Results 31 to 40 of about 4,463,433 (245)
Improvement of business performance in restaurants using innovation strategies [PDF]
Turističko Poslovanje, 2014 Innovation is an important aspect of contemporary business. Rapid change in guests' preferences and expectations significantly affect the restaurant industry.
Gagić Snježana +2 more
doaj +1 more source
BIOINGREDIENTS FOR MOLECULAR GASTRONOMY
European Science, 2023 Information is provided on the understanding of specific bioprocesses of consumption and mechanisms of food preparation based on a combination of data on the properties of important biological molecules at the level of biopolymers and their ...
Roman Boiarskyi +2 more
openaire +1 more source
, 2021 According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and ...
L. R. Gomes, C. Silva, C. Simões
semanticscholar +1 more source
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 more sources
Plants, 2023 Petroselinum crispum (Mill) Fuss is an aromatic plant belonging to the Apiaceae family and used in gastronomy as a spice. Several studies have been developed in leaves but studies are limited in seeds, especially the essential oils obtained from seeds ...
Oscar Herrera-Calderon +10 more
doaj +1 more source
The Molecular Restructuring of Classical Desserts by Using Food Industry By-Products
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2017 Fruit and vegetable by-products are in general thrown away and can cause environmental problems, even though they are a valuable source of bioactive compounds, which may be used for innovative food production.
Gabriela PRECUP +6 more
doaj +1 more source
Revista Colombiana de Investigaciones Agroindustriales, 2021 The (Zingiber officinale) is a plant of the zingiberáceas family, its rhizome is widely used in gastronomy for its pungent aroma and flavor. Essential oils (EO) are natural compounds; they have 25 to 70 components with different concentrations.
Jose Libardo Tapiero-Cuellar +2 more
doaj +1 more source
LUMAT, 2013 The aim of the new material is to support students’ learning of chemistry: acidity and pH-indicators, especially anthocyans, and their argumentation. The material presented here was tested with both teachers and students.
Linnea Töyrylä +3 more
doaj +1 more source
International Journal of Food Studies, 2020 Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at ...
Róisín M. Burke, Pauline Danaher
doaj +1 more source
Journal of Public Health in Africa, 2023 Background: Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef’s ability to process delicious food and the chef’s ...
Heni Adhianata +2 more
doaj +1 more source