Results 31 to 40 of about 1,239,691 (308)
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Liang you shipin ke-ji, 2021 In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin +6 more
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Eat4Thought: A Design of Food Journaling [PDF]
Extended Abstracts of the 2020 CHI Conference on Human Factors in Computing Systems, 2020 8 ...
Yixuan Zhang 0001, Andrea G. Parker
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Food Design and Film Art in the Preservation of Ethnic Culture
Этническая культура, 2020 The author outlines that the study of food design and film art as part of the country's ethnic culture examines the preservation and development of traditions and interethnic ties.
Valeri I. Kukenkov
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Development of Disease Self-Management (DSM) Regulatory, Non-communicable Diseases Negotiable Emerging eHealth driven Food Processing Technologies [PDF]
E3S Web of Conferences, 2020 In the modern food technology digital era, innovation and consumerism driven hypothesis generation plays important role to make the system summarily applicable under information and communication technologies (ICT) domain.
Dagadkhair Amol +2 more
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Designer foods and their benefits: A review [PDF]
Journal of Food Science and Technology, 2012 Designer foods are normal foods fortified with health promoting ingredients. These foods are similar in appearance to normal foods and are consumed regularly as a part of diet. In this article we have reviewed the global regulatory status and benefits of available designer foods such as designer egg, designer milk, designer grains, probiotics, designer
A, Rajasekaran, M, Kalaivani
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Malawi Agriculture and Food Security Policy Processes Baseline Survey, 2015
, 2016 Several initiatives in Malawi have sought to strengthen the processes through which the design and content of policies, strategies, and programs in the agriculture sector that affect the nation’s food security are established.
International Food Policy Research Institute (IFPRI)
core +2 more sources
3D food printing: a categorised review of inks and their development
Virtual and Physical Prototyping, 2019 3D food printing, or the use of food materials in additive manufacturing, has been a topic of interest to the commercial sector for the past decade. Recently, there has also been increased attention from the academic field, with a considerable volume of ...
Siew Li Voon +4 more
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Sensory Design of Foods for the Elderly [PDF]
Annals of Nutrition and Metabolism, 2008 <i>Background/Aims:</i>Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of ...
Gunnar, Hall, Karin, Wendin
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A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chain
npj Science of Food, 2022 As an important spice, ginger has been widely distributed in the Chinese and the European Union (EU) markets, the two largest trading areas, in various forms.
Qing Han +3 more
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Designing Sustainable Food Systems [PDF]
Proceedings of the 2017 CHI Conference Extended Abstracts on Human Factors in Computing Systems, 2017 There is significant interest in designing technologies for the food system, from agricultural modeling tools to apps enabling humans to assess nutritional value of various food choices to drones for pest detection. However, a good food system must be a sustainable one.
Ankita Raturi +4 more
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