Results 91 to 100 of about 6,185 (228)
Starch - Stärke, Volume 78, Issue 1, January 2026.Combined pullulanase debranching and repeated extrusion significantly boosted resistant starch type 3 (RS3) content in high‐amylose corn starches, reaching up to 51.7%. The enhanced RS3 levels, along with improved functional properties, highlight the potential of this scalable method for producing high‐fiber starch ingredients for functional food ...
Hamit Koksel +3 more
wiley +1 more source
Future research priorities of Organic Agriculture. Policy paper of the IFOAM EU Group [PDF]
, 2004 This policy paper presents the main research priorities for organic farming agreed by the IFOAM EU Group. It identifies the main clusters both in a table format and with a more detailed explanation of the individual priorities. The paper was discussed at
IFOAM EU, Regional Group
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Perancangan Buku Visual Molecular Gastronomy: The Culinary Alchemist [PDF]
, 2014 Gastronomi molekuler adalah ilmu yang menginvestigasi transformasi fisika dan kimiawi dalam teknik memasak, yang menitikberatkan beberapa elemen penting dalam makanan seperti tekstur, cita rasa, sensasi dan pengalaman makan.
Hutauruk, A. N. (Asi) +1 more
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Identification on sensory attributes and children’s ratings of fruits and vegetables with and without appearance modification: A pilot study [PDF]
, 2016 published_or_final_versio
Chung, JWY, Chung, LMY, Fong, SM
core +1 more source
Life and professional activities of chef аnd restaurateur Homaro Cantu (1976–2015)
Вісник Харківського національного університету імені В.Н. Каразіна: Серія Міжнародні відносини, економіка, країнознавство, туризмThe article analyses the life and professional activity of one of the most famous American chefs and restaurateurs, a representative of molecular gastronomy, Homaro Cantu (1976–2015).
Oksana Nykyha +4 more
doaj +1 more source
Linking scientific and practical knowledge in innovation systems [PDF]
New research indicates that firms combining the science-based STI (Science, Technology, Innovation) and the experience-based DUI (Doing, Using, Interacting) modes of innovation are more efficient when it comes to improving innovation capacity and ...
Isaksen, Arne, Nilsson, Magnus
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Simposi Estètica gustatòria: reptes i realitats [PDF]
, 2018 El simposi Estètica gustatòria: reptes i realitats es desenvolupà el dimecres 25 de novembre de 2016, i presentà una dotzena de contribucions a aquesta flamant disciplina filosòfica de caire altament indisciplinat, segons la designació de Jacques ...
Jaques Pi, Jèssica, coor.
core +2 more sources
Un nuevo concepto de la gastronomía desde la bioeconomía y la actividad académica [PDF]
, 2012 El proyecto “Ciencia y arte en gastronomía: botánica gastronómica y gastronomía molecular” se está desarrollando con el objetivo de establecer y organizar el intercambio de conocimientos y negocio en este ámbito. Con este objetivo se pretende aunar el
Avalos, A. +11 more
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Molecular Gastronomy: Transforming Diets for Dysphagia [PDF]
Journal of Nutritional Health & Food Science, 2013 The purpose of our research is to utilize molecular gastronomy to improve food textures for dysphagia diets, using techniques such as spherification, gelification, and emulsification. It is important for individuals with dysphagia to continue to consume the necessary vitamins and minerals to ensure good health.
openaire +1 more source
Proceedings, 2017 There currently exists a dire need for safe and inexpensive new antimalarial drugs, which are effective against multiple life cycle stages of Plasmodium falciparum, and act through mechanisms that differ from those of the available drugs to prevent drug ...
Caterina Pont +13 more
doaj +1 more source