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Cook-chill e cook freeze: uma revisão de literatura
(Universidade Federal do Rio Grande do NorteBrasilUFRNNUTRIÇÃO, 2017)
The numerous transformations in the social, in general, have caused major changes in people's lives, and these are perceived mainly in the food context - both as regards the form, such as the types and the regularity with ...
Glorious Food
(Universidad Autónoma de Manizales, 2019)
Objeto centrado en el vocabulario y las expresiones relacionados a la comida, desarrollados en diferentes contextos comunicativos que incluyen el mercado, cocina, recetas y restaurantes.
Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2004)
Carotenoid composition of cooked green vegetables from restaurants
(Elsevier Sci LtdOxfordInglaterra, 2003)
Validity of an instrument for assessing food consumption, food habits and cooking skills in 8-11 years old students Validación de un instrumento para evaluar consumo, hábitos y prácticas alimentarias en escolares de 8 a 11 años
(Grupo Aula Medica S.A., 2015)
© 2015 Grupo Aula Medica S.A. All rights reserved. Introduction: An instrument to measure food knowledge, food consumption, cooking skills, food habits and food expenses at school is necessary to assess changes in food ...
Instrumental and sensory evaluation of cooked pasta during frozen storage
(Wiley Blackwell Publishing, Inc, 2011-07)
Food consumption patterns have changed significantly during the last years, showing an increase in the consumption of convenience foods. Frozen foods represent an important segment of this market. The aim of the present ...
Relating Food Engineering to Cooking and Gastronomy
(2018)
Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; ...
Home-cooked garlic remains a healthy food
(Elsevier, 2015-05-14)
Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. ...
Energy and carbon footprints of food: Investigating the effect of cooking
(Elsevier, 2019-07)
Energy and carbon footprints of foods are of much concern, since food systems account for nearly
one third of energy use and Greenhouse Gas (GHG) emissions worldwide. Due to the complexity
of mass variations in food ...