Results 41 to 50 of about 163,929 (261)
, 2015 The article recounts actions oriented at experiencing and reliving culinary traditions, undertaken by the Local Action Group of the “Mroga” Society for the Local Community Development. The Society operates in five communes: Koluszki, Brzeziny, Dmosin,
Karpińska, Grażyna Ewa
core +4 more sources
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
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
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
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
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
Advances in the Application of Anthocyanin-based Smart Packaging Films for Food Preservation
Shipin gongye ke-jiIn recent years, due to the special chemical properties of anthocyanins, a large number of scholars have researched the functional properties of anthocyanins intelligent packaging films, as well as food freshness monitoring and preservation. Anthocyanins
Ying SUN +6 more
doaj +1 more source
The Lean Cuisine+ notation revised [PDF]
, 2000 The Lean Cuisine+ notation was developed by Chris Phillips (1995) as an executable semi-formal graphical notation for describing the underlying behaviour of event-based direct manipulation interfaces.
Scogings, Chris
core
Future Postharvest and Food, EarlyView.ABSTRACT Unveiling the performance of retort‐processed foods in terms of deteriorative quality changes during extended storage has been a subject of limited research. Therefore, a point in case is the retort‐processed ripe jackfruit pulp that has garnered scanty or nil reports.
Dipom Saikia +6 more
wiley +1 more source