Results 141 to 150 of about 3,955,190 (189)

Purple Basil (<i>Ocimum basilicum</i> L.): A Source of Bioactive Molecules for Functional Foods and Dietary Strategies. [PDF]

Int J Food Sci
Chaves RPF, Modesto Junior EN, Pereira GA, Pena RDS.   +3 more
europepmc   +1 more source

Twenty Years of Molecular Gastronomy

Journal of Cookery Science of Japan, 2009
openaire   +1 more source

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

ACS Omega
Zafer Ceylan, Raciye Meral, Aslıhan Alav, Gülşen Berat Torusdağ, Fatih Bildik, Filiz Altay   +5 more
doaj   +1 more source

From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility. [PDF]

Foods
Roberts S, Elmacıoğlu F, Barak TH.
europepmc   +1 more source

HDL Functionality, Cholesterol-Related Biomarkers and Incidence of Dementia: A Case-Cohort Study in Older Adults at High Cardiovascular Risk. [PDF]

Int J Mol Sci
Malcampo M, Hernáez Á, Hernando-Redondo J, Ros E, Corella D, Martínez-González MÁ, Salas-Salvadó J, Estruch R, Timiraos J, Gómez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Riera-Mestre A, Pintó X, Puig-Pijoan A, Ruiz-Canela M, Sorlí JV, Babio N, Lamuela-Raventós RM, Khymenets O, Sala-Vila A, Castañer O, Fitó M.   +23 more
europepmc   +1 more source

Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]

ACS Omega
Akcicek A, Gultekin F, Karasu S.
europepmc   +1 more source

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine. [PDF]

Foods
Abarca-Rivas C, Martín-García A, Riu-Aumatell M, López-Tamames E.   +3 more
europepmc   +1 more source

Molecular Gastronomy: An Introduction

, 2016
In the world of food science, Molecular Gastronomy is a term which is relatively new, but describes the convergence of the two long-established core food disciplines, i.e., food science and the art of the chef.
Róisín Burke, Hervé This, Alan L. Kelly   +2 more
exaly   +9 more sources

Molecular Gastronomy [PDF]

, 2016
Molecular gastronomy may be defined as the scientific discipline that explores the phenomena occurring during culinary transformations. In contrast with traditional approaches of food science and technology, which considered mostly the chemistry, physics, or biology of food ingredients and industrial transformations, the focus is on phenomena occurring
Róisín Burke, Hervé This, Alan L. Kelly   +2 more
exaly   +6 more sources