Results 291 to 300 of about 17,432,772 (338)
Some of the next articles are maybe not open access.
Prolamin-based complexes: Structure design and food-related applications.
Comprehensive Reviews in Food Science and Food Safety, 2021Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of ...
Jingru Song +4 more
semanticscholar +1 more source
Abstract Food design is a transdisciplinary field that explores the intersection of food practices, cultural traditions, and design methodologies, emphasizing food’s practical and symbolic dimensions. It is important to note that food design transcends the aesthetic concerns of food presentation, addressing the entire food system ...
Ricardo Bonacho +2 more
+5 more sources
Ricardo Bonacho +2 more
+5 more sources
A review on techniques utilized for design of controlled release food active packaging
Critical reviews in food science and nutrition, 2020Active packaging (AP) is a new class of innovative food packaging, containing bioactive compounds, is able to maintain the quality of food and extend its shelf life by releasing active agent during storage.
H. Almasi +2 more
semanticscholar +1 more source
Designing Foods with New Food Ingredients
2023In recent years, rational food design has become crucial to cater for consumers’ specific needs and requirements. Consumers are increasingly aware of the impact of their food choices on their health and the environment. Governments and health organizations have developed policies and regulations to regulate food manufacturers to produce healthier food ...
openaire +1 more source
Proceedings of the Designing Interactive Systems Conference, 2012
This workshop is a continuation and extension to the successful past workshops including [4, 5, 6]. The workshop addresses the opportunities and challenges for the design of digital interactive systems that engage individuals in critical reflection on their everyday food practices -- including designing for engagement in more environmentally aware ...
Jaz Hee-jeong Choi +3 more
openaire +2 more sources
This workshop is a continuation and extension to the successful past workshops including [4, 5, 6]. The workshop addresses the opportunities and challenges for the design of digital interactive systems that engage individuals in critical reflection on their everyday food practices -- including designing for engagement in more environmentally aware ...
Jaz Hee-jeong Choi +3 more
openaire +2 more sources
Food product design: emerging evidence for food policy
International Journal of Food Sciences and Nutrition, 2016The research on the impact of specific brand elements such as food descriptors and package colors is underexplored. We tested whether a "light" color and a "low-calorie" descriptor on food packages gain favorable consumer perception ratings as compared with regular packages.
Mohammed, Al-Hamdani, Steven, Smith
openaire +2 more sources
2007
'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
openaire +2 more sources
'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
openaire +2 more sources
Supporting Food Design Processes: Development of Food Design Cards
2020Design ...
Lee, Y. (author) +2 more
openaire +1 more source
Food systems are responsible for a third of global anthropogenic GHG emissions
Nature Food, 2021M. Crippa +5 more
semanticscholar +1 more source