Results 101 to 110 of about 2,110 (161)

Intercultural Competence Development Through Tourism: A Study of Czech Visitors to France

International Journal of Training and Development, Volume 30, Issue 3, Page 270-279, September 2026.
ABSTRACT This study examines international travel as a context for informal intercultural learning and the development of intercultural competence, aligning with the broader goals of training and development. Using the Cross‐Cultural Adaptability Inventory (CCAI), this research assesses changes in four dimensions—Emotional Resilience, Flexibility ...
Renata Cuhlova, Jiri Nesiba, Prateek Kalia   +2 more
wiley   +1 more source

Genetic Parameters and Sex‐Specific Architecture of Observed and Latent Fertility Phenotypes in a Closed Breeding Nucleus of an Arctic Salmonid

Journal of Animal Breeding and Genetics, Volume 143, Issue 5, Page 667-678, September 2026.
ABSTRACT Successful reproduction is a key factor for efficient breeding schemes and sustainable animal farming. Aquaculture breeding programs rely heavily on small fractions of selected breeders to yield large production stocks, given the high fecundity typically observed in these species. In Sweden, Arctic charr (Salvelinus alpinus) is a salmonid with
Fotis Pappas, Martin Johnsson, Paul Vincent Debes, Christos Palaiokostas   +3 more
wiley   +1 more source

Tasting the Future: Sensory Evaluation and Perception of Insect-Based Products Among GenZ and Millennials

Gastronomy
Insect proteins are suitable for human consumption and hold potential in the foodservice sector, where there is growing pressure to reduce traditional meat consumption, and this alternative could be explored through innovative gastronomy landscapes, such
Marie Willeke, Amalia Tsiami, Szymon Wojciech Lara   +2 more
doaj   +1 more source

Commercially Exploited Seaweed Species in Africa: Occurrences, Chemical Composition, Current Value Chain and Opportunities for Value Addition

Reviews in Aquaculture, Volume 18, Issue 4, September 2026.
Commercially exploited seaweed species in Africa, their biochemical composition, current uses, and value chain are reviewed. Potential value‐addition of seaweed is suggested regionally in Africa amongst countries producing similar seaweed species. ABSTRACT Africa has a wide range of coastal environments that support a diverse array of seaweed species ...
Mondli Abednicko Masanabo, Marthe Jordbrekk Blikra, Trond Løvdal, Dagbjørn Skipnes, Morten Sivertsvik, Aditya Parmar, M. Naushad Emmambux   +6 more
wiley   +1 more source

Optimizing Chickpea Cooking Water (Aquafaba): Enhancing Superior Foaming and Emulsifying Properties Through Concentration Protocols

Gastronomy
Aquafaba, the viscous liquid obtained from cooking chickpeas, has gained significant attention in the food industry due to its remarkable foaming and emulsifying properties, positioning it as a promising plant-based alternative to egg whites.
Takako Koriyama, Kumiko Iijima, Takahiro Hosoya   +2 more
doaj   +1 more source

Street Cries and Public Space Noise Abatement in 19th‐20th Century Barcelona

Tijdschrift voor Economische en Sociale Geografie, Volume 117, Issue 4, Page 552-562, September 2026.
Abstract Focusing on Barcelona, this paper explores the historical and contemporary dynamics of street cries that allow traders to attract customers and make themselves heard in public spaces. While still common in marketplaces in southern Europe, there is a growing trend towards silencing these street cries in the name of reducing urban noise levels ...
Maria Lindmäe
wiley   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +1 more source

Bioaccessibility of Phytochemicals, Amino Acids, Antioxidant Capacity, and Enzyme Inhibitory Activities of Hawthorn (Crataegus spp.) Fruits Following INFOGEST Simulated Gastrointestinal Digestion

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Comprehensive compositional and functional characterization of three Crataegus species demonstrated that simulated gastrointestinal digestion substantially altered the bioaccessibility of phenolic compounds and associated biological activities. The pronounced interspecific variation observed highlights the importance of species selection for the ...
Kubra Feyza Erol, Gozde Kutlu, Hatice Bekiroglu, Osman Sagdıc, Fatih Tornuk   +4 more
wiley   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Storage‐Induced Changes in Phenolic Profile and Antioxidant Capacity of Functional Blueberry Beverages Enriched With Propolis

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Development of functional blueberry beverages enriched with propolis extracts prepared using different solvent systems (water, glycerol–water, and propylene glycol–water). Propolis enrichment and storage conditions influenced the phenolic profile, antioxidant capacity, and physicochemical properties of the beverages during 12 months of storage in glass
Memnune Sengul, Melek Zor, Seda Ufuk, İsa Arslan Karakutuk, Sefa Aksoy, Elif Feyza Topdas   +5 more
wiley   +1 more source