Results 1 to 10 of about 9,929,917 (363)

Application of Nanotechnology in Food Science: Perception and Overview

Frontiers in Microbiology, 2017
Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and ...
Trepti Singh, S. Shukla, Pradeep Kumar, Verinder Wahla, V. Bajpai, I. Rather   +5 more
semanticscholar   +1 more source

Integrating Human-Centered Design into Undergraduate STEM Capstone Courses: A Food Product Development Case Study

Education Sciences
This study examines the integration of human-centered design (HCD) in a Food Science capstone course and explores its impact on students’ learning outcomes and skill development. This case study investigated how 42 undergraduate students engaged with HCD
Saadeddine Shehab, Dawn Bohn, Lucas O’Bryan, LuEttaMae Lawrence, Mike Tissenbaum   +4 more
doaj   +1 more source

FUNCTIONAL FOODS: CONSUMER ISSUES AND FUTURE CHALLENGES [PDF]

Scientific progress in understanding the relationship of diet to disease, along with increasing health-care costs and consumersÂ’' desires to make healthy lifestyle improvements, provides a significant impetus for the development of novel foods with ...
Morganosky, Michelle A., Singletary, Keith W.   +1 more
core   +1 more source

Reproduction and respiration of a climate change indicator species: effect of temperature and variable food in the copepod Centropages chierchiae [PDF]

, 2013
The abundance of the calanoid copepod Centropages chierchiae has increased at the northern limits of its distribution in recent decades, mainly due to oceanic climate forcing, suggesting this as a key species in monitoring climate change.
A. Miguel P. Santos, Beaugrand, Bonnet, Bonnet, Carlotti, Castro-Longoria, Champalbert, Chaudron, Childress, Conover, CPR survey team, Dagg, Edwards, Fernandez, Fiúza, Fábregas, Garcia-Soto, Garrido, Garrido, Gaudy, Gaudy, Gaudy, Gaudy, Gaudy, Halsband-Lenk, Halvorsen, Hansen, Hays, Hiromi, Hitchcock, Holste, Ianora, Ikeda, IPCC, Joana Cruz, Jónasdóttir, Laabir, Lacoste, Le Ruyet-Person, Lee, Levitus, Lindley, Lindley, Lysholm, Mackas, MacKenzie, Mansour, Marcus, Marsh, Marshall, Marta S. Pimentel, Mauchline, Miralto, Miralto, Morgado, Nival, Nival, Pedro Ré, Perissinotto, Pimentel, Plounevez, Queiroga, R Development Core Team, Raymont, Raymont, Razouls, Razouls, Richardson, Rosa, Rui Rosa, Shin, Silva, Smayda, Smith, Sobrinho-Gonçalves, Susana Garrido, Thuesen, Vincent, Wichard   +78 more
core   +1 more source

Food Science [PDF]

, 1986
Nonete Barbosa Guerra, Tânia Montenegro Stamford, R. B. de Medeiros, CARLOS PIRES DE FREITAS, Sandra Regina Maia, M. L. Cavalcante   +5 more
  +6 more sources

Food, its Composition and Preparation: a Textbook for Classes in Household Science [PDF]

, 1926
Mary T. Dowd, Jean D. Jameson
openalex   +1 more source

Editorial: Insights into food science and technology in Latin America. [PDF]

Front Nutr, 2023
Sánchez-Camargo ADP, Gutierrez-Uribe JA, Silva MF, Ferreira SRS, Cifuentes A, Ibañez E.   +5 more
europepmc   +1 more source

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans

Heliyon, 2018
The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans.
Fabrice Tonfack Djikeng, William Teyomnou Teyomnou, Noël Tenyang, Bernard Tiencheu, Azia Theresia Morfor, Blaise Arnaud Hako Touko, Serges Ndomou Houketchang, Gires Teboukeu Boungo, Mallampalli Sri Lakshmi Karuna, François Zambou Ngoufack, Hilaire Macaire Womeni   +10 more
doaj   +1 more source

(1) Bacteriology and Mycology of Foods (2) Food: Its Composition and Preparation A Text-book for Classes in Household Science [PDF]

, 1920
W. D. H
openalex   +1 more source

Values, attitudes, and goals of future Hungarian food engineers [PDF]

Over the last few decades Hungarian higher education has been radically transformed, and this transformation was implemented to counter the backwardness that previously plagued the education system.
Hajdu, Istvanne, Lakner, Zoltan
core   +1 more source