Results 101 to 110 of about 34,944 (274)

Advance in Application of Deep Learning in Food Quality and Safety Detection

Shipin gongye ke-ji
With the improvement of people's living standards, consumers' demand for food quality and safety is growing. Traditional methods for detecting food quality and safety can no longer meet the demand for efficient, accurate and reliable detection. Therefore,
Xing GUO, Ying SUN, Shuping LIU, Xuexin YANG, Juyang ZHAO, Lianzhou JIANG   +5 more
doaj   +1 more source

Global Interns or Learners of Japanese?: American Interns’ Negotiation of Positioning Across Orders of Indexicality in Japanese Workplaces

International Journal of Applied Linguistics, EarlyView.
ABSTRACT Amid Japan's internationalization efforts, foreign employees are positioned as global English‐speaking talent while simultaneously facing expectations to conform to Japanese linguacultural norms. This study examines how such tensions are negotiated through the narratives of two interns—one African American and one Vietnamese American—in ...
Hae Ree Jun
wiley   +1 more source

Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry

Fermentation
The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (
Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan   +9 more
doaj   +1 more source

Minority cuisines of Istanbul and their contribution to the formation of Istanbul cuisine [PDF]

Research in Hospitality Management
Istanbul’s rich historical background has given rise to a cosmopolitan culinary culture. The Ottoman Empire played a significant role in shaping the local culinary culture, which was further enriched by the societies that coexisted under its auspices.
openaire   +2 more sources

The Relationship Between Parental Racial Socialization Practices and Racial Identity Development Within Black–White Biracial Families: A Scoping Review of Research

Journal of Family Theory &Review, EarlyView.
ABSTRACT The purpose of this study was to identify and synthesize the literature on parental racial socialization and racial identity development within Black–White biracial families, or those with one Black parent, one White parent, and at least one biological Black–White biracial child.
Dominique Callahan
wiley   +1 more source

Entangled Foodways and Livelihood Pathways: Cinnamon, State Interventions, and Everyday Life in Hmong Communities of Northern Vietnam

Journal of Agrarian Change, EarlyView.
ABSTRACT The agroecological practices of ethnic minority farmers in Vietnam's northern uplands are being reshaped by intersecting pressures of land‐use reform, market integration, and state‐backed crop promotion. Among Hmong communities in the south of Lào Cai Province (former Yên Bái Province) cinnamon was once valued primarily for its medicinal ...
Mélie Monnerat, Sarah Turner
wiley   +1 more source

Optimization of Heat–Moisture Treatment Conditions for High-Amylose Starch and Its Application in High-Resistant Starch Triticale Noodles

Foods
Heat–moisture treatment (HMT) is a widely used method for modifying starch properties with the potential to reduce the digestibility of high-amylose starch (HAS).
Hua Li, Hua Li, Yu Liu, Ruixin Liu, Sirithon Siriamornpun   +4 more
doaj   +1 more source

Categorical Atypicality and Evaluation Accuracy: Who Make More Accurate Evaluations of Atypical Firms?

Journal of Management Studies, EarlyView.
Abstract Prior literature on market categories and identities focuses primarily on whether categorical atypicality leads to positive or negative evaluation; however, much less is known about whether the evaluation is accurate or not. While it is important for producers to know if atypicality is penalized or rewarded, audiences are also concerned about ...
Pengfei Wang, Jingjiang Liu
wiley   +1 more source

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction

Shipin gongye ke-ji
This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated
Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU   +7 more
doaj   +1 more source

Ethnic cuisine - as a fragment of molecular cuisine

TRENDS IN THE DEVELOPMENT OF SCIENCE AND EDUCATION, 2021
S.V. CHechenina, A.A. Panteleenko
openaire   +1 more source