Results 41 to 50 of about 27,626 (198)
Dispositions in the Kitchen: A Metaphysical Model for Molecular Gastronomy
Humana.Mente: Journal of Philosophical Studies, 2020 In this paper I argue that dispositionalism is the metaphysical theory that can best contribute to the construction of a metaphysical model for Molecular Gastronomy. Molecular Gastronomy is better explained if physical and chemical theories, which lie at
Donatella Donati
doaj
Chemistry – A European Journal, EarlyView.Unlocking the chemistry of caramel by simulations and experimental validation. αFFase1${\alpha }\rm{FFase1}$ converts inulobiose into difructose dianhydride I, one component of caramel, through two steps: a rate‐limiting glycosylation (with a rare sugar ring flip) followed by a cyclization step, guided by residues E85, K147, and N226.
Santiago Alonso‐Gil +7 more
wiley +1 more source
Exploring the culinary landscape: A literature review on gastronomy and wine tourism [PDF]
Turističko PoslovanjeWith a focus on the dynamic intersections of gastronomy, wine, and gastronomy tourism, a wide range of books, articles, and papers published from 2014 onwards have been examined for this literature study.
Zrnić Miloš
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Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
Evaluation of viticulture in Cappadocia in the scope of gastronomy tourism [PDF]
, 2019 Bu çalışmada, Türkiye’de bağcılık için önemli merkezlerden biri olan Kapadokya’da bağcılığın mevcut durumu ortaya konularak, üzümlerden elde edilen yöresel ürünlerin gastronomi turizmi kapsamında nasıl değerlendirilebileceği üzerinde durulmuştur ...
Tuna, Muharrem +3 more
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GastronomyGastrotourism is a significant revenue generator worldwide and relates to the deliberate seeking out of experiences related to eating and drinking during travel by tourists. Taking in the cultural, social, and personal dimensions related to gastrotourism,
Elizabeth Lloyd-Parkes, Teresa Filipponi
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Food, Families, and Parental Perfectionism: A Rejoinder to Clayton
Journal of Applied Philosophy, EarlyView.ABSTRACT This article considers the prerogatives that parents have to shape their children's identity by adopting a dietary regime that gives expression to the conception of the good embraced by parents. It examines Matthew Clayton's recent claim that respect for the independence of children requires that parents set aside religious, aesthetic, and ...
Colin M. Macleod
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GastronomyFood waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produced ...
Carla Matos +3 more
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Strategic Change, EarlyView.ABSTRACT Digital platform (DP) enterprises have risen to the top of the global economy by inverting traditional business models. They earn money through matchmaking, transaction facilitation, and efficient orchestration of other stakeholders' resources.
Lukas R. G. Fitz, Jochen Scheeg
wiley +1 more source
GastronomyThroughout history, communities have experienced changes in their food culture and their cultural interactions and relationships with food. Weak relationships with food, and more widely with people through food, reduce the perceived cultural value of ...
Sophia Lingham-Tsiaparas +2 more
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