Zobrazeno 1 - 10
of 1 183
pro vyhledávání: '"Traditional foods"'
Autor:
Md. Mahfuzur Rob, Md. Mahfujul Haque Pappu, Md. Shoaib Arifin, Tahsin Nusrat Era, Masuma Zahan Akhi, Debu Kumar Bhattacharjya, Md. Shahidullah Kayshar, Md. Fahad Jubayer
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-14 (2024)
Abstract Edible coatings for fruits and vegetables are the subject of intensive agro-based research. These coatings provide value to the product due to their multifunctionality and sustainability. The current study focuses on the development and eval
Externí odkaz:
https://doaj.org/article/41b9880935904326bfe2c166327faf25
Publikováno v:
International Journal of Circumpolar Health, Vol 83, Iss 1 (2024)
ABSTRACTA food assessment questionnaire was completed by Alutiiq and Eyak peoples of the Chugach Region of Alaska in 2016–2017. This questionnaire, conducted by the Chugach Regional Resource Commission, gathered 87 responses from adults residing in
Externí odkaz:
https://doaj.org/article/29c6e9d2fd3847a4b08ec11d0a3af92f
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101101- (2024)
Background: Although there are many ways to maximise the benefits of the microbiome for one's health, one of the most cost-effective ways is to consume food rich in beneficial microbes. The great diversity of microorganisms produced in food fermentat
Externí odkaz:
https://doaj.org/article/0b188cccd4aa4571bf78074f77d09b53
Publikováno v:
Nutrients, Vol 16, Iss 15, p 2432 (2024)
This qualitative study investigates the perspectives of urban Indigenous individuals in Saskatchewan, Canada, regarding their consumption of traditional foods. Through in-depth, semi-structured interviews with 14 participants across Saskatoon, Regina
Externí odkaz:
https://doaj.org/article/1cbf3f51db4f4fc0ae8647df7a9a8fbd
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-24 (2023)
Abstract The foods, diets, lifestyles, and cultures that can be encountered throughout the world are different depending on the environment of each region and each ethnic group. Ethnic food has been developed according to the constraints of the given
Externí odkaz:
https://doaj.org/article/56fc38936a0b4764bea4399534721b7e
Publikováno v:
British Food Journal, 2022, Vol. 125, Issue 5, pp. 1936-1952.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-12-2021-1337
Publikováno v:
Nutrients, Vol 16, Iss 13, p 2006 (2024)
Urban Indigenous populations encounter distinctive challenges in maintaining traditional dietary practices, compounded by the complexities of socio-economic and environmental factors and the modern urban lifestyle. This qualitative study explores the
Externí odkaz:
https://doaj.org/article/f3f58f0a7f404dab98ee3cf95dce36bf
Autor:
Olfa Saddoud Debbabi, Mounira Ben Slimane, Rym Bouhlal Ben Hadj Alouane, Cinzia Montemurro, Hager Snoussi, Monica Marilena Miazzi
Publikováno v:
Horticulturae, Vol 10, Iss 4, p 423 (2024)
Tunisia has a long tradition of viticulture, and the grapevine is used for a variety of traditional foods. The country has many plant-based dishes, which may have different compositions and names depending on the region of origin. Unfortunately, over
Externí odkaz:
https://doaj.org/article/5d2c78beed914a37866b088714b5ff72
Publikováno v:
Food and Environment Safety, Vol 22, Iss 2, Pp 89-100 (2023)
The aim of this paper is to provide a description of Romanian gastronomy and to analyze the current situation of certified food products. Tastes, aromas, colors, combinations of Romanian ingredients and traditional technologies have led to the appear
Externí odkaz:
https://doaj.org/article/5d8cd257a4594a7e863a25ac897875b3
Autor:
Anna W Herforth
Publikováno v:
World Nutrition, Vol 14, Iss 4 (2023)
Externí odkaz:
https://doaj.org/article/a0796ab02d934fa989c23d1c08770b26