Results 61 to 70 of about 2,995 (190)

Italian in parole del cibo in Nord America [PDF]

, 2011
In this article we consider the presence of the adjective \u201cItalian\u201d in the culinary vocabulary in the USA and Canada. We find the usage of this ethnic adjective in some common words that are used in cook books and menus, particularly in the ...
Marcato, Carla
core  

Visual and textual prompts as a nudge to promote the selection of healthy dairy products among adolescent and young adult students

International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.
Combining visual and textual prompts in a simulated cafeteria increased the selection of healthier dairy options, such as yoghurt and white cheese, among adolescents and young adults. This low‐cost educational nudge may support healthier eating habits during a critical stage of dietary habit formation.
Elson Rogerio Tavares Filho, Ramon Silva, Tatiana C Pimentel, Maria Terezinha S L Neta, Elane S Prudencio, Neila S P S Richards, Eliane T Marsico, Mônica Q Freitas, Erick A Esmerino, Adriano Gomes Cruz   +9 more
wiley   +1 more source

Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella

Revista Principia
Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition
Darlene Cavalheiro, Gisiéli Carla Morandin, Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Luana Bettanin, Georgia Ane Raquel Sehn   +5 more
doaj   +1 more source

Brexit Implications for Geographical Indications for Food and Beverages [PDF]

, 2019
Considers how Brexit may affect protection of geographical indications (GI) for food and beverages in the UK. Reviews the remaining uncertainties, the scope for supplementary protection through passing off actions, the position of European GIs in the UK,
Bonadio, E., Mimler, M.
core   +1 more source

Strawberries in Wintertime. Understanding Moldovan Transnational Family Lives by Unpacking the Senses and Memories of a Persistent Parcel‐Sending Practice

Global Networks, Volume 25, Issue 3, July 2025.
ABSTRACT This article uses the phenomenon of parcel sending as a lens onto Moldovan transnationalism, unravelling how transnationalism is done, experienced and remembered from different subject positions. Through an ethnographic approach that emphasises a long‐term and relational perspective on migration, this article explores the role of parcel ...
Cristina Buza, Nanneke Winters
wiley   +1 more source

Investigation of genetically modified additives in meat and meat products in Mosul city [PDF]

Iraqi Journal of Veterinary Sciences
Consumer demands for meat and meat products have increased over the last years; Therefore, meat yields were improved using biotechnology. Gene modification techniques have been applied for these purposes using transgenic plants. The goal of this study is
Mohammed H. Alassaf, Muntaha G. Hasan
doaj   +1 more source

A new single nucleotide polymorphism in the ryanodine gene of chicken skeletal muscle. [PDF]

, 2017
Some genes affect meat quality in chickens. We looked for polymorphisms in the Gallus gallus α-RyR gene (homologous to RyR 1) that could be associated with PSE (pale, soft and exudative) meat.
BINNECK, E., DROVAL, A. A., MARIN, S. R. R., NEPOMUCENO, A. L., OBA, A., PAIÃO, F. G., SHIMOKOMAKI, M.   +6 more
core   +1 more source

Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion [PDF]

, 2004
Gegenwärtig gibt es keine repräsentativen Daten zur mikrobiologischen Sicherheit und Qualität von Ökofleischerzeugnissen wie streichfähiger Rohwurst und vorverpackter Aufschnittware wie Brühwurst und Kochschinken, die im Einzelhandel mit ...
Albert, T., Düthorn, T., Gareis, M., Kröckel, L.   +3 more
core  

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids: nutritional benefits and evaluation of oxidation [PDF]

, 2004
Dry fermented sausages including fish oil extracts rich in n-3 fatty acids were manufactured in order to obtain functional products, and their nutritional advantages and effects on oxidation process were compared with traditional ones.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Muguerza, E. (Edurne)   +2 more
core   +1 more source

Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma, Pramila Umaraw, Pavan Kumar, Nitin Mehta, Neelesh Sharma, Devendra Kumar, Awis Qurni Sazili, Sung‐Jin Lee   +7 more
wiley   +1 more source