Results 91 to 100 of about 22,298 (239)
Healthy Aging Update, June 2, 2006, Vol. 1, no. 4 [PDF]
, 2006 This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.
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Preservation of South African Steamed Bread Using Hurdle Technology
LWT - Food Science and Technology, 2000 Abstract To transform traditional South African steamed bread, a dumpling-like product, into a convenient ready-to-eat form in a can, the application of various hurdles was investigated. Prevention of the growth of Clostridium botulinum in this low acid product by lowering awwas the most important aspect sought, since the internal temperature reached
G.E. Lombard +3 more
openaire +1 more source
Industrial Relations Journal, EarlyView.ABSTRACT In this paper we explore the representative strategies of different trade unions within the UK platform economy, and the efforts to build legitimacy among a disparate workforce. Using data from multiple in‐depth research projects, we find that independent unions and self‐organised groups are competing to build representative claims from the ...
Mathew Johnson +2 more
wiley +1 more source
Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread
Grain & Oil Science and Technology, 2018 The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di +3 more
doaj +1 more source
Racialized Labour in the Colonial Food Regime: The Whitening of England's Farmworkers
Journal of Agrarian Change, EarlyView.ABSTRACT The crystallization of a colonial food regime in the 1870s centred around Britain is key to historical accounts of agrarian political economy. Yet such accounts have neglected the role of the agrarian proletariat in shaping this regime from below and its basis in racialized hierarchy.
Ben Richardson
wiley +1 more source
Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread
Shipin gongye ke-jiIn order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO +4 more
doaj +1 more source
Tools to integrate organoleptic quality criteria into breeding programs [PDF]
, 2018 This technical booklet provides methodologies and guidance to implement sensory evaluations for organoleptic quality assessment in multi-actor-projects for organic agriculture.
Coulombel, A. +4 more
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Orbis Litterarum, EarlyView.Abstract In this article, I analyze the intersecting traumas that appear in Herta Müller's novel Atemschaukel (2008), and their effect on the main character's narrative identity, through the perspective of feminist trauma studies and narrative hermeneutics.
Liisa Merivuori
wiley +1 more source
Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread
Shipin gongye ke-jiCompared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG +6 more
doaj +1 more source
Regulation &Governance, EarlyView.ABSTRACT Against the background of the European decarbonization strategy, this study examines the extent to which the expansion of renewable energies can lead to tensions with the social and ecological dimensions of the sustainability concept. The study is based on qualitative interviews with 66 experts conducted in the trinational metropolitan region ...
Franziska Leopold +2 more
wiley +1 more source