Results 31 to 40 of about 1,135 (169)
Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
Foods, 2020 Magic and dining have long been popular forms of entertainment. What is more, both involve some kind of transformation, and yet while the more theatrical aspects of dining have grown in popularity in recent decades, there is a surprising paucity of ...
Charles Spence Jozef Youssef +1 more
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Thermal Coals Revalue: Environmental Implications
Proceedings, 2018 Being thermal coal such an abundant resource in Spain, we are looking for alternative uses for it. This would enable its future use in different fields, same of them already classic, such as: new materials (graphene, activated carbon, molecular sieves ...
Juan José Vidal-Lombas +2 more
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Forest Systems, 2022 Wild fungi are one of the most characteristic and diverse non-wood forest products from native and planted forest environments and grasslands in the Patagonian Andes. Through the technological and scientific platform “Patagonia Fungi, trails and tastes®”
Carolina Barroetaveña +1 more
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Molecular gastronomy in science and cross-curricular education – The case of “Kitchen stories”
LUMAT, 2013 The recent years have seen an increased interest in science education aimed towards the nature of science and inquiry. Within this context, promotion of reasoning and argumentation in school science has come forth as an important field of research.
Erik Fooladi
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Food Biomacromolecules, EarlyView.Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh +2 more
wiley +1 more source
LUMAT, 2013 This article discusses how to study protein chemistry meaningfully in the context of molecular gastronomy by supporting higher-order thinking skills. The instruction also includes several myths that the students can reflect on.
Anna- Sofia Vilhunen +2 more
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Molecular characterization of progenies of bacurizeiro ( Platonia insignis ) from Marajó Island, northeastern Amazon [PDF]
Acta Amazonica, 2017 The bacurizeiro (Platonia insignis Mart.) is a tree native to the Amazon whose fruit is much used in the gastronomy in the North and Northeast regions of Brazil.
Lígia Cristine Gonçalves PONTES +6 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Recent Advances in Understanding and Use of Oleofoams
Frontiers in Sustainable Food Systems, 2020 This review aims at presenting recent advancements on the understanding of oleofoams for food applications. Edible oleofoams are currently based on heating a vegetable oil solution containing a high-melting point component, which crystallize upon cooling.
Anne-Laure Fameau, Arnaud Saint-Jalmes
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Science Education, EarlyView.ABSTRACT This theoretical paper examines why we make claims like “cooking is chemistry,” what these claims mean, and what good or harm they accomplish. We make three interrelated arguments: First, the relationship between scientific and everyday practices is more complicated and less obvious than is often claimed; second, educators and scientists link ...
Noah Weeth Feinstein, Ryan L. Stowe
wiley +1 more source