Results 111 to 120 of about 164,759 (277)

Effect of Soybean Protein Isolate and Tea Polyphenol Stabilized High Interior Phase Pickering Emulsion Replacing Fat on Meatball Quality

Shipin gongye ke-ji
In order to reduce the harm caused by high intake of saturated fat on human health. This study aimed to investigate the effect of high interphase Pickering emulsions (HIPEs) stabilized by soybean protein isolated and soybean oil, and tea polyphenols were
Shuping LIU, Xiuwen PENG, Jiamei ZHANG, Peizhao LI   +3 more
doaj   +1 more source

Assessing the Adaptive/Maladaptive Strategies of Mastication in Older Taiwanese Individuals Using the Masticatory Adaptation Experience Questionnaire (MAEQ)

Journal of Oral Rehabilitation, EarlyView.
The study aims to establish the Masticatory Adaptation Experience Questionnaire (MAEQ) and investigate age‐related factors of masticatory adaptation. ABSTRACT Background There are various tests to assess the individual performance of mastication. However, it has remained unknown how individuals used adaptive (e.g., ‘increasing time to chew’) and ...
Chia‐Shu Lin, Ta‐Chung Chen, Yi‐Chen Chen, Li‐Jung Chao, Wei‐Chieh Kao, Jong‐Ling Fuh   +5 more
wiley   +1 more source

TOURISM AND HISTORY WORLD HERITAGE – CASE STUDIES OF IBERO-AMERICAN SPACE [PDF]

, 2016
In 2010 traditional Mexican cuisine was declared an Intangible Cultural Heritage of Humanity by UNESCO (United Nations Educational, Scientific and Cultural Organization).
DE JESUS CONTRERAS, DANIEL, DE JESUS CONTRERAS, DANIEL, THOME ORTIZ, HUMBERTO, THOME ORTIZ, HUMBERTO   +3 more
core  

Migration Network and Identity Reconfiguration: A Case of Gwangju Koryoin Village in Korea

Pacific Focus, EarlyView.
ABSTRACT This study employs network theory to examine how advancements in information and communication technology (ICT) reshape migration flows, identity formation, and interactions between migrant and host communities, focusing on Gwangju Koryoin Village.
Seongjin Kim
wiley   +1 more source

Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy

Molecules
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography–ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E ...
Haibin Yuan, Huachang Wu, Mingfeng Qiao, Wanting Tang, Ping Dong, Jing Deng   +5 more
doaj   +1 more source

Middlebrow Aesthetics: An Explanation and Defense

Pacific Philosophical Quarterly, EarlyView.
ABSTRACT We offer a philosophical account of the middlebrow as a theoretical category to do explanatory and critical work in aesthetics. On our account, the middlebrow ought to be understood as aspirational popular art. That is, it is art which aspires both to be popular (in a distinctive sense), and at the same time to be something more than popular ...
Aaron Meskin, Jonathan M. Weinberg
wiley   +1 more source

Green Industries Without Institutional Support—The Case of the Danish Wine Industry

Tijdschrift voor Economische en Sociale Geografie, EarlyView.
Abstract Green regional industries are increasingly recognised as pivotal in addressing diverse environmental crises. While the role of institutions in fostering green industries is well‐established, limited research exists on the dynamics of green industry creation without institutional support.
Anika Zorn, Susann Schäfer
wiley   +1 more source

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source

Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography–mass spectrometry and electronic nose

Food Chemistry: X
This study investigated the volatile compounds profiles and quality changes of soybean-based meat analogue under 4 °C and −18 °C storage conditions. At 4 °C, color and texture scores remained favorable for the first 6 days, with pH decreasing to its ...
Ying Sun, Shen Liu, Qi Wen, Huan Wang, Binglin Lu, Xiuqing Zhu, Lianzhou Jiang   +6 more
doaj   +1 more source

Emerging Contaminants in Raw and Cooked Marine Mussels: The QuEChERS Approach Combined With High‐Performance Liquid Chromatography Coupled With Tandem Mass Spectrometry

Journal of Mass Spectrometry, Volume 61, Issue 4, April 2026.
ABSTRACT Mussel aquaculture has experienced substantial growth in recent decades, with global production exceeding 2.17 megatons (live weight), more than doubling since the early 21st century. Representing nearly 94% of the total mussel production, aquaculture plays a crucial economic and ecological role.
Julia Gambetta Vianna, Barbara Benedetti, Marina Di Carro, Emanuele Magi   +3 more
wiley   +1 more source