Results 21 to 30 of about 315,996 (308)
Heliyon, 2022 Cocoa post-harvest practices were monitored on a small-farm scale (ca. 50 kg fresh beans) at five intermediaries from four provinces in Ecuador: (A) in Manabí, (B) and (E) in Los Ríos, (C) in Cotopaxi, (D) in Guayas.
Stefanie Streule +3 more
doaj +1 more source
The effect of different post-exercise beverages with food on ad libitum fluid recovery, nutrient provision, and subsequent athletic performance [PDF]
, 2019 This study investigated the effect of consuming either water or a carbohydrate (CHO)-electrolyte sports beverage (‘Sports Drink’) ad libitum with food during a 4 h post-exercise recovery period on fluid restoration, nutrient provision and subsequent ...
Cox, Gregory R. +3 more
core +1 more source
FoodsThis study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof.
Stefanie Streule +6 more
doaj +1 more source
Fermented foods, feeds, and beverages
Biotechnology Advances, 1983 World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire +3 more sources
Applied MicrobiologyMycotoxins present in cereals are a worldwide problem and are a result of the presence of mycotoxin producing fungi. A strategy to reduce these fungi and mycotoxin levels in contaminated grains is with the use of lactic acid bacteria (LAB) or Bacillus ...
Sandra Mischler +5 more
doaj +1 more source
Interval-valued sensory evaluation for customized beverage product formulation and continuous manufacturing [PDF]
, 2017 Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and ...
Bachour, Khaled +5 more
core +2 more sources
Evaluation of Consumers’ WTP for Service Recovery in Restaurants: Waiting Time Perspective
Administrative Sciences, 2019 Restaurant service quality assessment has generally focused on the dining service. However, restaurant service begins with waiting for the meal. When service failure occurs due to a long waiting time, restaurant managers should adopt appropriate service ...
Chung-Te Ting +3 more
doaj +1 more source
Extracting Organic Compounds from Brewer's Spent Grain by Various Methods
Техника и технология пищевых производств, 2022 Brewer's spent grain is a brewing industry waste product that contains various valuable biologically active substances. However, polymers can complicate their extraction.
Irina N. Gribkova +5 more
doaj +1 more source
FoodsPalm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted
Tamara Schmid +5 more
doaj +1 more source
Occurrence of Zearalenone and Enniatin B in Swiss Wheat Grains and Wheat Flours
Applied Sciences, 2022 Wheat is one of the world’s key staple foods, but it is often contaminated with mycotoxin-producing microorganisms, resulting in a large amount of food waste every year. The contamination of wheat grains harvested in 2020 and 2021 in Switzerland, as well
Amandine André +2 more
doaj +1 more source