Results 91 to 100 of about 14,601 (290)
Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
Foods, 2020 Magic and dining have long been popular forms of entertainment. What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of ...
Charles Spence Jozef Youssef +1 more
doaj +1 more source
British Educational Research Journal, EarlyView.Abstract All children should have access to quality education through a child‐centred pedagogy. An inclusive, child‐centred pedagogy uses a strength‐based view of children that recognises each child as unique and competent, providing children with multiple opportunities to explore and learn at their own pace.
Katherine Gulliver
wiley +1 more source
British Educational Research Journal, EarlyView.Abstract To negotiate quality in early childhood education and care, we must ask from different perspectives what constitutes a good centre for children. The children themselves have only recently been identified as a resource to contribute to that discussion.
Katrin Macha +4 more
wiley +1 more source
Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines
SensorsWe evaluated the efficacy of an innovative technique using an S3+ device equipped with two custom-made nanosensors (e-nose). These sensors are integrated into kitchen appliances, such as planetary mixers, to monitor and assess dough leavening from ...
Dario Genzardi +4 more
doaj +1 more source
Real‐Time Biomass Estimation in High‐Density Yeast Fermentations Using Soft Sensor Modeling
Biotechnology and Bioengineering, EarlyView.Accurate biomass measurements, both offline and online, are essential to improve prediction and control in yeast fermentation. This study develops regression‐based predictive models to correlate offline measurements (Dry Cell Weight and OD600 from a spectrophotometer) with online OD860 probe signals to provide accurate real‐time biomass estimations and
Ana G. Del Hierro +3 more
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT This study explores how sustainability is perceived and prioritized by consumers within full‐service restaurants and rural agritourism settings in Italy, examining the socio‐cultural and economic role of the HoReCa sector in promoting sustainable practices and analyzing gender and generational differences in consumer behavior.
Roberta Minazzi +3 more
wiley +1 more source
Optimizing accessibility in the home office: implications of accessible kitchen design literature [PDF]
, 2005 Kitchen design is an important phase of the overall field of residential design. On the basis of cost alone, the residential kitchen assumes a role of major import because it is the room with the highest cost per square foot. Moreover, when designing the
Her, YeaWon
core +2 more sources
Business Strategy and the Environment, EarlyView.ABSTRACT Implementing digital technologies is touted as the next big step for the firms aiming to improve sustainability in their supply chains. These technologies are often credited with the potential to improve transparency and achieve sustainability.
Amna Farrukh, Aqeel Ahmed, Sadaat Yawar
wiley +1 more source
Research for All, 2019 There are limited treatment options available upon diagnosis of dry age-related macular degeneration (AMD), a leading cause of blindness in older people, which progressively threatens central vision and quality of life.
doaj +2 more sources
Making, Publishing and Browsing Recipes in the Kitchen of the Future [PDF]
, 2004 A kitchen is not just a place of labor. Throughout history, the activity of preparing food has been accompanied social interaction and the development of social bonds. Our contribution is to demonstrate how a “Kitchen of the Future” can use technology to
椎尾, 一郎 +2 more
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