Results 221 to 230 of about 4,030,439 (361)

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

Food, Faith and the City: Mumbai's Dabbawalas and the Making of Urban Culinary Culture, c. 1890 - c. 2020.

Ravi Dhanani
openalex   +1 more source

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +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

Landscapes of Culture: Gastronomy and Culinary Heritage

, 2016
El patrimonio culinario es un elemento de comunicación cultural, y en ello se manifiestan tanto las tradiciones propiamente culturales como las idiosincrasias naturales de un lugar. La cocina y la gastronomía implican una indisoluble relación entre la vida rural y el sector de los servicios.
openaire   +2 more sources

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (Tenualosa ilisha)

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Frying Hilsa fish (Tenualosa ilisha) in mustard oil at 170°C–180°C for 3–6 min optimally balances sensory quality and nutritional retention. Prolonged frying progressively reduces moisture (68.5% → 41.4%), increases fat (12.3% → 27.3%), degrades EPA by 59%, and elevates lipid oxidation.
Md. Suman Rana, Arafat Hossain, Rafiqul Islam, Md. Pallob Hossain, Bhuiyan Mohammad Khaled, Md. Momin Khan, Sharmin Akther, Shafi Ahmed, Mrityunjoy Biswas   +8 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

Dietary Polyphenols in Non‐Communicable Chronic Diseases: Neuro–Enteric Mechanisms, Multi‐Omics Biomarkers and Translational Opportunities

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This illustration highlights how dietary polyphenols from foods like berries, grapes, and green tea travel through the gut, where microbiota transform them into bioactive metabolites. These metabolites pass into the bloodstream, strengthen the gut barrier, and ultimately reach the brain, supporting neuroprotection through antioxidative and anti ...
Adnan Akif, Jannatul Wahid Munami, Rajib Das, Nusrat Jahan Shawon   +3 more
wiley   +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

Renowned Boston Chef to Bring Culinary Creativity to UNH [PDF]

, 2002
Gula, Lori
core   +1 more source