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Aufsatz
Empowering women agripreneurs through precision agriculture technology adoption: An integrative review of literature
(2023-11-30)
The use of precision agricultural technology has been shown to increase yields while decreasing the farmer’s exposure to risk. Despite women’s important involvement in agriculture in many nations, there remains a technological gap between the genders. Particular focus on agriculture’s essential role in alleviating poverty and hunger. The literature gap in precision agriculture technology adoption by women agripreneurs needs to be addressed. This study presents an integrative review of the literature aimed at identifying ...
Aufsatz
Evaluating essential micronutrient content, sensory acceptability & economic viability of formulated sesame (Sesamum indicum), pearl millet (Pennisetum glaucum) & groundnut (Arachis hypogea) food blend
(2023-08-31)
Food blending involving legumes and cereals that has been widely explored, however, there is a paucity of evidence of the use of ‘neglected crops’ such as sesame oil seed in complementing cereals and legumes to alleviate micronutrient deficiency. A completely randomised design involving food blends as treatments and a cross-sectional survey for sensory acceptability of food blends evaluation was done. Proximate macro- and micro-nutrient composition of substrates and food blend mixes was done using the Association of ...
Aufsatz
The Impacts of Different Pea Protein Isolate Levels on Physiochemical, Textural, and Sensory evaluation of Ready-to-Cook Plant-Based Minced Meatballs from Oyster Mushroom
(2023-09-10)
The effects of different ratios of pea protein isolate (PPI) (5%, 10%, 15%, and 20% w/w) on ready-to-cook plant-based minced meatballs made from oyster mushrooms were investigated. Increasing the PPI ratio resulted in higher protein content, while values for lightness (L*), yellowness (b*), hardness, adhesiveness, and chewiness decreased compared to the control. Sensory evaluation indicated that all treatments received overall liking scores ranging from 6.50 to 7.23. The study demonstrated that incorporating 10% PPI ...
Aufsatz
Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
(2023-08-29)
Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90ºC, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the oyster mushroom rendang ...
Aufsatz
The potency of robusta coffee pulp as a vinegar product
(2023-11-30)
Coffee processing produces 40-50 % of by-products that can damage coffee plants and cause environmental pollution. The coffee pulp as waste can be used for producing acetic acid solution as a preservative and hand-washing agent to prevent infection. The fermentation process can affect the quality of the acetic acid solution. This study aims to analyse the effect of yeast types and time fermentation as well as to determine the characteristics of acetic acid solution from Robusta coffee pulp. The experiment consists ...
Aufsatz
Cricket powder (Acheta domesticus) as a lean pork meat replacer in cooked sausages
(2023-08-29)
The incorporation of insects in everyday foods is a developing area. Therefore, the aim of this study was to determine the optimal percent replacement (5.0, 7.5 or 10.0%) of lean pork meat with cricket power (CP) in cooked sausages. For this purpose, the quality and safety were evaluated through the following parameters: pH, moisture, water activity, TBA value, colour (L*, a*, b*), texture and sensory profile, microbiological status and microstructure during seven-day cold storage. The pH of cooked sausages with CP ...
Zeitschrift
Vol. 11 No. 4 (2023)
(Specialized Partnerships in Sustainable Food Systems and Food Sovereignty, Faculty of Organic Agricultural Sciences, the University of Kassel, Germany and the Federation of German Scientists (VDW), 2023-11-30)
Video
JOHN F. C. TURNER EN PERÚ
(2022-12-16)
La conferencia, basada en la colaboración con Turner y una labor de reactivación de memoria urbana en barriadas turnerianas, presenta aspectos de su legado poco conocidos y dignos de servir de base para nuevas lecturas del urbanismo peruano y en particular de los barrios autoconstruidos de Lima. Invita a explorar la visión holística de Turner con miras a lo que puede aportar para imaginar el desarrollo colectivamente gestionado y sostenible de una multitud de barrios que hoy se expanden en zonas naturales y sobre ...
Working paper
Mathematical Management
(2023-07-14)
Der Aufstieg des Fachgebietes Operations Research, das mathematische Modelle zur Steuerung von Wirtschaftsunternehmen bereitstellt, in der politischen Wissenskultur von Cold War Science der USA nach 1945 wird aufgezeigt und dann übergeleitet zur Institutionalisierung von Operations Research in den Universitäten von Europa und der Bundesrepublik Deutschland. Die Vorläuferorganisationen zur Deutschen Gesellschaft für Operations Research werden dargestellt und das Zusammenspiel der Jahrestagung dieser Gesellschaft mit ...
Working paper
Marktstudie zu regionalen Bio-Lebensmitteln in Hessen
(2022)
Die vorliegende Studie gibt einen ersten Einblick in die aktuelle Situation der landwirtschaftlichen Öko-Erzeugung, der Verarbeitung und des Handels ökologischer Lebensmittel in Hessen. Am Beispiel von ausgewählten Wertschöpfungsketten (WSK) wird untersucht, welche Schwächen und Stärken und welche Herausforderungen für regionale Produktion, Verarbeitung und Handel von ökologischen Lebensmitteln bestehen. Ziel der Studie ist es, die aktuelle Situation darzustellen, Schwachstellen zu identifizieren und Ansatzpunkte zu ...