Results 51 to 60 of about 4,463,433 (245)

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
doaj   +1 more source

Food-bridging: a new network construction to unveil the principles of cooking

, 2017
In this manuscript we propose, analyse, and discuss a possible new principle behind traditional cuisine: the Food-bridging hypothesis and its comparison with the food-pairing hypothesis using the same dataset and graphical models employed in the food ...
Diaz-Guilera, Albert, Ficek, Michal, Obrador, Pere, Rodriguez, Pablo R., Simas, Tiago   +4 more
core   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, EarlyView.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source

Culinary trends in future gastronomy: A review

Journal of Agriculture and Food Research
The 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, Melikenur Türkol, Gholamreza Abdi, Melike İmre, Gözde Alkan, Sinem Türk Aslan, Roshina Rabail, Rana Muhammad Aadil   +7 more
doaj   +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, Marina Pedrola, Ouldouz Ghashghaei, Rocío Herráez, Lluis Campos-Vicens, Franciso Javier Luque, Rodolfo Lavilla, Miguel Viñas   +7 more
doaj   +1 more source

Impact of a One‐Week Bioengineering Outreach Activity on the Academic Perceptions and Motivation of High School Students

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT Many universities across Europe have developed outreach programs to bring high school students closer to science and help them make more informed decisions about their academic futures. At the University of Porto (Portugal), the Junior University is a summer school that offers research and development activities on specific topics, enabling ...
J. S. Sousa, B. M. P. Gonçalves, C. Ferreira, J. M. Rocha, S. Faia, L. C. Simões, M. Simões   +6 more
wiley   +1 more source

Demystifying E407 and E407a Additives (Carrageenans) Through Their Gastronomic Alchemy: A Contribution to Increase Consumer Sovereignty

Gastronomy
Food 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, Manuela M. Moreira, Hélio Loureiro, Lígia Rebelo Gomes   +3 more
doaj   +1 more source

TastyFloats: a contactless food delivery system [PDF]

, 2017
We present two realizations of TastyFloats, a novel system that uses acoustic levitation to deliver food morsels to the users’ tongue. To explore TastyFloats’ associated design framework, we first address the technical challenges to successfully levitate
Ablart, Damien, Drinkwater, Bruce, Marzo, Asier, Memoli, Gianluca, Obrist, Marianna, Subramanian, Sriram, Vi, Chi Thanh   +6 more
core   +1 more source

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations

Food Biomacromolecules, EarlyView.
Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan, Olusola Samuel Jolayemi, Ayo‐Omogie Helen Nwakego, Olugbenga Olufemi Awolu, Olusola Matthew Oluwamukomi, Olufunmilayo Sade Omoba   +5 more
wiley   +1 more source

Moleküler Gastronominin Türk Mutfak Kültürü Açısından Değerlendirilmesi (Evaluation of Molecular Gastronomy in Terms of Turkish Cuisine Culture)

Journal of Tourism and Gastronomy Studies
Son dönemlerde dijital mecraların kullanımının artmasıyla özellikle de sosyal medyanın etkisiyle yemek içme alışkanlıklarında değişimler gözlenmektedir.
Zeynep Mesci̇
semanticscholar   +1 more source