Search results for "Bread"
showing 10 items of 140 documents
Methods of the investigation of bee pollen and bee bread
2017
The main purpose of this publication was to evaluate which types of studies are used with the purpose of the estimation of nutritional value of bee pollen and bee bread. Bee pollen and bee bread are important bee-products that contains large amounts of nutritional and essential active biological compounds. Among different bioactive compounds with antioxidant properties which could be found in bee pollen and bread are polyphenolic substances, flavonoids, unsaturated acids and carotenoids. Bee pollen and bee bread are investigated by plenty of scientists for different quality indexes over two last decades. However, the composition of bee pollen and bee bread are not yet standardized nor defin…
Brødbaking for bedre helse
2016
Masteroppgave folkehelsevitenskap - Universitetet i Agder 2016 Introduction: Bread is a part of the Norwegian food culture and a important part of the Norwegian diet. However, the intake of fiber is too low and the health authorities recommend a higher intake of wholemeal bread and cereals. In addition, we throw away as much as 190 000 bread in Norwegian garbage cans every day throughout the year, which is negative in light of the environment. Purpose: This study looks at whether an intervention with the goal of getting participants to bake homemade bread could affect an increased intake of bread, especially intake of whole meal bread, and reduce wastage of bread. The question to answer was…
Językowo-kulturowy obraz kulinariów w paremiach śląskich
2017
Food, as one of the most important components of human existence, in addition to its primary function associated with satisfying hunger, is also an element of culture. Specific beliefs, culinary habits, and even superstitious magical practices were created around this issue over the centuries. Food and its names are also an essential element of language, as evidenced by numerous linguistic studies devoted to this part of Polish vocabulary. The aim of this paper is to present and discuss selected Silesian maxims that include words belonging to the culinary category, understood as ready meals, which are a product of culinary arts, or as everything that is connected with preparing and cooking …
Approaches to the identification and assay of flavonoids in bee bread extracts by spectrophotometric method
2017
Flavonoids are regarded as key compounds in bee bread. In this paper, quantitative determination of sum of flavonoids and dominating group of flavonoids were carried out by colorimetric aluminum chloride method. The principle of aluminum chloride colorimetric method is that aluminum chloride forms complexes with flavones and flavanols wherein it reacts with the C-4 keto group and hydroxyl groups of the ring C, and/or ring A and/or ring B. In this work 3 samples of bee bread and 5 extracts were investigated. The total contents of flavonoids in the tested extracts ranged from 10 to 166 mg/L. Our study confirmed that complex of quercetin dihydrate with aluminum chloride had the maximum absorpt…
Dożynki w Polsce. Od obrzędu do widowiska
2017
Today the traditional beliefs, customs and rites relating to the harvest time are very limited as their contemporary functions and dimension have changed. The authoress is interested in the transformation process of a harvest festival that is typical of the old rural communities. The harvest festival still crowns the labours of farming and is a form of solemn thanksgiving for harvested crops but today's celebration is not accompanied with any magical practices that would bring a good harvest next year. Ritual songs are becoming obsolete and the harvesting women, if any, no longer need any orations addressed to a landlord. The customs of baking bread and making crown-shaped wreaths have surv…
Od zupy głodowej do regionalnego symbolu
2017
The subject of the study is one of the characteristic Silesian soups - wodzionka, which has since 2007 been on the List of Traditional Products kept by the Ministry of Agriculture and Rural Development. The reference literature and the current field research indicate that the characteristic soup with bread and garlic is consumed throughout Upper Silesia - both in rural and industrial communities. The genesis of its consumption, just as that of other traditional dishes, is directly associated with once meager nutrition. Wodzionka, in the past synonymous with “Silesian poverty,” was a universal dish, served for breakfast, lunch, and often even dinner. In particular sections of the region, it …
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
2020
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …
Food Assistance
2018
Food assistance and food charity refer to practices where public, private, or third sector actors provide food (or resources to acquire food) to individuals or households that face hunger or food shortage. The food is provided for free or for a minimal cost and the provision is conducted through varying services like food banks. Domestic food assistance practices are realized in relations between a collective (the provider or donor) and individuals (the recipients of the assistance). For those international practices of food aid that take place between collectives, typically nations or global food aid organizations and recipient countries, see the entry for Food aid. Currently, approximatel…
Antecedents and Outcomes of Absorptive Capacity : Three Studies in the Spanish Manufacturing Sector
2013
En los últimos años, las investigaciones en dirección estratégica han señalado al conocimiento como uno de los recursos claves que permiten la generación de ventajas competitivas. No obstante, para la creación y mantenimiento de dichas ventajas es necesario el desarrollo de capacidades que permitan la transferencia y uso eficiente de dicho conocimiento, incluso en condiciones marcadas por la agitación y el dinamismo del entorno. En este marco, la capacidad de absorción ha sido destacada como una de las capacidades esenciales que proporciona a las organizaciones la habilidad de asimilar, transformar y explotar con éxito el conocimiento externo. No obstante, a pesar de las constantes contribu…
What is your couple type? Gender ideology, housework-sharing, and babies
2015
AbstractBACKGROUNDIt is increasingly acknowledged that not only gender equality but also gender ideology plays a role in explaining fertility in advanced societies. In a micro perspective, the potential mismatch between gender equality (i.e., the actual sharing taking place in a couple) and gender ideology (i.e., attitudes and beliefs regarding gender roles) may drive childbearing decisions.OBJECTIVEThis paper assesses the impact of consistency between gender equality in attitudes and equality in the division of household labour on the likelihood of having another child, for different parities.METHODSRelying on two-wave panel data of the Bulgarian, Czech, French, Hungarian, and Lithuanian G…