Results 41 to 50 of about 3,955,190 (189)
Culinary trends in future gastronomy: A review
Journal of Agriculture and Food ResearchThe act of eating is an act that has been necessary for the survival of humanity. If we look at the adventure of food from the past to the present, this act, which was simply to fill the stomach at the beginning of human history, has now become a source ...
Seydi Yıkmış +7 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
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Obesity Reviews, EarlyView.ABSTRACT Despite all efforts, obesity remains a major health concern worldwide, with continuously increasing rates, affecting approx. 14% of the total world population, being as high as 43% in some countries. As obesity is related to numerous comorbidities, including type 2 diabetes, cardiovascular diseases, and some types of cancer, the consequences ...
Farhad Vahid +22 more
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An Innovative Approach in Gastronomy: Ultrasound Technology
International Journal of Gastronomy ResearchUltrasound, which uses high-frequency sound waves, induces significant physical and chemical changes in food products, making it a valuable tool for various applications.
Mehmet Baslar
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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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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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Middlebrow Aesthetics: An Explanation and Defense
Pacific Philosophical Quarterly, EarlyView.ABSTRACT We offer a philosophical account of the middlebrow as a theoretical category to do explanatory and critical work in aesthetics. On our account, the middlebrow ought to be understood as aspirational popular art. That is, it is art which aspires both to be popular (in a distinctive sense), and at the same time to be something more than popular ...
Aaron Meskin, Jonathan M. Weinberg
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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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Major Reference Works, Page 1-35.Bergey's Manual of Systematics of Archaea and Bacteria (BMSAB) is a reference work aimed at undergraduates, graduate students, researchers, professors and experienced professionals at all levels. About a hundred new genera and 600+ new species have been described per year for each of the last 5 years.
Vincenzina Fusco +7 more
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