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Is Buying Local Less Expensive? Debunking a Myth—Assessing the Price Competitiveness of Local Food Products in Canada [PDF]
Foods, 2022 It is well known that many consumers believe local foods are more expensive than comparative products coming from other markets. The aim of this study was to measure the price competitiveness of products certified by the Aliments du Québec program, a ...
Sylvain Charlebois +5 more
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Czech Journal of Food Sciences, 2023 The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type ...
Xiaoqin Diao +5 more
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Foods, 2022 The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined.
Na Jia +6 more
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Simultaneous food localization and recognition [PDF]
2016 23rd International Conference on Pattern Recognition (ICPR), 2016 The development of automatic nutrition diaries, which would allow to keep track objectively of everything we eat, could enable a whole new world of possibilities for people concerned about their nutrition patterns. With this purpose, in this paper we propose the first method for simultaneous food localization and recognition. Our method is based on two
Marc Bolaños, Petia Radeva
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Understanding consumer awareness and utilization of local food in Jecheon during the COVID-19 pandemic: a descriptive study [PDF]
Korean Journal of Community Nutrition, 2023 Objectives: This study aims to explore consumer awareness and usage patterns of local food in Jecheon city during the COVID-19 pandemic, contributing to the establishment of the Jecheon City Food Plan.
Hye-ryeong Shin, Soojin Park
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Foods, 2022 Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB)
Dongqi Guo +4 more
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Guidelines For The Gastronomy Of Dobrogea, Foundation For The Development Of The Local Gastronomic Tourism [PDF]
Cactus, 2021 In the present study we analyse aspects related to the culinary side of the region of Dobrogea (Romania). The main research methods for the present article were the comparative study of specialized literature, with coverage of the main publications ...
Laetitia Casangiu Siea
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Fisheries and Aquatic Sciences, 2022 Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of ...
Jiaying Zhou +4 more
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Molecules, 2020 Rhynchanthus beesianus W. W. Smith, an edible, medicinal, and ornamental plant, is mainly cultivated in China and Myanmar. The essential oil (EO) from R. beesianus rhizome has been used as an aromatic stomachic in China.
Xiaoge Zhao +7 more
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