Results 91 to 100 of about 7,721,428 (246)
AgriFood: Journal of Agricultural Products for Food, EarlyView.The study of developing multi‐millet extruded instant noodle with using hot extrusion technology focuses on the optimization of formulations by substituting composite millet flour (finger millet, barnyard millet, and pearl millet) to the rice flour. ABSTRACT Rising consumption of instant foods has necessitated the development of nutritionally balanced ...
Rahul Dev +3 more
wiley +1 more source
Ohmic cooking of ground beef: Effects on quality
Journal of Food Engineering, 2010 Abstract Conventional cooking tends to be slow and the surface of the food always receives a much more severe heating treatment than the rest of the food. Ohmic heating has the potential to be much faster and produces even more cooking. In this work cylindrical ground beef samples having different initial fat contents (2%, 9% and 15%) were cooked ...
Bozkurt, Hayriye, Icier, Filiz
openaire +2 more sources
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Agribusiness, EarlyView.ABSTRACT The US hemp market is a new and nascent industry that has been devoid of research for about half a century. This study examined the effects of exogenous shock on price at each phase of the value chain—Farm (hemp biomass), and its impact on prices at other phases of the value chain—Intermediary Processor (crude cannabidiol hemp) and Final ...
Solomon Odiase +2 more
wiley +1 more source
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
CyTA - Journal of Food, 2018 The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP ...
Rui Liu +5 more
doaj +1 more source
Junior girl at cooking class, 1950s
, 1950 Junior Girl at cooking class, circa ...
Swinburne Technical College
core +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
Determination of the protein quality of cooked Canadian pulses
Food Science & Nutrition, 2017 AbstractA study to determine the protein digestibility‐corrected amino acid score and protein efficiency ratio of nine different cooked Canadian pulse classes was conducted in support of the establishment of protein quality claims in Canada and the United States.
Matthew G. Nosworthy +5 more
openaire +2 more sources
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