Results 31 to 40 of about 5,347,238 (307)
Looking back on food studies in 2020-2021 in so-called Canada
Canadian Food Studies, 2021 In this collectively drafted Commentary, we offer some reflections on the past year for CAFS (Canadian Association for Food Stuides), and the state of food studies in general.
Amanda Wilson +10 more
doaj +1 more source
Spectroscopic Studies of Food Colorings [PDF]
World Journal of Chemical Education, 2019 In chemical education, it is often a challenge to understand the basic principles of spectroscopic techniques due to missing connections to the real world. Therefore, the present contribution offers context-based applications of UV/Vis spectroscopy for analytics of food colorings with which learners can improve their skills regarding this method.
Gräb, Patrick, Geidel, Ekkehard
openaire +2 more sources
Study Of Food And Energy Values Of New Gingerbread Types [PDF]
, 2017 The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their ...
Kravchenko, M. (Mikhail) +1 more
core +2 more sources
SOCIAL CONTEXTS OF FOOD EXCLUSION [PDF]
Studia Humanistyczne AGH, 2018 This article deals with social problems experienced by people who exclude certain groups of products from their everyday diet. These exclusions stem from various reasons and involve a range of everyday material and social practices.
Joanna Krukowska, Dorota Rancew-Sikora
doaj +1 more source
Selkea! Memories of Eating Non-Kosher Food among the Spanish–Moroccan Jewish Diaspora in Israel
ReligionsDrawing on life-story interviews and ethnography conducted in Israel from 2009 to 2023, this article examines how members of the Spanish-speaking Moroccan–Jewish diaspora in Israel recalled their habits of eating non-kosher food in Morocco.
Angy Cohen, Aviad Moreno
doaj +1 more source
Food – The Story of Our Life: A Contribution to the Studies of Food and the Anthropology of Taste
Etnoantropološki Problemi, 2016 By approaching the phenomenon of food (consumption) as an identity issue of the first order, as man’s alimentary, only true biography, and an authentic expression of self and experience, but also as a key phenomenon in the development of man and mankind,
Gordana Đerić
doaj +1 more source
Studies on the Preservatives in Foods (V)
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964 Sorbic acid in foodstuffs has been determined UV-spectrometrically. However, the acid shows only one absorption band in UV region and its shift and being masked by interfering substances reduce the accuracy and precision of the analysis.In the present report, studies on the infrared spectrometric analysis of the acid are described. The results obtained
Tetsuo INOUE +3 more
openaire +4 more sources
Combining absolute and relative information in studies on food quality [PDF]
, 2018 A common problem in food science concerns the assessment of the quality of food samples. Typically, a group of panellists is trained exhaustively on how to identify different quality indicators in order to provide absolute information, in the form of ...
De Baets, Bernard +2 more
core +1 more source
Pediatric Blood &Cancer, EarlyView.ABSTRACT Blinatumomab has been shown to be highly effective for patients with pediatric B‐ALL and has recently become standard of care therapy. Due to its past use in the clinical trial setting, there is limited information available about real‐world administration.
Katelyn Oranges +12 more
wiley +1 more source
Politics and Governance, 2019 Existing discussions of food democracy focus on people’s freedom to choose healthy, sustainable, or otherwise ‘good’ foods. Such foods are supposed to be unrestrained by oligopolistic structures of food supply, economic inequality, misinformation, or the
Jan-Peter Voß, Michael Guggenheim
doaj +1 more source