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Relevant bibliographies by topics / Fat Rice (Restaurant)

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Journal articles

Academic literature on the topic 'Fat Rice (Restaurant)'

Author: Grafiati

Published: 4 June 2021

Last updated: 2 February 2022

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Journal articles on the topic "Fat Rice (Restaurant)"

1

Sulistiyanto, Bambang, Sri Sumarsih, C. Imam Sutrisno, Nurwantoro Nurwantoro, Istiyan PM, and Anum D. "Pengaruh Penggunaan Filler dalam Pengeringan terhadap Perubahan Komponen Nutrisi dalam Penyimpanan Hasil Olahan Limbah Organik Dapur dan Restoran Hotel." Caraka Tani: Journal of Sustainable Agriculture 20, no. 2 (2018): 87. http://dx.doi.org/10.20961/carakatani.v20i2.20512.

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<p>Research of effect filler addition in drying to nutrient component exchange in storage of processed organic wastes of kitchen and restaurant hotel’s was done at the laboratory of feed Technology, Departemen of Animal Nutrition and Feeding, Faculty of Animal Science UNDIP, Semarang. The research was aimed to study effect of filler addition in drying process of organic wastes of kitchen and restaurant hotel’s so the qualityy of product observed from proximate component and total fungi exchange during storage. Experiment was conducted by factorial completely randomized design (CRD-factor

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2

HOLOVNYA, Olena. "TRENDS IN THE DEVELOPMENT OF HOTEL AND RESTAURANT ECONOMY IN THE CONDITIONS OF FORMATION OF A SOCIALLY ORIENTED NATIONAL ECONOMY." "EСONOMY. FINANСES. MANAGEMENT: Topical issues of science and practical activity", no. 1 (41) (January 2019): 48–57. http://dx.doi.org/10.37128/2411-4413-2019-1-4.

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Today, the hotel and restaurant industry has become an integral part of the national economies of most countries of the world. The hotel and restaurant industry attracts attention as an independent component of the structure of the national economy. This industry is a locomotive of Ukraine's economic development and can provide significant technical, commercial and social benefits. In this regard, the priority is to determine the current trends in the hotel and restaurant industry, which is important for the effective functioning of the national economy of Ukraine. In a context of currency dev

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3

Belahsen, Rekia. "Nutrition transition and food sustainability." Proceedings of the Nutrition Society 73, no. 3 (2014): 385–88. http://dx.doi.org/10.1017/s0029665114000135.

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The aim of the present paper is to review nutrition transition (NT) ongoing in low and middle income countries and the associated dietary changes. NT is accompanied by demographic and epidemiological transition associated with economic development and urbanisation. In these countries, while the problems of hunger and undernourishment persist, there is an escalation of diet-related non-communicable diseases; making them face both problems of malnutrition, under and overnutrition. Indeed, in addition to protein energy malnutrition underweight and micronutrient deficiencies affect a high proporti

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Fuentes-Ramírez, Ricardo R. "The Political Economy of Puerto Rico: Surplus Use and Class Structure." Latin American Perspectives 47, no. 3 (2020): 18–29. http://dx.doi.org/10.1177/0094582x20912529.

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Assuming that the first claim on a society’s output is to meet the essential consumption needs of its citizens, the remainder of its output, or surplus, can be conceptualized as discretionary income that it may use in various ways. An analysis of the use of the surplus in Puerto Rico suggests that most of the economic surplus remains within the island, unproductively utilized by domestic capitalists. By redirecting this surplus to productive investment, Puerto Rico could initiate a process of recovery. The task is developing the political will to transfer this wealth from high-income Puerto Ri

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5

Lebedenko, T., G. Krusir, H. Shunko, and H. Korkach. "Development of technology of sauces with functional ingredients for restau-rants." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (2021): 57–64. http://dx.doi.org/10.32718/nvlvet-f9510.

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Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is possible to confidently attribute the components of plant origin, namely, dietary fiber and plant phospholipids, to such substances. Phospholipids are a group of essential substances that are irreplaceable and enter the human body only with food. Phospholipids cannot be formed independently in the h

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6

Rehm, Colin D., Joseph C. Ratliff, Claudia S. Riedt, and Adam Drewnowski. "Coffee Consumption among Adults in the United States by Demographic Variables and Purchase Location: Analyses of NHANES 2011–2016 Data." Nutrients 12, no. 8 (2020): 2463. http://dx.doi.org/10.3390/nu12082463.

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Coffee, obtained from various sources, is consumed by most United States adults. The present analyses of one and two 24-h dietary recalls for 14,865 persons aged ≥20 years in the 2011–2016 National Health and Nutrition Examination Survey (NHANES 2011–2016) aimed to identify socio-demographic predictors of coffee consumption and to examine whether coffee purchase locations differed by population sub-group. Given the emphasis on food and beverage consumption patterns, the relation between coffee consumption and compliance with the Dietary Guidelines of Americans was also examined. Coffee was con

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7

Yakushenkov, Serguey N. "We Will Feed Our and a New World: Several Cases of Food Ways of Frontier Regions. Part 2." Journal of Frontier Studies 6, no. 3 (2021): 161–84. http://dx.doi.org/10.46539/jfs.v6i3.321.

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This article is the second part of the study of regional foodways. If the first part is devoted to the analysis of the foodscape of Astrakhan, the second part analyzes the food system of the Republic of Peru. The choice of this object of study is based on the frontier nature of the region, the diversity of economic and cultural types, and hybridity. All these factors allow us to compare the ways of formation of the foodways of these regions. The Peruvian alimentary landscape began to form in the 16th century, after the conquest of Peru by the Spanish conquistadors. As a result of mutual

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8

Mousavi, L., Nur Farahana S.M.Z., and Wan Rosli W.I. "Utilization of brown rice powder on the nutritional composition, cooking characteristics and sensory properties of beef patties." Food Research, May 22, 2019, 649–57. http://dx.doi.org/10.26656/fr.2017.3(6).153.

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Beef patties are the most popular fast food worldwide, including Malaysia. As long as a beef patty is one of the Malaysians’ favorite western dishes and can be easily found in the high-end western restaurant, so far assessment of the nutrient composition, cooking characteristics and sensory properties of that was important for healthcare aspect. In the current study, the nutritional values of beef patties incorporated with various level of brown rice powder (BRP) (2%, 4% and, 6%) were evaluated. The result of protein content in raw and cooked beef patties incorporated with 6% of BRP demonstrat

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9

Singh, Aditya, Edward A. Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser. "Finger Lime: An Alternative Crop with Great Potential in South Florida." EDIS 2018, no. 1 (2018). http://dx.doi.org/10.32473/edis-fe1033-2018.

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Cylindrical Australian finger limes (Microcitrus australasica) taste like a combination of lemon, lime, and grapefruit, come in a rainbow of colors, and have a texture like caviar. Like other citrus fruits, finger limes are nutritious, low in calories, and vitamin-rich. So far in the United States only California grows finger limes commercially, but this 4-page fact sheet written by Aditya Singh, Edward Evans, Jeff Wasielewski, Manjul Dutt, and Jude Grosser and published by the UF/IFAS Food and Resource Economics Department makes the case that exotic, colorful finger limes would likely grow we

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10

Brien, Donna Lee. "“Porky Times”: A Brief Gastrobiography of New York’s The Spotted Pig." M/C Journal 13, no. 5 (2010). http://dx.doi.org/10.5204/mcj.290.

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Introduction With a deluge of mouthwatering pre-publicity, the opening of The Spotted Pig, the USA’s first self-identified British-styled gastropub, in Manhattan in February 2004 was much anticipated. The late Australian chef, food writer and restauranteur Mietta O’Donnell has noted how “taking over a building or business which has a long established reputation can be a mixed blessing” because of the way that memories “can enrich the experience of being in a place or they can just make people nostalgic”. Bistro Le Zoo, the previous eatery on the site, had been very popular when it opened almos

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