Results 61 to 70 of about 1,616 (196)

Introduction to Molecular Gastronomy and Its Applications

, 2021
International audienceMolecular Gastronomy was first proposed as a scientific activity, but it is true that at the time when it was introduced, there was also a side goal of modernizing culinary processes, in particular with tools from labs.
Róisín Burke, Lavelle, Christophe, Kelly, Alan L., Alan Kelly, Hervé This vo Kientza, Burke R., Roisin, This, Vo Kientza, Hervé, Christophe Lavelle   +7 more
core   +1 more source

Early signature in the blood lipidome associated with subsequent cognitive decline in the elderly: A case-control analysis nested within the Three-City cohort study

EBioMedicine, 2021
Background: Brain lipid metabolism appears critical for cognitive aging, but whether alterations in the lipidome relate to cognitive decline remains unclear at the system level.
Sophie Lefèvre-Arbogast, Boris P Hejblum, Catherine Helmer, Christian Klose, Claudine Manach, Dorrain Y Low, Mireia Urpi-Sarda, Cristina Andres-Lacueva, Raúl González-Domínguez, Ludwig Aigner, Barbara Altendorfer, Paul J Lucassen, Silvie R Ruigrok, Chiara De Lucia, Andrea Du Preez, Cécile Proust-Lima, Sandrine Thuret, Aniko Korosi, Cécilia Samieri   +18 more
doaj   +1 more source

Packaging of Macroscopic Material Payloads: Needs, Challenges, Concepts, and Future Directions

Advanced Engineering Materials, Volume 28, Issue 9, 6 May 2026.
This review introduces a unified framework that decomposes any macroscopic packaging system into the payload, packaging material, and packaging strategy and combines them into a conceptual packaging equation: packaging strategy = payload + packaging material.
Venkata S. R. Jampani, Manos Anyfantakis
wiley   +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

Pastinaca sativa L.: Nutritional Composition, Phytochemistry, and Pharmacological Properties Supporting Its Potential as a Functional Food and Therapeutic Agent

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Food‐grade processing of Pastinaca sativa (parsnip) converts a nutrient‐rich plant matrix (dietary fiber, fructans, phenolics) through washing/slicing/enzymatic treatment and ingredient preparation into functional food ingredients, including fiber concentrates, antioxidant‐rich fractions, and parsnip powders/extracts.
Somanjana Khatua, Anish Nag, Surajit Sen, Jit Sarkar, Krishnendu Acharya, Daniela Calina, William N. Setzer, Javad Sharifi‐Rad   +7 more
wiley   +1 more source

Development of black garlic beads via spherification: Nutritional, microorganisms, and consumer evaluation

Applied Food Research
This study aimed to (1) optimize the black garlic sauce formula, (2) establish optimal spherification conditions for bead production, and (3) evaluate the nutritional, microbiological, and sensory properties of the resulting beads.
Orawan Oupathumpanont, Piangthan Chaisingkan, Sunan Parnsakhorn, Sopida Wisansakkul   +3 more
doaj   +1 more source

Turmeric and curcumin: From traditional medicine to modern therapeutic applications

JSFA reports, Volume 6, Issue 5, Page 160-178, May 2026.
Abstract Turmeric (Curcuma longa), a medicinal plant, has maintained its cultural and therapeutic significance over centuries in Ayurveda, Unani, and Traditional Chinese Medicine. However, novel formulations and delivery methods are being developed to address these challenges.
Azma Nadeem, Khurram Afzal, Asad Abbas, Talha Bin Iqbal, Abdul Malik, Javaria Saeed, Mutjardah Zarrish, Bipindra Pandey   +7 more
wiley   +1 more source

Hydroxypropyl-β-cyclodextrin as an effective carrier of curcumin – piperine nutraceutical system with improved enzyme inhibition properties

Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
The nutraceutical system of curcumin-piperine in 2-hydroxypropyl-β-cyclodextrin was prepared by using the kneading technique. Interactions between the components of the system were defined by X-ray powder diffraction (XRPD), differential scanning ...
Anna Stasiłowicz, Ewa Tykarska, Kornelia Lewandowska, Maciej Kozak, Andrzej Miklaszewski, Joanna Kobus-Cisowska, Daria Szymanowska, Tomasz Plech, Jacek Jenczyk, Judyta Cielecka-Piontek   +9 more
doaj   +1 more source

Caffeine Compromises Proliferation of Human Hippocampal Progenitor Cells

Frontiers in Cell and Developmental Biology, 2020
The age-associated reduction in the proliferation of neural stem cells (NSCs) has been associated with cognitive decline. Numerous factors have been shown to modulate this process, including dietary components.
Vikki Houghton, Andrea Du Preez, Sophie Lefèvre-Arbogast, Chiara de Lucia, Dorrain Y. Low, Mireia Urpi-Sarda, Silvie R. Ruigrok, Barbara Altendorfer, Raúl González-Domínguez, Cristina Andres-Lacueva, Ludwig Aigner, Paul J. Lucassen, Aniko Korosi, Cécilia Samieri, Claudine Manach, Sandrine Thuret, Sandrine Thuret   +16 more
doaj   +1 more source

Workshop on Molecular and Physical Gastronomy (IWMPG 14): Building safe and sustainable food for the future: "scientific and technological innovation"

International audienceThe 14th International Workshop on Molecular and Physical Gastronomy took place the 15th and 16th of May 2025, in AgroParisTech, 22 place de l’agronomie, 91120 Palaiseau (France), The topic was: “Building safe and sustainable food ...
Vodnar, Dan, Lavelle, Christophe, This Vo Kientza, Herve, Burke, Róisín, Kelly, Alan   +4 more
core   +1 more source