Results 41 to 50 of about 2,459 (174)
Regulating via Conditionality: The Instruments of the New Industrial Policy
Regulation &Governance, EarlyView.ABSTRACT Conditionality was a central concern in the development literature of the 1990s. With the significant expansion of targeted public support to private firms since the Great Financial Crisis, the issue of conditionality has once again become a focal point in industrial policy debates.
Fabio Bulfone, Timur Ergen, Erez Maggor
wiley +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
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Consumer acceptance of loin steaks from young bulls [PDF]
, 1964 Digitized 2007 AES.Includes bibliographical references (page 24)
Sumwalt, K. L.
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Common beans (Phaseolus vulgaris L.) are essential raw material for the canning industry. This article reviews recent advances in assessing canning quality and the integration of artificial intelligence (AI) into breeding methodologies aimed at developing genotypes with superior yield and canning‐quality traits.
Arash Ghaitaranpour +2 more
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Powder‐to‐Film Conversion of Nickel Single‐Atom Catalysts into Binder‐Free and Resistant Electrodes
Advanced Materials Interfaces, Volume 13, Issue 9, 5 May 2026.A reproducible strategy is reported for fabricating standalone thin‐film electrodes composed of CNx‐supported Ni single‐atom catalysts. The resulting binder‐free electrodes exhibit robust stability, enhanced charge transfer, and superior electrochemical performance, offering scalable opportunities for applications in electrochemistry. ABSTRACT Although
Milla Vigliengo +8 more
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Influence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Round Steaks
Meat and Muscle Biology, 2019 ObjectivesIt has been well established that cooking method, marbling level, and cooked internal temperature endpoint affect beef flavor, the most important driver of consumer acceptance. However, beef cuts respond differently to cooking method and cooked internal temperature endpoint based on their inherent chemical characteristics.Materials and ...
P. N. Smith +5 more
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Food Frontiers, Volume 7, Issue 3, May 2026.This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu +6 more
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The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]
, 2001 The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
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How certain methods of cooking affect the quality and palatability of beef [PDF]
, 1930 Cover title.Includes bibliographical ...
Cline, Jessie Alice, 1891-1996
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, 2015 "Can Do Recipes : a series of simple recipes using canned foods.""Funded in part by United States Department of Agriculture SNAP.""Adapted from USDA, http://recipefinder.
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