Results 31 to 40 of about 231,741 (315)
Sensors, 2020 In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets.
Abdo Hassoun +5 more
doaj +1 more source
Understanding the drivers of continuance intention in online grocery shopping using technology continuance theory: a cross-national comparison [PDF]
Korean Journal of Community NutritionObjectives This study examined the determinants of consumers’ continuance intention (CI) toward online grocery shopping (OGS) across different country markets.
Binglin Liu, Min A Lee
doaj +1 more source
Contexts, 2014 Sociologists Sarah Bowen, Sinikka Elliott, and Joslyn Brenton offer a critique of the increasingly prevalent message that reforming the food system necessarily entails a return to the kitchen. They argue that time pressures, tradeoffs to save money, and the burden of pleasing others make it difficult for mothers to enact the idealized vision of home ...
Sarah Bowen +2 more
openaire +1 more source
Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
doaj +1 more source
Food Science of Animal Resources, 2018 The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a ...
Young Ho Cho, Myung-Soon Yang
doaj +1 more source
La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
doaj +1 more source
Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking?
, 2008 A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. We
McClements, D.J. +2 more
core +1 more source
Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
doaj +1 more source
Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
doaj +1 more source
COMP–PMEPA1 axis promotes epithelial‐to‐mesenchymal transition in breast cancer cells
Molecular Oncology, EarlyView.This study reveals that cartilage oligomeric matrix protein (COMP) promotes epithelial‐to‐mesenchymal transition (EMT) in breast cancer. We identify PMEPA1 (protein TMEPAI) as a novel COMP‐binding partner that mediates EMT via binding to the TSP domains of COMP, establishing the COMP–PMEPA1 axis as a key EMT driver in breast cancer.
Konstantinos S. Papadakos +6 more
wiley +1 more source