Results 91 to 100 of about 4,463,433 (245)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
MOLECULAR GASTRONOMY – NEW TREND IN RESTAURANT BUSINESS
Knowledge International Journal, 2019 Modern trends in catering are focused on various aspects including gastronomic trends, which are the most obvious to users of services. One of the most interesting contemporary trend in gastronomy is molecular gastronomy.
A. Božić, Mladenka Đurović
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in ...
Naim Deniz Ayaz +21 more
wiley +1 more source
Effect of Molecular Cooking Techniques on Functional Compounds
International Journal of Gastronomy ResearchThe development of technology and current conditions has enabled the diversification of studies on the foods, cooking techniques, and their effects on food composition.
Muhammet Ali Cakir +4 more
doaj +1 more source
Tendencias gastronómicas predominantes en la producción de revistas científicas de Iberoamérica [PDF]
, 2015 Producto de investigaciónSe abordan las tendencias gastronómicas con el propósito de conocer las áreas de oportunidad para la investigación en este campo.
CASTRO RICALDE, DIANA MARGARITA DE LOURDES +7 more
core
eFood, Volume 7, Issue 1, February 2026.Stroke is a neurological impairment caused by vascular injury of the central nervous system, and globally, stroke is ranked as the second most common cause of death and disability. Numerous risk factors, disease processes, and mechanisms can contribute to stroke, which is not a single disease. G.
Ali Ikram +6 more
wiley +1 more source
The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective [PDF]
This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu’s praxeology, we consider idea work as a practice, an activity that takes sense and meaning in the social world.
Bouty, Isabelle, Gomez, Marie-Léandre
core +4 more sources
Multiple, solid evidence support that Austropotamobius italicus is not native to Spain [PDF]
, 2017 Peer ...
Centeno-Cuadros, A., Clavero, Miguel
core +1 more source
GCB Bioenergy, Volume 18, Issue 2, February 2026.This study assessed the industrial hemp value web resilience in the Swabian Alb, Southern Germany, where regional implementation remains limited despite hemp's bioeconomy potential. Using an indicator framework and stakeholder interviews, the research found the small, fluctuating cultivation area (e.g., 25 ha in 2024) focuses on hemp seed valorisation;
Lena‐Sophie Loew, Moritz von Cossel
wiley +1 more source
Delicious mincemeat sauce and studying fried onion with an FTIR spectrometer
LUMAT, 2013 My students at the upper secondary school chemistry course have prepared mincemeat sauce and sweet potato mash as a study project for two consecutive years.
Eila Hämäläinen
doaj +1 more source