Results 271 to 280 of about 1,448,838 (371)

The Gastronomic Identity Shift: Applying the Modified Health Belief Model and Behavioral Intention Among International Students' Food Adaptation in South Korea

International Journal of Tourism Research, Volume 28, Issue 2, March/April 2026.
ABSTRACT South Korea, a leading destination for international students, welcomed 208,962 students in 2024. Despite its academic opportunities, many face challenges in adapting due to shifts in gastronomic identity, unfamiliar ingredients, and cultural perceptions of food.
Sonam Sherpa, Thinh Phuoc Phat Nguyen, Aura Lydia Riswanto, Seieun Kim, Hak‐Seon Kim   +4 more
wiley   +1 more source

Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations. The functional properties of the composite flour were determined and thereafter it was processed into EPS using a twin‐screw extruder ...
Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale   +5 more
wiley   +1 more source

Prospective of indigenous African wild food plants in alleviation of the severe iron deficiency anaemia in Sub‐Saharan Africa

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 486-498, March 2026.
Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef, Yohannes Gedamu Gebre, Petra Bauer   +2 more
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Vegan/vegetarian diet and human milk donation: An EMBA survey across European milk banks. [PDF]

Matern Child Nutr
Gandino S, Bzikowska-Jura A, Karcz K, Cassidy T, Wesolowska A, Królak-Olejnik B, Klotz D, Arslanoglu S, Picaud JC, Boquien CY, Bertino E, Moro GE, Weaver G.   +12 more
europepmc   +1 more source

Micronutrient adequacy among youth adhering to vegan, lacto-ovo-vegetarian, pescatarian and omnivorous diets in Sweden

Isabelle Mulkerrins, Isabelle Mulkerrins, Anine Christine Medin, Synne Groufh-Jacobsen, Claire Margerison, Christel Larsson   +5 more
openalex   +1 more source

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

The Environmental Impacts of Omnivorous, Vegetarian, and Vegan Children and Adolescents in Germany: Results of the VeChi Diet and VeChi Youth Studies [PDF]

Laureen Kuhl, Vanessa Keller, Stine Weder, Ute Alexy, Morwenna Fischer, Márkus Keller, Andreas Michalsen, Alfred Längler, Andreas Sputtek, Wencke Gwozdz   +9 more
openalex   +1 more source

Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger, Tatiele Casagrande do Nascimento, Marcele Leal Nörnberg, Christian Rodrigues Lugcheer, Duane Soares Vieira, Leila Queiroz Zepka, Eduardo Jacob‐Lopes   +6 more
wiley   +1 more source

Mohandas K. Gandhi and Tom Regan: Advocates for Animal Rights [PDF]

, 2017
Ebert, Rainer
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