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25.611  Articles
1 of 2.562 pages  |  10  records  |  more records»
The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

The food industry is now increasingly focusing on changing existing technologies in order to improve the efficiency of raw materials processing and increase the production of high quality food products and functional ingredients with a minimum amount of w... see more

In this paper, we propose a cooking recipe recommendation system which runs on a consumer smartphone as an interactive mobile application. The proposed system employs real-time visual object recognition of food ingredients, and recommends cooking recipes ... see more

According to the 2018 Global Nutrition Report, the habit of school-aged children choosing meals is still bad over the world. Around 30.3 % of school-aged children do not eat fruit daily, whereas 43.7 % consume soda daily. This study aims to increase stude... see more

Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet... see more

This paper explores eating out space by reading urban ingredients. The aim is to understand what characterizes eating out space in urban context. We conducted fieldwork and observing the physical and non-physical elements related to eating out space at Pa... see more

Era globalisasi berdampak positif dan negatif yang membawa perubahan prilaku kehidupan masyarakat, seperti generasi muda lebih memilih makanan cepat saji atau junk food yang berasal dari luar negeri daripada makanan tradisional, khususnya Minangkabau. Fot... see more

Microalgae (green or blue-green ones) are among the most important organisms on the world, with a versatile and adaptive metabolism. They are able to synthesize bioactive molecules (mainly secondary metabolites such as unsaturated fatty acids, pigments, a... see more

This review aims to provide an overview of the current European Union (EU) legislation on novel foods and novel foods ingredients. A brief presentation of Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concernin... see more

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