Results 51 to 60 of about 70,183 (307)
Food Tastes in the United States: Convergence or Divergence?
Agribusiness, EarlyView.ABSTRACT This study investigates how food consumption tastes have changed in recent decades across the United States. Using NielsenIQ data for over 77 million transactions, there is evidence of divergence in food tastes across regions from 2007 to 2016 and across households of different income, education, and race/ethnicity groups.
Michael DeDad
wiley +1 more source
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Molecules, 2022 Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the ...
Beata Biernacka +2 more
doaj +1 more source
Batteries &Supercaps, Volume 8, Issue 3, March 2025.A microelectrochemical analytical tool is proposed for the accelerated evaluation of the intrinsic electrochemical performance of Prussian‐blue analogues as solid active materials in Na+‐based batteries. By confining the solid active material inside a recessed microelectrode, accelerated voltammetric and galvanostatic cycling at high C‐rate become ...
Nomnotho Jiyane +9 more
wiley +1 more source
Approaches for Enrichment of Pasta
Journal of Food and Health Science, 2015 Zenginlestirme, gidalarin hazirlanmasi ve saklanmasi sirasinda kayba ugrayan gida bilesenlerinin yerine konmasi ve temel gida maddelerinin yetersiz tuketiminden ileri gelen hastaliklarin onlenmesi gibi amaclarla gerceklestirilmektedir. Unlu mamuller icerisinde ekmekten sonra en cok tuketilen gida maddesi olan makarnanin her yas grubundan bireyler ...
ÖZGÖREN, Ezgi, YAPAR, Aydın
openaire +2 more sources
Mantua Humanistic Studies vol XV
, 2021 Il volume raccoglie studi interdisciplinari umanistici : dalla cultura al territorio. Luigi Sandirocco e il suo studio "della milizia romana tra diritto e società-un esempio per la cultura bellica moderna"; Alessandro Torello e il suo saggio "il ...
Pasta, Giovanni, Giovanni Pasta
core
A Systemic Model for Understanding Business Interactions With Biodiversity and Ecosystems
Business Strategy and the Environment, EarlyView.ABSTRACT Biodiversity loss and ecosystem degradation represent critical threats to human well‐being and economic resilience, challenging businesses to understand and manage their interdependence with natural systems. This study develops a systemic framework—the BioModel—that elucidates the reciprocal relationship between businesses, biodiversity, and ...
Lino Cinquini +2 more
wiley +1 more source
PLoS ONE, 2020 The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy ...
Insaf Berrazaga +7 more
doaj +1 more source
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Molecules, 2022 This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat ...
Katarzyna Sujka +4 more
doaj +1 more source
Pasta enriched with hemp flour: New pasta product [PDF]
Hrana i ishrana, 2014 This paper describes the procedure for obtaining pasta enriched with hemp flour by substituting 5% of durum wheat semolina with hemp flour. In this way, a by-product of industrial hemp processing is returned to food processing as an auxiliary ingredient in the production of pasta. Thus, the nutritional profile of pasta is improved in terms of increased
Milica Pojić +5 more
openaire +1 more source