Results 31 to 40 of about 1,280 (114)

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

O que traz o contexto de uma cadeia produtiva: as relações socioculturais em uma cidade criativa gastronômica. O caso de Burgos, Espanha.

Investigaciones Turísticas, 2020
A Unesco reconheceu Burgos em 2015 como uma cidade criativa da gastronomia. Considerando esse reconhecimento, esse estudo buscou identificar características socioculturais na configuração da cadeia produtiva da gastronomia criativa. Para responder a essa
Junqueira, Luiz Daniel Muniz, Dos Anjos, Francisco Antonio, Velasco-González, María   +2 more
doaj   +1 more source

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

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

La sostenibilidad económica de la promoción y el fomento del turismo: el impuesto sobre las estancias en establecimientos turísticos (IEET) promovido por el Gobierno de Cataluña

ARA: Revista de Investigación en Turismo, 2017
En un contexto de crisis económica general y déficit presupuestario, en 2012 el Gobierno de la Generalitat de Catalunya -uno de los primeros destinos turísticos de Europa y de la región mediterránea- creó el Impuesto sobre las Estancias en ...
Mercè Colom Oliva, Jaume Font Garolera, Daniel Imbert–Bouchard Ribera   +2 more
doaj  

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

Análisis para el diseño curricular de los estudios en turismo en República Dominicana: Competencias y perfiles profesionales para habilitar el desarrollo prospectivo del turismo

ARA: Revista de Investigación en Turismo, 2017
La necesidad de repensar y redefinir los estudios universitarios de turismo en la Republica Dominicana, donde el sector turístico es clave para el desarrollo económico, provocó que el Ministerio de Educación Superior, Ciencia y Tecnología dominicano ...
David Peguero Manzanares, Gloria Sanmartín Antolín, Montserrat Iglesias Xamaní   +2 more
doaj  

Comportamientos proambientales de los empleados de la hotelería. El caso de un hotel certificado en Huatulco, México

Gestión y Ambiente, 2017
Cada vez son más las empresas que asumen acciones a favor del ambiente, entre las más comunes se encuentran la adopción de sistemas de gestión ambiental o esquemas de certificación ecológica, no solo porque les permite gestionar de manera más eficiente ...
Elva Esther Vargas-Martínez, Alma Angélica Olivares-Linares, Ana Leticia Tamayo-Salcedo, Aristeo Santos-López   +3 more
doaj   +1 more source

A Computational Approach to Identifying Cultural Keywords Across Languages

Cognitive Science, Volume 48, Issue 1, January 2024.
Abstract Distinctive aspects of a culture are often reflected in the meaning and usage of words in the language spoken by bearers of that culture. Keywords such as душа (soul) in Russian, hati (heart) in Indonesian and Malay, and gezellig (convivial/cosy/fun) in Dutch are held to be especially culturally revealing, and scholars have identified a number
Zheng Wei Lim, Harry Stuart, Simon De Deyne, Terry Regier, Ekaterina Vylomova, Trevor Cohn, Charles Kemp   +6 more
wiley   +1 more source

Gastronomia e Gastronomias: movimentos acadêmicos-científicos

Ágora
Este artigo discute a gastronomia como um campo multidimensional que ultrapassa o preparo técnico de alimentos, refletindo práticas culturais, históricas e identitárias de sociedades. Fundamentado em teóricos como Mauss, Poulain, Collaço, Bueno, Gonzales,
Everton Luiz Simon, Rafael Cunha Ferro, Cláudia Mesquisa Pinto Soares, Kennedy Ramires Mangerot Ribeiro, Paulo Henrique Machado Souza   +4 more
doaj   +1 more source