Emerging Materials and Future Strategies for Solid Oxide Electrochemical Cells
Advanced Energy Materials, EarlyView.Solid oxide electrochemical cells operate under strongly coupled electrochemical and thermodynamic conditions, where performance is constrained by interactions among crystal structure, defect chemistry, and interfacial evolution. This review, based on a structure‐defect‐property‐durability framework, reveals the roles of lattice symmetry and defect ...
Qiuchun Lu +4 more
wiley +1 more source
Transitions in culinary cultures? A comparative study of France and Britain [PDF]
Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills within contemporary society, the factors influencing domestic food practices and the impact upon diet and health.
Gatley, Andy
core
NUTRITIONAL STATUS OF BAROMA RICE IN DIFFERENT COOKING METHODS [PDF]
Rice is one of the staple foods which is the main source nutrition such as carbohydrates, vitamins, minerals, protein, fat and fiber. The various rice cultivars that have been developed have different nutritional variations so that they provide choices ...
Akmalia, Hafidha Asni +3 more
core +2 more sources
Effect of different cooking methods on vitamins, minerals and antinutritional factors of immature drumstick pods. [PDF]
, 2022 Drumstick tree is a miracle source of phytonutrients in the drought prone areas of tropical and subtropical countries. With the emphasis to increase adoption of immature drumstick pods at homestead level, this study was planned to assess the effect of ...
Pramjit, Kachhawa, KAVITA
core +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Amid rising food and fertilizer prices, understanding farmers' policy preferences is critical for effective crisis response. We use best‐worst scaling experiment to assess Kenyan mobile‐owning crop farmers' preferences for government support under high and normal price scenarios.
Mywish K. Maredia +4 more
wiley +1 more source
Carotenoids retention in leafy vegetables based on cooking methods [PDF]
, 2013 Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes,
Chang, Sui Kiat +2 more
core +2 more sources
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Estimates of reductions in greenhouse gas (GHG) emissions from lower demand for cattle‐based products must account for substitution effects. This study collected data through two surveys—one on ground beef and another on dairy milk—to evaluate substitution effects and potential GHG reductions.
Brandon R. McFadden +5 more
wiley +1 more source
Comparative evaluation of the cholesterol and fatty acid profile of some beef cuts
Ibom Medical JournalBackground: Beef is widely consumed across the globe, but its nutritional content, especially cholesterol and fatty acids, varies significantly based on the cut and cooking method used.
Onyenweaku EO +3 more
doaj +1 more source
Growth performance, carcass characteristics and meat sensory evaluation of broiler chickens fed diets with fermented cassava leaves [PDF]
Animal BioscienceObjective The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens.
Arti Bhavna +3 more
doaj +1 more source
Particulate emissions from cooking: emission factors, emission dynamics, and mass spectrometric analysis for different cooking methods [PDF]
Since most people, especially in developed countries, spend most of their time indoors, they are heavily exposed to indoor aerosols, which can potentially lead to adverse health effects.
Drewnick, F. +3 more
core +1 more source