Globalization has prompted a multicultural retheorization of both consumer and market (Fu et al., 2014; Riefler 2012; Kipnis 2019). In short, the Canadian consists international goods which are authentic, domestic purporting authenticity (e.g., orientalizing), multinational, fusion innovations that authentic-ish self-orientalizing; Hui, 2019; Li, 2020; Stephens, 2021). What results is fetishist...

Abstract We discuss models for flow in a class of generalized Navier–Stokes equations. The work concentrates on producing thermal convection, analysing these detail, and deriving critical Rayleigh wave numbers the onset convective fluid motion. In addition to linear instability theory we present careful analysis fully nonlinear stability theory. theories analysed all possess bi-Laplacian term n...

arcus is a middle-aged patient with hypertension, diabetes and hyperlipidemia who came to see me (CF) for a routine check-up. All of his numbers were getting worse, and as I began to describe this to him, he started to cry. I had just received training in something called “motivational interviewing” as part of a research study I was participating in, so I immediately stopped the interview and s...

Purpose: To investigate the change of volatile components associated with odor of C. Pinnatifida (FCP) fruit and its stir-fried forms. Methods: FCP fruit was stir-fried and monitored by an online-type and non-contact temperature measurement system (ONTMS). Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile c...

OBJECTIVE To investigate the association between fish consumption and subclinical brain abnormalities. METHODS In the population-based Cardiovascular Health Study, 3,660 participants age > or =65 underwent an MRI scan in 1992-1994. Five years later, 2,313 were scanned. Neuroradiologists assessed MRI scans in a standardized and blinded manner. Food frequency questionnaires were used to assess ...

The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation ...

BACKGROUND Alcohol consumption and some other dietary habits are thought to be associated with lung cancer incidence. However, the effects of these habits on lung cancer prognosis have been studied rarely. The purpose of this study was to address these gaps in knowledge. METHODS We studied a cohort of 1052 Chinese men in Hong Kong who were diagnosed with primary lung cancer. Cox proportional ...

OBJECTIVE To analyze the influence of food preparation methods on the composition of fatty acids and cholesterol in foods. METHODS The chemical composition of cholesterol and fatty acids was analyzed in eight different types of meat and feijoada in relation to different methods of preparation. RESULTS Feijoada, when prepared with the beans and meats in separate pots, has less cholesterol (1...

Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and ...