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Wenfeng Zhou, Chen Qing, Shili Guo, Jia He, Xin Deng, Jiahao Song and Dingde Xu
(Motivation) With the transfer of labor force and the continuous improvement of household income, the household energy consumption structure is also changing. (Gaps) However, few studies have explored the correlations between labor off-farm employment (L...
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Taenam Lee and Nami Joo
Okra (Abelmoschus esculentus L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and antioxidants. I...
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Jin Nakabe, Teruhiro Mizumoto, Hirohiko Suwa and Keiichi Yasumoto
As the number of users who cook their own food increases, there is increasing demand for an optimal cooking procedure for multiple dishes, but the optimal cooking procedure varies from user to user due to the difference of each user?s cooking skill and e...
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Tatiane Rogelio Ramos, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, Ivanor Nunes do Prado
Pág. e47690
This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cook...
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