Relevant bibliographies by topics / Langet and the ingredients used in the preparation of the dishes

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Academic literature on the topic 'Langet and the ingredients used in the preparation of the dishes'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Langet and the ingredients used in the preparation of the dishes"

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Andriani, Riska, Hesti Kurniahu, and Annisa Rahmawati. "Exploration the Gastronomic Characteristics of Traditional Dishes in Tuban Regency, East Java, Indonesia." El-Hayah:Jurnal Biologi 10, no. 1 (2024): 33–39. https://doi.org/10.18860/elha.v10i1.30510.

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Traditional dishes are part of cultural preservation and serve as a regional identity. Therefore, research is needed on traditional dishes, specifically the traditional dishes of Tuban, with a focus on ethnobiology and culinary culture, taste, nutritional aspects, and health. This study aims to explore and analyze the traditional dishes of Tuban from a gastronomic perspective, to provide guidance on the presentation and consumption of these dishes to ensure they do not negatively impact health, thus contributing to the welfare and preservation of traditional cuisine. This research is qualitati
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Roggema, Rob, Ana Elena Mallet, and Aleksandra Krstikj. "Creating a Virtuous Food Cycle in Monterrey, Mexico." Sustainability 15, no. 10 (2023): 7858. http://dx.doi.org/10.3390/su15107858.

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This article focuses on the connection between health, food, and social wellbeing. Several health problems are caused by the types of food consumed. At the same time, traditional ingredients are increasingly less used. The potential of healthy, traditional foods, locally grown ingredients, and preparation in local quality restaurants could decrease health problems, especially in disadvantaged communities. The methodology focuses on developing the missing links between traditional recipes, the growth of local food, and the preparation and consumption of healthy food. The main finding of this ar
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Chowdary, Madineni Yogitha, Sandeep Singh Rana, and Payel Ghosh. "Banana inflorescence and their potential health benefits as future food." Quality Assurance and Safety of Crops & Foods 14, no. 2 (2022): 131–36. http://dx.doi.org/10.15586/qas.v14i2.1066.

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Banana scientifically known as Musa sp. is a famous tropical fruit majorly cultivated in India with a production of 29 million tonnes. One of the underrated parts of the banana plant is the edible flower (banana inflorescence/blossom) which can be utilized in several ways for nutritional and therapeutic purposes as it is known to have potential antioxidant, anti-carcinogenic, and anti-diabetic properties. The present paper primarily focuses on the health benefits of banana inflorescence and the bioactive components responsible for its properties. Secondly, the paper describes different traditi
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Bomba, M. Y., L. O. Fedyna, N. B. Slyvka, and O. R. Mykhaylytska. "Innovations in cooking technologies using non-traditional raw materiais." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 100 (2023): 74–79. http://dx.doi.org/10.32718/nvlvet-f10012.

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The priority direction of the development of food industries of the 21st century is the production of healthy-prophylactic, functional purpose food, which get due to using the innovation technologies and also the use of non- traditional plant raw materials, including the wild plants, with the aim improving the qualitative adequacy of food rations namely ensuring compliance their chemical composition to the physiological needs of human body, improvement of their taste, aroma and other properties. Nowadays, the action of biologically active substances of plant origin for the creation of dishes w
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Maguipa Tandzong, Christelle Laure, Pierre Désiré Mbougueng, Alphonse Sokamte Tegang, and Hilaire Macaire Womeni. "Study on the local know-how of the use of beef hides in western Cameroon meals." Cameroon Journal of Experimental Biology 14, no. 1 (2021): 50–60. http://dx.doi.org/10.4314/cajeb.v14i1.6.

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The current study was conducted in four localities in the West region of Cameroon from May to September 2019, to know the pre-treatments made on given to beef hides before their use in different dishes, as well as the ingredients used in the preparation of pepper soup beef hides through household surveys. A total of 307 housewives were surveyed interviewed. The data was collected using a questionnaire and further analyzed using Sphinx Plus2 V5 software. Results showed that 54.6 to 71% participants consumed beef hides monthly. More than 50% participants purchased their beef hides at the butcher
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Li, Jing. "Design and Realization of Scald Device in Automatic Confecting Machine of Rice Noodles." Applied Mechanics and Materials 190-191 (July 2012): 70–73. http://dx.doi.org/10.4028/www.scientific.net/amm.190-191.70.

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Rice noodles preparation processes include scald, adding the ingredients, dishes, etc. Automatic confecting machine of rice noodles is researched to replace the current artificial preparation. Such machine not only improves production efficiency but saves labor costs. We mainly developed scald device in this subject. It’s been designed as screw-nut structure that it drives bucket slide back and forth to finish sending rice noodles. Solenoid valve is applied to control water supply and drainage. Miniature high-pressure pump is then used to scald. After this operations, the prepared rice noodles
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Zaicovschi, Tatiana. "Traditional food in the family rituals of the Old Believers of the Republic of Moldova: traditions, variability and innovations (based on field research)." JOURNAL OF ETHNOLOGY AND CULTUROLOGY XXXVI (December 2024): 27–34. https://doi.org/10.52603/rec.2024.36.04.

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Old Believers, including those living in the Republic of Moldova, strictly adhere to their faith, carried through the centuries, and also preserve the features of traditional folk culture, including family rituals. As a result of field studies of food used in the family rituals of the Old Believers – birth and baptism, wedding, funeral and memorial rituals associated with the life cycle of a person, the degree of preservation of the elements of the said food among the Old Believers of a number of cities and villages of the Republic of Mordovia was determined, local variability of dishes was re
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Semyonova, V. V. "Food plants used in traditional fermented milk products and dishes of the Sakha people." Vestnik of North-Eastern Federal University 22, no. 1 (2025): 16–28. https://doi.org/10.25587/2222-5404-2025-22-1-16-28.

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Historically, the Sakha people used plants in large quantities in their daily diet. According to A. Savvin’s list, there are 76 species of wild food plants used, representing 4% of the flora of Yakutia. However, 11 of these species remain unresolved and are exclusively referenced by Yakut names. Based on preliminary assessment, the plant kus tyla from this list has been identified as Lemna trisulca and the Lemnaceae family. A. Savvin’s list indicates that 59 species, representing 42 genera and 23 families, were used by Sakha people in fermented milk products and dishes. The families Rosaceae (
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NGOH, Newilah GB, Ngoungoure SU MANJIA, Tembe J. TEMBE, et al. "Physicochemical and Nutritional Values of Some Recipes Made of Bananas and Plantains consumed in the East Region of Cameroon." Greener Journal of Agricultural Sciences 8, no. 2 (2018): 030–41. https://doi.org/10.15580/GJAS.2018.2.011318005.

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BACKGROUND. In order to evaluate and improve people’s nutritional status, it is essential to know the nutrient contents of food in general, and that of processed food in particular since the treatments the latter undergo are likely to modify their nutritional characteristics. This study aimed to contribute to the assessment of the nutritional composition of dishes made of bananas or plantains consumed in the East region of Cameroon, thereby providing additional data suitable for improving the nutritional status of populations of this region in particular and that of Cameroon in general.
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Moubarac, Jean-Claude, Malek Batal, Ana Paula Bortoletto Martins, et al. "Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011." Canadian Journal of Dietetic Practice and Research 75, no. 1 (2014): 15–21. http://dx.doi.org/10.3148/75.1.2014.15.

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Purpose A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Methods Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per
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Books on the topic "Langet and the ingredients used in the preparation of the dishes"

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Chiffolo, Anthony F., and Rayner W. Hesse , Jr. Cooking with the Bible. Greenwood, 2006. http://dx.doi.org/10.5040/9798400632051.

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Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests, to elaborate feasts carefully prepared to please dozens of partygoers for many days.Cooking with the Biblelooks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of b
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Book chapters on the topic "Langet and the ingredients used in the preparation of the dishes"

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Hussain, Majhar, Prof (Dr ). Vikas Singh, and Prof (Dr ). Rajiv Mishra. "FOREIGN TRAVELERS’ PERCEPTIONS OF INDIAN CUISINE IN 5 STAR HOTEL AND STEPS TAKEN TO CONSERVE WATER." In The Challenges and Issues of Sustainability in the Hospitality and Tourism Industry. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/nbennurch171.

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The first task of this survey is to determine the popularity of Indian cuisine, Continental cuisine dishes are more popular than Indian cuisine dishes. We should understand consumer misconceptions about Indian Cuisine dishes, The objective of the study is to identify the dishes and the ingredients of Indian cuisine. For a better understanding of Indian cuisine, this topic I have chosen. The misconception about Indian cuisine can be eradicated by comparing this cuisine to another cuisine of different regions. Many people do not have proper knowledge about the variety of dishes that comes under
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