Making time : food preservation and ontological design [PDF]
, 2022 In rendering the conceptual project of futuring as a sustaining food practice, Making Time interpolates the senses and makes sense-able and discursive an abstract idea.
Zettel, T, Mellick Lopes, A
core
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
Foods, 2023 Food loss and waste occur for many reasons, from crop processing to household leftovers. Even though some waste generation is unavoidable, a considerable amount is due to supply chain inefficiencies and damage during transport and handling.
Florencia Versino +5 more
semanticscholar +1 more source
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
core +1 more source
The specifics of food design: Insights from professional design practice
, 2020 What makes food design different from other types of industrial product design? Based on over twenty years of professional design practice and food experience research, the authors present a variety of insights ‐ clustered in five overarching themes ...
Marielle Bordewijk, H. Schifferstein
semanticscholar +1 more source
Nutrition reviews, 2023 Food literacy has emerged as a key individual trait to promote the transformation of food systems toward healthy and sustainable diets. Childhood and adolescence are key periods for establishing the foundations of eating habits.
G. Ares +7 more
semanticscholar +1 more source
Food matrix design can influence the antimicrobial activity in the food systems: A narrative review
Critical reviews in food science and nutrition, 2023 Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials’ chemical features, storage environments, delivery methods, and diffusion in foods,
Li Wang +4 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
Impact of Snack Food Packaging Design Characteristics on Consumer Purchase Decisions
SAGE Open, 2023 The recent growth in snack food types has led to increasing demand for attractive snack food packaging. To attract consumers’ attention successfully, it is essential to influence their decisions by meeting their packaging needs.
Haiying Wang +2 more
semanticscholar +1 more source
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
openaire +2 more sources