Results 151 to 160 of about 8,766,405 (345)

Who Are the Consumers of European Farmers' Markets? A Cross‐Country Analysis

Agribusiness, EarlyView.
ABSTRACT With substantial growth in the number of farmers' markets (FMs) in developed countries, the number of consumers visiting FMs is also increasing. This study comparatively assesses the consumers of FMs in three European countries where FMs traditionally play a distinctive role in food supply chains.
Áron Török, Gréta Maró, Zsófia Jámbor, Zalán Márk Maró, Barbara Tocco, Péter Balogh, Péter Czine   +6 more
wiley   +1 more source

Processing and Storage Characteristics of Sous Vide Iranian Beef Stew [PDF]

, 2009
Khorak-e-Mahicheh (muscle beef/lamb stew) is one of the favorite Iranian dishes which requires long time and carefully controlled cooking. Development of the product with improved storage stability and ease of preparation would enhance its acceptance ...
Heravi, Naghmeh Taheri
core  

Is Youth's Engagement in Agribusiness an Opportunity or a Necessity? A Closer Look at the Situation in South Kivu, Eastern Democratic Republic of the Congo

Agribusiness, EarlyView.
ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole, Paul Martin Dontsop Nguezet, Shiferaw Feleke, Victor Manyong, Kamala Kaghoma Christian, Zoumana Bamba, Tahirou Abdoulaye   +6 more
wiley   +1 more source

Effect of different storage temperatures on grain structure and cooking quality of indica rice after low temperature storage

Liang you shipin ke-ji
In order to investigate the effects of different storage temperatures on the grain structure and cooking quality of indica rice after the storage of low temperature (15 ℃), indica rice after low-temperature (15 ℃) lifting was placed in confined storage ...
KANG Chu-han, TAO Zhe, ZHANG Yu-rong, WU Qiong   +3 more
doaj   +1 more source

Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties. [PDF]

Foods, 2023
Pereira CL, Sousa I, Lourenço VM, Sampaio P, Gárzon R, Rosell CM, Brites C.   +6 more
europepmc   +1 more source

Developing Sous Vide/Freezing Systems for Ready-Meal omponents [PDF]

, 2005
End of project reportSous vide cooking involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, cooking by controlled heating, rapid chilling and then re-heating for consumption. The chilled storage period is up to 21
Bourke, Paula, Carbonell, Serge, Gormley, Ronan T., O'Beirne, David, Oliveira, Jorge, Tansey, Fergal   +5 more
core  

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

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, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

Effects of Almond and Tomato By-Products on a Newly Developed Gluten-Free Rice Pasta Processed via Extrusion-Cooking

Applied Sciences
Industrial almond by-products (ABPs, almond oil cake) and tomato by-products (TBPs, mixture of peel and seeds) are nutrient-rich residues that could enhance the nutritional value of gluten-free pasta and support sustainable waste reduction.
Hind Benchettah, Abdallah Bouasla, Agnieszka Wójtowicz, Ahlem Dib, Maciej Combrzyński, Jakub Soja, Marcin Mitrus, Leila Benatallah   +7 more
doaj   +1 more source

Pricing Dynamics in the US Hemp Market: A Vertical Price Transmission Analysis of the Hemp Value Chain

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, Tyler Mark, Patalee Buddhika Appuhamilage   +2 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