Results 81 to 90 of about 3,471 (225)
Food without fire: Environmental and nutritional impacts from a solar stove field experiment
American Journal of Agricultural Economics, EarlyView.Abstract Over 80% of the population in rural Sub‐Saharan Africa relies on biomass cooking fuel, a substantial source of anthropogenic greenhouse gases. We use a field experiment in Zambia to investigate the impact of solar stoves on biomass fuel use and cooking habits.
Laura E. McCann +4 more
wiley +1 more source
Journal of Integrative Plant Biology, EarlyView.For a century, Vitamin E has been studied for its health benefits. This review traces its journey from basic biological discovery, and the recent identification of its link to chlorophyll degradation, to the modern era of sustainable microbial manufacturing, highlighting the innovative technologies that define its future production.
Ruiqi Zhang +7 more
wiley +1 more source
Diversification and Cultural Construction of a Crop: The Case of Glutinous Rice and Waxy Cereals in the Food Cultures of Eastern Asia [PDF]
, 2015 Rice (Oryza) is one of the world’s most important and productive staple foods, with highly diverse uses and varieties. We use archaeobotany, culture, history, and ethnobotany to trace the history of the development of sticky (or glutinous) forms.
Castillo, Cristina, Fuller, Dorian
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PEMBUATAN CRACKERS JAGUNG DAN PENDUGAAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS
Jurnal Teknologi dan Industri Pangan, 2013 The objectives of this research were to produce crackers based on corn flour and to predict its shelf life using a critical moisture approach.The best crackers were produced from a mixture of 60% corn flour and 40% glutinous rice flour.
Sugiyono*, Esther Mariana, Aton Yulianto
doaj +1 more source
Effect of mixing period, water and sugar on the sesame cracker dough stickiness [PDF]
, 2016 Sesame Cracker or Kuih Bijan is a popular traditional Malays snack in Malaysia. The simplest formulation of Sesame Cracker dough includes glutinous rice flour, sugar, and water.
Mohammed, M. A. +3 more
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Plant Biotechnology Journal, EarlyView.ABSTRACT Increasing dietary fibre (DF) intake is an important target to improve health. An attractive strategy for this is to increase DF in wheat which is derived principally from the endosperm cell wall polysaccharide arabinoxylan (AX). The water‐extractable form of this (WE‐AX) accounts for most soluble dietary fibre (SDF), which is believed to ...
Rowan A. C. Mitchell +14 more
wiley +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2018 Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry).
Fibra Nurainy +2 more
doaj +1 more source
, 2010 Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and ...
Munsell, Marsha, Ulz, June
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Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam
Review of Development Economics, EarlyView.ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley +1 more source
Jurnal Teknologi & Industri Hasil Pertanian, 2016 The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol.
Hadi Hanggara, Sussi Astuti, Sri Setyani
doaj