Works matching DE "FOOD industry"

Results: 5000

Food safety.

Published in:

Eastern Mediterranean Health Journal, 2008, v. 14, p. S143

By:

Elmi, Mohamed

Publication type:

Article

Changing Social Order and the Quest for Justification: GMO Controversies in Japan.

Published in:

Science, Technology & Human Values, 2010, v. 35, n. 3, p. 382, doi. 10.1177/0162243909345837

By:

Yamaguchi, Tomiko;
Suda, Fumiaki

Publication type:

Article

Science and Power in Global Food Regulation: The Rise of the Codex Alimentarius.

Published in:

Science, Technology & Human Values, 2010, v. 35, n. 3, p. 356, doi. 10.1177/0162243909334242

By:

Winickoff, David E.;
Bushey, Douglas M.

Publication type:

Article

Vertical price transmission and its inflationary implications in South African food chains.

Published in:

Agrekon, 2017, v. 56, n. 2, p. 110, doi. 10.1080/03031853.2017.1313751

By:

Louw, Marlene;
Meyer, Ferdi;
Kirsten, Johann

Publication type:

Article

Are Mauritian fishery exporters minding the standards gap?

Published in:

Agrekon, 2012, v. 51, n. 1, p. 59, doi. 10.1080/03031853.2012.649539

By:

Neeliah, S.A.;
Goburdhun, D.;
Neeliah, H.

Publication type:

Article

The food 'quality turn' in South Africa: An initial exploration of its implications for small-scale farmers' market access.

Published in:

Agrekon, 2011, v. 50, n. 1, p. 36, doi. 10.1080/03031853.2011.562662

By:

Biénabe, Estelle;
Vermeulen, Hester;
Bramley, Cerkia

Publication type:

Article

Swallowing their pride: Indigenous and industrial beer in Peru and Bolivia.

Published in:

Theory & Society, 1995, v. 24, n. 2, p. 271, doi. 10.1007/BF00993399

By:

Orlove, Benjamin;
Schmidt, Ella

Publication type:

Article

Wittgenstein's kitchen: Sharing meaning in restaurant work.

Published in:

Theory & Society, 1995, v. 24, n. 2, p. 245, doi. 10.1007/BF00993398

By:

Fine, Gary Alan

Publication type:

Article

Fast food in France.

Published in:

Theory & Society, 1995, v. 24, n. 2, p. 201, doi. 10.1007/BF00993397

By:

Fantasia, Rick

Publication type:

Article

Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 87, doi. 10.1080/15428052.2023.2191874

By:

Oyeyinka, Samson A.;
Bassey, Ini-Abasy V.

Publication type:

Article

Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 1, p. 1, doi. 10.1080/15428052.2022.2163952

By:

Téllez-Morales, José A.;
Rodríguez-Miranda, Jesús

Publication type:

Article

Editorial: Underutilized Ingredients in Innovative Food Formulations.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 589, doi. 10.1080/15428052.2024.2369813

By:

Bilal Sadiq, Muhammad

Publication type:

Article

The Nexus of Plant-Based Markets, Technological Advancements, Health and Safety Protocols, and Future Trajectories.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 3, p. 373, doi. 10.1080/15428052.2024.2345309

By:

Ahmad, Imran

Publication type:

Article

The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review.

Published in:

Journal of Culinary Science & Technology, 2024, v. 22, n. 2, p. 226, doi. 10.1080/15428052.2022.2040676

By:

Pereira, Cecília Teresa Muniz;
Pereira, Dalva Muniz;
Bolini, Helena Maria André

Publication type:

Article

Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 4, p. 606, doi. 10.1080/15428052.2021.1978363

By:

Nguyen Doan Mai, Huynh;
Phan Thi Lan, Khanh;
Techapun, Charin;
Leksawasdi, Noppol;
Taesuwan, Siraphat;
Hanprom, Nattharika;
Sompakdee, Norramon;
Nunta, Rojarej;
Khemacheewakul, Julaluk

Publication type:

Article

Use of Transglutaminase in Bakery Products.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 549, doi. 10.1080/15428052.2019.1681045

By:

Amante, Patrícia Regina;
Fante, Camila Argenta;
Pires, Renato Lins

Publication type:

Article

Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey.

Published in:

Journal of Culinary Science & Technology, 2020, v. 18, n. 5, p. 371, doi. 10.1080/15428052.2019.1640155

By:

Eren, Ramazan;
Aydin, Ayla

Publication type:

Article

Nanotechnology and food processing: between innovations and consumer safety.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 5, p. 435, doi. 10.1080/15428052.2018.1476276

By:

Adeyeye, Samuel Ayofemi Olalekan;
Fayemi, Olanrewaju Emmanuel

Publication type:

Article

An analysis on current food regulations for and inspection challenges of street food: Case of Florida.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 3, p. 209, doi. 10.1080/15428052.2018.1428707

By:

Okumus, Bendegul;
Sonmez, Sevil

Publication type:

Article

Conformity of food service units with legislation.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 75, doi. 10.1080/15428052.2015.1080643

By:

Araújo, Társia Gomes de;
Botelho, Raquel B. A.;
Akutsu, Rita de Cássia C. A.;
Araújo, Wilma M. C.

Publication type:

Article

Proximate, phytochemical and sensory quality of instant pepper soup mix.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 1, p. 59, doi. 10.1080/15428052.2015.1080642

By:

Adegoke, Bakare H.;
Adedayo, Adeyefa Emmanuel;
Temilola, Dada

Publication type:

Article

How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 96, doi. 10.1080/15428052.2012.728983

By:

Piqueras-Fiszman, Betina;
Varela, Paula;
Fiszman, Susana

Publication type:

Article

Science and Technology for New Culinary Techniques.

Published in:

Journal of Culinary Science & Technology, 2013, v. 11, n. 1, p. 66, doi. 10.1080/15428052.2013.755422

By:

Ruiz, Jorge;
Calvarro, Julia;
Sánchez del Pulgar, José;
Roldán, Mar

Publication type:

Article

Molecular Gastronomy in Lebanon.

Published in:

Journal of Culinary Science & Technology, 2012, v. 10, n. 4, p. 277, doi. 10.1080/15428052.2012.733174

By:

Barbar, R.;
This, H.

Publication type:

Article

The Role of Money: The Impact on Food Tourists' Satisfaction and Intention to Revisit Food Events.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 2, p. 85, doi. 10.1080/15428052.2011.580708

By:

Kim, YoungHoon;
Kim, Mincheol;
Goh, BenK.;
Antun, JohnM.

Publication type:

Article

To Evaluate the Professional Culinary Competence of Hospitality Students.

Published in:

Journal of Culinary Science & Technology, 2010, v. 8, n. 2/3, p. 136, doi. 10.1080/15428052.2010.511101

By:

Ko, Wen-Hwa

Publication type:

Article

The Development of Culinary Arts and Food Science Into a New Academic Discipline-Culinology®.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 1, p. 17, doi. 10.1080/15428052.2011.558461

By:

Cheng, Michael;
Ogbeide, Godwin-CharlesA.;
Hamouz, FayreneL.

Publication type:

Article

Building Channel Strategies and Alliances in Food Distribution.

Published in:

Journal of Culinary Science & Technology, 2009, v. 7, n. 2/3, p. 119, doi. 10.1080/15428050903313424

By:

Lee, Kuan-Huei;
Lee, TimothyJeonglyeol

Publication type:

Article

Impact of Manager Certification on Food Safety Knowledge and Restaurant Health Inspection Scores in Tippecanoe County, Indiana.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 343, doi. 10.1080/15428050802523925

By:

Binkley, Margaret;
Nelson, Doug;
Almanza, Barbara

Publication type:

Article

Assessing Teaching Effectiveness in a Basic Food Laboratory Setting: Phase One -- Delphi Panel Study.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 295, doi. 10.1080/15428050802523537

By:

Chandler, JamesA.;
Weber, Mel;
Finley, DoriA.;
Evans, DavidA.

Publication type:

Article

INTERNET SITES OF CURRENT INTEREST TO CULINARIANS AND CULINARY TEACHERS.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 290, doi. 10.1080/15428050802523503

By:

Ruetzler, Tanya;
Taylor, Jim

Publication type:

Article

Quality Meat Attributes Desirable to the Culinary Consumer.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 4, p. 279, doi. 10.1080/15428050802516069

By:

Smith, Sylvia;
Middleton, Crystal

Publication type:

Article

Factors Affecting the Choices Young People Make When Selecting Healthy Food: A Conceptual Model.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 206, doi. 10.1080/15428050802339090

By:

Sloan, Philip;
Legrand, Willy;
Chen, JosephS.

Publication type:

Article

Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 2/3, p. 82, doi. 10.1080/15428050802336948

By:

Ko, Wen-Hwa

Publication type:

Article

Marketing Locally Harvested Shrimp to South Carolina Coastal Visitors: The Development of a Culinary Tourism Supply Chain.

Published in:

Journal of Culinary Science & Technology, 2008, v. 6, n. 1, p. 5, doi. 10.1080/15428050701884121

By:

Deale, Cynthia;
Norman, WilliamC.;
Jodice, LauraW.

Publication type:

Article

FOOD AND WINE COMMENTARY.

Published in:

2006

By:

Harrington, Robert J.

Publication type:

Editorial

CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 53, doi. 10.1300/J385v05n04_04

By:

LaLopa, Joseph

Publication type:

Article

The Culinary Innovation Process: A Study of Michelin-Starred Chefs.

Published in:

Journal of Culinary Science & Technology, 2006, v. 5, n. 4, p. 9, doi. 10.1300/J385v05n04_02

By:

Ottenbacher, Michael;
Harrington, Robert J.

Publication type:

Article

Technological Developments and the Need for Technical Competencies in Food Services.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 113, doi. 10.1300/J385v04n02_09

By:

Rodgers, Svetlana

Publication type:

Article

CURRENT RESEARCH OF INTEREST TO CULINARIANS AND CULINARY TEACHERS.

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 2/3, p. 57, doi. 10.1300/J385v04n02_04

By:

LaLopa, Joseph "Mick"

Publication type:

Article

Culinary Science and Technology--Designed to Meet the Needs of Graduates Seeking Careers as Foodservice Specialists, Caterers, and/or Restaurateurs?

Published in:

2005

By:

Hegarty, Joseph A.

Publication type:

Editorial

Expanding the Food Service Curriculum: Who Has Added Fine Dining to the Menu?

Published in:

Journal of Culinary Science & Technology, 2005, v. 4, n. 1, p. 53, doi. 10.1300/J385v04n01_07

By:

Gustafson, Catherine M.;
Love, Curtis;
Montgomery, Rhonda J.

Publication type:

Article

High Society Dinners: Dining in Tsarist Russia.

Published in:

2015

By:

LeBlanc, Ronald D.

Publication type:

Book Review

Perm Curlies.

Published in:

Social Alternatives, 1993, v. 12, n. 3, p. 57

By:

Hoey, Les

Publication type:

Article

Food system transformation for sustainable city-regions: exploring the potential of circular economies.

Published in:

Regional Studies, 2022, v. 56, n. 12, p. 2019, doi. 10.1080/00343404.2021.2021168

By:

Lever, John;
Sonnino, Roberta

Publication type:

Article

Regional impacts of the EU Rural Development Programme: Poland's food processing sector.

Published in:

Regional Studies, 2020, v. 54, n. 10, p. 1389, doi. 10.1080/00343404.2019.1708306

By:

Michalek, Jerzy;
Ciaian, Pavel;
Di Marcantonio, Federica

Publication type:

Article

Regional Horizontal Networks within the SME Agri-Food Sector: An Innovation and Social Network Perspective.

Published in:

Regional Studies, 2016, v. 50, n. 8, p. 1316, doi. 10.1080/00343404.2015.1007935

By:

McAdam, Maura;
McAdam, Rodney;
Dunn, Adele;
McCall, Clare

Publication type:

Article

Greening the Realm: Sustainable Food Chains and the Public Plate.

Published in:

Regional Studies, 2008, v. 42, n. 9, p. 1237, doi. 10.1080/00343400802195154

By:

Morgan, Kevin

Publication type:

Article

Food Systems Planning and Sustainable Cities and Regions: The Role of the Firm in Sustainable Food Capitalism.

Published in:

Regional Studies, 2008, v. 42, n. 9, p. 1251, doi. 10.1080/00343400802360469

By:

Donald, Betsy

Publication type:

Article

Conventions and Innovation: A Comparison of Two Localized Natural Resource-based Industries.

Published in:

Regional Studies, 2008, v. 42, n. 3, p. 343, doi. 10.1080/00343400701291567

By:

Lindkvist, KnutB.;
Sánchez, JoséL.

Publication type:

Article