Results 171 to 180 of about 7,130 (301)

Assessment of a training course for cookery students regarding celiac disease and gluten-free diet. [PDF]

Heliyon
Vázquez-Polo M, Navarro V, Perez-Junkera G, Lasa A, Larretxi I, Miranda J, Esparta J, Churruca I.   +7 more
europepmc   +1 more source

Culinary and Gastronomic Practices during the Periods of Restrictions on Movement Caused by the COVID-19 Pandemic in the Province of Alicante (Spain). [PDF]

Foods, 2023
Tormo-Santamaria M, Català-Oltra L, Pereto-Rovira A, Ruíz-García Á, Bernabeu-Mestre J.   +4 more
europepmc   +1 more source

Cooking Up a Good Story in Cookery Books for Children

, 2014
A discussion of cookery books for children from a literary ...
Webb, Jean
core  

A Culinary-Based Intensive Lifestyle Program for Patients with Obesity: The Teaching Kitchen Collaborative Curriculum (TKCC) Pilot Study. [PDF]

Nutrients
McClure AC, Fenn M, Lebby SR, Mecchella JN, Brilling HK, Finn SH, Dovin KA, Chinburg E, Massa J, Janisch K, Eisenberg DM, Rothstein RI.   +11 more
europepmc   +1 more source

Strategies for participant retention in long term clinical trials: A participant -centric approaches. [PDF]

Perspect Clin Res, 2023
Poongothai S, Anjana RM, Aarthy R, Unnikrishnan R, Narayan KMV, Ali MK, Karkuzhali K, Mohan V.   +7 more
europepmc   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source

Energy and Nutrient Content of a Disaster Kitchen Menu and Nutrition Services Coordination Experience: Kahramanmaraş Earthquake, Türkiye. [PDF]

Food Nutr Bull
Guldemir O, Hizli-Guldemir H.
europepmc   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Interventions that address food insecurity for children aged 0-11 years, families, and pregnant women in the UK: a systematic review of intervention studies. [PDF]

J Nutr Sci
Holt C, Heslehurst N, Kipping R, Daly MP, Bell Z, Mahon A, Temple P, Porter A.   +7 more
europepmc   +1 more source

In praise of complexity: From gastronomy to gastrology. [PDF]

Int J Gastron Food Sci, 2021
Martínez de Albeniz I.
europepmc   +1 more source