Results 41 to 50 of about 65,245 (246)
Inclusive or Inauthentic? Consumer Scepticism Towards LGBTQ‐Themed Cause‐Related Marketing
Journal of Consumer Behaviour, EarlyView.ABSTRACT Cause‐related marketing (CRM) is widely used to signal corporate social responsibility and engage ethically motivated consumers, yet its effectiveness remains contested in identity‐sensitive domains such as LGBTQ inclusion. Drawing on Social Identity Theory and Attribution Theory, this research examines how LGBTQ cause identification ...
Wilson N. Ndasi
wiley +1 more source
The functions and responsibilities of foods and beverages product division in Sahid Jaya Hotel Solo [PDF]
, 2010 This Final Project is written based on the job training which has been done at the foods and beverages department of Sahid Jaya Hotel Solo. The objectives of this report are to describe the job description of Chef Food and Beverages Product in Sahid Jaya
Adriadi, Prima
core +1 more source
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Sulfur and nitrogen affect wheat yield and the protein content and quality. Hard red spring wheat (Albany cultivar) grown under six different soil nitrate application levels (0, 60, 120, 180, 240, and 300 lbs/acre) and two sulfur levels (0 or 20 lbs/acre) was used.
E. T. Quayson +3 more
wiley +1 more source
Determination Of The Shelf Life Of Tamban Fish Choux Pastry (Sardinella Lemuru) Using The Accelerated Shelf Life Testing (Aslt) Method [PDF]
BIO Web of ConferencesChoux pastry is a light snack characterized by its small size, softness, volume, and yellow-brown color. The choux pastry product has been diversified with the addition of tamban fish.
Putri R. Marwita Sari +8 more
doaj +1 more source
The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1993 The increasing use of cheese powder as an ingredient used by food manufactures can be related to the changing consumer needs, identifying new consumer preferences, marketing and obtaining an acceptable capital return.
Joudi, Salah A
core
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source
PROSEDUR PEMESANAN DAN PENERIMAAN BAHAN PASTRY UNTUK KEGIATAN PRODUKSI DI HOTEL HILTON BANDUNG
Jurnal Pariwisata, 2016 - Pastry is one of the departments of the hotel to provide a dessert dish.variouscake and dessert should be produced by the pastry every day in accordance with the request of the banquet event order (BEO).
Anisa Apriani, Oda Oda
doaj
File Synchronization Systems Survey
, 2016 Several solutions exist for file storage, sharing, and synchronization. Many of them involve a central server, or a collection of servers, that either store the files, or act as a gateway for them to be shared. Some systems take a decentralized approach,
Mehdi, Zulqarnain, Ragab-Hassen, Hani
core +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source