Zobrazeno 1 - 10
of 2 457
pro vyhledávání: '"TRADITIONAL FOOD"'
Autor:
Gozali Gozali, Ria Setyawati, I Putu Hardani Hesti Duari, Zulkarnain Zulkarnain, Nandyan Ayu Nooryastuti, Sukma Yudistira, Hesti Purwaningrum
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Mandai is a traditional food product made from the inner skin of the cempedak fruit (Artocarpus champeden), processed using a fermentation method, and discovered by the Banjar ethnic group in Kalimantan. This article aims to review the histo
Externí odkaz:
https://doaj.org/article/20af9d05b220415cb7800571e1d7014b
Autor:
Thillaigovindan Sanjay Kumar, Raman Nageswari, Selvaraj Somasundaram, Pokkaru Anantharaju, Murugaiyan Baskar, Thanakkan Ramesh, Selvaraj Rathika, Chockalingam Vanniarajan, Kasirajan Subrahmaniyan
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-16 (2024)
Abstract Millets are an important traditional food known for their dietary diversity. They play a key role in ensuring human health and well-being. Millets, which are small-seeded grains cultivated widely in various areas of the world, have emerged a
Externí odkaz:
https://doaj.org/article/cc425c369c7b4e0e9f2b27df7804ef12
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100839- (2024)
Desert ecosystems have thrived in part because of the contribution of local traditions, along with conventional knowledge passed down through generations. Panchkuta, a combination of five plants, including Prosopis cineraria, Cordia dichotoma, Cappar
Externí odkaz:
https://doaj.org/article/5fc0d4bb447c4a8ea911bf4a92103a8b
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101365- (2024)
Soy products are a primary source of isoflavones, but many naturally occurring isoflavones are glycosides with low bioavailability. β-Glucosidase hydrolyzes the β-D-glucoside bond, releasing the aglycone form of isoflavones, which are more efficien
Externí odkaz:
https://doaj.org/article/d34c760d0242451eb0794c8d7508268e
Publikováno v:
Cogent Social Sciences, Vol 10, Iss 1 (2024)
AbstractThe investigation aims to explore the food choice behavior of tourists concerning traditional Kashmiri food. The Extended Theory of Planned Behaviour (ETPB) has been applied that explains human behavior from the perspective of the attitude-be
Externí odkaz:
https://doaj.org/article/f8564ca993f1421db4eaf0dc48a8eaeb
Autor:
Schebesta, Hanna, Purnhagen, Kai
Publikováno v:
EU Food Law.
Externí odkaz:
https://doi.org/10.1093/9780198901570.003.0009
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 13, Iss 1, Pp 71-84 (2024)
Pacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the
Externí odkaz:
https://doaj.org/article/43817a25fa1e4f70b0047a129a0ba0d1
Autor:
Rodas Alejandra, Benavides Lucia, Armijos Sara, Andrade Andrea, Guamán Guevara Adolfo Ricardo, Guamán-Guevara Fabricio
Publikováno v:
Miscellanea Geographica: Regional Studies on Development, Vol 28, Iss 3, Pp 101-111 (2024)
This empirical study examines the motivational determinants driving the consumption of traditional local food and beverages in Latacunga in Central Ecuador (South America). This geographical area embraces a rich cultural and historical heritage, maki
Externí odkaz:
https://doaj.org/article/116fb4fd856542069e2cacab86c60cdf
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Indonesia is the fourth most populous country in the world with a diverse array of traditional food, including main dishes, snacks, and indigenous beverages. The paper aims to explore the cultural significance, historical and philosophical p
Externí odkaz:
https://doaj.org/article/863da75ba1d046ee9f7ae404f58f24d2
Publikováno v:
MANAS: Journal of Engineering, Vol 12, Iss 1, Pp 135-144 (2024)
Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes
Externí odkaz:
https://doaj.org/article/53e5425ed9ee4c55a1fd624e0f6b17f7