Results 21 to 30 of about 34,944 (274)

When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants

International Journal of Gastronomy and Food Science, 2021
Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries.
Julia C. Carrillo Ocampo, Matilda Marshall, Lotte Wellton, I. Jonsson   +3 more
semanticscholar   +1 more source

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

Shipin gongye ke-ji, 2023
Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

Macrophage fusion cuisine

Blood, 2009
In this issue of Blood, Van den Bossche and colleagues identify E-cadherin as a new IL-4/IL-4Rα/STAT6-induced and polyamine-dependent marker of M2 polarized macrophages.1 This new pathway promotes formation of the E-cadherin/β-catenin complex, leading to homotypic and heterotypic cellular fusion (see figure) and plays an important role in guiding ...
SICA, Antonio, Mantovani A.
openaire   +4 more sources

The culinary culture, characteristics, and nutritional value of Su cuisine in China

, 2022
Su cuisine (Jiangsu cuisine) belongs to the Eight Great Cuisines in China. The origin of Su cuisine can be traced back to the Spring and Autumn period (771–476 B.C).
Huilun Li, G. Ma
semanticscholar   +1 more source

Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products

Shipin gongye ke-ji, 2023
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marination ...
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG   +9 more
doaj   +1 more source

Effects of Catechins on Structural, Functional and in Vitro Digestion Characteristics of Soybean Protein Isolate under Spray Drying

Shipin gongye ke-ji, 2023
After the commercial soybean protein isolate (SPI) treated by high-temperature spray drying, the proteins were prone to undergo a certain degree of denaturation and aggregation, which reducing the solubility and other functional properties.
Changbo SHI, Xinmeng SUN, Juyang ZHAO, Huiping YUAN, Changmou LIANG   +4 more
doaj   +1 more source

Bacterial Diversity Analysis of Chaozhou Sauerkraut Based on High-Throughput Sequencing of Different Production Methods

Fermentation, 2023
In this study, high-throughput sequencing technology was used to analyze the bacterial diversity of sauerkraut produced at home and in factories in Chaozhou. The differences in bacterial community structure among different sauerkraut samples were studied
Wuying Huang, Heng Peng, Junsheng Chen, Xiantao Yan, Yanyan Zhang   +4 more
doaj   +1 more source

Emotional Impact of Dishes versus Wines on Restaurant Diners: From Haute Cuisine Open Innovation

, 2021
Haute cuisine is emblematic in the world of tourism and is of fundamental importance in the economic and social life in most countries worldwide. Haute cuisine gastronomic experiences play with the senses, involving the diner, thus generating a unique ...
Ana Mengual-Recuerda, V. Tur-Viñes, David Juárez-Varón, Faustino Alarcón-Valero   +3 more
semanticscholar   +1 more source

L-lysine improves pork quality during postmortem aging: insights into meat quality, protein properties, and enzyme activities [PDF]

Animal Bioscience
Objective This study aimed to investigate the intrinsic relationships between meat quality, protein properties, and enzyme activities of pork longissimus dorsi treated with L-lysine (Lys) during postmortem aging.
Xiuyun Guo, Shuangyi Xu, Chao Fu, Xiangren Meng   +3 more
doaj   +1 more source

Culinary Storytelling About the Local Cuisine of Phitsanulok, Thailand

SAGE Open
Culinary tourism is part of cultural capital that could generate income for local communities if well developed. Persuasive media, presented in various ways, plays a vital role in this development.
Panida Jongsuksomsakul
semanticscholar   +1 more source