Foods stuffs requiring extensive preparation are being replaced by convenience products that require little time, energy, or preparation. Food companies
Sheely, Megan
core +1 more source
Foodways in transition: food plants, diet and local perceptions of change in a Costa Rican Ngäbe community [PDF]
, 2016 Background Indigenous populations are undergoing rapid ethnobiological, nutritional and socioeconomic transitions while being increasingly integrated into modernizing societies. To better understand the dynamics of these transitions, this article aims
A Constenla +62 more
core +1 more source
Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.ABSTRACT Food fortification can deliver essential micronutrients to populations at a large scale, thereby reducing nutritional anemia. This study aimed to review and meta‐analyze the literature on the impact of wheat flour, maize flour, rice, and oil (singly or combined) fortification on women's (10–49 years) hemoglobin and anemia.
Andrea D. Dorbu +7 more
wiley +1 more source
Edible leafy vegetables from West Africa (Guinea-Bissau): consumption, trade and food potential [PDF]
, 2019 Wild Edible Plants are common in the diet of rural communities of sub-Saharan Africa. In Guinea-Bissau, West Africa, wild plant resources are widely used in human diet, but very few studies have addressed them.
Bi +11 more
core +2 more sources
Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.ABSTRACT Poor diet quality may contribute to the multiple forms of malnutrition among children in Ghana. This cross‐sectional study (1) described the prevalence and frequency of consumption of fruits, vegetables, sugar‐sweetened beverages (SSB), salty snacks and sweet snacks among children 2–5 years in northern Ghana; (2) identified factors associated ...
Emily R. Becher +11 more
wiley +1 more source