Results 191 to 200 of about 4,030,439 (361)

Culinary Culture Shock: How Tourists Cope with Unexpected Flavours [PDF]

open access: gold
Weizhao Huang   +3 more
openalex   +1 more source

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

open access: yesLegume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare   +4 more
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

open access: yesSustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz   +3 more
wiley   +1 more source

Interconnection, Obligation, Solar Power, and the Remaking of Energy Citizens on and off the Grid in California

open access: yesAmerican Anthropologist, Volume 128, Issue 2, Page 359-368, June 2026.
ABSTRACT Electricity grid infrastructures shape future publics and the contours of political belonging or exclusion, including citizenship. But in fire‐prone, more precariously grid‐connected regions in California, experiments with micro‐ and home nanogrids, subsidized by the state and built in many cases with Tesla products, provide new opportunities ...
Joanne Randa Nucho
wiley   +1 more source

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