Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Roisin Burke"'
Publikováno v:
Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-7 (2020)
Articles
Articles
French physical chemist, Hervé This, first proposed Note by Note (NbN) cooking in 1994. It is an application of molecular gastronomy and involves the use of compounds, either pure or in mixtures, rather than traditional food ingredients to make dish
Publikováno v:
Handbook of Molecular Gastronomy ISBN: 9780429168703
Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2aacd6825c9d463cd3911e74a12e94d
https://doi.org/10.1201/9780429168703-1
https://doi.org/10.1201/9780429168703-1
Publikováno v:
Books/Book Chapters
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8794c5a3592f0e5d338cfd8774af96de
https://doi.org/10.1201/9780429168703
https://doi.org/10.1201/9780429168703
Autor:
Roisin Burke, Pauline Danaher
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 2 (2020)
Articles
Articles
Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technol
Publikováno v:
Articles
A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a26a9be893d88d72b4c37ef3d3d8671f
https://arrow.tudublin.ie/tfschafart/208
https://arrow.tudublin.ie/tfschafart/208
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
Autor:
Eimear Gallagher, Catherine Barry-Ryan, Sinead McCarthy, Karen Hussey, Roisin Burke, Kim Adrienne Millar
Publikováno v:
Articles
peer-reviewed Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sat
Publikováno v:
Articles
Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4929d506662b3217707f7c1021d633a0
https://arrow.tudublin.ie/context/schfsehart/article/1471/viewcontent/Dough_properties_and_baking_characteristics_of_white_bread__as_affected_by_addition_of_raw__germinated_and_toasted_pea_flour.pdf
https://arrow.tudublin.ie/context/schfsehart/article/1471/viewcontent/Dough_properties_and_baking_characteristics_of_white_bread__as_affected_by_addition_of_raw__germinated_and_toasted_pea_flour.pdf
Publikováno v:
Articles
Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49bc8b19d3779826d4d6d8676be23680
https://arrow.tudublin.ie/context/schfsehart/article/1472/viewcontent/Proximate_composition_and_anti_nutritional_factors_of_fava_bean__Vicia_faba___green_pea_and_yellow_pea__Pisum_sativum__flour.pdf
https://arrow.tudublin.ie/context/schfsehart/article/1472/viewcontent/Proximate_composition_and_anti_nutritional_factors_of_fava_bean__Vicia_faba___green_pea_and_yellow_pea__Pisum_sativum__flour.pdf
Autor:
Christian Riffel, Róisín Burke
The New Zealand Yearbook of International Law is an annual, internationally refereed publication intended to stand as a reference point for legal materials and critical commentary on issues of international law. The Yearbook also serves as a valuable