Results 121 to 130 of about 7,659 (187)

Pharmacists in Culinary Medicine: Embracing the Love of Food and Health. [PDF]

Am J Lifestyle Med
Srivastava SB.
europepmc   +1 more source

Print Conventions and Authority in Three English Recipe Manuscripts

Renaissance Studies, Volume 40, Issue 2, Page 231-253, April 2026.
Abstract This article considers the uses of stylistic and visual conventions drawn from print books in three seventeenth‐ and eighteenth‐century recipe manuscripts at the University of Pennsylvania. We begin by analysing the title page, dedicatory epistle, catchwords, and headers of MS Codex 627, which imitates an edition of Hugh Plat's Delights for ...
Aylin Malcolm, Margaret C. Maurer
wiley   +1 more source

Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine. [PDF]

Front Nutr
Del Moral RG.
europepmc   +1 more source

The Role of Social Capital in Mountain Dairy Systems: Two Examples From Grisons, Switzerland

Sociologia Ruralis, Volume 66, Issue 2, April 2026.
ABSTRACT The global corporate agro‐food system has marginalised food production in remote regions where mountain dairy farming has historically utilised non‐arable land for livestock grazing. This decline has weakened local food value chains, even though mountain dairy systems function as values‐based supply chains that integrate social and ecological ...
Paul Froning, Rike Stotten
wiley   +1 more source

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2190-2199, 15 March 2026.
Abstract BACKGROUND Regional environmental conditions, particularly temperature, significantly affect the fermentation characteristics of traditional fermented foods. This study investigated how regional variations influence the volatile aroma compounds and sensory aroma attributes of soy sauce mash fermented in different locations in Korea.
Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim   +2 more
wiley   +1 more source

Effect of Sardine and Sprat Thermal Processing on Intestinal Integrity and Macrophage Activation In Vitro. [PDF]

Foods
Doskočil I, Lampová B, Šmíd P, Drozdowska M, Kopeć A.   +4 more
europepmc   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Do Cooking Classes for Nutrition Students Improve Their Eating Competence and Cooking Skills? A 1-Year Follow-Up in a Sample of Brazilian Public University Students. [PDF]

Nutrients
Firme JN, Zandonadi RP, Santana MA, Dusi R, Nakano EY, de Queiroz FLN, Ribeiro LOC, Raposo A, Alsharari ZD, Botelho RBA.   +9 more
europepmc   +1 more source

The ecology of plant ingredients, food heritage, and adaptation among Syrian, Afghan, and Egyptian Coptic diasporas in Northwestern Italy. [PDF]

J Ethnobiol Ethnomed
Alrhmoun M, Sulaiman N, Longhi L, Manduzai AK, Faiz A, Manzetti F, Gasperini C, Peruzzo A, Zocchi DM, Pieroni A.   +9 more
europepmc   +1 more source

The Design and Impact of Teaching Kitchens and Hands-On Cooking Strategies on Diverse Populations: Increasing Evidence of Positive Effects and Proposed Future Directions. [PDF]

Nutrients
Eisenberg DM, Cole A, Pacheco LS, Massa J, Haramati A, Bremer AA.   +5 more
europepmc   +1 more source