Results 1 to 10 of about 1,065,620 (267)
Food design, nutrition, and innovation [PDF]
Frontiers in Public Health, 2022 Fabio Parasecoli
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Development of a 3D Printer for the Manufacture of Functional Food Protein Gels
Foods, 2022 The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research.
Stéphane Portanguen +5 more
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Edible Insects as New Food Frontier in the Hospitality Industry
Frontiers in Sustainable Food Systems, 2021 Entomophagy has led to the recognition of insects as playing a major role in improving global environmental health, food, and nutritional security. The processing methods have shown to greatly affect its acceptance and consumption.
Irene A. Ayieko +3 more
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Diseño de comida como fuente de innovación social
Tendencias, 2020 El enfoque denominado, Diseño de Comida (Food Design), es una nueva perspectiva creativa por medio de la cual es posible obtener resultados en tres pilares específicos: i) Diseño de comida, centrado en la innovación de nuevos productos gastronómicos; ii)
Christian Camilo Potosí Benavides +2 more
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Agriculture, 2022 In recent years, there has been an increase in consumer interest in functional foods enriched with health-promoting ingredients, which include dietary fiber. Therefore, the present study investigated the functional properties of fruit fiber preparations,
Anna Sadowska +4 more
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Features of food design on a 3D printer. A review
Пищевые системы, 2022 3D printing technology attracts considerable attention due to its versatility and possibility of using in different industries such as the aerospace industry, electronics, architecture, medicine and food industry.
E. V. Ulrikh, V. V. Verkhoturov
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Foods, 2021 The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented.
Joanna Tkaczewska +9 more
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Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace
Foods, 2022 In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%).
Gintarė Baltuonytė +5 more
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Resistant Protein: Forms and Functions
Foods, 2022 Several global health risks are related to our dietary lifestyle. As a consequence of the overconsumption of ultra-processed and highly digestible protein (150–200% of the recommended value), excess dietary proteins reach the colon, are hydrolysed to ...
Emanuele Zannini +2 more
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POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW
Теория и практика переработки мяса, 2020 Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and
Nataliya A. Gorbunova
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