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GastronomyFood waste has been recognized as an environmentally damaging practice that is ethically wrong and does not contribute to sustainable development. According to the Food and Agriculture Organization of the United Nations, one-third of the food produced ...
Carla Matos +3 more
doaj +1 more source
Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, Volume 13, Issue 21, 6 November 2026.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
The opinions of hotel cooks on molecular gastronomy: The case of Nevşehir [PDF]
, 2018 Çalışmada moleküler gastronomi kavramı ve gelişim süreci ele alınmış, moleküler mutfaklarda kullanılan bazı katkı maddelerine değinilmiştir. Çalışmanın amacı Kapadokya bölgesinde yer alan Nevşehir’deki otel aşçılarının moleküler gastronomiye yönelik ...
Keskin, Emrah +2 more
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, 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 ...
Simões, Catarina D. +5 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 11, November 2026.Opuntia ficus indica cladodes were sliced to 5 mm and dried using conventional, microwave, and ultrasound pretreated vacuum‐assisted convectional drying. Drying significantly affected total phenolic content (p < 0.05), with the highest value obtained using ultrasound pretreated vacuum‐assisted convectional drying at 70°C.
Şehriban Gül Bağirsakci +2 more
wiley +1 more source
New Trimethoprim-Like Molecules: Bacteriological Evaluation and Insights into Their Action
Antibiotics, 2021 This work reports a detailed characterization of the antimicrobial profile of two trimethoprim-like molecules (compounds 1a and 1b) identified in previous studies.
Marta Jorba +7 more
doaj +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8724-8741, November 2026.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
Science Education, Volume 110, Issue 6, Page 1742-1753, November 2026.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
Journal of Vocational and Career EducationThe learning process in Basic Culinary subjects, particularly on Molecular Gastronomy material, is still limited by the use of less interactive learning media, resulting in low student engagement and learning outcomes.
Pipit Fitriani +3 more
doaj +1 more source
Proceedings, 2019 Malaria is a parasitic disease caused by Plasmodium spp., being one of the major causes of death worldwide with two-hundred million new infections and hundreds of thousands of deaths in 2015. [...]
Antonio Viayna +5 more
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