Hic perfidia uici ! Tricher aux jeux de dés à l’époque romaine

Autor: Thomas Daniaux

Publikováno v: Pallas, Vol 119, Pp 197-240 (2022)

Cheating practices in ancient games are not yet well known, but recent research carried on special dices with strange shapes, measurements and pip patterns throw new light on these illegal practices. Experiments and probability calculations allow som

Externí odkaz: https://doaj.org/article/0d5716a2330e4163a9f84a1072b57381

Impact of different cut types on the quality of fresh-cut potatoes during storage

Autor: Muhammad Irfan, Muhammad Inam-Ur-Raheem, Rana Muhammad Aadil, Rameesha Nadeem, Umair Shabbir, Ahsan Javed

Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)

Abstract Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of

Externí odkaz: https://doaj.org/article/34326c400cd14febb5bd6925f834e892

Consumer Demand for Potato Products and Willingness-to-Pay for Low-Acrylamide, Sulfite-Free Fresh Potatoes and Dices: Evidence from Lab Auctions

Autor: Katie Lacy, Wallace E. Huffman

Publikováno v: Journal of Agricultural and Resource Economics, Vol 41, Iss 1, Pp 116-137 (2016)

We assess consumer demand for traditional fresh potatoes and processed potato products and willingness to pay for new experimental low-acrylamide and sulfite-free potato products. Demand for fresh potatoes, potato chips, and fries is unaffected by ho

Externí odkaz: https://doaj.org/article/476395379fe546a0a1e315763e5cc690

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Impact of different cut types on the quality of fresh-cut potatoes during storage

Autor: Rameesha Nadeem, Rana Muhammad Aadil, Muhammad Inam-Ur-Raheem, Ahsan Javed, Muhammad Irfan, Umair Shabbir

Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

Fresh-cut vegetables can be minimally processed through cleaning/washing, trimming, peeling, slicing and dicing, followed by packaging and cold storage. This study aimed to verify the effect of different cuts on the quality and shelf life of fresh-cu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2299f10e28e9ce8c3a40011a942e51e5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100442&tlng=en