Results 41 to 50 of about 164,759 (277)
, 2011 Recettes de cuisine. Discussion sur des variantes diatopiques.
Mavrogiannis, Pandelis +1 more
openaire +1 more source
The impacts of biological invasions
Biological Reviews, EarlyView.ABSTRACT The Anthropocene is characterised by a continuous human‐mediated reshuffling of the distributions of species globally. Both intentional and unintentional introductions have resulted in numerous species being translocated beyond their native ranges, often leading to their establishment and subsequent spread – a process referred to as biological
Phillip J. Haubrock +42 more
wiley +1 more source
Exploring the possibilities of transforming Indian cuisine: findings from the Healthy Takeaways project in Lincolnshire (Part I) [PDF]
, 2013 ABSTRAC
Evans, Kelly, Middleton, Geoff
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Phillip DeVito Honors and Awards: Confrere de la Chaine des Rotisseurs Salishan Plaque [PDF]
, 1979 This framed symbol of Confrerie de la Chaine des Rotisseurs was displayed at Salishan Lodge to signify Phillip DeVito\u27s level of professional expertise.
DeVito, Phillip
core +4 more sources
Advances in the Application of Molecular Dynamics to Plant Protein, Lipid and Polysaccharide
Shipin gongye ke-jiFood ingredients undergo complex changes during processing, and it is difficult to predict and analyze test results at the molecular level using traditional methods.
Ying SUN +6 more
doaj +1 more source
Shipin gongye ke-ji, 2022 This paper aims to construct a simple and rapid method for analyzing trace amounts of erythromycin (ERY) in meat products by magnetic molecular imprinted solid-phase extraction combined with imprinted electrochemical sensors.
Fang LONG
doaj +1 more source
DEFINING CUISINE AND TYPES OF CUISINE
Horizons - International Scientific Journal, 2020 When people are discussing about cuisine often there are inconsistencies on the perception of what exactly cuisine is and what it includes, especially when talking about a specific type of cuisine. The problem with precisely determining the types of cuisine is active. The goal of this paper is to give a universal definition for cuisine and to determine
Kocevski, Jordan, Risteski, Michael
openaire +2 more sources
Flavour and Fragrance Journal, EarlyView.The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang +7 more
wiley +1 more source
Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage
Future Postharvest and Food, EarlyView.The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar +6 more
wiley +1 more source