Results 51 to 60 of about 5,119 (266)

Rice vs. Yams [PDF]

, 1951
This short article cites that yams, or sweet potatoes, could be a solution to Japan's shortfall in producing al of it's own food.

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Human Capital Robotic Integration and Value Creation for Organizations

Journal of Organizational Behavior, EarlyView.
ABSTRACT Due to rapid advancements in artificial intelligence and machine learning, the research conversation has drifted from viewing robots as replacements for humans (i.e., the substitute view) to a view that considers the possible benefits of human–robot collaboration in the workplace (i.e., the complementary view).
Chou‐Yu Tsai, Jason D. Marshall, Rory Eckardt, Shelley D. Dionne, Malte F. Jung, YoYo Tsung‐Yu Hou, Biying Yang   +6 more
wiley   +1 more source

Four non-starch polysaccharides isolated from Chinese yams exhibit varied immunomodulatory and antioxidant effects in zebrafish and mice

Journal of Agriculture and Food Research
The growth conditions and varieties of Chinese yam significantly affect the monosaccharide composition in non-starch polysaccharides (NSPs). Studying the extraction efficiency and biological functions of NSPs in different yam varieties is important. This
Shengci Fan, Liandong Hu, Xiaomin Wang, Qing Xia, Kechun Liu, Lizhen Wang   +5 more
doaj   +1 more source

Technology Development Outsourcing: When to Join Forces With a Rival?

Journal of Operations Management, EarlyView.
ABSTRACT Knowing the challenges of collaborating with a competitor in developing new technologies, firms sometimes still choose a competitor instead of a noncompeting technology provider. To explore why, this study adopts an inter‐organizational trust view to explain the formation of a technology development outsourcing relationship.
Tingting Yan, Hubert Pun, Dina Ribbink
wiley   +1 more source

De l’igname au manioc dans le golfe de Guinée : traite des esclaves et alimentation au royaume du Danhomè (XVIIe-XIXe siècle)

Afriques, 2014
Before the introduction to the ancient Slave Coast of several plants with American origins, the diet was based on the consumption of cereals and tubers, namely millet, sorghum, rice and yams.
Dominique Juhé-Beaulaton
doaj   +1 more source

Risikovurdering af yams med restindhold af prochloraz

, 2022
Fødevarestyrelsen har bedt DTU Fødevareinstituttet om en sundhedsmæssig risikovurdering af et restindhold på 0,269 mg/kg af prochloraz i en prøve af yams.
Petersen, Annika Boye, Jensen, Bodil Hamborg   +1 more
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Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Chitosan–ozone coating for effective control of Penicillium growth and enhanced preservation of Ruichang yam

Journal of Agriculture and Food Research
Ruichang yams are highly susceptible to postharvest respiration and decay owing to their brittle nature and vulnerability to fungal infections. This study examines the effectiveness of a chitosan coating containing aqueous ozone solution (CCCAO) in ...
Chao Sun, Yaping Lei, Liangjian Li, Jun Li, Xiaolong Gu, Jianhui Xiao   +5 more
doaj   +1 more source

Yams Growing

, 1946
Photograph shows yams trained to grow as ...
Unknown
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Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source