Results 11 to 20 of about 498,894 (298)

PeruFoodNet: A unique dataset of traditional peruvian food for image recognition systems and allergenic ingredient inferenceMendeley Data [PDF]

Data in Brief
Peruvian cuisine has won numerous international awards, attracting tourists from around the world to Peru to experience its diverse culinary offerings.
María Franchesca Arzola Gutierrez, Edgar Alexander Canchari Muñoz, Edwin Jonathan Escobedo Cárdenas   +2 more
doaj   +2 more sources

Effects of maltodextrin and protein hydrolysate extracted from lotus seed peel powder on the fat substitution and lipid oxidation of lotus seed paste

Food Chemistry: X, 2023
The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study.
Na Deng, Zhao Li, Hui Li, Yongjian Cai, Changzhu Li, Zhihong Xiao, Bo Zhang, Miao Liu, Fang Fang, Jianhui Wang   +9 more
doaj   +1 more source

Analysis of problems and countermeasures on the high quality development of the prepared dishes industry based on the share theory of Hunan cuisine

Shipin yu jixie, 2023
Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine
YANG Dai-ming, WANG Jian-hui, ZENG Xian-ming, LI Hui, ZENG Xian-feng   +4 more
doaj   +1 more source

Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes

Shipin gongye ke-ji, 2023
To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated ...
Xiaojun HU, Chunlan LI, Biaoshi WANG, Min JIANG, Meifeng CHEN, Xinyue CHEN, Wenjuan HOU, Qingyuan DONG   +7 more
doaj   +1 more source

Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus [PDF]

Shipin Kexue, 2023
The effects of scallion, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated. The results of sensory evaluation showed that all three garnishes had a deodorizing effect, with scallion being most ...
WANG Qingzheng, XU Yanru, LIU Min, GU Guizhang, XU Dalun, ZHANG Jinjie
doaj   +1 more source

New trends in preparing buckwheat dishes in Slovenia

Fagopyrum, 2021
Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition ...
Blanka Vombergar, Marija Horvat, Stanko Vorih, Nataša Pem   +3 more
openaire   +2 more sources

A taste of the unfamiliar: understanding the meanings attached to food by international postgraduate students in England [PDF]

, 2010
Using findings from semi-structured interviews with international postgraduate students in England, this paper explores the meanings attached to the food they eat in a new culture.
Abraído-Lanza, Brown, Brown, Brown, Burns, Cushner, Cushner, Dovey, Edwards, Finkelstein, Furnham, Furukawa, Garza-Guerrero, Giddens, Gordon-Larsen, Gosden, Hall, Hall, Heather Hartwell, Henry, Himmelgreen, Hofstede, Ikeda, Jamal, John Edwards, Kedia, Kim, Lara, Leonard, Locher, Lorraine Brown, Louie, Mason, McDonald, McIntosh, Neuhouser, Okorocha, O’Reilly, Pan, Potter, Ryan, Saleh, Simmel, Simmons, Triandis, Wandel, Ward, Warde, Warren, Zwingmann   +49 more
core   +1 more source

Culture conditions influence satellite cell activation and survival of single myofibers [PDF]

, 2018
Single myofiber isolation protocols allow to obtain an in vitro system in which the physical association between the myofiber and its stem cells, the satellite cells, is adequately preserved.
Adamo, Sergio, Benedetti, Anna, Bouche', Marina, Moresi, Viviana, Renzini, Alessandra, Silvestroni, Leopoldo   +5 more
core   +2 more sources

Preparation, Consumption, and Nutritional Composition of West African Cowpea Dishes

Ecology of Food and Nutrition, 2011
In Africa, nutrient intake deficiencies are widespread. We, therefore, investigated the potential contribution of cowpea dishes to the ingestion of several macro- and micronutrients. Processors and consumers were interviewed and cowpea dishes analyzed. Energy, protein, iron, zinc, and calcium contents ranged from 1647 to 2570 kJ, 10 to 25 g, 1 to 35 mg,
Madode, Y.E.E., Houssou, P., Linnemann, A.R., Hounhouigan, D.J., Nout, M.J.R., van Boekel, M.A.J.S.   +5 more
openaire   +3 more sources

Food Dishes for Sustainable Development: A Swedish Food Retail Perspective

Foods, 2021
Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals.
Linn Torstensson, Rebecca Johansson, Cecilia Mark-Herbert   +2 more
doaj   +1 more source