Results 61 to 70 of about 440,394 (300)
WAYS TO INCREASE THE NUTRITIONAL VALUE OF CULINARY DISHES
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 Every year the demand for food in restaurants is growing. This is due to the rhythm and lifestyle of the working population. Therefore, the task of restaurants is to provide guests with a balanced diet.
KRISTINA BELINSKA
doaj
Aahar Yojana: A perspective of Subsidised Meal Programme amid the Pandemic [PDF]
Interdisciplinary Description of Complex SystemsThe Covid-19 pandemic left millions to suffer its impact in the forms of unemployment, displacement, acute food shortage, and more. It kept migrants and urban poor to remain more vulnerable to food.
Pallavi Kanungo, Apparao Thamminaina
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Behavioral Coping With Food Price Inflation: Patterns Among U.S. Households
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Recent food price inflation has placed substantial pressure on household budgets, food security, and mental well‐being. Using Household Pulse Survey data, we combine k‐modes clustering and Double Machine Learning to identify distinct household coping groups and examine differences in how households respond to rising food prices across groups ...
Yuxiang Zhang, Yizao Liu
wiley +1 more source
Agronomic and Nutritional Perspectives on Vegetable Crops in Africa
AgriFood: Journal of Agricultural Products for Food, EarlyView.Vegetable production plays a key role in food security, nutrition, and livelihoods across Africa. Moreover, African indigenous vegetables emerge as underutilized yet highly valuable crops, rich in macro‐ and micronutrients, as well as bioactive compounds with an array of health benefits.
Đorđe Vojnović +4 more
wiley +1 more source
Future FoodsEntomophagy, the practice of eating insects, has long provided essential nutrition in many cultures and offers potential benefits for food security, health, and sustainability. However, in parts of Africa this tradition is declining, and in South Africa,
Moa Hansell +6 more
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Agribusiness, EarlyView.ABSTRACT This study examines whether information about production methods and social norms can increase consumers' willingness to pay (WTP) a price premium for food produced using climate‐friendly farming methods. A randomized survey experiment was conducted with 1568 respondents across Denmark, Lithuania, and Spain, who were assigned to one of four ...
Kassa Tarekegn Erekalo +5 more
wiley +1 more source
Exploring the Impact of Meat Alternative Labeling Regulations on the U.S. Meat Consumption Patterns
Agribusiness, EarlyView.ABSTRACT The global demand for conventional meat continues to rise, but it is also associated with substantial environmental and health challenges. In response, meat alternatives have gained popularity, sparking debates over meat alternative labeling regulations. This study investigates the effects of meat alternative labeling regulations in the United
Jeong Hun Ji, Sang Hyeon Lee
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How many meals should I eat each day?
EDIS, 2018 For older adults who want to stay healthy, it’s a common question. Should I eat three meals a day or is two meals adequate? Also, should I eat snacks between my meals?
Wendy Dahl, Zainab Alyousif
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Manger à l’œil : quand l’exposition donne à voir le repas des Français
In Situ, 2019 The exhibition entitled ‘Manger à l’oeil’ in French (meaning to get a free meal) and called ‘Say cheese!’ in English was presented at the Museum of European and Mediterranean Civilisations (MuCEM), in Marseilles, from 20 July to 30 September 2018.
Julie Deramond, Laure Marchis-Mouren
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Applying sorting algorithms to sensory ranking tests – A proof of concept study
Current Research in Food Science, 2020 In a sensory or consumer setting, panelists are commonly asked to rank a set of stimuli, either by the panelist's liking of the samples, or by the samples' perceived intensity of a particular sensory note. Ranking is seen as a “simple” task for panelists,
Markus Ekman +5 more
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