Results 81 to 90 of about 8,861 (289)
Value of Information of Improved Traceability in Fresh Produce Markets
Agribusiness, EarlyView.ABSTRACT Traceability plays an important role in promoting a safe food supply by fostering transparent information exchange along the food supply chain. New technological innovations have the potential to improve traceability outcomes, as greater transparency along the food supply chain can aid in pinpointing precise origins of the contamination ...
Kelsey Vourazeris +2 more
wiley +1 more source
Wastefulness and the Negative Perception of English Cookery
, 2015 By Lauren R. Goldstein Many people commonly believe that English cookery is “bad,” and that English food became bad after the Second World War. However, when did this negative perception really begin? My dissertation, “Cooking Up A Nation: Perceptions of
lgoldstein
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Evaluation of Nutrition Software Used in Türkiye: A Comparison of CeviCal and BeBIS with TürKomp
International Journal of Gastronomy ResearchThis study aims to compare the food information programs used in Türkiye, CeviCal and BeBİS, and evaluate how they differ from TürKomp. Data on food consumption records, consumption frequency, and anthropometric measurements of healthy individuals ...
Fatih Cesur +3 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT The derived demand for the increased demand for meat and dairy products is clearly observed in the fast‐paced growth of the Indian feed industry and its increased demand for agricultural commodities (e.g., corn, soybean, rice, wheat, broken rice, millet, etc.) as feed ingredients.
Dwiti Baruah Thapa +2 more
wiley +1 more source
Effect of Molecular Cooking Techniques on Functional Compounds
International Journal of Gastronomy ResearchThe development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition.
Muhammet Ali Cakir +4 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT Agricultural cooperatives in many developing countries have evolved under strong state involvement, resulting in changing institutional conditions and governance arrangements that may shape their organizational performance. Despite extensive research on cooperative governance and federated organizations, limited empirical evidence exists on ...
Abi Pratiwa Siregar +2 more
wiley +1 more source
Consumption Behaviors and Factors Influencing Preferences for Instant Noodles: The Case of Turkiye
International Journal of Gastronomy ResearchThis study aims to examine the instant noodle consumption preferences, packaging expectations, and purchasing tendencies of consumers living in Türkiye, where convenience foods are increasingly popular.
Cihat Guner +2 more
doaj +1 more source
Advances in Digestive Medicine, EarlyView.Abstract Pharyngeal high‐resolution manometry with impedance (P‐HRM‐I) is an established assessment method used to evaluate pharyngeal swallowing. It provides precise quantification of swallowing biomechanics that enable the detection of alterations in swallowing physiology.
Mistyka Schar +5 more
wiley +1 more source
, 1957 Buckskin cookery: volume I: the pioneer section. Bannocks, berries, beverage, biscuits, breads, butter, cakes, cookies, eggs, homestead hints, medicines, witch doctor, pancakes, pies and puddings, scones, tanning, town plug, vegetables.From the Lillian ...
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COOKING UP A NATION: PERCEPTIONS OF ENGLISH COOKERY, 1830-1930 [PDF]
, 2015 This dissertation explores the origin of the idea that English food is inherently “bad” and demonstrates that this perception developed in the mid-nineteenth century.
Goldstein, Lauren
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