Results 31 to 40 of about 3,547 (227)
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Sotol (Dasylirion spp.) is a resilient desert plant that sustains ecosystems, cultures and livelihoods in Chihuahua Desert. Our review highlights its nutritional properties, traditional uses and potential new applications in food, pharmaceuticals, renewable energy and water remediation. By synthesizing evidence across disciplines, we show how sotol can
Dámaris Leopoldina Ojeda Barrios +7 more
wiley +1 more source
When does category spanning hurt or help producers?
Strategic Management Journal, EarlyView.Abstract Research Summary Scholars have theorized many factors shaping whether category spanning helps or hurts producers. We first synthesize evidence by meta‐analyzing 25 years of empirical research, which reveals a null effect of spanning on average, yet with significant subsample heterogeneity. To unpack it, we theorize and find that spanning hurts
Jungsoo Ahn +2 more
wiley +1 more source
Ecosistemas y Recursos Agropecuarios, 2014 La tortilla de maíz (Zea maysL.), es el principal alimento del pueblo mexicano. En México, como en gran parte de Centro y Sudamérica, el maíz se utiliza para consumo humano.
JA Jiménez-Juárez +3 more
doaj +1 more source
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT On the occasion of SAFN's 50th anniversary I reflect on the development of biocultural and human evolutionary approaches to human diet and nutrition. I maintain that SAFN and its predecessors the Committee (1974–1987) and then Council on Nutritional Anthropology (1987–2004) have modeled, fostered, and advanced biocultural work in anthropology ...
Andrea S. Wiley
wiley +1 more source
Unfixing Place: Time and Value in the Anthropology of Food
Culture, Agriculture, Food and Environment, EarlyView.ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley +1 more source
KAJIAN SUBTITUSI AMPAS TAHU DAN PENGGUNAAN NATRIUM BIKARBONAT PADA PEMBUATAN TORTILLA
Jurnal Teknologi Pangan, 2013 Tortilla is a similar product in the form of chips or corn chips made from a flattened circular shape with sizes varying thickness. In order to diversify, Tortilla refined products and to enhance the nutritional value.
Sudaryati HP +2 more
doaj +1 more source
Journal of Product Innovation Management, EarlyView.ABSTRACT Current research on family business innovation tends to isolate individual tensions for analysis, while in reality, these tensions often arise in complex entanglements. To fill this research void, we focus on understanding how multiple tensions occur in the innovation process, how these tensions are entangled, and how they are managed. We turn
Elias Hadjielias +2 more
wiley +1 more source
Archivos Latinoamericanos de Nutrición, 2001 La tortilla es uno de los alimentos más importantes en México y algunos países de Centroamérica. La gran mayoría de las tortillas consumidas en México se elaboran con masa de maíz procesado por el método tradicional de nixtamalización, el cual incluye ...
Gerónimo Arámbula Villa +4 more
doaj
Heliyon, 2021 In Honduras, corn is the most important staple food for the majority of the population. This high-demand crop is susceptible to biological contamination with mycotoxins, which could represent a latent hazard for consumers.
Jeimy Cabrera-Meraz +3 more
doaj +1 more source