Results 61 to 70 of about 95,167 (286)
KAJIAN KONSENTRASI FIRMING AGENT DAN METODE PEMBUATAN TERHADAP KARAKTERISTIK FRENCH FRIES TARO (Colocasia esculenta) [PDF]
Tujuan penelitian ini adalah untuk menentukan konsentrasi firming agent NaHCO 3 dan metode pembuatan yang tepat terhadap karakteristik French fries taro.
Hervelly, DS +2 more
core
Determinants of eating behaviour in university students : a qualitative study using focus group discussions [PDF]
Background: College or university is a critical period regarding unhealthy changes in eating behaviours in students. Therefore, the purpose of this study was to explore which factors influence Belgian (European) university students' eating behaviour ...
Clarys, Peter +3 more
core +2 more sources
ABSTRACT Compensation plays a pivotal role in shaping employee behavior, motivation, and well‐being. Although extant research has explored various dimensions of compensation, questions about how important pay is to employees and concerns (on the part of employers and/or employees) about the unintended negative (in addition to intended positive ...
Barry Gerhart, Ji Hyun Kim, Shan He
wiley +1 more source
Antioxidative Activities of Selected Malaysian Herb Extracts during Accelerated Oxidation Test and Deep- Fat Frying [PDF]
The potential use of selected Malaysian herb (Murraya koenigii, Curcuma longa, Citrus hystrix and Pandanus amaryllifolius) leaf extracts as natural antioxidant were evaluated in antioxidant assay, accelerated oxidation test and deep fat frying. They were
Mohd Nor, Fatihanim
core
ABSTRACT In the course of a workday, employees attend to various tasks whose challenge might be equal to, higher than, or lower than employees' present level of capabilities. Moreover, employees encounter these tasks sequentially throughout the day with different levels of prior motivation. Investigating carryover effects in motivation from one task to
Sherry (Qiang) Fu +4 more
wiley +1 more source
The study of palm and rapeseed oil stability during frying
Palm oil is characterized by high oxidation stability, high smoke point, low foam making properties, limited penetration into the product, what makes it ideal for processes requiring thermal treatment such as frying.
Magdalena Maszewska +4 more
doaj +1 more source
ABSTRACT Start‐up CEOs are usually more aligned with the interests of the venture board compared to CEOs in legacy firms, and therefore it is usual to conclude that the traditional agency problem is lower in ventures. In this article, it is argued that this is only half of the story, and that the agency problem is reversed in early ventures such that ...
Glenn Kristiansen
wiley +1 more source
A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content [PDF]
For modeling and predicting the formation of acrylamide in real food systems, it is not only important to understand the underlying chemistry, but also the complex effects of heat and moisture transfer which means that in French fries, for example, most ...
Balagiannis, Dimitris P. +5 more
core +1 more source
Automated Creak Identifies Laryngeal Dystonia During Conversational Speech
This study evaluated whether automated creak distinguished speakers with adductor laryngeal dystonia (AdLD), muscle tension dysphonia (MTD), and those without voice disorders during conversational speech. Automated creak estimates were able to differentiate speakers with AdLD from MTD and controls with similar performance across different types of ...
Daria A. Dragicevic +13 more
wiley +1 more source
Globalization of the Frozen Potato Industry [PDF]
This paper examines the globalization of the frozen potato industry, including the expansion of production and processing of potato products in the global market place, and future prospects for the industry.
Makki, Shiva S., Plummer, Charles
core +4 more sources

