Results 71 to 80 of about 8,666,266 (235)

Team Nutrition presents a guide for purchasing food service equipment.

, 1999
"Funded at least in part with federal funds provided to the National Food Service Management Institute ... from the United States Department of Agriculture, Food and Nutrition Service, under grant number F33385"--4th prelim.
National Food Service Management Institute., Team Nutrition (Program : U.S.)   +1 more
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Efficacy of Food Safety Training in Commercial Food Service.

Journal of Food Science, 2019
Proper food safety training is essential to decrease incidences and overall rates of foodborne illnesses and outbreaks. Though many commercial restaurants should provide proper food safety training to food handler employees, this training is not always ...
Patricia McFarland, Aleksandra Checinska Sielaff, B. Rasco, Stephanie A. Smith   +3 more
semanticscholar   +1 more source

Beef steer production from two local breeds under two management systems differing in the utilisation of mountain pastures

Italian Journal of Animal Science, 2019
Steer meat production is insufficient to meet market demand in northern Spain. This study aimed to compare steer production from two local beef breeds, Asturian Valley (AV) and Asturian Mountain (AM), and two management strategies, differing in yearling ...
Alicia Román-Trufero, Valentín García-Prieto, Antonio Martínez, Koldo Osoro, Rafael Celaya   +4 more
doaj   +1 more source

Development and nutritional evaluation of gluten-free tiramisu made from Beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L.) [PDF]

BIO Web of Conferences
This study aimed to develop a gluten-free tiramisu by fully substituting wheat flour with beneng taro (Xanthosoma undipes K. Koch) flour and black rice bran (Oryza sativa L. ), and to evaluate its sensory acceptability and nutritional content.
Utami Mia Mustika Hutria, Rizkiriani Annisa, Nurhidayati Vieta Annisa, Basar Firman Muhammad, Nuraeni Ani, Dianah Rosyda, Widyasari Hangesti Emi, Martini Rina, Dwinugraha Ksatriadi Widya, Septiani Alya Nabilla   +9 more
doaj   +1 more source

Food and You Survey, 2016

, 2017
copyright UK Data Service and data collection copyright owner.The Food and You Surveys (2010-2018), and Food and You 2 (2020- ) are bi-annual, cross-sectional surveys of adults aged 16 years and over living in England, Wales and Northern Ireland,  ...
Food Standards Agency, NatCen Social Research   +1 more
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It’s Complicated: Maillard, Umami and Flavor Complexity Are Not Key Factors in Liking of Gray Pea Burgers in a Real Consumption Context

Foods
Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested.
Iuri Baptista, Agnes Harcevic, Magnus Westling, Åsa Öström   +3 more
doaj   +1 more source

Development and evaluation of beneng taro (Xanthosoma undipes K. Koch) flour sable cookies [PDF]

E3S Web of Conferences
The study investigates the substitution of wheat flour with beneng taro flour in the production of sable cookies. The aim is to develop a healthier alternative to sable cookies by emphasizing the nutritional benefits of beneng taro, a local food ...
Nurhidayati Vieta Annisa, Rizkiriani Annisa, Nuraeni Ani, Widyasari Hangesti Emi, Dianah Rosyda, Basar Firman Muhammad, Martini Rina, Aulia Nadhira Syafa, Agustiantini Azizah Laila, Miskha Arundina, Safitri Amelia   +10 more
doaj   +1 more source

Eating right is basic : [certificate]

, 1980
A certificate for participation in the Expanded Food and Nutrition Education Program of the Virginia Cooperative Extension ...
Virginia Cooperative Extension Service
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Acrylamide content in French fries prepared in food service establishments

LWT, 2019
Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries.
M. Mesías, C. Delgado-Andrade, F. Holgado, F. Morales   +3 more
semanticscholar   +1 more source

CUSTOMER SATISFACTION EVALUATION FOR ONLINE FOOD SERVICE DELIVERY SYSTEM IN MALAYSIA

, 2020
This work is licensed under CC BY 4.0 The food delivery service industry is growing up and has a good potential rate in Malaysia and globally now. With social distancing the new norm, consumers are demanding to have takeout food delivered in parallel ...
Norshita Mat Nayan, Mohd Khairul Azmi Hassan   +1 more
semanticscholar   +1 more source