 Subjects -> NUTRITION AND DIETETICS (Total: 201 journals)
| A B C D E F G H I J K L M N O P Q R S T U V W X Y Z | | We no longer collect new content from this publisher because the publisher has forbidden systematic access to its RSS feeds. |
|
|
- Using the free listing technique to study consumers’ representations of
traditional gastronomy in Argentina
Authors: Facundo Cuffia; Edgar Rojas-Rivas, Ayelen Urbine Jazmin Zaragoza-Alonso
Abstract: The aims of this research were (i) to study with a sample of Argentine consumers the representations of traditional gastronomy through the free listing method; (ii) to identify consumers’ typologies according ...
PubDate: 2023-01-30T00:00:00Z
- Exploring trade prospects of Chhurpi and the present status of Chhurpi
producers and exporters of Nepal
Authors: Rajendra Panta; Vinod Kumar Paswan, Prajasattak Kanetkar, Durga Shankar Bunkar, Hency Rose Shiva Bakshi
Abstract: Chhurpi is the hardest cheese known in the world that is typically made in the mountain region of Nepal by coagulating milk with the help of coagulating agents and thereby partly draining the whey from the mil...
PubDate: 2023-01-02T00:00:00Z
- Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in
chips processing at East Java, Indonesia
Authors: Teti Estiasih; Kgs. Ahmadi, Irawati Nur Indah Sari, Dessy Eka Kuliahsari Erryana Martati
Abstract: Dioscoreaceae or yam is a family of tuber that comprises many members with variability in utilization and their intensity of consumption. This family has wide variability and is used not only as food but also for...
PubDate: 2022-12-19T00:00:00Z
- Influence of eating concept on eating behavior and stunting in Indonesian
Madurese ethnic group
Authors: Rian Diana; Riris Diana Rachmayanti, Ali Khomsan Hadi Riyadi
Abstract: Stunting is a serious public health problem in Indonesia. Madura Island, which is inhabited by the Madurese ethnicity, had a very high stunting prevalence. The cultural factors of stunting mainly focus on food...
PubDate: 2022-12-12T00:00:00Z
- Microbiological characteristics of bread dough and nutritional quality of
“Tabnen-naow,” ethnic artisan bread in Burkina Faso
Authors: François Tapsoba; Nicolas Ouédraogo, Boureima Kagambèga, Ali Ouédraogo, Oumarou Zongo, Fulbert Nikièma Aly Savadogo
Abstract: This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnen-naow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this b...
PubDate: 2022-12-09T00:00:00Z
|
Open Access journal
