Results 101 to 110 of about 7,721,428 (246)

Techno-Functional and Sensory Performance of Ugandan Sorghum (Sorghum bicolor) Varieties in Gluten-Free Mechanically Formed Noodles

Journal of Food Innovation, Nutrition, and Environmental Sciences
Growing demand for gluten-free functional foods has renewed interest in sorghum (Sorghum bicolor), a nutritious and climate-resilient cereal. This study evaluated the physicochemical and sensory performance of noodles produced from three Ugandan sorghum
Olive Katoke Nzigire, Robert Mugabi, Ivan Mukisa Muzira   +2 more
doaj   +1 more source

Junior girls cooking class, 1915

, 1915
Junior girls cooking ...
Swinburne Technical College
core  

Exploring the Relative Effects of Natural Gas and Biogas Cooking on Indoor Air Quality in Residential Kitchens

Indoor air pollution from gas stove combustion remains a public health concern, given links to adverse cardiorespiratory health effects, yet few studies have characterized or compared the air quality impacts of different gas-based cooking fuels.
Kailey Sipe, Dinela Dedic, Jones, Alexander, Megan Benka-Coker, Sipe, Kailey, Benka-Coker, Wande, Dedic, Dinela, Steiman, Matt, Bramley Hawkins, Alexander Jones, Hawkins, Bramley, Matt Steiman, Wande Benka-Coker, Benka-Coker, Megan L., Lyons, Emily, Emily Lyons   +15 more
core   +1 more source

Accounting for animal health in efficiency analysis: An application to Swedish dairy farms

American Journal of Agricultural Economics, EarlyView.
Abstract Poor animal health is a central concern in modern livestock production. Despite the necessity to incorporate animal health in efficiency analysis, the theoretical and empirical developments are limited on this subject. This article appropriately characterizes the axiomatic properties of animal health within a production framework.
Frederic Ang, Enoch Owusu‐Sekyere, Karin Alvåsen, Helena Hansson   +3 more
wiley   +1 more source

Girls Junior Technical School cooking class, 1960s

, 1960
Girls Junior Technical School cooking class, circa ...
Swinburne Technical College
core   +1 more source

Influence of Pre-washing on Quality of Cooked Rice Maintained at a Constant Temperature (Influence of Cooking Conditions on Quality of Cooked Rice-Part 1)

Nippon Shokuhin Kagaku Kogaku Kaishi, 2006
Three samples of rice, differing by variety and by place and year of harvest, were pre-washed either once or three times, and then cooked and then kept warm inside a jar rice cooker for up to 24 hours. Taking into account the time of warming that had elapsed, the quality and flavor of the rice were examined.
Fukai, Yohichi, Tukada, Kiyohide
openaire   +2 more sources

Success of coastal sage scrub restoration is influenced by local adaptations of shrub species

American Journal of Botany, EarlyView.
Abstract Premise Restoring plant communities is increasingly challenging with climate change. While practitioners have traditionally used local seed sources, many are recommending assisted migration, possibly from more extreme environments such as inland rather than coastal environments, for restoration.
Moises R. Perea‐Vega, Megan E. Lulow, Julie E. Coffey, Amy K. Henry, Katharina T. Schmidt, Priscilla M. Ta, Kailen A. Mooney, Sarah Kimball   +7 more
wiley   +1 more source

Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour

Foods
Common buckwheat and Tartary buckwheat are gluten-free pseudocereals with promising nutritional benefits; however, their poor dough functionality limits commercial noodle applications. This study evaluated six formulations: buckwheat flour with 12% added
Xiao Lei, Yuxuan Huang, Yulian Hu, Qiuling Tang, Xuefeng Zeng, Chen Liu, Xiuying Liu, Wei Zhang   +7 more
doaj   +1 more source

Exposure to heat waves and drought improves subsequent leaf heat tolerance for five oak species in southern California

American Journal of Botany, EarlyView.
Abstract Premise Given the threats of climate change, we investigated the impact of high temperatures separately and in combination with reduced soil water on leaf heat tolerance for five oaks (Fagaceae) with overlapping ranges in southern California, USA: Quercus agrifolia and Q. chrysolepis (evergreen species), Q. douglasii and Q.
Casey D. Wisely, G. Olivia Plumb, Mira N. Ranganath, Emily Dolida, Ishan Ashford, Graham Luethe, Tim Thibault, Gretchen B. North   +7 more
wiley   +1 more source

Effect of sous vide cooking combined with bromelain on beef tenderness and eating quality

Food Chemistry: X
To enhance beef tenderness and eating quality, this study optimized the sous vide (SV) cooking process combined with bromelain treatment using response surface methodology.
Wei Huang, Lijing Geng, Hang Fu, Dan Wang, Dongsheng Jia, Ao Wang, Rong Qi, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou, Quimbamba Silvia Jacinta Calombe, Aqsa Shafique, Chang Liu   +12 more
doaj   +1 more source