Results 111 to 120 of about 554,024 (278)
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Two photographs of Snyder's Ice Cream Company tub, undated
Two photographs of Snyder's Ice Cream Company one-pint tub DeLux Pak Ice Cream.Archival master image scanned in reflective mode as 48-bit RGB color TIFF using Epson 11000XL.
core +1 more source
Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source
Strategic Change, EarlyView.ABSTRACT Digital platform (DP) enterprises have risen to the top of the global economy by inverting traditional business models. They earn money through matchmaking, transaction facilitation, and efficient orchestration of other stakeholders' resources.
Lukas R. G. Fitz, Jochen Scheeg
wiley +1 more source
Two photographs of Snyder's Ice Cream Company box, undated
Two photographs of Snyder's Ice Cream Company pint-size box of vanilla ice cream.Archival master image scanned in reflective mode as 48-bit RGB color TIFF using Epson 11000XL.
core +1 more source
, 1958 Video footage from the WBAP-TV station in Fort Worth, Texas to accompany a news story about a gourmet ice cream demonstration at the National Dairy Mart Stores Convention in ...
WBAP-TV (Television station : Fort Worth, Tex.)
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz +2 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa +7 more
wiley +1 more source
The Journal of Wildlife Management, EarlyView.We used GPS video camera collar data from barren‐ground caribou in the Porcupine and Western Arctic herds to validate antler‐ and movement‐based methods for estimating annual reproductive metrics. Antler retention was highly accurate for estimating parturition, but the movement methods we tested performed marginally for estimating parturition and ...
Heather E. Johnson +6 more
wiley +1 more source
The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names
Psychology &Marketing, EarlyView.ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley +1 more source