Martinus J R Nout
Biographic Data
| ID | 7254197 |
|---|---|
| NAME | Martinus J R Nout |
| GIVEN NAMES | Martinus J R |
| FAMILY NAME | Nout |
| SIGNATURE | NOUT M J R |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2014 |
| H-INDEX | 0 |
Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals associated with convenience and healthiness. It appeared that under different circumstances food…
Traditional Processing of Masau Fruits ( Ziziphus Mauritiana ) in Zimbabwe
A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau fruits form part of the family diet and generate additional income by selling at local markets. Surplus fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also fermented to produce a spirit cal…
No prominent works on this page.
Traditional Processing of Masau Fruits ( Ziziphus Mauritiana ) in Zimbabwe
A survey of the traditional processing techniques of masau was conducted using a questionnaire and two focus group discussions in Mudzi, Mt. Darwin, and Muzarabani districts in Zimbabwe. Masau fruits form part of the family diet and generate additional income by selling at local markets. Surplus fruits are sun dried and can be transformed into various products such as porridge, traditional cakes, mahewu, and also fermented to produce a spirit cal…
Consumption Habits and Innovation Potential of Mung Bean Foods in Hisar District of Haryana State, India
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were associated with unhealthiness, expensiveness and sensory liking. Another group consisted of split dhals associated with convenience and healthiness. It appeared that under different circumstances food…
Biology (2 works) · Food Science (2 works) · Mathematics (2 works) · Medicine (2 works) · Traditional medicine (2 works) · African Botany and Ecology Studies (1 works) · Agricultural economics (1 works) · Biotechnology (1 works) · Consumer Attitudes and Food Labeling (1 works) · Consumption (sociology (1 works)