Results 21 to 30 of about 1,239,691 (308)
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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Design against Food Poverty [PDF]
, 2021 What contribution can the discipline of Design make against food poverty? How can it improve access to food for the needy? How can it improve the use of food resources in socially marginalised contexts?
Campagnaro, Cristian +2 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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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 +3 more sources
More-Than-Human Food Futures Cookbook — A Feeding Food Futures Initiative [PDF]
, 2022 This cookbook contains eleven experimental food futures recipes that aim to provoke imagination and inspire critical thinking on how human-food practices could be different, supporting sustainable flourishing.
A Feeding Food Futures Initiative
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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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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
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Foods, 2023 In the context of dietary transition, blending animal-source protein with plant-source protein offers a promising way to exploit their nutritional complementarity.
Coline Schiell +4 more
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The impact of a community-based food skills intervention on cooking confidence food preparation methods and dietary choices – an exploratory trial [PDF]
, 2007 Objective To evaluate the feasibility of undertaking a food skills intervention study in areas of social deprivation aimed at altering cooking confidence, food preparation methods and dietary choices.
Longbottom, Pat J +22 more
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Intersections between Design and Science in the Mediterranean Food Landscape [PDF]
Pad, 2021 Over the last few decades, design has become part of the realm of food in an increasingly incisive way, with the designing of both functional and communicative products at the service of nutrition as well as of food itself.
Carla Langella +2 more
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