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Research On Food Packaging Design For Elderly Populations, Zhang Pan
Research On Food Packaging Design For Elderly Populations, Zhang Pan
Food and Machinery
According to the food consumption characteristics of the elderly group, this review analyzed the needs of the elderly group for food packaging design, and the food packaging design scheme for the future was proposed.
The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty
The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty
Undergraduate Theses, Professional Papers, and Capstone Artifacts
Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …
Aggiecology- Usu Thinks Green, Utah State University
Aggiecology- Usu Thinks Green, Utah State University
Agriculture
No abstract provided.
G1437 Green Potatoes: The Problems And The Solution, Alexander D. Pavlista
G1437 Green Potatoes: The Problems And The Solution, Alexander D. Pavlista
University of Nebraska-Lincoln Extension: Historical Materials
This publication outlines how potatoes turn green and form a harmful substance which can cause an allergic reaction, and how to avoid this development. Green potato tubers are easily identified by their surface coloration. This green coloration ("greening" also called "sun-burning") can be as much as a half-inch deep in severe cases. French fries made from green potatoes will have a green end and potato chips will have a green edge. Associated with greening is the formation of a natural chemical that can cause allergic reactions and illness. This publication outlines how potatoes turn green and how to avoid such …
Nf91-27 A Discussion Of 'Greenhouse' Gases, Steve Meyer, Ken Hubbard
Nf91-27 A Discussion Of 'Greenhouse' Gases, Steve Meyer, Ken Hubbard
University of Nebraska-Lincoln Extension: Historical Materials
This NebFact discusses greenhouse gasses.