Results 21 to 30 of about 75,635 (157)

LICENCIATURA EN GASTRONOMÍA [PDF]

, 2003
PLAN DE ESTUDIO DE LA LICENCIATURA DE ...
LICENCIATURA EN GASTRONOMÍA, C.U. TENANCINGO, LICENCIATURA EN GASTRONOMÍA, C.U. TENANCINGO   +1 more
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Phenolic compounds naturally present in olive oil and lowering of blood LDL‐cholesterol and systolic blood pressure, therefore reducing the risk of coronary heart disease: Evaluation of a health claim pursuant to Article 14 of Regulation (EC) No 1924/2006

EFSA Journal, Volume 23, Issue 5, May 2025.
Abstract Following an application from QvExtra! Internacional pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of Spain, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to phenolic compounds naturally present in
EFSA Panel on Nutrition, Novel Foods and Food allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, Angeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige McNulty, Androniki Naska, Kristina Pentieva, Frank Thies, Ines Drenjančević, Ionut Craciun, Thibault Fiolet, Alfonso Siani   +18 more
wiley   +1 more source

Más allá del pic nic: la cocina responsable [PDF]

, 2015
Producto de colaboración con el Consejo Nacional para la Cultura y las Artes (CONACULTA), actual Secretaría de Cultura Federal.El artículo muestra a la gastronomía como un campo de investigación que va más allá de lo propiamente disciplinario ...
LOPEZ OJEDA, ANDRES, LOPEZ OJEDA, ANDRES
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Gastronomy as a Creative Industry in a digital context. Analysis of the websites and social networks of the Spanish restaurants with Michelin star [PDF]

, 2015
En los últimos años es evidente el éxito creciente de la gastronomía, no sólo como mercado económico sino también desde una perspectiva comunicativa. Entendida como una Industria Creativa, la gastronomía está adquiriendo cada vez más peso en el mercado ...
Hidalgo-Marí, Tatiana, Rodríguez-Monteagudo, Eliseo, Segarra-Saavedra, Jesús   +2 more
core   +3 more sources

Innovation and creativity in gastronomy beyond Haute Cuisine restaurants: Towards an innovation ecosystem in Gastronomytech in the Basque Country

Creativity and Innovation Management, Volume 34, Issue 1, Page 3-29, March 2025.
The new avant‐garde of innovation in the field of gastronomy is moving from Haute Cuisine restaurants to laboratories, research centres, hubs or ecosystems fully dedicated to culinary innovation, where mixed and multidisciplinary teams of cooks and scientist work together.
Auxkin Galarraga, Iñaki Martinez de Albeniz   +1 more
wiley   +1 more source

Gastronomía típica Margariteña como atractivo turístico del Municipio Mariño Estado Nueva Esparta

PASOS Revista de Turismo y Patrimonio Cultural, 2008
Se caracteriza la gastronomía típica margariteña como atractivo turístico del Municipio Mariño, sus componentes: restaurantes, autores, platos y promoción. Para formular recomendaciones que permitan su aprovechamiento. Los fundamentos teóricos se basan
María Medina, Silvia Ontón, Rafael Antonio Lunar Leandro   +2 more
doaj   +3 more sources

De la celebración y el reconocimiento de la gastronomía mexicana [PDF]

, 2015
Producto de colaboración con el Consejo Nacional para la Cultura y las Artes (CONACULTA), actual Secretaría de Cultura Federal.Se muestra la importancia y auge de la gastronomía tradicional mexicana a partir del recuento de actividades realizadas en el ...
LOPEZ OJEDA, ANDRES, LOPEZ OJEDA, ANDRES
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Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation

European Journal of Lipid Science and Technology, Volume 126, Issue 12, December 2024.
International interlaboratory validation strategy of a multianalyte analysis of volatile compounds in virgin olive oils using two SPME‐GC‐FID/MS methods. Abstract The organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of virgin olive oils that involves an expert panel.
Diego L. García‐González, Enrico Casadei, Ramón Aparicio‐Ruiz, Clemente Ortiz Romero, Enrico Valli, Paul Brereton, Anastasios Koidis, Martyna Korytkowska, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla‐Casas, Alba Tres, Pierre‐Alain Golay, Paolo Lucci, Erica Moret, Alessandra Bendini, Tullia Gallina Toschi   +19 more
wiley   +1 more source

Higher circulating vitamin B12 is associated with lower levels of inflammatory markers in individuals at high cardiovascular risk and in naturally aged mice

Journal of the Science of Food and Agriculture, Volume 104, Issue 2, Page 875-882, 30 January 2024.
Abstract BACKGROUND Vitamin B12 is an essential nutrient that is involved in numerous physiological processes, and its deficiency can lead to various complications, including neurological and haematological disorders. Some studies have suggested that vitamin B12 may have anti‐inflammatory effects, but the mechanisms underlying this relationship are not
Inés Domínguez‐López, Marta Kovatcheva, Rosa Casas, Estefanía Toledo, Montserrat Fitó, Emilio Ros, Ramon Estruch, Manuel Serrano, Rosa M. Lamuela‐Raventós   +8 more
wiley   +1 more source

The indigenous bioculture of the Pungalá parish of Ecuador an approach to their culinary and medicinal heritage

Journal of Ethnic Foods
The food and culinary heritage with medicinal uses are a fascinating field that combines history, culture, and health through food. Over the centuries, various cultures have developed knowledge and practices related to the use of specific ingredients and
Ronald Mauricio Zurita-Gallegos, María Belén Bastidas-Arauz, Angélica María Saeteros-Hernandez, Renato Hernán Herrera Chávez, María Yadira Cardenas-Moyano   +4 more
doaj   +1 more source