Zobrazeno 1 - 10
of 482
pro vyhledávání: '"Food design"'
Autor:
Yuehui Liang, Yan Han
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
The food lifestyle has evolved from the regional differences that were previously shaped by different geographic locations to the pluralistic complexity of food styles that are now influenced by different user consciousnesses. The field of food desig
Externí odkaz:
https://doaj.org/article/48de4cab55364af98996cb62c6ed2049
Autor:
Yudit Aimee Aviles-Rivera, José Benigno Valdez-Torres, Juan Pedro Campos-Sauceda, José Basilio Heredia, Jeny Hinojosa-Gómez, María Dolores Muy-Rangel
Publikováno v:
Foods, Vol 13, Iss 21, p 3402 (2024)
In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the ne
Externí odkaz:
https://doaj.org/article/c9c5a228f46f4e0c8dd0e743219c80e2
Publikováno v:
Foods, Vol 13, Iss 15, p 2446 (2024)
Design thinking (DT) has been a subject of extensive debate and application across diverse knowledge domains, including the realm of food; nonetheless, its precise definition remains unclear. This systematic review comprised two components. Firstly,
Externí odkaz:
https://doaj.org/article/c375fa05239345d19c19056bdd7945f6
Autor:
Steven M. Finn
Publikováno v:
International Journal of Food Design, Vol 8, Iss 1, Pp 133-136 (2023)
Food is central and critical to all that we do, and yet today’s global food system is operating in unsustainable fashion – failing to adequately feed billions while simultaneously exceeding planetary boundaries. Further, in fewer than thirty year
Externí odkaz:
https://doaj.org/article/f85db881fc104f679a934a08240e248e
Autor:
Martínez Guzmán, Verónica, Marín Moncada, Luis Antonio, Ochoa Laverde, Juan Sebastián, Wilches Bernal, Juan Sebastián
Publikováno v:
BEOIBERÍSTICA - Revista de Estudios Ibéricos, Latinoamericanos y Comparativos / BEOIBERÍSTICA - Journal of Iberian, Latin American and Comparative Studies. 7(1):279-298
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1135157
Autor:
Laura Tamašauskaitė, Vidmantė Minelgaitė, Aušra Šipailienė, Rimantė Vinauskienė, Viktorija Eisinaitė, Daiva Leskauskaitė
Publikováno v:
Gels, Vol 10, Iss 5, p 349 (2024)
This study presents a novel approach to developing a probiotic butter spread product. We evaluated the prebiotic activity of soluble dietary fibers extracted from cranberry and sea buckthorn berry pomace with different probiotic strains (Limosilactob
Externí odkaz:
https://doaj.org/article/eb8557fa26a84946a11d2485bf0251ab
Autor:
Sylwia Sady, Marta Ligaj, Bogdan Pachołek, Alfred Błaszczyk, Zuzanna Płaczek, Nikola Dłużniewska, Patrycja Kawałek, Karolina Pakuła, Adam Konopelski, Eryk Gołaszewski
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 3110 (2024)
In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented pr
Externí odkaz:
https://doaj.org/article/3ea603c9bebc402eb9d2d8b4f82f3679
Akademický článek
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Akademický článek
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Autor:
E. V. Ulrikh, V. V. Verkhoturov
Publikováno v:
Пищевые системы, Vol 5, Iss 2, Pp 100-106 (2022)
3D printing technology attracts considerable attention due to its versatility and possibility of using in different industries such as the aerospace industry, electronics, architecture, medicine and food industry. In the food industry, this innovativ
Externí odkaz:
https://doaj.org/article/26ee274487c6440b8536c9b50d80d5ac