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Patricia AmeLia Tomei,Giuseppe Maria Russo
Pág. 19 - 39
Objective: The literature on Food Safety Culture (FSC) has evolved in the conceptual dimension, but remains incipient regarding the creation of measurement instruments and quantitative evaluation. To fill this gap, this article presents a model that iden...
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Said Almaududi, Sihol Situngkir, Edward Edward, Shofia Amin
Pág. 107 - 128
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Shangjing Jiang, Haiping Zhang, Haoran Wang, Lei Zhou and Guoan Tang
As a result of the influence of geographical environment and historical heritage, food preference has significant regional differentiation characteristics. However, the spatial structure of food culture represented by the cuisine culture at the regional ...
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Olga Nauli Komala,Evawani Ellisa,Yandi Andri Yatmo
Pág. 319 - 333
This paper explores eating out space by reading urban ingredients. The aim is to understand what characterizes eating out space in urban context. We conducted fieldwork and observing the physical and non-physical elements related to eating out space at P...
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Rafael Barroso Martins, Diego Alves do Vale, Vanessa Tomaz Rebouças, Marcelo Vinícius do Carmo e Sá
Pág. 229 - 235
The simultaneous use of periphyton and controlled C/N ratio of water may improve water quality and fish growth. The current assay investigated the interaction between periphyton and C/N ratio of water in rearing tanks with Niletilapia juveniles. The stud...
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A. Thomas,D. Lindsay
AbstractThe aim of the present exploratory study was to examine whether congruence exists between the organisational culture perceived to be evident at Compass, South Africa and the strategic objectives of the company. Information from the administration...
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Rigard Steenkamp
AbstractThe objective of this investigation was to establish the effect of the International Organisation for Standarization (ISO) on food manufacturing. The in-depth investigation took the form of an exploratory and a descriptive study of SABS certifica...
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Rigard Steenkamp
AbstractThe objective of this investigation was to establish the effect of the International Organisation for Standarization (ISO) on food manufacturing. The in-depth investigation took the form of an exploratory and a descriptive study of SABS certifica...
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Haiping Zhang, Xingxing Zhou and Yi Huang
An important component of research in cultural geography involves the exploration and analysis of the laws of regional cultural differences. This topic has considerable significance in the discovery of distinctive cultures, protection of regional culture...
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Alfian Nara Weking,Suyoto Suyoto,Albertus Joko Santoso
Pág. pp. 248 - 257
Traditional food is a representation of the culture and identity of certain regions and is a symbol of cultural heritage. Traditional Indonesian food must be preserved and introduced to the community, especially the easy generation as the next generation...
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Attila Csighy, Arijit Nath, Eszter Vozáry, András Koris, Gyula Vatai
Pág. 349 - 356
Yogurt is considered as a functional food, which is a complex mixture of different biological components. Functional foods are designed to have physio-logical benefits and reduce the risk of chronic diseases beyond basic nutritional functions, and m...
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Dele Raheem
Food and nutrition security builds resilience in a society when people have access to safe and nutritious foods. The Barents region, covering the Northern parts of Finland, Norway, and Sweden, and the North-western part of Russia, seeks common goals that...
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Juan Carlos Yáñez Andrade
This article provides a critical reflection on the condition of knowledge on food and nutrition in Chile. For this it analyzed the historiographical production and the treatments that have been made from the perspective of the consumption, the culture an...
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Jeb S. Fields, James S. Owen, Jr., Alexa Lamm, James Altland, Brian Jackson, Lorence Oki, Jayesh B. Samtani, Youbin Zheng and Kristopher S. Criscione
Many specialty crop growers are transitioning high-value crops from in-ground production to soilless culture due to the diminishing availability of fumigants, increasing pest pressure, extreme weather, and the need for flexible production practices. The ...
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Laman Hamidova
Pág. 27 - 35
Ethnobotanical field studies in Azerbaijan can improve our comprehension not just of customary medical care rehearses, yet additionally give understanding into human wellbeing and deal new answers for food security. In this article an ethnobotanica...
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Mary Grace Sedanza, Hee-Jin Kim and Cyril Glenn Satuito
The potential use of the sea anemone Aiptasiomorpha minuta as an agent for controlling biofouling on cultured oysters and the optimum culture conditions for its mass culture were evaluated. Field experiments showed that nineteen species (eight phyla), in...
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Milkiyas Ayele Tefera, He Yuanqiong, Liu Luming
Pág. 01 - 14
Though it is called corporate social responsibility (CSR), it is the people in the organization particularly, top managers who develop and get implemented corporate social policies. Organization behavior is the reflection of their top managers. However, ...
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Fabelina Karollyne da Silva dos Santos, Márcia Maria Mendes Marques, Maurício Fraga Van Tilbulrg, Maria Izabel Florindo Guedes, Paulo Agenor Alves Bueno, Ana Paula Peron
Pág. e44867
This study evaluated the toxicity of food flavorings of mint, cinnamon and lemon in meristem root cells of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5, 25, and 50%, after 24 and 48 hours of exposure; in Vero cell culture eva...
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Valbona Mehmeti
Pág. 18 - 26
For the last few years, the trade volume between Albania and Kosovo has increased considerably, clearly showing that, on top of many other factors, the geographic determinants of economic growth and development must never be underestimated. On the other ...
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Fabelina Karollyne da Silva dos Santos, Márcia Maria Mendes Marques, Maurício Fraga Van Tilbulrg, Maria Izabel Florindo Guedes, Paulo Agenor Alves Bueno, Ana Paula Peron (Author)
Pág. e44867
This study evaluated the toxicity of food flavorings of mint, cinnamon and lemon in meristem root cells of Allium cepa, in pure form (as marketed) and in the concentrations of 12.5, 25, and 50%, after 24 and 48 hours of exposure; in Vero cell culture eva...
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