Results 111 to 120 of about 1,616 (196)

Physicochemical aspects of molecular gastronomy

Scientific Works of National University of Food Technologies, 2021
V. Shemet, O. Hulai, I. Moroz
openaire   +1 more source

Gastronomic paradigm shifts revisited: from culinary abstraction to a post-digital integrative cuisine. [PDF]

Front Nutr
Del Moral RG.
europepmc   +1 more source

The application of Technology Acceptance Model and Theory of Reasoned Action on the Molecular Gastronomy Message

, 2019
[[abstract]]As the technology knowledge applications rapidly grow, the public judgments on molecular gastronomy message are more different for everyone. This is because the public's social-economical background on molecular gastronomy message absorptions
紀信光;Chi, Hsin-Kuang
core  

Metabolomic profiles of dietary exposure associated with frailty in older adults: A systematic review. [PDF]

J Frailty Aging
El Sherbiny S, Puzankova E, Martínez-Huélamo M, Garcia-Giralt N, Carnicero Carreño JA, Rodriguez Mañas L, Serra Rexach JA, García García FJ, Nogués X, Abizanda Soler P, Andrés-Lacueva C, Rabassa M.   +11 more
europepmc   +1 more source

From Cookbooks to Networks: A Framework for Comparing Multiethnic Ingredient Systems in Transylvania. [PDF]

Foods
Magyari-Sáska Z, Magyari-Sáska A, Bálint-Bálint L.   +2 more
europepmc   +1 more source

This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]

ACS Cent Sci
Tjandra K.
europepmc   +1 more source

Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

, 2014
The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements.
Faat, Farhan
core  

Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat. [PDF]

EMBO Rep, 2006
This H.
europepmc   +1 more source

Envisioning the Future of Fine Dining: Insights from a Multi-Methods Study in Germany. [PDF]

Foods
Subbotina-Dubinski Y, Carbon CC.
europepmc   +1 more source

Modulation of the gut microbiome-adipose tissue AXIS by maqui supplementation improved insulin resistance and lipid metabolism in mice under a high-fat diet. [PDF]

Food Chem (Oxf)
Tume R, Cruz M, Sandoval V, Iglesias-Vejar L, Sanz-Lamora H, Pérez-Martí A, Torres-Oteros D, Cubedo-Cullere M, Carmona-Pontaque F, Martínez-Huélamo M, Marrero PF, Haro D, Canudas S, Andres-Lacueva C, Relat J, Meroño T.   +15 more
europepmc   +1 more source