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Materias / palabras clave: Erotica; Cooking, Greek; Magic, Ancient; Erotismo; Cocina griega; Magia

Materias / palabras clave: Cooking, Spanish; Cooking; Cocina española; Cocina

Materias / palabras clave: Cooking, Chinese; Cooking, Cuban; Cooking; Cuba; Cocina China; Cocina cubana; Cocina

Materias / palabras clave: Cooking, Mauritian; Islamic cooking; Gastronomía; Cocina islámica

Materias / palabras clave: Cooking, Colombian; Cocina; Colombia; Cocina colombiana; Cooking

Materias / palabras clave: Cooking; Cooking, Mexican; Cocina; Diccionario; México

Materias / palabras clave: Wild plants, Edible; Plantas silvestres comestibles; Cooking (Wild foods); Cocina; Alimentos silvestres; Cooking

Materias / palabras clave: Jewish cooking; Cocina; Judío

Muestra el rediseño del sistema de planificación y control de la producción en el proceso de elaboración de platos fríos y calientes.

BackgroundThe relationship between indoor fuel use and multisite body pain remains unclear. This study aims to explore the potential association between solid fuel use and multisite pain burden disorders (MPBD).MethodsTh...

As características físico-químicas da carne de bovinos Nelore (NE), F1 Nelore x Sindi (NS) e de búfalos Mediterrâneos (BM) castrados e inteiros foram avaliadas. O delineamento experimental foi o inteiramente casuali...

Abstract This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork qualit...

Abstract This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted ...

Abstract In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia ...

This article investigates how Joanne Harris’s Chocolat series: Chocolat (1999), The Lollipop Shoes (2007), Peaches for Monsieur le Curé (2012), and The Strawberry Thief (2019), redefines female identity and resistance...

Abstract Background Most households in developing countries like India are not able to afford to get the services of efficient energy for cooking and lighting. Therefore, they rely mostly on solid fuels (firewood, dung c...

Waste thin plastic wrap in the form of crackle plastic, aluminium coated plastic, other thin plastics, have not yet been widely utilized. Limited un-organic rubish collector willing to receive it. The price is also relat...

O objetivo neste trabalho foi avaliar a qualidade da carne do músculo longissimus thoracis de bovinos durante a maturação. Amostras de 22 bovinos Nelore e 22 Red Norte machos, com 24 meses de idade, foram coletadas à...

Abstract The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef...

The study focused on consumer reluctance to choose spent hen meat, an affordable and underutilized protein source, which is often rejected for its tough texture and reduced acceptability. Therefore, the research aimed to...

Abstract This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: b...

Abstract This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prep...

Dados de 326 animais de uma população F2 de suínos foram utilizados para avaliar a redução da dimensionalidade do espaço multivariado por meio de componentes principais. Foram consideradas as seguintes característ...

The present study was conducted to assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and overso...