Results 51 to 60 of about 1,616 (196)

Gastronomy: an overview of molecular gastronomy awareness

, 2022
The world of gastronomy is no longer peculiar anymore for young culinarians and kitchen instructors. A current trend of modern cuisine incorporated with molecular gastronomy knowledge has widely been used all over the world.
Faat, Firmanshah, Ali Tan, Zubaidah, Selahi, NurSyafiqah, Faat, Farhan, Ramli, Rafidah Aida   +4 more
core  

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

An Experimental and Educational Framework for Nonenzymatic Polyphenol Conversion: Bridging Molecular Food Science and Materials Technology through Organic Chemistry

ChemFoodChem, Volume 2, Issue 2, June 2026.
Gallic acid serves as an ideal bridge between fundamental sciences and gastronomy, as its presence as a plant polyphenol moiety. Its symmetrical, multifunctional phenolic structure makes it a perfect educational building block for linking organic chemistry both to food science and material design.
Antonio Radesco, Matteo Spagnuolo, Maria Calasso, Danilo Vona, Maria De Angelis   +4 more
wiley   +1 more source

An Innovative Approach in Gastronomy: Ultrasound Technology

International Journal of Gastronomy Research
Ultrasound, 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
doaj   +1 more source

Artificial Intelligence in the Food Industry: Transforming Safety, Efficiency, and Sustainability From Farm to Fork

eFood, Volume 7, Issue 3, June 2026.
This review synthesizes AI advancements in food systems, leveraging machine learning, computer vision, robotics, and IoT for 96%–100% accurate quality inspection, 30% reduced downtime, and enhanced traceability from farm to fork. It highlights transformative potential in sustainability and SDGs while addressing data, ethical, and scalability challenges
Muhammad Waqar, Mariyam Shahid, Manat Chaijan, Worawan Panpipat, Djilali Benabdelmoumene, Ahmed Mediani, Abdifetah Ibrahim Omar, Sabrin R. M. Ibrahim, Qudrat Ullah, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

Essential oils from Dysphania genus: Traditional uses, chemical composition, toxicology, and health benefits

Frontiers in Pharmacology, 2022
The genus Dysphania belongs to the Amaranthaceae family and is known for its many health benefits. Therefore, it is commonly available worldwide and includes more than 47 species, five species have been mainly reported, and D.
Amal Dagni, Simona Codruta Hegheș, Ramona Suharoschi, Ramona Suharoschi, Oana Lelia Pop, Oana Lelia Pop, Adriana Fodor, Romana Vulturar, Romana Vulturar, Angela Cozma, Oufaa Aniq filali, Dan Cristian Vodnar, Dan Cristian Vodnar, Abdelaziz Soukri, Bouchra El Khalfi   +14 more
doaj   +1 more source

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

Food Biomacromolecules, Volume 3, Issue 2, Page 378-393, June 2026.
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

Searching for Selective Scaffolds against Plasmodium falciparum Glucose-6-Phosphate Dehydrogenase 6-Phosphogluconolactonase

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, David Vílchez, Javier Vázquez, Susana Pérez-Benavente, José Manuel Bautista, Francisco Javier Luque   +5 more
doaj   +1 more source

Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced‐Calorie Sour Cherry Beverages During Cold Storage

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Fermentation of reduced‐calorie sour cherry beverages with specific lactic acid bacteria reduces caloric content by up to 46% while significantly improving in vitro phenolic bioaccessibility, antioxidant capacity, and probiotic viability during 28 days of cold storage.
Perihan Kubra Akman, Gulsum Ucak‐Ozkaya, Gozde Kutlu, Fatih Tornuk, Hasan Yetim   +4 more
wiley   +1 more source

Characterization, in vitro release, and antioxidant activity of glutenin hydrolysate encapsulated in liposome‐loaded uni‐axial and co‐axial electrospun fibers

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4962-4977, June 2026.
Abstract BACKGROUND Bioactive peptides derived from protein hydrolysates provide various health benefits; however, their practical application is limited by low gastrointestinal stability, enzymatic degradation, and poor intestinal absorption. Overcoming these challenges remains a key bottleneck for oral peptide delivery.
Nagihan Kalintas Caglar, Ahmet Furkan Caglar, Fatih Bozkurt, Feyzanur Izciler, Osman Sagdic, Canan Yagmur Karakas, Ayse Karadag   +6 more
wiley   +1 more source