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Teil eines Buches
Conceptual developments in discourse tradition theory
(De Gruyter, 2023)
The concept of discourse tradition (DT) is a core component of the system of language competence developed by Eugenio Coseriu and unfolds its analytical sharpness embedded in the differentiations of that model. The idea of DT is based on the concepts of historicity, individuality and tradition. A central topic of the debates and controversies that have arisen in Romance linguistics is the question of how historicity and individuality enter into the idea of DT. In comparison, the concept of tradition has been studied ...
Aufsatz
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Occurrence, distribution and alternative hosts of Wheat streak mosaic virus infecting ginger in Kaduna State, Nigeria
(2020-06-29)
A field survey was conducted during the 2018 rainy season (June – October) in three major ginger producing Local Government Areas (LGAs) of Kaduna State, Nigeria to determine the occurrence and spread of wheat streak mosaic virus (WSMV) infecting ginger. Symptomatic and asymptomatic ginger leaf samples (n=180) and weed samples (n=45) were collected from the surveyed fields and indexed against WSMV using Double Antibody Sandwich Enzyme-linked Immunosorbent Assay (DAS-ELISA). The results obtained showed that WSMV ...
Aufsatz
Verbal facilitation effects instead of verbal overshadowing in face memory of 4- to 6-year olds
(2015)
Research on eye witness memory in older children and adults revealed that verbally describing unfamiliar faces impairs later recognition of these faces, known as the “verbal overshadowing effect”. The aim of this study was to investigate whether a verbal overshadowing effect occurs in 4- to 6-year olds, too, and whether visualization (i.e., drawing the seen face) might elicit a visual overshadowing effect. Instead of a verbal overshadowing effect, a verbal facilitation effect was revealed with verbal intelligence ...
Dissertation
Entwicklung eines innovativen Produktionsverfahrens für die Herstellung von Wurstwaren ohne Verwendung von Zusatzstoffen
(2023)
Das Ziel der vorliegenden wissenschaftlichen Untersuchungen ist die Entwicklung von Produktionsverfahren für Brüh- und Frischwurst ohne die Verwendung von Nitritpökelsalz und anderen Zusatzstoffen, die mittels Angaben von E-Nummern deklariert werden müssen. Am Beispiel von Bio-Lyoner in Dosen und Bio-Edelsalami wurden im Rahmen eines F&E-Vorhabens, welches unter Praxisbedingungen bei der Bäuerlichen Erzeugergemeinschaft Schwäbisch Hall (BESH) durchgeführt wurde, innovative Produktionsverfahren entwickelt und auf ihre ...
Aufsatz
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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
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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
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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
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Typology of smallholder’s pig production systems in South Kivu, Democratic Republic of Congo: Challenges and opportunities
(2020-06-30)
Pig farming plays an important role in farmers’ livelihoods in many tropical countries. It contributes to food security of the poorest as well as the development of rural economy through multiplier effects. In the South Kivu province, pig farms are almost exclusively owned by smallholders. A few studies have attempted to describe thoroughly pig farming systems in this province. This study was undertaken to characterise pig production systems, in order to better understand their current situation, namely constraints ...
Aufsatz
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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
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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 ...