Results 131 to 140 of about 64,540 (276)
An Exploratory Study of Mayoral Transition Work
Public Administration Review, EarlyView.ABSTRACT A new mayor's transition period is widely regarded as important to their overall success, yet mayoral transitions have received little research attention. This exploratory, mixed‐method study of 15 newly elected U.S. mayors combines primary survey data of time use with two waves of mayoral interviews to illuminate the nature and purposes of ...
Matthew Lee +2 more
wiley +1 more source
International Journal of Food StudiesSausages, a global favorite, generated $6 billion in African market revenue in 2018, but their reliance on animal fat poses health risks like diabetes and cardiovascular diseases.
Jane Tafadzwa Muchekeza +3 more
doaj +1 more source
Teaching Spoken English at Junior High School: A Comparison of TPR and PPP [PDF]
This article reports on an experimental methods-comparison study, which was undertaken with beginner level junior high school students (aged 12 and 13) in Japan.
Donohue, N, Jones, C, Lees, M, Smith, K
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Health Promotion Journal of Australia, Volume 37, Issue 2, April 2026.ABSTRACT Background Unrestricted junk food advertising increases the risk of short‐term junk food consumption among viewers. We aimed to estimate the impact of junk food and anti‐junk food advertisements differing in length and framing on junk food consumption inclinations.
Ross C. Hollett +4 more
wiley +1 more source
Promoting Mountain Quality Food Products (MQFPs) – Analysing possibilities beyond labelling policy [PDF]
The new orientation of the Common Agriculture Policy encourages producers to respond to market forces. In addition, the public expect producers to contribute to a living countryside.
Kupiec-Teahan, Beata +3 more
core +1 more source
Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages [PDF]
, 2007 Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C.
Hampshire, Jörg +2 more
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Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2231-2241, 15 March 2026.Abstract BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one Control (100% pork fat) and five treatments (G1:1, G1:2, G1:3, G1:4, and G1:5), in which 50% of the fat
Pamela Cristiele Oliveira Trindade +10 more
wiley +1 more source
Beyond Labels: Exploring Consumer Preferences for Plant‐Based Meat Labeling Policies
Applied Economic Perspectives and Policy, Volume 48, Issue 1, Page 123-136, March 2026.ABSTRACT Whether meat‐related terms should be permitted on the labels of plant‐based meat alternatives is hotly debated. Utilizing survey data featuring a discrete choice experiment, we examine consumer responses to plant‐based meat alternatives under three labeling scenarios: no restrictions; a ban on meat‐related terms; and a requirement for a ...
Liam J. S. Boldt +3 more
wiley +1 more source
The Thrifty Food Plan (TFP), a fundamental part of the U.S. food guidance system and the basis for maximum food stamp allotments, has been revised by USDA’s Center for Nutrition Policy and Promotion (CNPP), with assistance from USDA’s Food and Nutrition ...
Basiotis, P. Peter +4 more
core +1 more source
Food Frontiers, Volume 7, Issue 2, March 2026.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
wiley +1 more source