Results 11 to 20 of about 17,432,772 (338)
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
doaj +1 more source
Digital innovation ecosystems in agri-food: design principles and organizational framework
Agricultural Systems, 2023 : The research is based on a series of European large-scale public-private innovation projects from 2011 to 2021 with a total budget of 73 M € . They involved hundreds of stakeholders that were developing a large number of digital solutions through which
S. Wolfert +4 more
semanticscholar +1 more source
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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Frontiers in Sustainable Food Systems, 2023 Consumers and the food they choose, along with the actors providing the food, play a crucial role in the transformation toward a more sustainable food system.
S. Sijtsema, H. Snoek
semanticscholar +1 more source
Food, design, users: how to design food interaction modes [PDF]
, 2012 Food is becoming a design material: its use and consumption along with the entire related scenario have changed. Food, in particular, is no longer of interest only to cooks and pastry chefs but also to designers, of food and otherwise. The design of the new "material-food" creates new sensory worlds: as a result, the taste is analysed as a new and ...
LERMA, BEATRICE +4 more
openaire +3 more sources
The International Journal of Food Design, 2022 Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food ...
Rebecca Smith +3 more
semanticscholar +1 more source
Considerations for functional food design based on starch-protein interactions: a systematic review
International Journal of Food Science and Nutrition, 2021 This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search for articles published in English,
Adriana Mejía Terán +1 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source