Results 81 to 90 of about 7,721,428 (246)
Cooking up an electric revolution: The political economy of e-cooking
, 2022 There is a puzzle regarding the electrification of cooking. While important advances have been made in the provision of clean cooking on the one hand, and there have been heightened efforts to increase rates of electrification throughout the world on the
Freddie Daley (16288259) +1 more
core +1 more source
FoodsWeizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires ...
Juqing Huang +6 more
doaj +1 more source
Cooking Quality Characteristics of Cooked Rice of YenipSambab with Pigmented Rice
Korean Journal of Food Preservation, 2012 The quality characteristics of yenipsambab prepared using various amounts of red, green, and black pigmented rice (0, 10, 20, and 30% added) were investigated. The pH of the cooked rice of yenipsambab decreased significantly as the amounts of pigmented rice increased.
Bock-Hee Park +3 more
openaire +2 more sources
Demand for cooking fuels in a developing country. To what extent do taste and preferences matter? [PDF]
Overreliance on biomass energy, such as firewood and charcoal, for cooking in developing countries has contributed to high rates of deforestation and resulted in substantial indoor pollution which has negatively impacted the health of many individuals ...
Peter B. Aglobitse +2 more
core
The Effect of SNAP Purchasing Power on Diet Quality
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT The Supplemental Nutrition Assistance Program (SNAP) benefits millions of eligible low‐income Americans by increasing access to food, helping to reduce food insecurity. Previous studies have documented that the geographical variation in local food prices leads to significant differences in SNAP's purchasing power.
Farah Khan, Augustine Denteh
wiley +1 more source
Cooking quality characteristics of BILs, CBMAS14065 and IWP.
, 2020 Cooking quality characteristics of BILs, CBMAS14065 and IWP.
Raveendran Muthurajan (3476216) +8 more
core +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Cultural capital influences a wide range of social and economic outcomes, yet quantitative measures suitable for policy analysis remain limited. We develop county‐level cultural capital indices for the US based on Bourdieu's framework of objectified, embodied, and institutionalized cultural capital.
Pratyoosh Kashyap +2 more
wiley +1 more source
Effect of Poria cocos Powder on the Characteristics and Quality of Noodles
Shipin gongye ke-jiTo explore the improvement effect of Poria cocos powder on the quality of traditional noodle products, functional noodle products were developed. The present study systematically analyzed the effects of Poria cocos powder addition (0%, 2%, 4%, 6%, 8%, 10%
Yingying CUI, Jiaying DING, Long HUANG
doaj +1 more source
Agronomic and Nutritional Perspectives on Vegetable Crops in Africa
AgriFood: Journal of Agricultural Products for Food, EarlyView.Vegetable production plays a key role in food security, nutrition, and livelihoods across Africa. Moreover, African indigenous vegetables emerge as underutilized yet highly valuable crops, rich in macro‐ and micronutrients, as well as bioactive compounds with an array of health benefits.
Đorđe Vojnović +4 more
wiley +1 more source
Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
Rice Science, 2015 To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA ...
Liang Cheng-gang +5 more
doaj +1 more source