Search results for "food design"
showing 6 items of 6 documents
Application of modern computer algebra systems in food formulations and development: A case study
2017
Abstract Background Nutritional security determines the level of public health within a population while inadequate nutrition is one of the major factors in development of various health problems. This can be alleviated with sufficient and affordable access to currently available or newly designed nutritious foods. Scope and approach Formulation of new foods can be very costly, so methods able to lower design expanses are of utmost importance to the industry. Hence, the purpose of this work was to rationalize utilization of modern computerized algebraic systems (CAS) in solving traditional problems for formulating food mixtures by food combinatoric principles (FCP). Key findings and conclus…
Gastrosfera e food design
2014
Future and consumption : food design in Sicily: new life and consumption styles
2008
The aim of the paper is to promote new models of sustainable consumption and waste prevention and management, using less resources. In fact for a better future it is necessary to change the life style and the habits learning to: use less resources, less energy and in a more efficient way, buy few dress and food. The analysis will be based: on the resource of the territory, on the reduction of the waste production, and on responsible consumption. In particular the paper analyses the relationship between environment and design in order to promote: the sustainable increase of the value of the territory resources; the reduction of the waste of the resources using new life styles. The paper repo…
ADI DESIGN INDEX 2017
2017
ADI Design Index è la selezione annuale del miglior design italiano ed è parte integrante del sistema di selezione del Premio Compasso d’Oro ADI: ogni anno, grazie all’Osservatorio Permanente del Design ADI – un gruppo di lavoro costituito da oltre cento esperti, anche esterni all’associazione – prende in esame su tutto il territorio italiano il design dei nuovi prodotti messi in produzione. Dopo una strutturata selezione (commissioni territoriali, tematiche e comitato di selezione finale), i migliori prodotti di design vengono presentati, con un commento critico che evidenzia i motivi della scelta, su ADI Design Index. I volumi diventano la base su cui lavora la giuria internazionale del C…
Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
2020
BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a signific…