Tag: Food Science
France and African countries differ in fermented food practices
How fermentation practices differ between France and African countries
Redistributing leftover lasagna had the lowest environmental impacts
How digital food-sharing platforms reduce environmental harm from restaurant surplus
Solar dehydration preserved acai flour composition
Solar drying preserves nutrients in acai flour while improving food safety
HS-GC-IMS is described as a greener, efficient cocoa analysis approach
Faster cocoa analysis using hydrogen gas and machine learning
Industry 4.0 technologies vary by food supply chain stage
Matching digital technologies to supply chain phases for reducing food waste
Chefs’ beliefs shape use of plant-based meat dishes
Why restaurants avoid serving plant-based meat dishes
Amaranth seed protein composition mapped across environments
Identifying genetic markers that control nutritious protein types in amaranth seeds
Deliciousness is framed as part of health and sustainability
Why food pleasure matters for health and sustainability
