Results 21 to 30 of about 104,882 (258)
From sensorimotor dependencies to perceptual practices: making enactivism social [PDF]
, 2018 Proponents of enactivism should be interested in exploring what notion of action best captures the type of action-perception link that the view proposes, such that it covers all the aspects in which our doings constitute and are constituted by our ...
Alejandro Arango +18 more
core +2 more sources
The Tofu Model: Using Tofu to Teach Introduction to Judaism [PDF]
, 2012 In this article, I compare Judaism to tofu. Tofu is a food derived from pressed soy curds and comes in a variety of textures, from soft to firm. While it is intrinsically flavorless, it absorbs the flavor of the ingredients with which it is cooked.
Jordan Rosenblum
core +1 more source
Food Chemistry: X, 2019 Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors.
Francisco J. Hidalgo, Rosario Zamora
doaj +1 more source
How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
Foods, 2020 The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases ...
Marina Cano-Lamadrid +8 more
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide from Chemical Group 30 [PDF]
, 2017 Publisher ...
Anastassiadou, Maria +24 more
core +3 more sources
Journal of Chemistry, 2018 As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased.
Hyunjong Yu +5 more
doaj +1 more source
Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production
Frontiers in Sustainable Food Systems, 2020 With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously.
Abha Sharma +4 more
doaj +1 more source
Advances in the Formation and Control Methods of Undesirable Flavors in Fish
Foods, 2022 Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish.
Tianle Wu +4 more
doaj +1 more source
Frontiers in Nutrition, 2023 Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as
Anna Plaskova, Jiri Mlcek
doaj +1 more source
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits ...
Ramona Maria POPA +3 more
doaj +1 more source