Search Results - "Food

Feeding the City: Work and Food Culture of the Mumbai Dabbawalas by Roncaglia, Sara

Subjects: “…Food & society bicssc…”
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Improving food composition data by standardizing calculation methods by Öhrvik, Veronica

Subjects: “…food…”
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Chapter 1 Grassroots initiatives in food system transformation The role of food movements in the second 'Great Transformation' by Sage, Colin

Subjects: “…Food Movements; Transformation; Global Food Network; Nutrition; Health; Sustainable; Food production…”
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Chapter 7 Cost effects of local food enterprises Supply chains, transaction costs and social diffusion by Paech, Niko

Subjects: “…Food Movements; Transformation; Global Food Network; Nutrition; Health; Sustainable; Food production…”
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Chapter Principles and Methodologies for the Determination of Shelf-Life in Foods by Carrasco, Elena

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Chapter 12 Japanese school lunch and food education by Waida, Yukako

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Transforming Urban Food Systems in Secondary Cities in Africa

Subjects: “…food security…”
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The Benefit of Montelukast in Atopic Dermatitis Induced by Food Allergies by Isaac Melamed, Lacey Robinson, Melinda Heffron

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Cantaloupe -A Food safety concern: Mini-Review by Hansel A Mina, Amanda J Deering

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Molecular Techniques for identification applied to food: A review by Rafael Audino Zambelli, Isabella Montenegro Brasil

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The sensitivity of food security to agricultural input subsidies in Uganda by Wakaabu Dirisa

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Foods that will win the war and how to cook them (1918) by Goudiss, Alberta M. (Alberta Moorhouse), 1876-; Goudiss, C. Houston (Charles Houston), 1880-

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Foods and Household Management: A Textbook of the Household Arts by Cooley, Anna M. (Anna Maria), 1874-; Kinne, Helen, 1861-1917

Subjects: “…Food…”
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Polarographic study of some yellow and blue food dyes by Waraporn Achimangkur

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A study of food festival loyalty / Zurinawati Mohi by Mohi, Zurinawati

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Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan by Chiang, I-Yuan, Hsu, Chia-Ho, Lin, Meng-Yu

Table of Contents: “…Chapter 1: Features of the New General Principles of Food Hygiene, and about this Book -- Chapter 2: General Principles of Food Hygiene: Introduction and Terms Definition -- Chapter 3: General Principles of Food Hygiene: Good Hygiene Practice: Introduction and Control of Food Hazards -- Chapter 4: General Principles of Food Hygiene: Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application -- Appendix: Comparison of HACCP 12 steps from Codex, USDA, USFDA, ISO 22000, and HACCP regulations/guidance of Taiwan…”
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Digital Food Frequency Questionnaire Assessing Adherence to the Norwegian Food-Based Dietary Guidelines and Other National Lifestyle Recommendations: Instrument Validation Study by Hege Berg Henriksen, Markus Dines Knudsen, Anette Hjartåker, Rune Blomhoff, Monica Hauger Carlsen

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Where we eat is who we are: a survey of food-related travel patterns to Singapore's hawker centers, food courts and coffee shops by Shin Bin Tan, Mariana Arcaya

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Food allergen sensitization in young children with typical signs and symptoms of immediate-type food allergies: a comparison between monosensitized and polysensitized children by Na Yeon Kim, Ga Ram Kim, Joon Hwan Kim, Ji Hyeon Baek, Jung Won Yoon, Hye Mi Jee, Hye Sung Baek, Yong Ho Jung, Sun Hee Choi, Ki Eun Kim, Youn Ho Shin, Hye Yung Yum, Man Yong Han, Kyu-Earn Kim

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Towards the measurement of food literacy with respect to healthy eating: the development and validation of the self perceived food literacy scale among an adult sample in the Netherlands by Maartje P. Poelman, S. Coosje Dijkstra, Hanne Sponselee, Carlijn B. M. Kamphuis, Marieke C. E. Battjes-Fries, Marleen Gillebaart, Jacob C. Seidell

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