Results 51 to 60 of about 60,240 (264)
Alternatif Bir Gastronomi Tarihi İncelemesi: Resim Sanatında Yemek Hazırlıkları ve Mutfak Sahneleri
Selçuk Üniversitesi Sosyal Bilimler Meslek Yüksekokulu Dergisi, 2019 Bu çalışma yemek hazırlıklarının ve mutfakların konu edildiği resim sanatı örnekleri aracılığıyla, gastronomi alanındaki yazını zenginleştirmeyi amaçlamaktadır.
Defne Akdeniz
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British Educational Research Journal, EarlyView.Abstract All children should have access to quality education through a child‐centred pedagogy. An inclusive, child‐centred pedagogy uses a strength‐based view of children that recognises each child as unique and competent, providing children with multiple opportunities to explore and learn at their own pace.
Katherine Gulliver
wiley +1 more source
The pot, the cup and the jar: Coming together in/for stories
Cultural Science, 2015 What sort of story can you tell with just a pot, a cup, a coffee pot, a jar, a chopping board, an onion and a knife? Would the stories told among a group of seven PhD candidate women reveal the burden of writing a PhD dissertation relating the process to
İnce Şengül
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Zhongguo shipin weisheng zazhi, 2020 The sources and transmission routes of Shiga toxin-producing Escherichia coli (STEC) in edible agricultural products are analyzed. And the relationship between STEC contamination and food safety in home kitchen is discussed.
Ying HU +6 more
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British Educational Research Journal, EarlyView.Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha +4 more
wiley +1 more source
Experimenting with Solid Cone Nozzle for Dish Washing Operations
Arid Zone Journal of Engineering, Technology and Environment, 2017 This study is a preliminary effort to build a local reproducible dish washing machine. Hygiene is a nontrivial issue to many people especially in a developing country like Nigeria.
M. O. Afolayan, J. C. Okoroji, A. Agbo
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Real‐Time Biomass Estimation in High‐Density Yeast Fermentations Using Soft Sensor Modeling
Biotechnology and Bioengineering, EarlyView.Accurate biomass measurements, both offline and online, are essential to improve prediction and control in yeast fermentation. This study develops regression‐based predictive models to correlate offline measurements (Dry Cell Weight and OD600 from a spectrophotometer) with online OD860 probe signals to provide accurate real‐time biomass estimations and
Ana G. Del Hierro +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes [PDF]
Food Technology Research JournalAgri-food industry wastes and by-products include highly valuable components that can upgraded, providing low-cost bio actives or used as an alternative healthy food source. In this context, by-products from olive and date production. This study aimed to
Eman, R.M. Abbas +2 more
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Business Strategy and the Environment, EarlyView.ABSTRACT Implementing digital technologies is touted as the next big step for the firms aiming to improve sustainability in their supply chains. These technologies are often credited with the potential to improve transparency and achieve sustainability.
Amna Farrukh, Aqeel Ahmed, Sadaat Yawar
wiley +1 more source