Results 91 to 100 of about 164,759 (277)

The thermal aggregation behavior and functional properties of SPI-catechin complexes under spray-drying conditions

Food Chemistry: X
Commercial soy protein isolates (SPI) often suffer from poor solubility and diminished functional properties due to the harsh conditions of spray-drying.
Juyang Zhao, Xuwei Fang, Jing Liu, Feiran Yang, Ting Wang, Jiangbei Wang, Jiangjiang Yang, Liya Gu   +7 more
doaj   +1 more source

Integrating Sr isotopes, microchemistry, and genetics to reconstruct Salmonidae species and life history

Archaeometry, EarlyView.
Abstract Recent approaches to fisheries research emphasize the importance of the coproduction of knowledge in building resilient and culturally mindful fisheries management frameworks. Despite widespread recognition of the need for Indigenous knowledge and historical reference points as baseline data, archaeological data are rarely included in ...
Ross Salerno, Remi Murdoch, Joanna Elmore, Taylor Wilcox, Jens Hegg, Catherine S. Austin, Michael LeMoine, Jade Luckhurst, Alexandra K. Fraik, Molly Carney   +9 more
wiley   +1 more source

Advance in Application of Deep Learning in Food Quality and Safety Detection

Shipin gongye ke-ji
With the improvement of people's living standards, consumers' demand for food quality and safety is growing. Traditional methods for detecting food quality and safety can no longer meet the demand for efficient, accurate and reliable detection. Therefore,
Xing GUO, Ying SUN, Shuping LIU, Xuexin YANG, Juyang ZHAO, Lianzhou JIANG   +5 more
doaj   +1 more source

Phillip DeVito Honors and Awards: Caviste Award [PDF]

, 1967
This image shows the Al C. Giusti Caviste Award, presented by the Chefs de Cuisine Society of Oregon to Phillip DeVito. The back of the medallion says, For meritorious service as a caviste selected by the Academy of Wine Tasters.
DeVito, Phillip
core   +1 more source

Underutilised crops in Europe: An interdisciplinary approach towards sustainable practices

Archaeometry, EarlyView.
Abstract In the context of a rapidly growing global population and significant climatic and environmental change, there is an urgent need to produce nutritious food in a sustainable manner. Some crops are underutilised in Europe, despite their suitability to local environments, viability for sustainable production and potential to improve diets.
Meriel McClatchie, Véronique Matterne, Núria Rovira Buendia, Mila Andonova, Ulrike Lohwasser, Wendy Waalen, Filippos Bantis, Marija Knez, Jelena Milešević, Amil Orahovac, Paolo Prosperi, Aparajita Banerjee, Ivana Radić, Aldona Mueller‐Bieniek, Meline Beglaryan, Donal Murphy‐Bokern, David Gil, Bálint Balázs, Sónia Negrão   +18 more
wiley   +1 more source

Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry

Fermentation
The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected S. cerevisiae, Z. rouxii, and L. paracasei for PP production by dual-strain fermentation (
Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan   +9 more
doaj   +1 more source

Gourmet restaurants and small-scale food production - Swedish rural and urban regions [PDF]

, 2010
There is a growing interest in haute cuisine that can be found around the world. One reflection of this is found in gourmet magazines, releases of prestige wines, international restaurant rankings, and the opening of spectacular restaurants.
Norrman, Michaela, Pettersson, Lars
core  

Sustainability at the Summit: Transforming Haute Cuisine With Circular Business Models

Business Ethics, the Environment &Responsibility, EarlyView.
ABSTRACT The adoption of circular economy principles poses a vibrant challenge for firms by becoming a potential and sustainable way for them to keep pace with highly dynamic changes in a competitive environment. Although previous research has examined experiences and practices that firms adopt to facilitate their transition to a circular economy ...
Alessandra Costa, Antonio Crupi, Vincenzo Corvello, Tindara Abbate   +3 more
wiley   +1 more source

The economic effect of discrimination: Evidence from the restaurant sector

Contemporary Economic Policy, Volume 43, Issue 2, Page 226-259, April 2025.
Abstract Discrimination often leads to economic consequences for affected groups. This study examines the economic impact of consumer discrimination on Chinese restaurants in the U.S. during the COVID‐19 pandemic's onset. Using cell phone data and revenue records, it identifies a significant −10% relative decline in visits to Chinese restaurants by ...
Guanting Yi
wiley   +1 more source

Effect of Sterilization Methods on the Storage Quality of Soybean Protein-based Small Crisp Meat and Its Shelf Life Prediction

Shipin gongye ke-ji
This study utilized soybean protein as a raw material to develop a plant-based precooked dish with small crispy meat. The study compared the effects of microwave sterilization and water bath sterilization on the total number of colonies, and investigated
Ying SUN, Bin ZHOU, Long WANG, Shen LIU, Binglin LU, Lianzhou JIANG, Juyang ZHAO, Xiuqing ZHU   +7 more
doaj   +1 more source