Results 1 to 10 of about 17,432,772 (338)

Food Texture Design by 3D Printing: A Review

Foods, 2021
An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food.
Tatiana Pereira, Sónia Barroso, Maria M. Gil   +2 more
doaj   +4 more sources

Food design, nutrition, and innovation [PDF]

Frontiers in Public Health, 2022
Fabio Parasecoli
doaj   +4 more sources

Food Design Thinking: A Systematic Review from an Evolutionary Perspective. [PDF]

Foods
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components.
Castanho A, Brites C, Oliveira JC, Cunha LM.   +3 more
europepmc   +2 more sources

Chemical Composition, Physicochemical and Bioactive Properties of Avocado (Persea americana) Seed and Its Potential Use in Functional Food Design

Agriculture, 2023
The appropriate use of avocado seed waste after industrial processing could reduce the problem of overconsumption and food waste in accordance with the “zero waste” concept.
Marta Siol, Anna Sadowska
doaj   +2 more sources

Dietary Flavonoids for Immunoregulation and Cancer: Food Design for Targeting Disease. [PDF]

Antioxidants (Basel), 2019
Flavonoids, one of the most abundant phytochemicals in a diet rich in fruits and vegetables, have been recognized as possessing anti-proliferative, antioxidant, anti-inflammatory, and estrogenic activities. Numerous cellular and animal-based studies show
Ahn-Jarvis JH, Parihar A, Doseff AI.
europepmc   +2 more sources

Food Design To Feed the Human Gut Microbiota. [PDF]

J Agric Food Chem, 2018
The gut microbiome has an enormous impact on the life of the host, and the diet plays a fundamental role in shaping microbiome composition and function.
Ercolini D, Fogliano V.
europepmc   +2 more sources

Emotional food design: From designing food products to designing food systems

International Journal of Food Design, 2016
Abstract Contemporary food systems promote the consumption of highly processed foods of limited nutrition, contributing to overweight and obesity, diet-related disease and significant financial burden on healthcare systems. In part, this has resulted from highly successful design, development and marketing strategies for processed foods.
Wrigley, Cara, Ramsey, Rebecca
openaire   +4 more sources

Embracing complexity in Food, Design and Food Design

International Journal of Food Design, 2017
Abstract Food Design depends on development of a comprehensive, shared understanding of both Design and Food. This article argues that this emerging, multidisciplinary field must wrestle with several contentious and nuanced issues on the way to establishing itself as a field of inquiry and a community of practice.
Jonathan Leroy Biderman
openaire   +3 more sources

Inverse design and AI/Deep generative networks in food design: A comprehensive review

Trends in Food Science and Technology, 2023
Mariza Gomes Reis, Alistair Carr, Mahmoud Al-Sarayreh   +2 more
exaly   +2 more sources

3d printing technologies applied for food design: Status and prospects

Journal of Food Engineering, 2016
Bhesh Bhandari, Sangeeta Prakash
exaly   +2 more sources