Results 61 to 70 of about 6,185 (228)

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]

, 2015
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia, Rossi, Analia Mabel, Samman, Norma Cristina   +2 more
core   +1 more source

Edible oleogels in molecular gastronomy

International Journal of Gastronomy and Food Science, 2014
AbstractExperimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foams or emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world.
Rogers, Michael A., Strober, Tara, Bot, Arjen, Toro-Vazquez, Jorge F., Stortz, Terri, Marangoni, Alejandro G.   +5 more
openaire   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 47-56, March 2026.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

Revealing druggable cryptic pockets in the Nsp1 of SARS-CoV-2 and other β-coronaviruses by simulations and crystallography

eLife, 2022
Non-structural protein 1 (Nsp1) is a main pathogenicity factor of α- and β-coronaviruses. Nsp1 of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) suppresses the host gene expression by sterically blocking 40S host ribosomal subunits and ...
Alberto Borsatto, Obaeda Akkad, Ioannis Galdadas, Shumeng Ma, Shymaa Damfo, Shozeb Haider, Frank Kozielski, Carolina Estarellas, Francesco Luigi Gervasio   +8 more
doaj   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Effect of encapsulated probiotic in Inulin-Maltodextrin-Sodium alginate matrix on the viability of Enterococcus mundtii SRBG1 and the rheological parameters of fermented milk

Current Research in Food Science, 2022
In the current research, Enterococcus mundtii SRBG1 newly isolated from Bat guano was encapsulated using spray drying technique to create a probiotic powder using six combinations of inulin, maltodextrin and sodium alginate.
Souraya Sakoui, Reda Derdak, Oana Lelia Pop, Dan Cristian Vodnar, Boutaina Addoum, Bernadette-Emőke Teleky, Simon Elemer, Abdelhakim Elmakssoudi, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi   +10 more
doaj   +1 more source

Gastronomía y estudios gastronómicos: una aproximación conceptual y epistemológica [PDF]

, 2015
Tesis de Maestría en Estudios Turísticos. Comité Tutorial: Dr. Héctor Favila Cisneros; Dra. Maribel Osorio García y Dr. Andrés López Ojeda.Se hace un análisis del estado del arte de la gastronomía como un nuevo campo de conocimiento.
BERNALDEZ CAMIRUAGA, ALDO IVAN, BERNALDEZ CAMIRUAGA, ALDO IVAN   +1 more
core  

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

Handbook of Molecular Gastronomy

, 2021
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes.
Burke, Roisin, Kelly, Alan L, Lavelle, Christophe, This vo Kientza, Hervé   +3 more
openaire   +3 more sources

The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat—A Systematic Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The rising global consumption of game meat has highlighted gaps in the management of biological hazards associated with its production and consumption, and the safety of processed game meat products remain insufficiently addressed. Therefore, there is a need for research evaluating the effectiveness of processing and preservation methods in ...
Naim Deniz Ayaz, Ali Aydin, Ewa Bilska‐Zając, Raffaella Branciari, Gunita Deksne, Vangelis Economou, Bożena Futoma‐Kołoch, Robert Głogowski, Eduarda Gomes Neves, Famke Jansen, Weronika Korpysa‐Dzirba, Andrea Lauková, Thomai Lazou, Guðný Rut Pálsdóttir, Maria Francesca Peruzy, Petras Prakas, David Ranucci, Rossana Roila, Mirosław Różycki, Selene Rubiola, Ioannis Sakaridis, Madalena Vieira‐Pinto   +21 more
wiley   +1 more source